When it comes to recipes that combine simplicity with culinary elegance, Rachel Roddy has a knack for delivering dishes that resonate with both tradition and taste. Her latest creation, ham baked in bread, is a showstopping centerpiece perfect for family gatherings, celebrations, or any occasion where food is at the heart of the moment. This dish not only captures the rustic charm of Italian-inspired cuisine but also offers a practical way to elevate a humble ham into a work of art.
Why Ham Baked in Bread?
The concept of baking meat in bread has its roots in European culinary traditions. Encasing meat in dough not only locks in flavors but also keeps the meat moist while it cooks. Rachel Roddy’s ham baked in bread is a testament to this method, blending practicality with artistry. The bread acts as a protective shell, absorbing juices from the ham and creating a flavorful crust that complements the meat beautifully.
This dish is as visually appealing as it is delicious. When you slice through the golden bread to reveal the succulent ham within, it’s bound to draw “oohs” and “aahs” from your guests.
The Recipe: A Step-by-Step Guide
Ingredients
For the ham:
- 1 cooked, unsmoked ham (approximately 2kg)
- 1 onion, halved
- 2 bay leaves
- 6 cloves
- A few peppercorns
For the bread dough:
- 500g strong white bread flour
- 10g salt
- 7g dried yeast or 20g fresh yeast
- 300ml warm water
- 1 tbsp olive oil
Preparation
Step 1: Preparing the Ham
Start by simmering the ham. Place the ham in a large pot with the onion, bay leaves, cloves, and peppercorns. Cover it with cold water and bring it to a gentle simmer. Allow it to cook for around 90 minutes, skimming off any foam that rises to the surface. Once done, let the ham cool in the liquid before removing it. Pat the ham dry and set it aside.
Step 2: Making the Bread Dough
While the ham cools, prepare the bread dough. Mix the flour and salt in a large bowl. In a separate bowl, dissolve the yeast in the warm water. Combine the wet and dry ingredients, then knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise for 1–1.5 hours until doubled in size.
Step 3: Assembling the Ham in Bread
Preheat your oven to 220°C (200°C fan). Roll out the risen dough into a large rectangle, ensuring it’s big enough to wrap around the ham. Place the cooled ham in the center of the dough, then fold the dough around it, sealing the edges tightly to enclose the ham completely. Make sure the seam side is down for an even bake. If desired, use leftover dough to create decorative patterns on the surface.
Step 4: Baking
Place the wrapped ham on a baking sheet lined with parchment paper. Brush the dough with olive oil for a golden finish. Bake in the preheated oven for 40–50 minutes until the bread is golden brown and sounds hollow when tapped. Remove from the oven and let it cool slightly before serving.
Serving Suggestions
Ham baked in bread is a versatile dish that pairs well with various accompaniments. Slice it thickly and serve with a side of mustard, pickles, or a crisp green salad. For a more substantial meal, pair it with roasted vegetables or a creamy potato gratin. The bread itself, infused with the ham’s juices, becomes a delightful treat on its own.
Why This Recipe Stands Out
- Minimal Ingredients, Maximum Flavor: With just a handful of pantry staples, this recipe transforms a simple ham into a gourmet dish.
- Make-Ahead Friendly: The ham can be prepared in advance, and the dough can be made ahead and refrigerated overnight, making it an excellent choice for stress-free entertaining.
- Impressive Presentation: The golden bread crust encasing the ham is as much a feast for the eyes as it is for the palate.
Rachel Roddy’s Inspiration
Rachel Roddy’s recipes often draw on her experiences living in Italy, and this dish is no exception. The combination of meat and bread is reminiscent of Italian rustic fare, where practicality meets indulgence. This recipe captures the essence of home cooking: simple ingredients treated with care and transformed into something extraordinary.
Tips for Success
- Choose the Right Ham: Opt for a cooked, unsmoked ham to let the natural flavors shine.
- Seal the Dough Properly: Ensuring the dough is tightly sealed prevents juices from leaking out during baking.
- Get Creative: Add herbs or spices to the dough for an extra layer of flavor, or experiment with decorative designs on the crust.
Rachel Roddy’s ham baked in bread is more than just a recipe—it’s an experience. From the soothing process of kneading dough to the joy of unveiling the perfectly baked ham, this dish is a celebration of cooking as a form of love and art. Whether it’s a holiday feast or a weekend indulgence, this recipe is sure to become a cherished favorite in your repertoire.
So, roll up your sleeves, embrace the process, and let this masterpiece grace your table. As Rachel Roddy beautifully demonstrates, great cooking doesn’t have to be complicated—it just needs heart.
