Skinke I Sengetæppe




Place the ham (fat side up) in a shallow baking pan. Bake it until tender (around 25 minutes per 500 gr in a pre-heated oven at 180°C).

About 45 minutes before the ham is done, remove it from the oven and drain off the liquid from the pan. Mix the wine and honey and pour over the ham.

Increase the temperature from the oven to 190°C and return the ham to the oven to bake for 45 minutes, basting often.

Take the ham from the oven and while it cools, make the curst. Sift the flour, baking powder and salt, add the sage.

Cut the butter, add it mixing well. Add the milk and mix until well incorporated.

Roll the dough out until it's large enough to completely envolve the ham.

Cover the ham with the dough, wrap around and pinch the edges together.

Bake on a previously pre-heated oven at 180°C for 1 hour or until the crust is golden brown and crunchy.