Jambon de Prague sous la Cendre (Prague Ham Baked in a Pastry Crust)

Ingredients

• 1 Prague ham
• water
• pâte à pâté
• egg
• 1 large glass of Port or Sherry
• light Glace de viande

Instructions

1. Poach the ham in water, drain it and let it cool by half.
2. Remove the skin, trim the ham all round and glaze it.
3. Roll out a large sheet of pâte à pâté and set the ham on it, glazed side underneath.
4. Enclose the ham, sealing the pastry well, then turn the piece over onto a baking tray so that the seal lies underneath.
5. Egg-wash the pastry, score it, and make an opening in the middle for the steam to escape.
6. Bake in a hot oven until the pastry is quite dry and well coloured.
7. On taking the ham from the oven, pour a large glass of Port or Sherry inside, then stop the opening with a small plug of pastry.
8. Dish it on the serving dish and serve separately a light Glace de viande with Port, well buttered at the last moment.