Prague ham in bread dough

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Peel carrots and onions and cut them roughly into pieces. Put ham in a large pot and cover with water. Add carrots, onions, bay leaf, cloves and peppercorns and bring to the boil. Cover and cook at low heat for 1 3/4 - 2 hours. Let the ham cool down in the stock. Put the baking mixture into a mixing bowl and mix well with the dry yeast. Add 350 ml of lukewarm water (+ possibly 1 tablespoon of water) and knead everything well with the dough hooks of the hand mixer for about 3 minutes. Cover and leave to rise in a warm place for about 45 minutes. Roll out the dough about 1 cm thick to a circle of about 38 cm Ø and brush with egg white. Remove rind and fat from the ham and place the ham on the dough with the top side down. Whip the ham in the dough, press the dough well and place the roast on a baking tray sprinkled with flour. Score the top of the bread crosswise and let it rest covered for about 15 minutes. Brush the dough with water. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Cover at the end if necessary. Cut the roast into slices and serve with gherkins, mixed pickles, pickled beetroot and possibly creamed horseradish

2. 2

   With 10 people:

3. 3

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
410 kcal

CARBS
34 g

FATS
5 g

PROTEINS
57 g