Ham baked in the dough is a wonderful holiday dish.


Delicious taste and attractive look guarantees the success.

  • 1 kg pork
  • bread kvas
  • salt
  • pepper

for the dough:

  • 200 g butter
  • 200 g sour cream
  • 400 g flour
  • salt
  • 1 ea egg to brush


  • Soak pork ham in bread kvas and leave in a cold place for a night.
  • Take out meat and dry with a paper napkin, sprinkle with salt and pepper.
  • Mash butter, add sour cream and stir carefully, salt to taste.
  • Stir in flour.
  • Knead the dough and leave under the towel to “rest”.
  • The dough must be plastic and pliable.
  • Roll out the dough in a square 0,7 cm thick to put the pork on.
  • Put the pork in the center and pinch the opposite edges.
  • Put the ham on a wetted baking sheet the seam down.
  • Pierce all the surface with a fork.
  • Brush up with egg.
  • Decorate with different leaves and flowers made from the rest of dough and then brush with egg again.
  • Bake in the oven 200 C for 1,5-2 hours.
  • After 30 minutes the dough is golden, but the meat is not ready yet, so cover the surface of the dough with a wetted sheet of kraft paper.
  • Wet the paper regularly.
  • After 1,5 hour of baking pierce the meat with fork, if the juice is clear, the ham can be served.