Ham a La "Wellington"

Description

A few years ago I came across a recipe for British cuisine called "Ham Wellington", which I thought was interesting. Cooked ham according to the recipe, tried it and made their changes. Perhaps it's the other ham, with a slightly different flavor, but the cooking technique is left without change. Very decent ham!

Ingredients

Pork

1200 g
Salt

1 Tbsp
Sauce

2 Tbsp
Rye flour

500 g
Water

300 ml
Salt

1 tsp
Sugar

1 tsp
Vegetable oil

2 Tbsp

Cooking

Will describe their actions. To start the evening, a piece of ham is washed in cold water, dry, put in pan and cover on all sides with coarse salt, cover the pan and remove overnight in the refrigerator. In the morning rinsed the meat under running cold water soaked paper towels and cover with Worcester sauce. Garlic lovers can smear the meat with garlic paste.

Make the dough: pour the flour into a bowl, add salt and sugar, mix. In the center of the flour, make a deepening and pour in the water gradually.

Knead the dough first with a spoon in a bowl, then hands on the Board. Roll the dough into a lump. The dough should have the consistency of softened clay. Wad of dough is divided into two unequal parts: 1/3 and 2/3.

A smaller part of the dough on a sheet of parchment paper (a must!), greased with vegetable oil, roll into a thin pellet with a diameter of about 28 cm.

Testnow the cake together with the parchment laid in a large frying pan. On the dough spread the meat.

The edges of the dough tuck the meat on top. Hand moisten edges of dough with water.

A cutting Board smeared with vegetable oil and it rolled most of the dough to the cake with a diameter of about 30-32 cm, carefully removed from the Board and cover the meat, tuck the edges of the top pellet down under the meat.

Send meat in the dough in the oven, turn on the oven and set the temperature to 150 deg. S. Now for the meat, you can forget the 3.5-4 hours. Remove the pan from the oven. Part of the meat juice has leaked through the dough and baked. The upper crust of the dough hard as tile.

15 minutes do not touch the bread cocoon, let cool slightly, and then break bread crust and remove the meat. The bottom bread crust is dense, moist, soaked in meat juice and quite to itself edible.

Put the meat on a dish and cut the number of chunks. The meat is very tender, just falling apart into fibers, fragrant and delicious. Served with fresh or pickled vegetables, sometimes with sauerkraut.

The remaining meat I wrapped in foil and put it in the fridge until the next day. And the next day got a completely different meat, real ham. Has changed not only the structure of the meat, it was dense and perfectly cut thin slices, even changed the color of the meat when cut, it became pinkish. Cold ham is traditionally eaten with horseradish. In General, very tasty ham!

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