Make your meals extra special with this mouth-watering recipe from ABC’s The Chew. Similar to beef wellington, this dough-encrusted ham is a great holiday alternative to turkey!
For more recipes and crafts, visit TheChew.com and tune in WEEKDAYS 1e|12c|p on ABC.
Servings: 12
Cooking time: 2+ hours
Ingredients
7-10 pound smoked boneless ham
2 pounds brioche dough
1 cup red pepper jelly
egg wash
Step-by-step Directions
- Score the ham by making shallow cuts in a crosshatch pattern. Allow the ham to rest for an hour to come to room temperature.
- Preheat oven to 425°F.
- Roll out the brioche dough to ¼-inch thick, in the shape of an oval. Spread the red pepper jelly evenly over the dough, leaving a 1-inch border. Place the ham in the middle of the dough and spread more of the jelly on top of the ham. Bring the sides of the dough up to cover the ham completely, pinching the corners together and twisting into a knot. Using the egg wash, brush the edges to seal the dough shut.
- Carefully lift the ham onto a baking sheet lined with parchment paper. Brush with the egg wash and place the ham in the oven. Immediately reduce the temperature to 350ºF and let the ham to cook for 2 hours, or until the internal temperature is 160ºF. You may need to tent the ham halfway through. to prevent the crust from becoming too dark.
- Remove the ham from the oven and allow to cool for at least 15 minutes. Slice the ham and serve.
