Roast ham in bread dough

Name: Roast ham in bread dough
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 7
Ingredients: 2 Onions; 2 kg cured ham roast; 7-10 Tbsp Salt; 2 TEASPOONS white peppercorns; 2 Bay leaves; 1/2 cube (21 g) Yeast; 1/2 package (500 g) Baking mix for ciabatta bread; 1.5 kg baby potatoes; 1 Egg Yolk; 250 g Whipped cream; 500 g Carrots; 300 g Sweet peas; 2 packs (32 g each) Hollandaise sauce; 200 g Butter; 2 Federation Chervil; 7-10 Tbsp white pepper; 7-10 Tbsp Chives; 7-10 Tbsp Flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 7

2 Onions
2 kg cured ham roast
7-10 Tbsp Salt
2 TEASPOONS white peppercorns
2 Bay leaves
1/2 cube (21 g) Yeast
1/2 package (500 g) Baking mix for ciabatta bread
1.5 kg baby potatoes
1 Egg Yolk
250 g Whipped cream
500 g Carrots
300 g Sweet peas
2 packs (32 g each) Hollandaise sauce
200 g Butter
2 Federation Chervil
7-10 Tbsp white pepper
7-10 Tbsp Chives
7-10 Tbsp Flour
baking paper

Directions

1
Onions peel and quarter. Rinse the meat. Boil up about 2.5 litres of water. Add salt, peppercorns, bay leaves and onions. Cook meat in it for about 1 1/2 hours at medium heat.
2
Then drain well. Dissolve yeast in 250 ml of lukewarm water. Add the baking mixture and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise for about 30 minutes.
3
Peel and wash the potatoes and put them in cold water. Roll out the dough into a rectangle on a floured work surface. Cut a strip from each side. Whip the roast into the dough and place on a baking tray lined with baking paper.
4
Whisk the egg yolks with 1 tablespoon of cream. Spread the dough with it. Lay the dough strips diagonally on top and brush with egg yolk. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
5
In the meantime, cook the potatoes in salt water for about 20 minutes. Peel carrots and cut them diagonally into slices. Wash and clean the mangetouts. Cook carrots in boiling salted water for about 10 minutes. Cook the sugar snap peas for 6 minutes.
6
Stir the sauce powder into 250 ml cold water and the rest of the cream. Boil up while stirring. Gradually stir in 100 g butter in pieces until the butter has melted. Wash the chervil, dab dry, put aside some for garnishing.
7
Finely chop the rest. Stir 2/3 of the chervil into the hollandaise. Drain potatoes and vegetables. Melt 100 g butter, toss potatoes in it. Sprinkle with remaining chervil. Season vegetables with salt and pepper.
8
Garnish the roast with chervil and chives and serve with the side dishes.