Spelt bread-crusted ham

Method

1. Place the ham into a large saucepan, add the onions, carrot, bay leaves and peppercorns then cover with cold water. Bring to the boil rapidly, skim off any scum that rises to the top, reduce the heat, cover and simmer for about 20 minutes per 500g; it will take 3–4 hours, depending on size.
2. To check the ham is cooked, insert a skewer into its centre, then run it against the inside of your wrist: if it’s piping hot, it’s cooked. Remove from the heat and cool totally in the liquid.
3. Meanwhile, put the flour, sugar and salt into a large bowl or a food mixer fitted with a dough hook. Put the yeast into a jug with 200ml of the water and mix to combine, then turn on the mixer and slowly add the yeast water, then measure in the rest of the water to the jug and add gradually to the dough, making sure you’ve pulled all the flour into the dough.
4. Tip out on to a very lightly floured work surface then knead well for five to 10 minutes until elastic. Place into a large bowl, cover and set aside to double in size, about two hours.
5. Preheat the oven to 180°C. Remove the ham from the stock and discard the vegetables, reserving the stock. Carefully peel off the ham skin and discard.
6. Place the potatoes, spring onions, beans, peas and mint and parsley sprigs into a large ovenproof casserole big enough to fit the ham in. Pour over 1.25 litres of the reserved ham stock (use the rest for a soup), then place the ham on top. Brush the outside edge of the casserole with the beaten egg.
7. Lift the dough out of the bowl, tip out on to a lightly floured work surface and stretch it into a shape big enough to fit over the casserole and ham. Carefully lift it over the ham and stretch to the edges of the casserole. Pinch the dough all the way round to secure it to the casserole, except where the ham bone is (leave it loose around here, allowing the steam to escape).
8. Place in the oven to bake for one hour until golden brown. To check the bread is cooked through, tap it lightly; it should sound hollow. Remove and allow to cool for 15 minutes before serving directly on to the table. Break the bread crust, lift the ham out and carve, then spoon out the vegetables.