Danish Ham Baked in a Blanket (Skinke I Sengetaeppe)

By norsegal8

The Danes are not the only ones who bake ham in a blanket, but this is an especially tasty version. This is a wonderful centerpiece for a festive buffet meal for a crowd.

Ingredients

• PASTRY:
• 12-pound boneless, smoked, fully-cooked ham
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 9 cups all-purpose flour
• 6 teaspoons baking powder
• 2 teaspoons salt
• 1 teaspoon sage leaves, ground
• 1 1/2 cups unsalted butter
• 2 cups milk
• GLAZE:
• 1 egg, beaten
• 1 tablespoon water
• SAUCE:
• 1/2 cup water
• 1/2 cup honey
• 1 teaspoon freshly pulverized cardamom seeds
• 6 large, fresh mint leaves
• 1/4 taspoon salt
• 1/2 cup port wine

Preparation

Step 1

Preheat the oven to 350 degrees. Score the fat on the ham and place the ham in a shallow baking pan with the fat side up. Rub the ham with the mustard and brush with the honey. Bake for 10 minutes per pound until warmed through, about 2 hours. Remove from the oven.

Increase the oven temperature to 450 degrees.

To prepare the crust, mix the flour, baking powder, salt and sage in a large bowl. Cut in the butter until the butter is the size of split peas. Add the milk and mix until a dough forms. Gather into a ball and knead 2 to 3 turns to mix.

Roll the dough out until it is large enough to cover the ham. Place the dough on the ham and wrap around the ham, pinching the edges together and trim the edges.

Mix the egg and water to make the glaze. Brush the pastry with the glaze. Roll out the scraps and make cutouts to decorate the top of the ham. Brush with the glaze again. Pierce with a fork to make vents.

Bake for 1 hour or until the crust is golden brown and crunchy. Meanwhile, make the sauce.

In a saucepan, mix the water, honey, and cardamom seeds and simmer over low heat for 5 minutes. Chop the mint leaves and add to the honey mixture along with the salt; simmer 2 minutes more. Remove from the heat and cool to room temperature.

When ready to serve, add the port wine and mix well. If the sauce is too thick, add a little more wine and mix again.