- Rye Bread Dough:
- 1 tbsp (15 mL) active dry yeast
- 1/4 cup (60 mL) molasses or dark malt syrup
- 3 tbsp (45 mL) liquid honey
- 3 cups (750 mL) bread or all-purpose flour
- 1 tbsp (15 mL) caraway seeds
- 1 tbsp (15 mL) ground coriander seeds
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) ground cardamom (optional)
- 3-1/2 cups (875 mL) (approx) whole (dark) rye flour
- 1 bone-in ham (10 to 12 lb/4.5 to 5.4 kg)
- 3/4 tsp (4 mL) black pepper
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) ground allspice
Rye Bread Dough: One day before baking ham, sprinkle yeast over 1/4 cup/60 mL warm water; let stand until foamy.
Meanwhile, warm together molasses, honey and 1-3/4 cups/425 mL water, stirring until blended; let cool to at least 110°F/44°C.
Place bread flour, caraway seeds, coriander, salt, and cardamom (if using) in bowl of stand mixer; with paddle attachment, beat at slow speed until thoroughly mixed. Pour in yeast and molasses mixtures; mix on low speed until blended, then beat on high speed for 3 minutes. Remove paddle and add hook attachment; on low speed, gradually mix in enough rye flour until in sticky dough that holds together.
Knead on medium-low speed, adding more rye flour if necessary, until dough is no longer sticky, about 6 minutes (you should be able to slap palm against dough and hold for 5 seconds without it sticking).
Knead few turns by hand and form into ball; place in oiled bowl, turning to coat all over. Cover and let rise until doubled in volume, about 2 hours; punch down dough, knead lightly and form into ball. Return to bowl and wrap with plastic, forming airtight seal; refrigerate overnight or for up to 24 hours.
Remove dough from refrigerator and let stand until at room temperature, 1 to 2 hours.
Trim off and discard skin from ham, leaving thin layer of fat. Mix together pepper, cloves and allspice; sprinkle all over ham.
On lightly floured surface, roll out dough into rectangle large enough to entirely wrap ham and scant 1/2-inch/1 cm thick; transfer to rimmed baking sheet.
Lay ham, fat side up, on dough; wrap dough over ham, then moisten edges with water and press together to seal, attractively crimping edges. With scissors, cut two X-shaped vents in dough.
Cover with foil and roast in 325°F/160°C oven until dough is well-browned, about 90 minutes; remove foil and continue roasting until ham is heated through and thermometer inserted in centre registers 135°F/60°C, about 3 hours total.
Remove from oven; let stand for 20 minutes. Break off dough; slice ham thinly.
Makes 15 to 20 servings.