Firm Ham in Dough

Score the ham 3 times lengthwise, but do not cut all the way through. Coat cut surfaces with mustard. Cut off crown, stem and peel from pineapple. Cut in half lengthwise, remove stem, cut into slices about 4 mm thick. Place pineapple slices in the incisions, tie ham with kitchen string.

Divide the dough in half, roll out each half (on a little flour) into a rectangle (approx. 40-50 cm), brush one rectangle with a little water, sprinkle with the curry, place the second rectangle of dough on top, roll over it with a rolling pin until the two-layer dough is 3 mm thick.

Place ham in center of dough, remove 1 wedge-shaped piece of dough from each of the 4 corners, set aside for garnish. Wrap ham, garnish with the leftover dough, brush with milk. Prick the dough a few times with a fork.

Bake for about 40 minutes on the lowest rack of the oven heated to 220 °C. Take out and bake for about ten minutes.

Take out, rest for about ten minutes, disassemble.

Serve with: Mustard sauce, Mostarda di frutta from the jar and leaf salad.

Tip: Cut the ham with an electric kitchen knife, the slices hold together better.

Can be prepared: Fill hamli, wrap in dough, freeze in freezer bags. Shelf life: 3 weeks.

Defrosting: about 4 hours at room temperature. Bake: approx. 50 min. in the lower half of the oven heated to 200 °C.

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