Baked Ham in Sourdough Crust


Serves 4-6.

  • 1,5 kg boiled pork ham (flank or loin)
For the bread crust:
  • 375 g whole rye flour
  • 375 g whole wheat flour
  • 40 g fresh yeast
  • 450 ml water, lukewarm
  • 10 g sugar
  • 150 g sourdough starter
  • 1 egg yolk
  • salt

Combine the rye and wheat flour in a bowl, make a well in the center, and crumble the yeast into it. Add about 4-5 tbsp. of lukewarm water, carefully dissolve the yeast in it, add the sugar, and mix in some flour from the rim of the crater. Dust the paste you created with some flour, cover the bowl with a clean cloth, and let it rest in a warm place until the surface of the dough starts to show cracks.

Now add the remaining water, the sourdough starter, and a pinch of salt and knead it with your clean hands until it easily comes off the side of the bowl and is a homogenous dough. Form a ball and let the dough rise in the bowl for another 30 minutes.

Pat the ham dry and pre-heat it in the oven at 100°C for about 10 minutes. Meanwhile, knead the dough once more, dust your working surface with flour, and roll it into a 1 cm- thick rectangle about 38 x 40 cm big. For the garnish, slice off a strip of dough 10 cm wide so that a rectangle of approx. 28 x 40 cm remains.

FD127 1-5 600%

Next, wrap the warm ham into the dough as shown in the step photos. Combine the egg yolk with a little lukewarm water to create an egg wash and “glue” together the dough on the overlapping sides together to enclose the ham. Cut off any excess dough and fold the remaining dough under the ham. Combine all of the remaining dough and roll it out once more for the garnish: a rectangle about 5 millimeters thick and bout 32 x 50 cm wide. Then use a straight or fluted pastry cutter to cut strips about 1,5 cm wide. This should yield about 18 strips. Brush the wrapped ham with egg wash and decorate as shown above placing the dough strips in a criss-cross fashion over and around the ham, then egg wash again.

In a pre-heated oven, bake the ham at 200°C for about 5 minutes, then reduce the temperature to 180°C and bake for another 80 minutes. If it gets too dark, cover the ham with aluminium foil.

Once fully baked slice the ham with a sharp serrated knife and serve with a mixed salad and a classic Cumberland Sauce or a Madeira Sauce.

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4 thoughts on “Baked Ham in Sourdough Crust

  1. Pingback: Classic Cumberland Sauce | gartenhausberlin

  2. Pingback: Madeira Sauce | gartenhausberlin

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