Rye Bread Dough:
One day before baking ham, sprinkle yeast over 1/4 cup/60 mL warm water; let stand until foamy.
Meanwhile, warm together molasses, honey and 1-3/4 cups/425 mL water, stirring until blended; let cool to at least 110°F/44°C.
Place bread flour, caraway seeds, coriander, salt, and cardamom (if using) in bowl of stand mixer; with paddle attachment, beat at slow speed until thoroughly mixed. Pour in yeast and molasses mixtures; mix on low speed until blended, then beat on high speed for 3 minutes. Remove paddle and add hook attachment; on low speed, gradually mix in enough rye flour until in sticky dough that holds together.
Knead on medium-low speed, adding more rye flour if necessary, until dough is no longer sticky, about 6 minutes (you should be able to slap palm against dough and hold for 5 seconds without it sticking).
Knead few turns by hand and form into ball; place in oiled bowl, turning to coat all over. Cover and let rise until doubled in volume, about 2 hours; punch down dough, knead lightly and form into ball. Return to bowl and wrap with plastic, forming airtight seal; refrigerate overnight or for up to 24 hours.
Remove dough from refrigerator and let stand until at room temperature, 1 to 2 hours.
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Pre heat oven to 350 degrees.
I used a smaller ham because I am fixing for a smaller amount of folks
So you can adjust the recipe in half.
I started with rolling a small piece of dough out so that it was just bigger than the base of my ham.
I spread some mustard on it and sprinkled some cloves. You can use cloves and allspice as well.
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Place the ham on top of the dough and spread mustard all over the ham,
and sprinkle with your spices.
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Roll the dough and c over the ham.
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seal the edges of the dough and tuck under. It doesn't have to look perfect.
I saved a bit of dough and made a little flower on top.
Put in a greased baking dish.
take a beaten egg with 2 tablespoons water
and brush the ham dough well.
This will make the crust look shiny.
Bake the Ham for about 40 - 60 minutes
until nice and browned and a temperature of
160 degrees.
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To achieve an even shinier crust I brushed it again half way through the baking time.
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Let the ham rest for 15 minutes before slicing.
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