Easter ham in bread dough

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3 5
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 8
  • 2 Onions
  • 1.8-2 kg cured pork ham roast (order in advance from the butcher)
  • 2 Bay leaves
  • 4 Juniper berries
  • 1 TABLESPOON black peppercorns
  • 1 package (500 g) Bread baking mixture farmer crust with yeast
  • 7-10 Tbsp Flour
  • 2 TABLESPOONS medium hot mustard
  • 1 collar Chives, parsley and dill
  • 100 g Salad Mayonnaise
  • 250 g Whole milk yoghurt
  • 7-10 Tbsp salt and pepper
  • baking paper

Directions

  1. 1

    Peel the onions. Place the roast in a large pot with enough water to cover it. Add onions and spices (no salt!), bring to the boil and simmer covered for about 1 1/2 hours.

  2. 2

    For the dough baking mix and 340 ml lukewarm water knead with the dough hooks of the hand mixer for 5 minutes to a smooth dough. Cover and let rise for about 30 minutes.

  3. 3

    Lift out the meat, let it cool down briefly. Line a tray with baking paper. Knead the dough again. Roll out to a little flour about 1/2 cm thick and at least twice as big as the roast.

  4. 4

    Dab meat dry, place on the pastry plate and spread with approx. 2 tbsp. mustard. Brush the edges of the dough all around with a little water.

  5. 5

    Wrap the ham in the bread dough and press the edges well together. Place on the tray. Cover and leave to rise again for about 30 minutes. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).

  6. 6

    Bake in a hot oven for about 1 hour. Wash herbs, shake dry. Puree with mayonnaise. Stir in yoghurt briefly. Season to taste with salt and pepper. Cut the roast open and serve with the herb sauce.

Nutrition Facts

KCAL
430 kcal
CARBS
35 g
FATS
10 g
PROTEINS
47 g