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


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