Frozen puff pastry dresses up this ham for the Easter holiday.
Makes 12 to 14 servings
|2||packages (10 ounces each) frozen chopped spinach, thawed and drained|
|3||tablespoons plain dry bread crumbs, divided|
|1/2||teaspoon ground nutmeg|
|1||fully cooked canned ham (5 pounds)|
|1||package (17-1/4 ounces) frozen puff pastry sheets, thawed|
|2||egg yolks, divided|
|2||teaspoons water, divided|
|Yellow, green and red food colorings|
|Parchment paper (optional)|
|Small pastry brush|
|Pastry wheel (optional)|
- Squeeze excess moisture from spinach; place in medium bowl. Add 2 tablespoons bread crumbs and nutmeg; mix well.
- Spread spinach mixture onto top of ham; sprinkle with remaining 1 tablespoon bread crumbs. Line 15X10X1-inch baking pan with parchment paper or spray with nonstick cooking spray. Place ham in prepared pan.
- On floured surface, roll 1 puff pastry sheet into 18X15-inch rectangle. Place pastry over ham; tuck and fold ends of pastry around ham to enclose completely.
- With fork, beat together 1 egg yolk and 1 teaspoon water in small bowl. Tint with yellow food coloring; brush over entire surface of pastry covering ham.
- On same floured surface, roll second puff pastry sheet into 16X12-inch rectangle. Using pastry wheel or sharp knife, cut 8 (16X1/4-inch) strips; braid into 4 braids of 2 strips each. Place braided strips on top and around base of ham as shown in photo. Cut out small decorations from remaining pastry. (Some pastry will remain; discard.) Place cutouts on ham to resemble decorations on "egg."
- Beat together remaining egg yolk and 1 teaspoon water in small bowl; pour evenly into 2 smaller bowls. Color 1 part with green food coloring and remaining part with red food coloring. Using pastry brush, paint decorative cutouts with egg mixtures.
- Bake at 350°F 1-1/4 to 1-1/2 hours or until pastry is golden brown and ham is heated through.*
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