Prague ham in crust bread dough
easy
315 mins
315 mins
Ingredients
- 2–3 Морковь и лук
- 1 (approx. 3.5 kg; with rind, boneless; order in advance) cured ham roast
- 2 Bay leaves
- 4 Cloves
- 2 TEASPOONS black peppercorns
- 1 package (1 kg) Baking mix for crusty bread
- 2 packages Dry yeast
- 100 g Roasted onions (package)
- 4 TABLESPOONS dried parsley
- 7-10 Tbsp Flour
- 1 Protein
- 2 TABLESPOONS Breadcrumbs
- baking paper
Directions
- 1
Peel carrots and onions and chop them coarsely. Place the roast in a large pot and cover with cold water. Add carrots, onions and spice ingredients, bring to the boil. Cover and simmer at low heat for about 3 1⁄2 hours.
- 2
Cool the meat lukewarm or let it cool down overnight in the broth.
- 3
Mix the baking mix and yeast. Add 700 ml lukewarm water. Knead with the dough hooks of the hand mixer for about 3 minutes until smooth. Knead in fried onions and 3 tbsp. parsley. Cover the dough and leave to rise in a warm place for about 15 minutes.
- 4
Remove rind and fat from the meat. Roll out bread dough on some flour to a thickness of approx. 1 cm (approx. 40 x 45 cm) and brush with egg white. Place the roast with the top side on top, sprinkle with breadcrumbs and wrap in the dough.
- 5
Press the seams well. Place the roast with the seam facing down on a baking tray lined with baking paper. Cut the dough several times. Cover and leave to rise again for about 30 minutes.
- 6
Brush the dough with water. Sprinkle with some flour and 1 tablespoon of parsley. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes. Serve roast warm (see tip) or cold.
- 7
American coleslaw and a light remoulade go well with it.
Nutrition Facts
780 kcal
73 g
12 g
89 g
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