Easter Ham in Bread
We love going the extra mile for holidays. We choose our best cutlery, make the most amazing dishes, and love sharing them with our loved ones. This Ham in Bread is:
- the most beautiful centerpiece for your Easter brunch
- the ham is wrapped in soft and fluffy homemade bread
- the ham is cooked, juicy, and tasty
- optionally keep it in the fridge or freezer
- the perfect holiday dish that meat-lovers will adore
Essential ingredients
This holiday Easter Ham is not only beautiful but incredibly delicious too. The better the ingredients, the tastier the dish. You can find the whole list of ingredients below.
Gammon - Gammon is a raw and cured meat that becomes ham once it cooks. Choose boneless gammon.
Horseradish sauce - For a beautiful kick in flavor, brush the gammon with horseradish cream sauce before baking. We used a store-bought Droga Dobrote sauce in this recipe. But if you can't buy it in your country, make this recipe.
Dough - we will make a simple yeasted dough for this recipe. Feel free to knead it in a stand mixer or by hand. Roll it out and add the ham in the center when it is proven.
Storing and freezing
Storing Ham in Bread is simple. Feel free to store it in two ways.
Place the Ham in bread into an airtight container. Keep in the fridge for up to 24 hours. Serve cold. If you want to serve the ham longer, remove the bread and store the ham in the fridge for up to a week.
Freeze the Ham in Bread. Place the dish in an airtight container or freezer bag and place it in the freezer for up to 1 month. Before serving, defrost at room temperature or in the fridge overnight. Serve cold.
How to make Ham in Bread at home (video)
Check this quick video to master making Ham in Bread at home.
Make these Easter recipes
METHOD
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cook the gammon
Place the gammon in a large pot and cover it with cold water. The water should cover the meat. Place over medium-high heat and bring to a boil. When the water boils, reduce the heat, cover with a lid, and simmer for one hour per 2 pounds. In our case, cook for about 1 hour and 15 minutes. When the ham is cooked, drain and place back into a pot to cool completely. Pat dry the ham with the kitchen paper towel. Evenly brush with horseradish cream sauce.
TipGammon is a raw and cured meat that becomes ham once it cooks. -
dough
In a stand mixer bowl (or in a bowl if you're kneading by hand), combine all the dough ingredients: flour, milk, water, yeast, egg, egg yolks, melted (cooled) butter, sugar, and salt. Knead with a dough hook or by hand until the dough is elastic and smooth, for about 8 - 10 minutes. Cover the dough with clingfilm or a kitchen towel. Set aside for one hour or until doubled in size.
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shape
Sprinkle the working surface with flour. Divide the dough into two large pieces and one small piece. Using a rolling pin, roll the two larger pieces into a rectangle about 3 cm (or 1 inch) larger than your Ham. Place the Ham in the center of one dough. Cover the Ham with the second dough rectangle. Cut the edges, leaving one centimeter (1/2-inch) border. Press the dough tightly together to wrap the Ham. Use the rest of the dough for decorating. We made dough plaits. Transfer the Ham in Bread onto a large baking sheet lined with parchment paper. Cover the Ham with clingfilm or kitchen towel and set aside to proof at room temperature for one hour or until doubled in size. Preheat the oven to 170 °C / 340 °F.
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bake
Make an egg wash using an egg and heavy cream. Brush the Ham in the bread with the egg wash and place in the preheated oven on the middle rack. Bake for 50 - 60 minutes at 170 °C / 340 °F. If needed, cover with aluminum foil halfway through the baking and bake further until golden brown. Transfer the baked Ham in bread to a wire rack, bring to room temperature, then serve.
