Whole Ham Baked in Rye Bread Dough Recipe

Rye Bread Dough: One day before baking ham, sprinkle yeast over 1/4 cup/60 mL warm water; let stand until foamy.

Meanwhile, warm together molasses, honey and 1-3/4 cups/425 mL water, stirring until blended; let cool to at least 110°F/44°C.

Place bread flour, caraway seeds, coriander, salt, and cardamom (if using) in bowl of stand mixer; with paddle attachment, beat at slow speed until thoroughly mixed. Pour in yeast and molasses mixtures; mix on low speed until blended, then beat on high speed for 3 minutes. Remove paddle and add hook attachment; on low speed, gradually mix in enough rye flour until in sticky dough that holds together.

Knead on medium-low speed, adding more rye flour if necessary, until dough is no longer sticky, about 6 minutes (you should be able to slap palm against dough and hold for 5 seconds without it sticking).

Knead few turns by hand and form into ball; place in oiled bowl, turning to coat all over. Cover and let rise until doubled in volume, about 2 hours; punch down dough, knead lightly and form into ball. Return to bowl and wrap with plastic, forming airtight seal; refrigerate overnight or for up to 24 hours.

Remove dough from refrigerator and let stand until at room temperature, 1 to 2 hours.

Trim off and discard skin from ham, leaving thin layer of fat. Mix together pepper, cloves and allspice; sprinkle all over ham.

On lightly floured surface, roll out dough into rectangle large enough to entirely wrap ham and scant 1/2-inch/1 cm thick; transfer to rimmed baking sheet.

Lay ham, fat side up, on dough; wrap dough over ham, then moisten edges with water and press together to seal, attractively crimping edges. With scissors, cut two X-shaped vents in dough.

Cover with foil and roast in 325°F/160°C oven until dough is well-browned, about 90 minutes; remove foil and continue roasting until ham is heated through and thermometer inserted in centre registers 135°F/60°C, about 3 hours total.

Remove from oven; let stand for 20 minutes. Break off dough; slice ham thinly.

Makes 15 to 20 servings.