Wellington ham with bread sauce

Category: Meat dishes
Kitchen: english
Wellington ham with bread sauce


Boneless pork leg 1.5KG
Salt taste
Ground black pepper taste
For the test:
Rye flour 500 g
Water 300 g
Salt 1 tsp
Sugar 1 tsp
For the sauce:
Fresh white bread 2 slices
Bulb onions 1 PC. (small)
Carnation 2 buds
Milk 2 glasses
Ground nutmeg 1/4 tsp
Salt taste
Ground black pepper taste
Butter 2 tsp
Cream 1 tsp

Cooking method

  • Wellington ham with bread sauceRinse the ham, pat dry with paper towels, rub well with salt and pepper. I also make cuts and add salt there too. Very garlic asks there, but no, it is not necessary.
  • Wellington ham with bread saucePour the flour into a bowl (bowl), add salt and sugar to it and gradually pour in so much cold water to make a thick plastic dough. It took me 300 ml. The consistency of the dough is like clay for modeling (in fact, it is in this capacity that we use it), it practically does not stick to our hands. You don't need to knead for a long time, about three minutes with a kneader or five minutes with your hands.
  • Wellington ham with bread sauceDivide the dough into two unequal portions. Grease baking paper with lard or vegetable oil. Roll out the smaller part of the dough on paper into a circle with a diameter of about 30 cm.
  • Wellington ham with bread sauceTransfer the paper with the dough to a baking sheet or ovenproof dish, place the ham on top.
  • Wellington ham with bread sauceRoll out the remaining dough into a larger layer, cover the ham on top. Gently pinch the edges, slightly moistening them with water. Well, I'm not very neat, but I tried.
  • Wellington ham with bread saucePut the form with the ham in an oven preheated to 150-160 degrees for 4-5 hours. I have a convection oven, I baked for 5 hours. The first three hours at 150 degrees, then 2 hours at 140 degrees. Allow the prepared ham to cool without removing the dough.
  • Wellington ham with bread sauceWhen the ham is cool enough, free it from the dough. For serving, cut into slices.
  • Wellington ham with bread sauceIt is recommended to serve bread sauce with the Wellington ham. Cut off the crusts from white bread and finely crumble the crumb with your hands
  • Wellington ham with bread saucePeel the onion and sprinkle with clove buds.
  • Wellington ham with bread saucePour milk into a small saucepan, put on fire, bring to a boil, put onion, add nutmeg, reduce heat to low and cook for 30 minutes.
  • Wellington ham with bread saucePour bread crumbs into a saucepan with sauce, season with salt and pepper to taste, add 1 teaspoon of butter and cook for 20 minutes, stirring constantly.
  • Wellington ham with bread sauceAt the end of cooking, remove the onion, remove the pan from the heat, beat its contents.
  • Wellington ham with bread sauceAdd remaining butter and cream and mix well. Serve hot in a separate gravy boat.

Time for preparing:


Cooking program:



The meat turns out to be the softest, which is called "lips can be eaten". If you keep it longer, you get a golden brown crust. Who needs a very dietary one - limit yourself to 4 hours.
The taste is very delicate, with tangible notes of bread, which are emphasized by the sauce. For lovers of bright tastes, it may seem rather bland, then serve with mustard - it will also be very appropriate.
Look how delicious it is!
Wellington ham with bread sauce
Wellington ham with bread sauce
Wellington ham with bread sauce
Bon Appetit!
The source of the recipe is a series of Cuisine of the peoples of the world from Komsomolskaya Pravda, volume 31 "British cuisine"

Svetlana, a very interesting dish. Thanks for sharing)
SvetaI, Svetlana, a very interesting recipe, and the meat is rosy. And the sauce is interesting. : mail1: Thank you.
Angela, TatyanaHow glad I am, girls, that you came to see me!
SvetaI, Svetlana!!!
What a fun way to cook meat. Just some kind of holiday!
And the sauce is interesting!
I took the recipe to the bins!
I'm starting to collect a selection for the New Year!
Lenochka, try it. The recipe is long, but not troublesome. I'm talking about meat, sauce, of course, requires attention, but if you don't have enough time, you can do without it.
Quote: Shyrshunchik

And the sauce is interesting.
The British usually serve meat with gravy sauce.
Elena Tim
A very interesting recipe, so unusual.
I just want to repeat. Svetochka, thanks! Very original!
Also very interested in the recipe! Thank you very much! Bookmark it!
Quote: DonnaRosa
The British usually serve meat with gravy sauce.
DonnaRosa, quite possibly. I'm not really a connoisseur of English cuisine. Moreover, until I bought the British Cuisine volume, I was convinced that the British had not enriched the world's cooking in anything other than blood steaks and fish and chips. But it turns out, and they have many interesting recipes that can be adopted. And if the consultant of this publication, the chef of an English restaurant recommends serving bread sauce with Wellington-style ham, then I see no reason not to follow this advice.
Elena Tim, Tumanchik, I am very pleased to use your recipes and I will be very pleased if you use my

The English food is hearty and the breakfast and lunch are plentiful. I do not know how this particular dish is served, but gravy sauce is very popular with meat in every home. The English cannot imagine life without him. It's really tasty, but you have to cook a lot and for a long time. They often buy ready-made.

Quote: DonnaRosa
delicious, but you have to cook a lot and for a long time.
Judging by my book, this is the motto of English cooking It is not for nothing that they switched to sandwiches and other fast food; long recipes do not really fit into modern life. This was before - put it in a cooling stove for the night - ready by morning. And now we buy special gadgets to imitate it ...

Multicooker is not popular in England. I bought a Panasonic bread maker with a big discount and free shipping. They love everything ancient, extremely conservative people.

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