Recipe by Heiner Aichem, Black Forest Inn
Best-quality bone-in smoked ham, about 9 to 10 pounds
Your favorite bread dough recipe, raised twice and punched down
Preheat oven to 275°. Roll out dough to a thickness of between 1 and 1½ inches. Place ham in center of dough. Wrap dough upwards, leaving an opening for the shank bone. Moisten edges with water if necessary to seal the edges. (The bone remains exposed.)
Place on rimmed baking sheet and bake until an instant-read thermometer registers 155° internally, approximately 3½ hours. Let ham rest for 30 minutes before serving.
Knock off the bread to expose the meat. Slice the ham and serve with a little piece of the bread for each guest.
Optional: Brush dough wrap with an egg wash and/or sprinkle with coarse salt before baking. (Serves 8 to 10.)… Read More