okorok v rzhanom teste



  • Canned or cooked ham with the jelly removed, coated with a mixture of dark brown sugar, dry English mustard, ground cloves and cinnamon then wrapped in a yeast-raised rye flour pastry flavoured with caraway seeds and black treacle and completely sealed. This is then glazed with milk and baked in the oven at 180°C for 2 hours or more and allowed to rest for 15 minutes. The pastry case is usually discarded.