Name: Easter Ham Wrapped in Potato Bread with Marjoram-Parsley Pesto and Salsify
Total time: 1 h

For the Easter ham wrapped in potato bread with marjoram-parsley pesto and salsify, first peel the potatoes, cut them into pieces and boil them for 25 minutes until soft. Drain, let steam well and then press through a potato ricer. Cover with a kitchen towel and let cool.

For the dough, heat the milk and sugar until lukewarm. Dissolve the yeast in the milk. Put the flour in a mixing bowl, press a well in the center. Pour the yeast milk into the well and mix with a little flour from the edge to form a paste. Cover with a kitchen towel and leave in a warm place for 20 minutes.

Add the potatoes with salt, butter, olive oil and egg yolk to the yeast mixture and knead with a dough hook until smooth. Cover the dough and let it rise in a warm place for an hour (until the dough has doubled in volume). Flatten the dough on a floured work surface with your hands to allow gas bubbles to escape. Then fold the bottom third of the dough to the center and press lightly. Place the top third over the folded third and press down lightly as well.

For the farce, cut the chicken breast into small pieces. Blend finely with the remaining well-chilled ingredients in a food processor and season with salt and pepper. Spread the farce thinly on the dough, place the ham in the middle and fold the dough around the ham without leaving any gaps (there should be almost no air in the dough).

Easter Ham Wrapped in Potato Bread with Marjoram-Parsley Pesto and Salsify

For the Easter ham:

For the farce:

For the pesto:

For the salsifies:

Instructions:

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