Baked ham Mecklenburg style

(Recipe #109, page 104)

Thoroughly rinse and dry a smoked ham as described in the preceding recipe. Roll out bread dough (not too thin) in the shape of a ham but twice as large; scatter fresh or dried herbs like thyme, marjoram, tarragon, lemon balm, chives, and basil over the dough, place the ham on it, and wrap the dough around it so that nothing protrudes. Then sprinkle flour on a baking sheet, place the ham on it, and bake for 2–3 hours, depending on size.

Note: A ham that has been cut into can be kept in the crust for further use.

Translated by David Green.