Ham Baked In A Crust
|Boneless smoked ham||2 1⁄2 Pound, soaked in cold water overnight|
|Gin||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1 Pound|
|Lukewarm water||1⁄2 Cup (8 tbs)|
Dry the ham well, place it in a pot and season it with the marjoram and a generous grinding of pepper.
Pour on the gin, 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° F. [180° C] oven for three to four hours, or until the crust is firm and dark brown.