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Roast Ham
Wrapped in Bread Dough
( Schinken )

A tradition in Germany and other parts of Europe, for a special feast bake the ham in bread dough. The ham stays moist and the bread tastes extra good as well!

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Rye Bread Dough:
1 tbsp (15 mL) active dry yeast
1/4 cup (60 mL) molasses or dark malt syrup
3 tbsp (45 mL) liquid honey
3 cups (750 mL) bread or all-purpose flour
1 tbsp (15 mL) caraway seeds
1 tbsp (15 mL) ground coriander seeds
2 tsp (10 mL) salt
1 tsp (5 mL) ground cardamom (optional)
3-1/2 cups (875 mL) (approx) whole (dark) rye flour

The Ham:
1 bone-in smoked ham (10 to 12 lb/4.5 to 5.4 kg)
3/4 tsp (4 mL) black pepper
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) ground allspice
1 -2 cups Honey mustard or Dijon
1 cup brown sugar

printer friendly


Rye Bread Dough:

One day before baking ham, sprinkle yeast over 1/4 cup/60 mL warm water; let stand until foamy.

Meanwhile, warm together molasses, honey and 1-3/4 cups/425 mL water, stirring until blended; let cool to at least 110°F/44°C.

Place bread flour, caraway seeds, coriander, salt, and cardamom (if using) in bowl of stand mixer; with paddle attachment, beat at slow speed until thoroughly mixed. Pour in yeast and molasses mixtures; mix on low speed until blended, then beat on high speed for 3 minutes. Remove paddle and add hook attachment; on low speed, gradually mix in enough rye flour until in sticky dough that holds together.

Knead on medium-low speed, adding more rye flour if necessary, until dough is no longer sticky, about 6 minutes (you should be able to slap palm against dough and hold for 5 seconds without it sticking).

Knead few turns by hand and form into ball; place in oiled bowl, turning to coat all over. Cover and let rise until doubled in volume, about 2 hours; punch down dough, knead lightly and form into ball. Return to bowl and wrap with plastic, forming airtight seal; refrigerate overnight or for up to 24 hours.

Remove dough from refrigerator and let stand until at room temperature, 1 to 2 hours.



Pre heat oven to 350 degrees.

I used a smaller ham because I am fixing for a smaller amount of folks
So you can adjust the recipe in half.

I started with rolling a small piece of dough out so that it was just bigger than the base of my ham.
I spread some mustard on it and sprinkled some cloves. You can use cloves and allspice as well.



Place the ham on top of the dough and spread mustard all over the ham,
and sprinkle with your spices.


Roll the dough and c over the ham.


seal the edges of the dough and tuck under. It doesn't have to look perfect.
I saved a bit of dough and made a little flower on top.
Put in a greased baking dish.
take a beaten egg with 2 tablespoons water
and brush the ham dough well.
This will make the crust look shiny.

Bake the Ham for about 40 - 60 minutes
until nice and browned and a temperature of
160 degrees.


To achieve an even shinier crust I brushed it again half way through the baking time.


Let the ham rest for 15 minutes before slicing.

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Last updated April 21, 2011