Gift Wrapped Ham With Raisin Wine Sauce - cooking recipe

Ingredients

1 (3 lb) cooked ham (oblong one in the can)
1 pastry for single-crust pie
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup solid shortening (I use Crisco)
3 tablespoons ice cold water
1 teaspoon dry mustard
1/2 teaspoon sage
1 egg, beaten
paprika (to garnish)
Raisin Wine Sauce
1/4 cup sugar
3 tablespoons cornstarch
1 teaspoon dry mustard
1 cup dry red wine
1/2 cup water
1/2 cup seedless raisin
1 (10 ounce) jar jelly (I use apple, can use cherry or currant)

Preparation

Preheat oven to 400\u00b0.
Remove ham from can, set aside.
Measure flour into medium bowl. Add mustard and sage.
Cut in the shortening, using a pastry blender, (or you can use 2 knives) until all the flour is blended, about the size of peas.
Sprinkle with ice water, just a tablespoon at a time, and toss lightly with a fork until the dough comes together in one piece.
Roll the dough into a 14-inch square.
Place ham in center. Wrap as you would a package.
Moisten edges with cold water and press together firmly to seal.
Place seam-side down on baking sheet.
Use leftover pastry to cut strips for ribbon and bow. Place on ham. Wrap as you would a package. Moisten edges with ice water and press firmly to seal.
Place seam-side down on baking sheet.
Use left-over pastry to cut single strips for ribbon and bow. Put on the ham. Brush pastry with egg.
Sprinkle paprika on ribbon and bow for color and taste.
Bake 1 hour on baking sheet.
Slice for serving. Serve with Raisin Sauce.
For Raisin Wine Sauce: Combine ingredients except jelly in a saucepan.
Cook, stirring constantly at medium low 5 minutes or until sauce thickens and boils. Stir in jelly. Heat 3 minutes more or until jelly melts.
Times are approximate.