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www.RecipeFaire.com Presents:
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Ham in Egg Bread
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by:
Lucy Bamberger
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Ham in Egg Bread Recipe bastes boneless ham while cooking with a mixture of brown sugar, Dijon mustard, tarragon white wine vinegar, Worcestershire sauce, allspice and ground ginger then wraps ham in egg dough and bakes.
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INGREDIENTS
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1 round or oval fully-cooked
boneless ham (4 1/2 to 5 lbs)
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1 cup water
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1/2 cup firmly packed
brown sugar
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2 tablespoons Dijon mustard
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2 teaspoons tarragon white wine
vinegar
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1 teaspoon Worcestershire sauce
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1/8 teaspoon each ground allspice
and ground ginger
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Flour
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1 egg, beaten with 1
tablespoon water
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Nippy Whipped Cream (search recipes)
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DIRECTIONS
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Preheat oven to 325° F. Place ham
on a rack in a shallow baking pan.
Pour water into bottom of pan. Bake,
uncovered, for 45 minutes. Turn ham
and bake for 30 minutes more. While ham bakes, in a small bowl
mix brown sugar, mustard, vinegar,
Worcestershire sauce, allspice, and
ginger until smoothly combined. Prepare Egg Bread Dough and let
it rise.
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Brush ham generously with brown
sugar mixture and continue baking
until well browned (30 to 45
minutes). Reserve remaining
brown sugar mixture. Refrigerate
baked ham until it is cool to the
touch (about 30 minutes). Remove and discard any netting
from ham. Brush again with some of
the reserved brown sugar mixture.
Sprinkle lightly with flour.
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Roll dough out on a floured
surface to a 12 by 18-inch rectangle.
Trim evenly, reserving scraps for decoration,
if you wish. Spread
dough with remaining brown sugar
mixture, leaving a l-inch margin on
all sides. Place ham in center of
rectangle, top side down. Wrap dough
securely around ham, pressing it
against surface. Moisten edges of
dough and pinch together firmly to
seal across center and ends.
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Place dough-wrapped ham, seam
side down, on a greased rimmed
baking sheet. Decorate dough, if desired,
with design cut from trimmings.
(If made ahead, cover lightly
and refrigerate for up to 24 hours,
until about 1 hour before baking.) Let stand until dough looks puffy
(30 minutes to 1 hour). Brush lightly
with egg mixture. Preheat oven to 350° F and bake
until bread is well browned (45 to 50
minutes). Let stand for 10 to 15
minutes, then cut into about 1/2-inch
slices. Serve hot with Nippy Whipped
Cream.
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