Ham Wrapped in Bread Dough

Ingredients

• 2 kg pork ham (with fat rim, lightly cured, boneless)
• 4 bay leaves
• 1 tbsp whole peppercorns
• 1 onion
• 1 cube fresh yeast (42 g)
• 400 g wheat flour
• 150 g whole grain flour
• 1 tsp sugar
• 2 tsp salt
• 100 ml room-temperature beer (or alcohol-free)
• 1 Egg white

Instructions

1. 1.

   Place the ham in a small pot that barely fits it and pour boiling water over it so that it is just covered. Add the spices and onion, then let it steep at low temperature for 45 minutes. Turn the meat over and steep for another 45 minutes (never boil!).

2. 2.

   Meanwhile make the bread dough: dissolve the yeast in 150 ml lukewarm water. Mix both flours with sugar and salt. Knead the yeast mixture, room-temperature beer, and flour blend into a firm, smooth dough. Let the dough rise covered in a warm place for at least one hour until doubled.

3. 3.

   Knead again and roll out on a lightly floured surface to a sheet about 1 cm thick using a rolling pin.

4. 4.

   Place the hot, well-drained ham in the center of the dough and fold the dough over the meat. Brush the edges with beaten egg white (or water) and press firmly together to seal the ham inside the bread dough. Let rise again in a warm place; score the surface decoratively without going too deep.

5. 5.

   Preheat the oven to 180°C (160°C fan).

6. 6.

   Bake the ham for about 60 minutes. After 50 minutes, brush the yeast dough surface with room-temperature water.

7. 7.

   Slice the finished baked ham and serve.