Ham in Bread Dough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 3 kg ham (ham, raw)
- 1 ½ kg flour
- 90 g yeast
- 20 g salt
- 800 ml milk
- 180 g butter
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Cooking time: 2 hours
- Bake time 3 hours
- Soak the ham in 80 ° C heated water and cook for 2 hours, then leave to cool in the stock.
- Bread dough: dissolve the yeast in lukewarm milk. Sieve the flour into a bowl, make a pit in the middle, pour in the dissolved yeast, add the other ingredients (butter with a soft consistency) and knead until the dough starts to bubble.
- All ingredients must be tempered so that the yeast finds the heat it needs for fermentation. Let the dough rise visibly in a warm place, beat again and let rise again; this strengthens the driving force and gives even, fine pores.
- Roll out the dough on a floured board to the required area. Place the cold, dried ham with the rind side down on it, fold the moistened dough ends up from all sides over the ham and press lightly to seal. Carefully turn the coated ham, place it on a tray with the lock side facing down; Brush the surface evenly thinly with egg or brush with water and dab with a stick so that the dough does not crack open during baking.
- Baking: Bake the ham in a preheated oven at 210 ° C until the outer layer of the dough is crusty. Then lower the temperature to 180-160 ° C and finish baking the ham. A needle test can be used to easily determine whether the ham is hot and therefore cooked inside.
- Cut the pastry crust of the baked ham horizontally 5 cm above the base and remove the pastry lid. Lift out the ham with the meat fork, remove the cords and rind, put it back in the crust and put the pastry lid over it.
- The ham is carved at the table with bits of bread crust.
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