Jambon En Croûte

Ham in Crust

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 whole ham, baked
  • Madère sauce
  • 5 cups flour
  • 2 teaspoons<

Method

  1. Use a whole ham with the bone left in. Bake it, then let it stand at room temperature for about 30 minutes to cool the outside. Prepare the Madère sauce and let it cook while the ham bakes.
  2. Blend flour, salt, and butter as for pastry. Add 2 eggs and sufficient water to make a dough. Roll on a floured surface to a thickn