In the bowl of an electric mixer fitted with the dough hook, whisk together the yeast and water and let stand for 2 minutes.
Add the flour, salt and roasted garlic, and mix on medium speed for 5 minutes. Place a damp towel over the dough and let rest for 1 hour.
On a lightly floured work surface, flatten the dough out to a 6-inch by 12-inch rectangle. Using a sharp knife, lightly score the surface of the dough in a crosshatch pattern.
Place the ham in the center of the dough, off to one side, then roll to the other end of the dough. Fold the ends of the dough under the ham, making sure the ham is completely covered by the dough.
Place the dough wrapped ham in a warm dry place and allow to rise for 1 hour.
Preheat the oven to 350°F.
Again, using a sharp knife, lightly score the surface of the dough in a crosshatch pattern. Place on a baking sheet lined with parchment paper.
Bake for 20 to 25 minutes, or until the dough is golden brown. Remove , slice and serve immediately.
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