Ham in Bread Dough

If the ham is not already cooked, place it in a pot and add enough cold water to cover it completely. Cook over medium heat for 1 hour, then leave it to cool in the cooking water.

While the ham cooks, prepare the dough. Crumble the fresh yeast into a cup and mix it with the sugar, 2 tablespoons of the lukewarm milk, and 1 teaspoon of the flour. Cover and leave for 10 minutes.

Sift the remaining flour into a bowl. Sprinkle the salt around the edge, make a well in the center, and pour in the yeast mixture. Mix it with a little flour and leave it to rise for another 10 minutes.

Melt the butter in the 3 dl lukewarm milk, then let the mixture cool until just warm. Pour it over the flour and knead until the dough is smooth, elastic, and no longer sticks to your hands or the bowl.

Shape the dough into a ball, cover it, and leave it in a warm place until doubled in volume, about 1 hour. Knead it again, shape it into a ball, cover, and allow it to rise once more.

Preheat the oven to 180 degrees Celsius. Roll the risen dough on a floured surface to about 2 cm thick.

Dry the ham and place it in the center of the dough. Spread the mustard over the ham, then wrap the dough around it from all sides. Press the seams firmly together so the dough does not open during baking.

Place the wrapped ham in a baking dish with the dough seams facing down. Beat the egg and brush it over the entire surface. Make a small hole in the top so steam can escape.

Bake for about 1 hour. After 20 minutes, cover it with baking paper. Remove the paper during the final few minutes so the crust can turn evenly golden brown.