Ham in Bread Dough – Alsace

(*) Cooking as in Alsace

Sift the flour into a suitable bowl, sprinkle with dry yeast and salt. Whisk with care using the baking horn or the wooden spoon. gradually add water. At the beginning, mix with the wooden spoon, and later with your hands. Knead the dough in the baking bowl at the beginning, later on a dry surface for 10 minutes. Shape into a ball. Put it back into the baking bowl. Cover with a wet dishcloth and leave in a warm place for 2 hours. Knead the dough one more time and roll out into a rectangle 1 cm thick.

Rinse the ham with lukewarm water. Place in cold water so that the ham is just covered with water, bubble gently and let it stand for 2 1/2 to 5 hours depending on its size (i.e. 40 to 50 min per kg). Coat the dried ham with a little mustard of your choice and fold it into the dough so that it is well enclosed everywhere (make sure that the dough is not tight, otherwise it will burst during baking and the juice will be lost, wet the ends of the dough a little with water to finish).

Bake the ham in the heated oven at 180 °C for 1 to 1 1/2 hours (check the cooking by piercing with a needle!). To serve, cut the pastry lid (one third of the pastry crust on top) horizontally. Take out the ham, cut it up and put it again in the bread dough. Garnish with parsley. Place the pastry lid on top.

Tip

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