You will need: Fireclay stones
Working hours: 50 minutes
Baking time: ca. 50-60 minutes

Preheating: approx. 30 minutes
Top heat: approx. 220-250°C
Fireclay brick: approx. 160-180°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: ca. 180-220°C
Fireclay brick: approx. 140-160°C

Ingredients:
(for 6 persons)

• 1.2 kg Easter ham, raw smoked
  
  

For the bread dough:

• 50-75 ml water, lukewarm
• 10 g yeast (room temperature)
• 250 ml beer (room temperature)
• 350 g wheat flour type 1050
• 150 g rye flour type 1150
• 10 g salt
• 1-2 tsp honey
• 1 tbsp balsamic vinegar
• 1 teaspoon caraway seeds, ground
  

For the asparagus and egg coating:

• 4 spears of green asparagus
• 3 hard-boiled eggs
• 20 g wild garlic or parsley
• 200 g cream cheese
• 1-2 tsp mustard
• 1 squeeze of lemon juice
• Salt, pepper

In addition:

• Rye flour for the work surface

For the bread dough:

Pour the water into the mixing bowl of the food processor. Crumble the yeast over it and dissolve in the water. First add the beer, then the remaining ingredients and knead for approx. 10 minutes with the dough hook of the food processor to form a smooth dough. 

Cover the dough and leave to rise in a bowl for approx. 2 hours at room temperature until it has doubled in volume. 

For the asparagus and egg coating:

Peel the bottom third of the asparagus. Bring lightly sweetened water to the boil in a pan and allow the asparagus spears to cook for approx. 8 minutes. Finely dice the asparagus and eggs. Wash the wild garlic leaves, shake dry and chop finely. Mix the cream cheese with the mustard and lemon juice in a bowl until smooth. Stir in the asparagus, eggs and wild garlic and season to taste with salt and pepper.

Dust a serving board well with flour.

Place the dough on a lightly floured work surface. Weigh out 150 g of the dough and put to one side. Roll out the remaining dough to at least twice the size of the roast. Spread the ham with the asparagus and egg mixture and place on the pastry sheet. Brush the edges with water and wrap the pastry around the roast. Place seam side down on the prepared board.

Roll two thin strands out of the dough and twist them into a cord. Brush the pastry case with water at the point where the cord is to be attached and attach it there.

Cover the Easter ham in the bread dough and leave to rise again at room temperature for approx. 30 minutes.

In dieser Zeit den Merklinger auf ca. 220-250°C (BOBBY ca. 180-220°C) einheizen.

Brush the entire pastry shell with water before baking and prick several holes in it with a toothpick.

Place the Easter ham in the bread dough in the hot Merklinger and bake for approx. 50-60 minutes until crispy.




Tip: Alternatively, you can make the ham in bread dough in the classic way without the asparagus and egg coating and serve the wonderful spread with the festive roast.