Belgian-style Ham in Puff Pastry

Ingredients

In Belgian cuisine, Jambon en croute is typically made with a combination of ham and various cheeses, such as Gouda or Emmental. However, for this Belgian-style adaptation, we will focus solely on the ham, allowing its flavors to shine through. Additionally, we will incorporate Belgian spices and seasonings to enhance the dish's taste and align it with the Belgian culinary tradition. We alse have the original recipe for Jambon en croute, so you can check it out.

• 1.5 kg (3.3 lbs) cooked ham 1.5 kg (3.3 lbs) cooked ham
• 500g (1.1 lbs) puff pastry 500g (1.1 lbs) puff pastry
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry on a lightly floured surface to a thickness of about 1/4 inch.
3. 3.
   Spread the Dijon mustard evenly over the puff pastry.
4. 4.
   In a small bowl, mix together the brown sugar, ground cloves, and ground nutmeg.
5. 5.
   Sprinkle the spice mixture over the mustard.
6. 6.
   Place the cooked ham in the center of the puff pastry.
7. 7.
   Fold the puff pastry over the ham, sealing the edges by pressing them together.
8. 8.
   Brush the beaten egg over the top of the puff pastry.
9. 9.
   Transfer the ham in puff pastry to a baking sheet lined with parchment paper.
10. 10.
    Bake for approximately 30-35 minutes, or until the puff pastry is golden brown and crispy.
11. 11.
    Remove from the oven and let it rest for a few minutes before slicing.
12. 12.
    Serve warm and enjoy!

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is properly thawed before using it. If using frozen puff pastry, follow the package instructions for thawing. Handle the puff pastry gently to maintain its flakiness.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor. Adjust the amount according to your preference for tanginess.
• Cooked ham — Opt for a high-quality cooked ham with a good balance of flavors. If possible, choose a ham that is not overly salty to avoid overpowering the dish.

Tips & Tricks

• For added flavor, you can brush the ham with a glaze made from a mixture of honey and Dijon mustard before wrapping it in the puff pastry.
• Serve the Belgian-style Ham in Puff Pastry with a side of tangy mustard or a creamy cheese sauce for dipping.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the mustard before adding the ham.
• To achieve a beautifully golden and crispy puff pastry crust, brush the pastry with the beaten egg just before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 15 minutes.

Serving advice

Slice the Belgian-style Ham in Puff Pastry into thick, generous portions and serve it as the centerpiece of a hearty meal. Accompany it with a fresh green salad or roasted vegetables for a well-rounded and satisfying dish.

Presentation advice

To present the Belgian-style Ham in Puff Pastry, place the whole baked ham on a large serving platter. Garnish the platter with fresh herbs, such as parsley or thyme, for a touch of color. Serve with a decorative knife or slicer for guests to help themselves.