Baked Ham in Bread Dough
Mix together the flour, yeast, 1 teaspoon salt, sugar, and pepper with 270 ml (approximately 1 cup) of lukewarm water and butter with the dough hook of an electric mixer to form a soft dough. Cover and let rise for about 30 minutes.
Mix the marmalade with mustard powder.
Sear the boneless ham on all sides in butter in a large, nonstick skillet over medium heat for about 10 minutes. With a sharp knife, score the meat in a diamond pattern. Remove the meat from the pan and spread the surface with the mustard mixture, then set aside. Roll out the dough on a floured surface to an adequate size so that the meat can be wrapped with the dough.
Line a baking sheet with parchment paper. Wrap the ham in the dough and place with the seam down on the sheet. Let the ham sit for 20 minutes. Preheat the oven to 190°C (approximately 375°F). Brush the dough with some cream. Cut a hole in the middle of the dough and bake in the oven for 30 minutes, until golden brown. After baking, turn off the heat open the oven door slightly and let the roast sit for an additional 10 minutes. Slice and serve on plates