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“Honey mustard, molasses, honey and spelt bread make a flavourful coating for this traditional Holiday ham. It is best served with seasonal vegetables and a salad.”

Ingredients Nutrition


  1. In a measuring cup or small bowl, sprinkle yeast over 1/4 cup of the warm water; let stand until foamy, about 10 minutes.
  2. In a bowl, whisk together molasses, honey and remaining water until well blended. In a large bowl, whisk together all-purpose flour, caraway seeds and salt. Pour in foamy yeast mixture and molasses mixture. Stir until well blended. Stir in spelt flour, 1 cup at a time, to make a heavy dough.
  3. Turn out onto a clean surface and knead until dough is firm and shiny, about 10 minutes. Place in an oiled bowl. Cover and let rise in a warm place, about 2 hours. Punch down dough and form into a ball,. Return to oiled bowl and refrigerate for at least 4 hours and up to 1 day. Let stand at room temperature for 1 hour before rollling.
  4. Preheat oven to 325°F Trim any fat from outside of ham. Rub mustard all over.
  5. On a lightly floured surface, roll out dough until large enough to completely enclose ham (this will depend on size and shape of ham). Lay ham, flat side down, in the center of the dough. Moisten edges of dough with water and wrap dough over ham, crimping edges to seal. Transfer to a large roasting pan or rimmed baking sheet.
  6. Use a sharp knife or kitchen shears to cut vent holes on each side of ham. Cover with foil and bake in center of oven for 1 1/2 hours. Uncover and continue to bake until a meat thermometer inserted in the center reads 135F, about 1 hour.
  7. Transfer to a cutting board and let rest for 10 minutes. Break off dough; set aside. Thinly slice ham around bone and serve with pieces of crust.

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