Easter Ham in Bread Dough

Put the cleaned vegetables, the halved onion and the spices in a pot with plenty of water. Bring to a boil, add the smoked meat and cook until tender, about 1 1/2 hours. During this time, turn the meat repeatedly. Lift out and let cool.

Meanwhile, for the dough, crumble the yeast and mix with the lukewarm water and salt. Add flour and knead to a smooth dough. Depending on the consistency, add either a little more oil or water or flour.

Form into a ball, place in a bowl and let rise, covered, in a warm place for at least 1 hour. Depending on your preference, knead again and let rise once more – this will make the bread more fine-pored – or continue working.

Roll out the dough on a floured work surface until it is large enough to easily wrap the ham in.

Line a baking sheet with parchment paper and place the ham on the sheet with the dough seam facing down, making sure that the ham is well wrapped. Let rise again for half an hour.

Then whisk egg yolk or egg white with a little milk and brush the dough well with it.

Bake in the preheated oven at approx. 170-180 °C for about 1 hour. Towards the end, brush the bread again with water or egg-milk mixture.

Remove from the oven, allow to cool briefly and serve lukewarm.

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