Julskinka- Swedish Christmas Ham

(Here is a recipe for the traditional Swedish ham, but
we now jut use precooked ham steaks and a pineapple marinade.)
Anyway, traditionally, this ham should last a whole week, at
almost all meals between Christmas and New Year's Day.
Note: cook a salt-cured fresh ham (NOT salt-cured dried ham)

1 fresh ham
1 egg
2 T mustard
1 T sugar
3 T fine breadcrumbs

Depending on the method of salt curing it might be necessary to
leave the ham overnight covered with water to desalt it.

Preheat the oven to 240. Insert an oven thermometer into the thickest part
of the ham. Bake for an hour, or until the temperature reaches 167. Remove the
rind carefully and as much of the fat as you like. Preheat the oven to 450.
Combine the next three ingredients into a glaze and brush onto ham. Sprinkle on
crumbs. Bake about 10 minutes, or until ham is a golden brown.

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