Ham with Sage in a Pastry Case Recipe



Ham with Sage in a Pastry Case (jambon en croûte à la sauge) Recipes

Ingredients :

4lb middle-cut gammon

4 carrots, sliced

1 stick celery

1 bay leaf

6 sprigs parsley

1 bunch fresh sage or 4 tbsp dried sage

7fl oz dry white wine

1.5lb puff pastry

1 egg yolk

Sauce:

1 tomato

1oz mushrooms

1/2 oz butter

1 tbsp flour

salt, pepper

2 tbsp cream

Method :

Soak the ham for 12 hours in cold water. Then place in a large saucepan with the carrots, celery, bay leaf, parsley and about 1/3 of the sage, cover with water and bring to the boil. Turn down the heat and simmer for 80 minutes (20 minutes per 500g /1lb). Leave to cool in the stock.

When cold, cut off the skin and all but a thin layer of the surrounding fat. Strain and reserve the stock for the sauce. Rub the ham all over with more sage and put it in an ovenproof dish with the wine and remaining sage. Bake in a moderate oven (180C, 350F, Gas 4) for 35 minutes, basting frequently. Remove to a clean plate and allow to cool. Rinse off any stray pieces of sage, pat dry and carve into slices.

Roll the pastry out to 1/4-in thick and cut into 1 strip long enough and wide enough to encase the ham, and into 2 equal rounds for the top and bottom of the pastry case. Take care the rounds are big enough to allow the ham slices to be lifted out easily when the top is removed. Reassemble the ham and wrap it in the pastry. Overlap the joints and seal firmly with water. Glaze with egg yolk and bake in a hot oven (220C, 425F, Gas 7) for 50 minutes. Cover with greaseproof paper after 25 minutes to stop it getting too brown.

For the sauce, cook the tomato and mushrooms in 3/4 pint of the reserved stock for 15 minutes, then strain. Make a brown roux with the butter and flour, season and add the prepared stock. Bring to the boil and simmer for 10 minutes, stirring occasionally. Check the seasoning and stir in the cream just before serving.

Serves 4


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