Baked Ham in Bread Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 428 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 cube fresh Yeast (42 g)
- 400 grams Pastry flour
- 150 grams Whole wheat flour
- 1 tsp sugar
- 2 tsps salt
- 100 milliliters beer (room hot)
- Pastry flour (to work)
- 2 kilograms ham (slightly salted with fatty edge, boneless)
- soft butter (for baking sheet)
- 1 egg yolk
- 2 Tbsps Whipped cream
Preparation steps
Step 1
Put the yeast in 150 ml of lukewarm water. Mix both types of flour with sugar and salt. Add the flour mix to the yeast water. Add warm beer and knead the flour mixture to form a solid, smooth dough. Cover the dough with a cloth and leave in a warm place for about 1 hour until the volume has doubled.
Knead and roll out the dough on a work surface dusted with flour to about 1 cm (approximately 2/5 inches) thick.
Step 2
Preheat oven to 160°C (approximately 320°F). Spread the butter on the baking sheet.
Place the ham in the center of the dough and turn the dough. Press well all around and completely enclose.
Step 3
Place the packed ham on the baking sheet. Mix the egg yolk with the cream and make a pocket in the dough.
Step 4
Slightly scratch the surface into a diamond shape and bake in oven for about 1 hour until golden brown.
Step 5
Serve while still warm or slice cooled.
