Ham With a Crispy Bread Crust: a Traditional Swiss Potluck Favourite - Delishably - Food and Drink
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Ham With a Crispy Bread Crust: a Traditional Swiss Potluck Favourite

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You certainly will not be disappointed with this delicious recipe.

You certainly will not be disappointed with this delicious recipe.

The Perfect Dish for Thanksgiving, Christmas, Easter, etc.

You will not be disappointed with this traditional recipe that used to be a popular party dish in Switzerland and Germany. Although potluck dinners are virtually unknown in these regions, “Schinken im Brotteig” (ham baked in bread) was the ideal meal for a large crowd as it could easily be prepared in advance. For larger gatherings, two or three hams would be baked and served with a variety of salads, including potato salad.

Recipe:

(Serves 6-8 people)

  • 1 smoked rolled ham (Toupie ham or Alsacian ham), approx. 1 kg
  • Note: If ham is already cooked leave it in the fridge until you are ready to bake it. If ham is uncooked, cook it according to package instructions (for approx. 60 minutes per kg) in a broth of the following:
  • A pot of water, 3 bay leaves, a few pepper corns, 1 large onion cut into rings.

If you don’t have time to make the bread dough, you can substitute with 2 packets of store-bought pizza dough.

Bread Dough:

  • 400 grams (2 1/3 cup) unbleached all purpose flour
  • 100 grams (2/3 cup) whole wheat flour
  • 7 grams (2 teaspoons) quick rising yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 150 ml beer, room temperature (if you don't like beer just add extra water)
  • 200 ml water, warm
  1. Mix all ingredients in your bread maker (dough function), or knead vigorously by hand (approx. 10 minutes).
  2. Cover bowl with a damp cloth and let dough rise at room temperature for approx. 1 hour.
  3. Knead dough again briefly to get some of the air out. If it feels wet, sprinkle with some flour.
  4. Roll out with a rolling pin until dough is rectangular and large enough to wrap up the ham.
  5. Pack ham firmly into the dough and brush edges with some water to make them stick. Make sure that the seam is at the bottom, so that it won’t burst during the baking process. If you have some leftover dough, get creative. Cut out some nice shapes with a cookie cutter and glue on with some water.
  6. Place ham on baking tray and bake for approx. 1 hour until nicely browned and crispy. Normal oven: 180 ° C / 360 ° F. Convection oven: 160 ° / 320 ° F.
  7. Take bread out the oven, and let it cool down a bit until it can be handled without gloves.
  8. With a sharp knife, cut a lid off through the middle. Now you can carve the ham.
  9. Put the lid back on the meat to keep it warm.
  10. Before serving, cut the lid into neat slices so that your guests can help themselves to ham and bread. The bread will be a little bit soggy from the meat juice but this makes it very tasty.
  11. Serve with mustard, salad and pickles.

Comments

novascotiamiss on July 07, 2019:

Thanks for sharing your experiences. My mouth is watering. As you say, one has to experiment. Sometimes the dough absorbs too much juice from the meat snd gets soggy. Toasting it for a few minutes in the oven is a great idea.

Terry 2 on July 06, 2019:

I never knew this was a Swiss recipe. The bakery in Ford City, Pennsylvania does this for customers at Easter Time, as long as the customer takes the properly prepared ham to the bakery, they will wrap it with the dough chosen by the customer, and bake it for them.

My mom always baked our hams with frozen white bread dough, but I found out the bakery wraps hams with rye bread dough with the caraway seeds!! The baked bread had kinda like a reuben sandwich taste when we enjoyed our Easter Meal!

I personally wrapped a ham, but when the bake time finished, the bread dough was not finished baking on the inside. I removed the bread shell from the ham, I set the bread onto a baking sheet, inside facing up, and returned the bread crust to the oven for an additional amount of time, I think 10 to 20 more minutes, when I removed the bread the second time, to my delight the bread was finished on the inside and had nooks and crannies just like English muffins, I broke off a piece, buttered it with Irish butter, and if food has a paradise island, I ended up there. I also had baked the ham a little more being the bread dough had not baked right next to the ham, even though the ham internal temperature was reached, when I removed the bread shell from it.

Victoria Van Ness from Fountain, CO on March 17, 2014:

Very cool! I don't think I've ever seen this done before. I think my husband would love this!

Novascotiamiss (author) from Nova Scotia, Canada on March 16, 2014:

Jellygator & Chef-de-Jour. Happy cooking. This recipe is a winner, especially with kids around. The bread can get a bit soggy as it gets saturated with the hams juices. If you have leftovers, just re-heat the bread in the oven for 5-10 minutes the next day.

Andrew Spacey from Near Huddersfield, West Yorkshire,UK on March 16, 2014:

What a fascinating idea! Ham cooked within bread. Useful recipe to have if you want to impress your guests and family. Voted up and sharing too.

jellygator from USA on March 16, 2014:

Voted well and keeping on my Pinterest recipe board. Thanks!

Novascotiamiss (author) from Nova Scotia, Canada on March 16, 2014:

CraftytotheCore & Susan, thanks for your comments. I hope you'll enjoy this recipe as much as my Swiss family does. We just cooked it for my father's 95th birthday in December as it's his favourite. It's now also become the favourite of his 6 grand-children and 3 great-grandchildren.

Susan Zutautas from Ontario, Canada on March 16, 2014:

I may try your recipe for Easter dinner this year. How interesting! Voting +++ Pinning and sharing.

CraftytotheCore on March 16, 2014:

This looks fantastic. I'm gluten free, but I make gluten-free bread. I can totally see myself wrapping a ham in my bread the next time I make it! Thanks for this delicious recipe.

Pamela Oglesby from Sunny Florida on May 23, 2011:

I've never seen ham cooked that way and it looks wonderful. Thank you for the recipe.

lilibees on May 20, 2011:

ooooo, wow this looks devine, Thanks for sharing!