Ham Wellington with Apple Honey Bordelaise
Ingredients
- 1-3/4 cups all-purpose flour
- 1-1/2 teaspoons ground mustard
- 1/4 teaspoon salt
- 250g white cheddar cheese, shredded
- 1/2 cup cold butter, cubed
- 7 tbsp cold water, divided
- 1-1.5 kg boneless fully cooked ham
- 1 egg, lightly beaten
Honey Apple Bordelaise
- 2 finely chopped apples
- 1 shallot, chopped
- 1/4 cup light red wine
- 1 tbsp butter
- 1 tbsp honey
- sprig of thyme
- salt and pepper
Directions
1. 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 tablespoons water until a firm ball forms. Transfer to a large bowl. Chill for 2 hours or until firm.
2. Let ham stand at room temperature for 30 minutes; slice as required and pat dry with paper towels. Place on a rack in a shallow roasting pan. Bake, uncovered, at moderate heat for 45 minutes.
3. Roll pastry on a lightly floured surface. Place warm ham in the center of pastry. Fold sides of pastry over ham, trimming edges as needed. Press seams and edges until smooth and sealed.
4. Place seam side down on a greased baking sheet. In a small bowl, combine egg and remaining water; brush over pastry. Cut decorative cutouts from trimmings if desired; arrange on pastry and brush with egg mixture.
5. Bake, uncovered, at 400° for 40-45 minutes or until a meat thermometer reads 140° and pastry is golden brown.
6. As the Wellingtons are baking, melt butter in a saucepan and saute finely chopped apples and shallot for about 2 minutes. Add red wine and reduced it by half, then season the base sauce with salt and pepper, adding thyme, and reduced the sauce until the liquid is almost gone.
7. Swirl in butter and honey. Serve over Wellingtons with a wedge of lemon.
