|Mushrooms||1⁄3 Pound, sliced|
|Chicken livers||1⁄2 Pound|
|Canned ham||5 Pound (1 Piece)|
|Piecrust mix||20 Ounce (1 Package, 2 Crust Size)|
|Egg yolk||1 , slightly beaten|
|Parsley sprigs||4 (For Garnish)|
Day before or early in day: In medium skillet, in 2 tablespoons hot butter, saute mushrooms with 1/4 teaspoon salt until tender; set aside.
In same skillet, in 2 tablespoons hot butter, saute green onions until tender.
Add livers, 1/4 teaspoon salt, ginger and pepper; saute until livers are tender.
Drain off fat; discard onions.
In covered electric-blender container, blend livers and mushrooms until almost smooth.
(Or in medium bowl, with fork, mash smooth or put through food grinder.) Slice ham horizontally in half.
(Wrap; refrigerate half for Tuesday's meal, plus sandwiches.) Remove any gelatin from remaining half; with spoon, spread liver pate evenly on top of ham.
Preheat oven to 425°F.
Prepare piecrust mix as label directs.
Roll it into 18" by 13" oval.
Place ham, pate-side down, in center of oval.
Lift edges of pastry to cover top of ham; make an overlapping seam down middle, trimming excess pastry.
(Reserve leftover pastry.) Moisten seam edges with water; press down with fork; lightly sprinkle with flour.
Line jelly-roll pan with foil; grease.
Place ham, seam side down, in pan.
Brush pastry with egg yolk.
Cut reserved pastry into petal shapes; arrange on top.
Brush with remaining yolk.
Bake 1 hour; during baking, cover loosely with foil if crust browns too quickly.
Cool pan on rack 10 minutes; blot any drippings in pan with paper towels.
With pancake turner, carefully place ham on serving platter; refrigerate to chill.
Garnish with parsley.