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 kg cured roast ham with rind (order the day before); 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 3 Bay leaves; 1,75 kg Potatoes; 200 g red onions; 8 TABLESPOONS Oil; 8 TABLESPOONS Fruit vinegar; 100 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 cube (42 g) fresh yeast; 1 package (1000 g) Baking mix for crusty bread; 2 Eggs; 3 Onions; 3 Gherkins; 2 Tomatoes; 1 collar Chives; 350 g Remoulade; 150 g Fresh cream; 2-3 TEASPOONS medium hot mustard; 2-3 TABLESPOONS Cucumber water; 7-10 Tbsp Parsley; 7-10 Tbsp Flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 7

2 kg cured roast ham with rind (order the day before)
7-10 Tbsp Salt
1 TEASPOON Peppercorns
3 Bay leaves
1,75 kg Potatoes
200 g red onions
8 TABLESPOONS Oil
8 TABLESPOONS Fruit vinegar
100 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 cube (42 g) fresh yeast
1 package (1000 g) Baking mix for crusty bread
2 Eggs
3 Onions
3 Gherkins
2 Tomatoes
1 collar Chives
350 g Remoulade
150 g Fresh cream
2-3 TEASPOONS medium hot mustard
2-3 TABLESPOONS Cucumber water
7-10 Tbsp Parsley
7-10 Tbsp Flour

Directions

1
Put the ham covered with water in a pot. Add salt, peppercorns and bay leaf. Let simmer at medium heat for about 1 1/2 hours. Then remove from the stock, remove the rind and let it cool down. In the meantime, wash the potatoes and cook them for 15-20 minutes, then rinse with cold water. Peel red onions and cut them into rings. Heat 2 tablespoons of oil. Fry the onion rings in it. Deglaze with vinegar and stock, bring to the boil briefly.
2
Season with salt, pepper and sugar. Add remaining oil. Peel and slice the potatoes. Mix with prepared marinade. Cover and let stand. For the bread dough dissolve yeast in 700 ml warm water. Add the baking mixture and work through with the dough hooks of the hand mixer for approx. 3 minutes on the highest setting. Form the dough into a ball on a floured work surface. Cover and leave to rise in a warm place for about 30 minutes. Meanwhile, hard-boil the eggs for the sauce for about 8 minutes. Then rinse with cold water, peel and dice. Peel and chop the onions. Dice the gherkin. Wash the tomatoes, fourth, remove seeds. Dice the flesh as well. Wash the chives and cut into small rolls. Remoulade, crème fraîche, mustard and cucumber water and mix. Stir in eggs, onions, cucumber, tomatoes and chives.
3
Then rinse with cold water, peel and dice. Peel and chop the onions. Dice the gherkin. Wash the tomatoes, fourth, remove seeds. Dice the flesh as well. Wash the chives and cut into small rolls. Remoulade, crème fraîche, mustard and cucumber water and mix. Stir in eggs, onions, cucumber, tomatoes and chives. Season with salt and pepper. Roll out 2/3 of the dough on a floured work surface to a square (approx. 30x30 cm). Place the roast on top and fold in. Brush with water. Bake on a floured baking tray in a preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes. Form the remaining dough into small rolls. Allow to rise again for another 15 minutes. Brush with water, sprinkle lightly with flour. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Sprinkle everything with parsley and serve garnished
4
Roll out 2/3 of the dough on a floured work surface to a square (approx. 30x30 cm). Place the roast on top and fold in. Brush with water. Bake on a floured baking tray in a preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes. Form the remaining dough into small rolls. Allow to rise again for another 15 minutes. Brush with water, sprinkle lightly with flour. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Sprinkle everything with parsley and serve garnished