Ham in Bread Dough with Carrots and Zucchini Puree

Mix the bread dough according to the instructions on the packet and let it rise. Tip: Use a bread mix with a high wheat content, e.g. Farmer's Bread.

Put the ham with the figs and bay leaves in a saucepan and simmer for a good hour. Mix honey and approx. 3 tablespoons of mustard in a bowl. Remove the ham from the broth, if it is a ham, carefully remove the outer net. Then cut the rind crosswise and rub the honey and mustard mixture into the incisions.

Do not roll out the dough too thinly so that it can encircle the ham. Cut off the protruding parts from the edge for the decoration. Then place the ham on the dough with the rind facing down and seal it at the top.

Turn so that the seam is at the bottom and place on a baking tray that is not too flat. Now form two triangles for the ears, a long "sausage" for the curly tail and a thick slice as a trunk and pierce two nostrils from the remnants of the dough. Glue the parts to the "body" with a little water or egg white. Poke two holes for the eyes in the dough with a kebab skewer and put two peppercorns in them. Brush everything with water and bake in the oven at the temperature indicated on the bread dough (approx. 180 degrees) for approx. 1 hour.

While the ham is in the oven, prepare the sauce. To do this, cut off the hard stems of the figs. Put a fig aside. Lightly brown the onion cubes in oil in a saucepan. Add the ginger and figs, mix and puree with a little stock to create a creamy, but not too firm sauce. Season with a little coarse mustard and balsamic vinegar. Cut the single fig into small cubes and add to the sauce, this gives the sauce a bit of bite. If the roast has drawn juice at the end, pour this into the fig sauce and mix everything. Serve separately from the roast in a separate container.

As soon as the roast is done (the dough is not too light, not too dark), take it out of the oven and carefully cut open all around with a sharp knife. Lift off the resulting lid and put it to one side. Now take the ham out of the base, cut it into slices and put it back in the base. Put the lid back on. On a plate that z. B. is laid out with bay leaves, serve. The lid is only lifted back on the table so that the pig can be admired first. Then you can present the pieces of ham. The guests help themselves on the bread lid, quite rustic by breaking off pieces of it themselves, for example to dip sauce.

Chop the lovage, parsley and dried mint, grind the bay leaf in a mortar.

Peel the carrots, cut into slices and cook for about 20 minutes. Meanwhile, mix the other ingredients into a sauce. Drain the carrots and mix with the sauce, apply.

Wash the zucchini, cut off the ends. Cut the zucchini into large cubes or slices. Fry them in oil in a non-stick pan so they brown. Remove from heat, do not puree too finely.

Sweat the onion in oil in a saucepan, remove from heat and mix with lovage, caraway seeds, oregano, white wine and fish sauce. Add the pureed zucchini, bring to the boil again briefly and season with pepper.

The puree tastes not only as a side dish, but also cold on slices of bread (crostini), so it may also look good as a starter or snack. It is important not to be too shy about the spices.