Читать книгу Crazy Feasts - Dr. Marilyn Ekdahl Ravicz Ph.D. - Страница 12

1 vacuum packed small pre-cooked ham, c. 3 pounds, works best

3½ cups all-purpose flour

½ pound dried figs (more if necessary, halved)

3 Tablespoons honey

2 Tablespoons red wine vinegar

1 large egg slightly beaten

1 Tablespoon salt

enough olive oil to make a moist dough when mixed with flour

enough sweet wine or fruit juice to soak and soften the figs

salt and pepper to taste

Plump the figs in warm wine or juice for about 30 minutes, drain and reserve. Prepare the pastry by mixing the salt, flour, and enough olive oil to form a moist but not sticky dough. If it is warm, cool the dough for several minutes in the refrigerator.

Preheat oven to 375. Remove the jellied covering from the ham and deeply score it into diamond-shaped sections. Insert the figs into the scored intersections (use a wooden toothpick if necessary). Cover the ham with honey mixed with vinegar.

Roll the dough out on a floured board into a sheet large enough to cover the ham. Wrap the ham with the dough and place it, seam side down, on a baking pan. Cover dough with beaten egg and prick it a few times.

Bake the ham until the pastry covering is lightly browned. The ham should be hot enough by then. To serve, remove any toothpicks and slice the ham in its crust.