Ham in Bread Dough

In the German-speaking world, ham in bread dough is usually referred to as Prager Schinken. But this is not correct. Because Prague ham is a designation of origin for a specific type of ham.

However, you can also bake “den” in bread dough.

There is also Mecklenburg ham, one from the Palatinate, one from Franconia and a Swiss specialty made according to similar recipes. They are usually prepared on feast days, when you expect a lot of guests.

Soak ham for 24 hours in a baking dish covered with water in a cool place. Take out and place in a large cooking pot. Pour hot water over it. Clean greens, rinse. Cut into coarse pieces. Add to the cooking pot. Simmer ham with lid on low heat for 60 minutes. Take out ham. Drain, pat dry.

Roll out bread dough on floured baking board to 35 by 45 cm rectangle. Place ham on top and fold in. Prick dough several times with a fork. Mix egg yolk and milk. Brush the dough with it.

Sprinkle baking tray thickly with flour. Put the ham on it. Put the baking tray in the heated oven on the lower shelf.

Electric stove: 200 °C

Gas stove: level 4 or possibly just under 1/2 high flame.

Remove the ham and arrange on a large wooden plate, cut into 1cm thick slices.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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