Ham baked in a crispy bread crust, served with local Karst dry-cured ham, horseradish and Liptauer cheese

Ingredients:

  • 1 bone-in cooked ham
  • 2 kg all-purpose flour
  • 100 g mustard
  • fresh rosemary
  • bay leaves
  • salt and pepper

Preparation:

Mix flour and water and knead until the dough becomes very elastic. Brush the mustard onto the ham, adding rosemary and bay. Encase the ham into your dough, ensuring a good seal. Bake the ham for 3 or 4 hours at 180°C. Serve the ham on a wooden cutting board with a sprinkle of fresh grated horseradish.

Pair with:

a young red wine – medium acidity