Ham in Crust (Haam am Deeg--Luxembourg) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Basting Sauce: 1 c. red wine, 1/2 cup raisins, 1 tsp. sugar, large ham trimmed.
Pastry: 6 c. flour, 2 tsp. baking powder, 1 tsp. salt, 1/2 tsp. dry mustard, 1/4 tsp. dry sage, 1/2 c. cold butter cut into small pieces, 1/2 c. cold shortening, 1/2 c. cold milk, 3 T. honey, 3 T. red wine.
Sauce: 1/2 tsp. brown sugar, 2 tsp. butter, 1/4 c. chopped carrot, 1/4 c. chopped celery, 1 bay leaf, 2 tsp. flour, 2 c. beef stock, 1/2 clove fresh garlic, 1/2 tsp. tomato paste.
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Directions: |
Directions:Basting Sauce: Trim fat and rind off ham. Set in a deep large roasting pan. Mix the wine, raisins, and sugar in a small sauce pot. Bring to a boil, simmer 10 minutes. Cool to lukewarm. Roast ham, uncovered at 350 for 2 hours. Be sure to baste every 1/2 hour.
Pastry: Mix the honey and wine together in a small bowl--set aside. In a large mixer, combine dry ingredients and spices. Mix well at medium speed. Add butter and shortening one piece at a time, mixing after each addition. Gradually, add milk. Mix until dough forms a round ball. Turn onto a floured board, knead 2 minutes. Wrap in plastic wrap and chill 2 hours. Meanwhile, slice cooked ham neatly into 1/4 slices. Lay on plate in sliced order. Arrange back into a ham shape onto a greased cookie sheet. Drain the juice into a medium stock pot. Coat ham with the honey mixture. Roll out dough to 1/4 inch thick on a floured surface. Cover ham with sheet of rolled out dough. Poke holes all over dough with a form, to allow steam to escape. With extra dough scraps, decorate the ham. Try strips of dough and criss-cross. Or, use cookie cutter shapes. Baste dough with cold milk. Bake ham again at 350º for 45 minutes. Ham should sit 20 minutes before slicing.
Sauce: Spoon fat off the reserved cooking juices. Drain juice through strainer. Discard raisins and bits. Add brown sugar. In a heavy saucepan, melt butter at medium heat. Saute vegetables and garlic, cooking until tender. Whisk in flour. Add beef stock and spices. Bring to a boil. Lower heat and simmer 1 hour. Sauce should reduce to 1 cup. Skim off fat. Serve on the side with the baked ham. |
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Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: A dish by this name was served by cousins as a part of a typical Luxembourgish meal. It is usually served with beans and potatoes (Haam am Deeg Mat Gardebounen an Gegreiften Grompereni). Marie-Paule Goedert and her husband Marco Grappone prepared this traditional meal in Hebron, Luxembourg. She's a great cook!
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