(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
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.