Ham Wellington
6 hours Recipe Yield:
6 servings Difficulty:
Simple recipe
Ham Wellington is a British cuisine recipe, it is a very popular recipe in England, not only because it is very tasty, but also because of the ease of cooking. Pork ham should be chosen with a small amount of fat, but without skin. If there is little fat, then the ham may turn out to be overdried, and even the fact that it is completely wrapped in dough will not save it. And for those who do not really like the greasy component of pork, you can always trim it after cooking and enjoy a juicy piece of ham.
Recipe Ingredients
Cooking Recipe
To cook a recipe of British cuisine Ham Wellington, pour rye flour into a deep bowl, and if you are not a big fan of this flour, mix it in half with wheat flour. Next, mix the flour with sugar, melted pork fat and a pinch of salt, pour in water at room temperature and knead a stiff dough. Cover the dough with cling film and let it rest a bit.
While the dough is resting, you can do the ham. Ham does not require special attention and time, at least in this recipe. Ham should be washed, dried with a paper towel and rubbed with black pepper and salt. You need to rub the ham very well, from all sides and slightly knead the meat, as if you are doing a massage - the meat loves it.
While we were working on the meat, the dough had completely rested and now you can work with it, and in the meantime it will rest and absorb the pepper and salt of the pork ham. The dough must be divided into two parts, one part should be larger than the other. Roll out a larger piece of dough into a layer approximately 5-7 mm thick, put the dough in a baking dish, and place the ham on the dough. Roll out a smaller piece of dough as well, cover the ham with it and pinch the edges of the dough.
Place the prepared ham in an oven preheated to 160°С (320°F). Ham Wellington is baked for 4-5 hours - yes, not fast, but it's worth it. After baking, let the ham cool, remove it from the dough and cut into portions. If desired, the dough can be used as bread, it is very well saturated with the aroma and juice of the ham.