Jambon en Croute with Mustard and Herbs

Ingredients

• 1.5 kg (3.3 lbs) cooked ham 1.5 kg (3.3 lbs) cooked ham
• 2 sheets of puff pastry, thawed 2 sheets of puff pastry, thawed
• 4 tablespoons Dijon mustard 4 tablespoons Dijon mustard
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out one sheet of puff pastry on a lightly floured surface to fit the size of the ham.
3. 3.
   Spread a generous layer of Dijon mustard over the ham.
4. 4.
   Sprinkle the thyme leaves and chopped parsley evenly over the mustard.
5. 5.
   Carefully wrap the ham with the pastry, sealing the edges by pressing them together.
6. 6.
   Place the wrapped ham on a baking sheet lined with parchment paper.
7. 7.
   Brush the pastry with the beaten egg to create a golden crust.
8. 8.
   Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and crispy.
9. 9.
   Remove from the oven and let it rest for a few minutes before slicing.
10. 10.
    Serve warm and enjoy!

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is properly thawed before using it. If it becomes too soft, refrigerate it for a few minutes to firm it up. This will help achieve a flaky and crispy crust.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor. Adjust the amount according to your preference for tanginess.
• Fresh herbs — Opt for fresh thyme and parsley to enhance the flavors of the dish. If unavailable, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For an extra touch of flavor, you can add a layer of thinly sliced cheese, such as Gruyere or Emmental, on top of the mustard before wrapping the ham in the pastry.
• To prevent the pastry from becoming soggy, make sure the ham is thoroughly cooked and cooled before wrapping it in the pastry.
• Serve the Jambon en Croute with a side of Dijon mustard for dipping or a creamy sauce, such as hollandaise or béchamel, for added richness.

Serving advice

Slice the Jambon en Croute into thick, even slices and serve it warm. Pair it with a fresh green salad or roasted vegetables for a complete meal. Garnish with a sprig of fresh herbs for an elegant presentation.

Presentation advice

To create an eye-catching presentation, place the sliced Jambon en Croute on a platter with a decorative garnish, such as fresh herbs or edible flowers. Serve it on a wooden board or a bed of lettuce leaves for a rustic touch.