Ham in Egg Bread Recipe

1      Reviews by:    Lucy Bamberger   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. Food Category:    Bread Cuisine Origin:    French    Servings:20 Calories per Serving:300 Print Preview Rate This Recipe Prep Time:   2 Hours 5 Minutes Cook Time:   3 Hours 5 Minutes Total Time:   5 Hours 10 Minutes

INGREDIENTS

• 1 round or oval fully-cooked boneless ham (4 1/2 to 5 lbs)
• 1 cup water
• 1/2 cup firmly packed brown sugar
• 2 tablespoons Dijon mustard
• 2 teaspoons tarragon white wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon each ground allspice and ground ginger
• Flour
• 1 egg, beaten with 1 tablespoon water
• Nippy Whipped Cream (search recipes)
• Egg Bread Dough (search recipes)

DIRECTIONS

• 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 (search recipes).
• 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.
• 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.
• 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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