Ham En Croute
- For the ham
- 2 kilograms
Pork ham (slightly salted with fatty edge, boneless)
- 1 tablespoon
For the ham: Put ham in a small saucepan, pour in enough boiling water to just cover it. Add spices and onions. Cook over low heat for 45 minutes. Then turn meat and simmer for another 45 minutes.
For the dough: Dissolve yeast in 150 ml (approximately .6 cup) lukewarm water. Combin both types of flour, sugar and salt. Mix in yeast water and beer and knead to form a solid, smooth dough. Cover dough and let rest in a warm place for at least 1 hour, until it doubles in size.
Knead dough on a surface dusted with flour. Roll out to about 1 cm (approximately 1/3 inch) thick.
Place hot, well-drained ham in middle of the dough and fold dough to cover meat completely. Brush edges with beaten egg white (or water) and press firmly to seal in ham. Place dough in a warm place and let rise again.
Preheat the oven to 180°C (approximately 350°F).
Bake for about 60 minutes. After 50 minutes of baking time, sprinkle dough with room temperature water.
Remove from oven, slice and serve.