Christmas Ham Wrapped in Puff Pastry

Christmas Ham Wrapped in Puff Pastry

There’s ham under that golden puff-pastry pineapple! A riff on the iconic glazed ham covered with pineapple rings and cherries, every slice of this show-stopping main course has flaky pastry and salty ham topped with sweet pineapple sauce.

Level: Easy

Total: 2 hr 20 min

Active: 25 min

Yield: 14-16 servings

Ingredients:

One 6-pound boneless ham

Two 17.3-ounce packages puff pastry (4 sheets)

2 large eggs, lightly beaten

Two 8-ounce cans crushed pineapple

3/4 cup light brown sugar

 

2 tablespoons apple cider vinegar

5 cloves

2 tablespoons cornstarch

3 maraschino cherries

Directions:

1. For the ham: Arrange 2 oven racks in the middle and bottom third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Put the ham cut-side down in the middle of one.

2. Lay 1 sheet of puff pastry on a clean work surface and brush lightly with egg wash. Layer a second sheet on top and brush with egg wash. Repeat with the remaining sheets but do not brush egg wash on the top sheet. Roll the pastry with a rolling pin so it is 3 inches longer than the length of your ham and wide enough to drape over the ham completely. Cut off the extra 3 inches of pastry and set aside. Using a long sharp knife, score the pastry diagonally one way and then the other to form a diamond pattern, cutting halfway through the pastry layers.

3. Drape the pastry over the ham, pulling it gently to cover. Trim the excess pastry on the corners and set aside with the 3-inch-wide strip. Brush the wrapped ham with egg wash and bake on the middle rack until the pastry is golden and the ham is hot through (about 140 degrees F), about 2 hours.

4. For the pineapple top: Meanwhile, cut the 3-inch-wide pastry strip in half lengthwise on the diagonal so you have 2 long triangles. Cut the other pastry scraps into long thin triangles of various sizes. Transfer to the second prepared baking sheet, brush with egg wash and bake on the bottom rack until golden, rotating front to back half way through, about 30 minutes.

5. Combine the pineapple, sugar, cloves and vinegar in a medium saucepan. Bring to a boil and then reduce to a simmer and cook until reduced and slightly thickened, about 20 minutes. Combine the cornstarch with 1/4 cup water in a small bowl and mix until smooth. Stir the cornstarch mixture into the pineapple sauce, bring back to a boil and cook, stirring, until thickened, about 2 minutes. Remove the cloves. Transfer the sauce to a small bowl and top with the cherries.

6. Put the ham on a serving platter and arrange the baked triangles at the top of the ham in the shape of a pineapple crown. Serve with the pineapple sauce.

Christmas Ham Wrapped in Puff Pastry
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Banana Lumpia – Turon Recipe!!!

Banana Lumpia – Turon Recipe!!!

 

TuronTurrón de Banana or also known as lumpiyang saging or banana lumpia is the next recipe in our Merienda Recipes series.  It’s a Filipino snack made with thin sliced bananas preferably saba or Cardaba bananas and a slice of jackfruit wrapped in a thin pastry shell.  The Banana Lumpia is then deep fried then rolled in sugar for a sweet and crunchy snack.

Turon is always my favorite, my grandmother cooked it for me when I was young and when I got old I told her I will be the one to cook it for her. This recipe is very simple, fast and very easy to cook. So this is my version of Turon Saba or Banana Lumpia pair it with Lemon Grass Ginger Iced Tea for a perfect refreshing snack.

Before we begin, a word about saba bananas vs. plantains.  In the Philippines the Saba or Cardaba banana is also known as a plantain.  It is a triploid hybred banana cultivar originating from the Philippines and native to Southeast Asia,  it is not the same as the plantains found in many US markets.

Saba BananasThe Saba is a small fat thin skinned banana that is sweeter than the regular Cavendish bananas you normally see in supermarkets.  It can be eaten fresh as a fruit or cooked.  It is sweeter than the Cavendish variety.

Although in the Philippines they also call Saba a plantain banana don’t get Saba and plantains confused.  Yes they are both bananas but are very different and are not interchangeable.

Unlike the Saba bananas Plantains are cooking bananas and are used as a vegetable.  Plantains are longer and has thicker skin than both Saba and Cavendish bananas; it is not as sweet and contains more starch than the other banana varieties.  Plantains can not be eaten raw.

You can usually find Saba Banana at Asian Markets, but if you can’t don’t be tempted to substitute Plantains.  Opt instead to use the plain old “regular ” Cavendish bananas found in your local supermarket.

Ingredients:

1  package lumpia wrappers

1/2 dozen ripe saba or “regular” bananas

1 cup chopped jackfruit

1/2 cup brown or white sugar

2-3 cups oil for deep frying

1 egg white slightly beaten (optional for sealing or you can us water for sealing)

 

Directions:

Banana LumpiaCut the banana in half then cut each half into thin slices.[spacer height=”20px” id=”2″]

Roll slightly each banana slice in white or brown sugar.

Place coated bananas on top of each lumpia wrapper (it depends to your liking on how many pieces of banana slices you want to add)

Spread with chopped langka (jackfruit), Optional

Banana LumpiaCarefully roll into shape of egg roll and seal the ends with water or egg white.

Sprinkle 1 tbsp. or more of brown sugar over your turon. This will caramelize and stick to your turon. (if you prefer you can roll the lumpia in white sugar after frying)

 

Deep fry in medium-high oil.

Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp.

Remove from pan and drain on paper towel for a minute. (If you didn’t sprinkle brown sugar on the lumpia before frying you can roll it in white sugar before serving)

Serve, Share and Enjoy!!!!!

Banana Lumpia
Banana Lumpia - Turon
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Banana Lumpia
Banana Lumpia - Turon
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Instructions
  1. Cut the banana in half then cut each half into thin slices.
  2. Roll slightly each banana slice in white or brown sugar.
  3. Place coated bananas on top of each lumpia wrapper (it depends to your liking on how many pieces of banana slices you want to add)
  4. Spread with chopped langka (jackfruit)
  5. Carefully roll into shape of egg roll and seal the ends with water or egg white.
  6. Sprinkle 1 tbsp. or more of brown sugar over your turon. This will caramelize and stick to your turon. (if you prefer you can roll the lumpia in white sugar after frying)
  7. Deep fry in medium-high oil. 
  8. Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp.
  9. Remove from pan and drain on paper towel for a minute. (If you didn't sprinkle brown sugar on the lumpia before frying you can roll it in white sugar before serving)
Recipe Notes

You can make Banana Lumpia 2 way and either way will be just as good.

You can roll the lumpia in brown sugar before deep frying - this gives you a caramelized topping when fried OR

you can fry the lumpia, drain oil on a paper towel, and roll in white sugar.

You can sprikle Sesame Seeds on while turon is still hot if desired.

You don't have to use Langka (jackfruit).

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