Ham Baked In A Crust
2-2.5 lb. boned smoked ham, soaked in cold water overnight.
1 t. marjoram
1/2 c. marsala cooking wine
1 lb. whole wheat flour
about 1/2 c. lukewarm water
Dry the ham well, place it in a pot and season it with the marjoram and a
generous grinding of pepper. Pour on the marsala, cover and let the ham stand at
room temperature for 30 minutes, turning it occasionally.
Gradually stir enough lukewarm water into the flour to make a soft, pliable, but
not sticky, dough. Knead the dough until smooth, and roll it out on a floured
board to the thickness of a finger. Remove the meat from the marinade. Wrap the
meat securely in the dough, sealing the edges by moistening them with cold water
so that no juices can escape.
Put the dough-wrapped ham on a floured baking sheet and bake in a preheated 350
degree oven for three to four hours, or until the crust is firm and dark brown.
To serve, cut the crust away and slice the meat. The flavorless crust
is not eaten, but the ham cooked inside it is extremely succulent.
Serve with spinach and potatoes. It's also good with scrambled eggs!