Recipe: Brioche Baked Ham (Ham en Croute)

Brioche baked ham
Chef: Robert Scott

You need:
Brioche
500 grams plain flour
20 grams dried yeast
4 tablespoons tepid water
60 grams sugar
Pinch of salt
6 eggs
300 grams butter
1 egg yolk

Ham and marinade
1 ham, either bone in or bone out
600mls port
200 grams brown sugar

Make a solution of the port and brown sugar. Using a small, sharp knife, make some incisions into the ham. Put the port and brown sugar solution into a tray large enough to hold the ham, add the ham and, if possible, marinate overnight.

To make the brioche, mix the yeast and tepid water and stand for five minutes. Add the whole eggs and mix well, then add the sieved flour, sugar and salt. Turn the mixture out onto a floured bench and knead until it turns to a smooth, elastic dough. Next, break the butter into small pieces and gradually work it through the dough.

Place the dough into a bowl and cover with a damp cloth and allow it to prove in a warm place, until it has doubled in size. Once proved, knock it back to its original size, and allow to prove again.

While the dough is proving a second time, drain the marinated ham, and discard the unwanted port solution.

Knock back the dough again, and roll it out on a floured bench into a size large enough to wrap the ham in.

Dry the ham with some paper towel or a clean tea towel, then dust it with a little flour. Brush the surface of the rolled dough with a little water, then fold the dough around the ham (remember when cooking to have the 'seams' on the bottom for a neater appearance).

Place the wrapped ham on a greased baking tray and brush with the beaten egg yolk. Cook in an oven set at 180 degrees C for 60 to 70 minutes, being careful to keep the dough from burning. Allow the ham to cool slightly before carving, and serve hot or cold.