cook the gammon
Place the gammon in a large pot and cover it with cold water. The water should cover the meat. Place over medium-high heat and bring to a boil. When the water boils, reduce the heat, cover with a lid, and simmer for one hour per 2 pounds. In our case, cook for about 1 hour and 15 minutes. When the ham is cooked, drain and place back into a pot to cool completely. Pat dry the ham with the kitchen paper towel. Evenly brush with horseradish cream sauce.TipGammon is a raw and cured meat that becomes ham once it cooks.
In a stand mixer bowl (or in a bowl if you're kneading by hand), combine all the dough ingredients: flour, milk, water, yeast, egg, egg yolks, melted (cooled) butter, sugar, and salt. Knead with a dough hook or by hand until the dough is elastic and smooth, for about 8 - 10 minutes. Cover the dough with clingfilm or a kitchen towel. Set aside for one hour or until doubled in size.
Sprinkle the working surface with flour. Divide the dough into two large pieces and one small piece. Using a rolling pin, roll the two larger pieces into a rectangle about 3 cm (or 1 inch) larger than your Ham. Place the Ham in the center of one dough. Cover the Ham with the second dough rectangle. Cut the edges, leaving one centimeter (1/2-inch) border. Press the dough tightly together to wrap the Ham. Use the rest of the dough for decorating. We made dough plaits. Transfer the Ham in Bread onto a large baking sheet lined with parchment paper. Cover the Ham with clingfilm or kitchen towel and set aside to proof at room temperature for one hour or until doubled in size. Preheat the oven to 170 °C / 340 °F.
Make an egg wash using an egg and heavy cream. Brush the Ham in the bread with the egg wash and place in the preheated oven on the middle rack. Bake for 50 - 60 minutes at 170 °C / 340 °F. If needed, cover with aluminum foil halfway through the baking and bake further until golden brown. Transfer the baked Ham in bread to a wire rack, bring to room temperature, then serve.