In a food processor, combine the flour, mustard and salt. Add cheese and butter. Cover and pulse until mixture resembles coarse crumbs. Gradually add 6 Tbsp water until a firm ball forms. Transfer to a large bowl. Chill for 2 hours or until firm.
Let the ham stand at room temperature for 30 minutes; pat dry with paper towels. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 for 45 minutes.
On a lightly floured surface, roll pastry into a 17X12 inch rectangle. Place warm ham in the center of pastry. Fold short sides of pastry over ham, fold long sides over top, trimming edges as needed, Press seams and edges until smooth and sealed.
Place seam side down on a greased baking sheet. In a small bowl, combine egg and remaining water; brush over pastry. Bake uncovered at 400 for 40-45 minutes or until a meat thermometer reads 140 and pastry is golden brown. Let stand for 10 minutes before slicing.
Originally Submitted
4/15/2011
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