Christmas Ham Julskinka

A lightly smoked or cured pork ham is used for the Swedish Christmas ham.

Using a kitchen knife, score a cross into the bacon rind where it is thickest. Insert roasting thermometer. Place ham in a large saucepan with enough water to cover completely. Add spices and bring to a boil. Make 60 to 70 min. per kilo of ham, slightly bubbling. At 75 °C – 77 °C on the roasting thermometer the ham is ready, then remove from the clear soup and skim off fat. Use the clear soup as ham soup (or for “bloeta”, “soaking”).

Remove the pork rind from the cooked ham, leaving a thin layer of fat.

Mix 1 egg, 1, 5 dl sweet mustard and 1 tbsp breadcrumbs, enough to make the mixture stick and not run. Spread a thin layer on the bacon side. Sprinkle with a tiny bit of bread crumbs. Spike the ham with a few cloves. Bake in the oven at 250 °C for about 10 to 15 min until it gets a golden brown crust.

Dried plums and / or apple puree can be added when serving. Red cabbage is the ideal complement to this Christmas meal.

Bloeta (“Soaked”) Break light flat bread (Ljusugnsbroed) into pieces, soak in ham broth until bread is soft and warm. Put a dollop of butter on the plate, the warm bread on top and bring to the table with a piece of ham or Swedish blunzen.

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