Swedish Christmas ham

Swedish Christmas ham

By
From
The Scandinavian Cookbook
Serves
15
Photographer
Lars Ranek

You could eat this ham on Christmas Eve, or for Christmas lunch, when it would be part of a large buffet with herrings, salads and potatoes. The ham could also serve as a roast with different salads, bread and cheese. It goes well with autumn salads.

Ingredients

Quantity Ingredient
3kg ham, either on the bone or boned and rolled
4 litres water

Glaze

Quantity Ingredient
2 egg yolks
50g breadcrumbs
150g wholegrain mustard
100g dark brown sugar
pepper

Method

  1. Place the ham in large bowl, cover with cold water and leave to soak for 12 hours.
  2. Preheat the oven to 130°C. Put the ham in a large roasting tray, add the water and slowly roast in the oven for about 3 hours and 15 minutes, until a meat thermometer inserted in the ham reads 75°C.
  3. Mix together all the glaze ingredients in a bowl. Remove the ham from the oven and leave it to cool slightly. Raise the oven temperature to 220°C.
  4. Remove the rind from the ham and score a diamond pattern in the top layer of fat. Brush the glaze over the ham and return to the oven. Roast for 10 minutes or until the ham is golden brown. Leave to cool before serving.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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