Swedish Christmas Ham Julskinka Recipes

SWEDISH CHRISTMAS HAM (JULSKINKA)

Steps:

• Combine 1 cup salt, 1/4 cup sugar, and 1/2 tablespoon of saltpeter. Massage this mixture all over the ham, coating the entire surface well.
• Place the ham in a food-safe container large enough to hold it, cover, and place in a very cool place for 3 days turning occasionally. (In the old days, a wooden or stone container would be used; I use a large bucket lined with an extra large zip top bag.).
• On the third day, bring the water to a boil, add the salt, sugar and saltpeter. Once the salt has dissolved, remove from the heat and cool.
• Pour the brine over the ham- it should be completely covered.
• ***If you don't have enough to cover, make more brine, using 1/2 cup salt and 1 tablespoon sugar for each quart of water. The amount you need will vary depending on the size of the ham and the size of the container you use.
• Cover the container, put it in a cool place, and leave for 10 days.
• After it has sat for 10 days, remove from the brine, and wipe well.
• Place fat side up in a pot of boiling water, covering the ham completely.
• Bring the water back to a boil, add the bay leaves, peppercorns and allspice berries, and cover.
• Simmer for 3 hours, or until tender.
• Remove from the cooking pot and take off the skin. Using a cloth, wipe off all of the loose fat. Place back in the water, and let cool.
• Preheat the oven to 350°F.
• Combine the egg white, mustard powder and sugar.
• Remove the ham from the water, pat dry, and coat with the egg white mixture.
• Sprinkle with the bread crumbs, patting them to ensure they stick to the egg coating.
• Place in the oven, and let bake until the bread crumbs are golden brown.
• Let cool completely, and slice to serve.

CHRISTMAS HAM (JOULUKINKKU)

Steps:

• Preheat oven to 100 - 125°C.
• Rinse ham with cold water and pat dry.
• Put in a roasting bag and cut a small hole on top of the bag. Push a roasting thermometer into the thickest part of the ham.
• Put the ham on the rack in the oven (or a cookie sheet with sides, if you prefer. IF the roasting bag leaks, you may have a big mess in your oven without the sheet!).
• Bake until the thermometer shows the internal temperature of the ham to be 75-80 C (juicy - well done). It will take about 45 - 55 minutes/1 kg (2 lbs).
• Remove the bag carefully: save some of the pan juice for making gravy. Remove the net (if there is one!), skin and as much of the fat as you like.
• Let ham sit for a few hours or to cool completely before coating.
• Preheat oven to 225°C.
• Mix mustard and honey and coat the ham with the mixture. Press dry breadcrumbs on the coating.
• Bake for about 10 minutes or until browned.
• Decorate the surface of the ham with cloves.
• Serve with gravy, boiled potatoes, root vegetable casseroles and boiled prunes.