Easter ham in bread

Ingredients

• 980 g Ham, smoked
• 300 g All purpose flour
• 250 ml Water
• 75 g Whole-wheat flour
• 1 1/8 tbsp Fresh yeast
• 3/4 tsp Cane sugar
• 3/4 tsp Salt, fresh ground

Method

1. Place the ham into a pot and cover with water.
2. Bring to a boil and simmer for 40 minutes.
3. Remove from heat and let it cool in the water overnight.
4. Next morning, drain the ham and discard the skin and fat.
5. Prepare the dough; in a small jug, mix yeast with some warm water and a teaspoon of sugar.
6. Let it stand for a few minutes in a warm place until it becomes foamy.
7. Meanwhile, mix all-purpose flour, whole-wheat flour, and salt in a bowl with a wooden spoon.
8. Fold in the the yeast mixture to the flour.
9. Mix with an electric mixer and gradually add warm water until you obtain a dough that detaches itself from the edges of the bowl.
10. Cover the bowl with a plastic wrap and a clean kitchen cloth and let it rise in a warm place until it doubles in volume, for 45 minutes.
11. Transfer the dough onto a floured surface and knead lightly for a minute or two, and then put it back in the bowl.
12. Cover with plastic and a cloth then let it rise again until it doubles in volume.
13. Repeat this process once more.
14. After the dough has risen the third time, transfer dough on a floured surface; roll into a rectangle about 2cm thick.
15. Place the ham in the middle, brush edges with some water, and wrap the dough around it, pinching edges to seal.
16. Transfer prepared ham to a parchment-covered baking sheet seam side down, cover with a cloth and let rise for 30-40 minutes.
17. Meanwhile, preheat the oven to 180°C and bake the bread for 1 hour or until the crust is nice and golden.
18. Wrap the hot bread into a damp cloth and let it cool completely.
19. Slice before serving.