Amana Smoked Ham in Bread Dough

• 1 recipe for white-bread dough (see note)
• 1 smoked boneless ham, weighing about 7 pounds
• 1 egg, well beaten
• 2 tablespoons or less whole milk

1. Make bread dough in the usual manner.
2. Let rise once and punch down.
3. Roll out the bread dough to make a large oval approximately 3/4-inch thick.
4. Set the ham in the middle of the dough and bring up ends and sides to cover the ham completely.
5. Seal the edges by painting them with a little of the beaten egg thinned with the milk.
6. Place the ham on a cookie sheet, cover lightly with a damp kitchen towel, and set aside in a warm, draft- free place for the dough to rise for approximately 1 hour.
7. Preheat oven to 400 degrees.
8. Place the dough-wrapped ham in the oven, and immediately reduce temperature to 250 degrees.
9. Bake for 1 hour until bread crust is crisp and well browned.
10. Remove from oven, and let stand for approximately 15 minutes.
11. To serve, remove the top layer of bread.
12. Then slice the ham thinly, cutting right down through the bottom layer of bread, which will be impregnated with the ham juices.
13. Serve with slices or broken chunks of bread from the top layer as well as the bottom layer.

whitebread, ham, egg, milk

Taken from cooking.nytimes.com/recipes/98 (may not work)