Ham Crust

From Wilma Heckenlaible Spice, Pittsburgh, Pennsylvania via email message.

A long time ago there was a question about a recipe for ham crust, a hard and chewy "flour-and-water" crust on a baked ham. I finally have found my mother's recipe, which is "for a large ham":

• 3 cups flour
• ⅓ cup oil
• ⅔ cup water
• 1 tsp. (scant) salt

Mix ingredients together and roll with a rolling pin to a size that will wrap the ham. Bake as usual.
The crust comes out hard, but the inner part of it is well flavored with the ham. Yummy!