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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.
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2
In a bowl, whisk together molasses, honey and remaining water until well blended.
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3
In a large bowl, whisk together all-purpose flour, caraway seeds and salt.
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4
Pour in foamy yeast mixture and molasses mixture.
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5
Stir until well blended.
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6
Stir in spelt flour, 1 cup at a time, to make a heavy dough.
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7
Turn out onto a clean surface and knead until dough is firm and shiny, about 10 minutes.
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8
Place in an oiled bowl.
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9
Cover and let rise in a warm place, about 2 hours.
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10
Punch down dough and form into a ball,.
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11
Return to oiled bowl and refrigerate for at least 4 hours and up to 1 day.
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12
Let stand at room temperature for 1 hour before rollling.
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13
Preheat oven to 325F Trim any fat from outside of ham.
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14
Rub mustard all over.
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15
On a lightly floured surface, roll out dough until large enough to completely enclose ham (this will depend on size and shape of ham).
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16
Lay ham, flat side down, in the center of the dough.
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17
Moisten edges of dough with water and wrap dough over ham, crimping edges to seal.
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18
Transfer to a large roasting pan or rimmed baking sheet.
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19
Use a sharp knife or kitchen shears to cut vent holes on each side of ham.
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20
Cover with foil and bake in center of oven for 1 1/2 hours.
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21
Uncover and continue to bake until a meat thermometer inserted in the center reads 135F, about 1 hour.
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22
Transfer to a cutting board and let rest for 10 minutes.
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23
Break off dough; set aside.
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24
Thinly slice ham around bone and serve with pieces of crust.
