🍽️ Braised Ham Roll in Yeast Dough

Name: Braised Ham Roll in Yeast Dough
Total time: 30 min
Yield: 4 servings
Ingredients: 2 kg pork ham (with fat edge, lightly cured, boneless); 4 bay leaves; 1 tbsp peppercorns (whole); 1 onion; 1 cube fresh yeast (42 g); 400 g wheat flour; 150 g whole wheat flour; 1 tsp sugar; 2 tsp salt; 100 ml room-temperature beer (alternatively non-alcoholic); 1 egg white

526 kcal · 30 min · 4 servings

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Ingredients

2 kg pork ham (with fat edge, lightly cured, boneless)
4 bay leaves
1 tbsp peppercorns (whole)
1 onion
1 cube fresh yeast (42 g)
400 g wheat flour
150 g whole wheat flour
1 tsp sugar
2 tsp salt
100 ml room-temperature beer (alternatively non-alcoholic)
1 egg white

Instructions

1. Place the ham in a small pot that fits it snugly.
2. Pour boiling water over it until the ham is just covered.
3. Add the spices and the onions.
4. Let the meat steep at low temperature for 45 minutes.
5. Turn the meat and let it steep for another 45 minutes.
6. Make sure the water never boils.
7. Dissolve the yeast in 150 milliliters of lukewarm water.
8. Mix both types of flour with sugar and salt.
9. Knead the yeast water, room-temperature beer, and flour mixture into a firm, smooth dough.
10. Cover the dough with a cloth.
11. Let the dough rise in a warm place for at least 1 hour.
12. Wait until the volume of the dough has doubled.
13. Knead the dough again.
14. Dust a work surface with flour.
15. Roll out the dough with a rolling pin into a flat sheet.
16. Make sure the sheet is about 1 centimeter thick.
17. Drain the hot ham well.
18. Place the ham in the center of the dough sheet.
19. Fold the dough over the meat.
20. Brush the edges with beaten egg white or water.
21. Press the edges firmly together to enclose the ham.
22. Place the dough in a warm spot.
23. Let the dough rise again.
24. Decoratively score the surface.
25. Do not press the surface too deeply.
26. Preheat the oven to 180 degrees Celsius.
27. If using fan force, set the oven to 160 degrees Celsius.
28. Bake the ham in the oven for approx. 60 minutes.
29. Brush the surface of the yeast dough with room-temperature water after 50 minutes.
30. Slice the fully baked ham.
31. Serve the ham.

Nutrition per serving

kcal: 526
Protein: 65 g · Fett/Fat: 6 g · Carbs: 51 g