1/2 pound shredded white cheddarCombine 1/2 cup cubed cold butter, 7 tablespoons water and a boneless, completely cooked gammon (3-1/2 to 4 pounds).1 gently beaten egg
Mix flour, mustard, and salt in a food processor. Cover and crush cheese and butter until coarse crumbs form.
Add 6 tablespoons water slowly to create a ball. Transfer to big bowl. Chill 2 hours to solidify.
After 30 minutes at room temperature, pat ham dry with paper towels. Put on a shallow roasting pan rack. Bake uncovered at 325° for 45 minutes.
Roll pastry into a 17x12-inch rectangle on lightly floured surface. Put warm gammon in pastry centre. Fold pastry short sides over gammon and long sides over top, trimming edges. Smooth and seal seams and edges.
Put seam-side down on a prepared baking pan. Brush pastries with egg and leftover water from a small bowl. Make ornamental cutouts from trimmings and place on pastry. Brush with egg mixture.
Bake pastry uncovered at 400° for 40–45 minutes until thermometer reaches 140° and pastry is golden brown. Wait 10 minutes before slicing.
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