Post by chief_cook2 on May 10, 2003 15:32:14 GMT -6
4 cups bread flour
2 tablespoons cloves
2 tablespoons cinnamon
2 tablespoons dry mustard
1 teaspoon pepper
1 cup brown sugar
Water or apple cider to make dough (about one cup)
Sift all dry ingredients together. Add liquid to make a dough.
Turn out on floured bread board and knead two or three times.
Roll out into a sheet large enough to cover sides and both ends,
but not the bottom. Bake in a 325° oven for 30 minutes per pound.
Take off dough and slice and serve. Have the butcher cut off the shank
end and trim off fat to a fine layer which will baste the ham as it bakes.
Bake in open pan or roaster with dough side up.