Skip to main content
Home
The Foodie Pilgrim

Main navigation

  • Home
  • What's on My Plate?
  • What's in My Glass?
  • What's on My Mind?
User account menu
  • Log in

Breadcrumb

  1. Home
  2. What's on My Plate?
  3. Recipes
  4. Dishes that include Meat

Julskinka

By John, 6 February, 2022
Region
Sweden
Description

"Swedish Glazed Christmas Ham"This is the traditional Swedish Christmas ham. It's an unsmoked ham, boiled and cooled, then glazed with mustard and coated with bread crumbs and briefly roasted to toast the glaze. It's served at room temperature on the julbord, and we enjoyed it in our Swedish Christmas Dinner in December 2022.

You have to plan ahead for this recipe because it takes time for the ham to boil, and even more time for it to cool, preferably overnight. You can save a lot of time by using a pre-cooked ham, which won't be seasoned to your specifications but which will save a day.

This recipe calls for a 5 pound ham, but you can scale it up as big as you like if you are feeding many people.

Yield
12 Servings
Preparation time
15 minutes
Cooking time
2 hours, 15 minutes
Total time
2 hours, 30 minutes
Ingredients
5 lb Unsmoked Ham
1 Onion (quartered)
1 Carrot (quartered)
1 Bay Leaf
10 Black Peppercorns
3 T Mustard (Dijon, honey mustard, or whatever blend you fancy)
1 Egg Yolk
1⁄4 c Dried Breadcrumbs
12 whole cloves
Instructions

If you are using a pre-cooked ham, skip to Step 6.

  1. Optional: soak your ham in water for a few hours or overnight.  This will make it less salty.
  2. Place the ham in a large, heavy-based saucepan, cover with cold water and bring slowly to the boil. Then pour off the water, which will have a white froth on it from the salt, and discard it.
  3. Cover the ham with fresh water and add the sliced onion and carrot, bay leaf, and black peppercorns. Bring to the boil once again.
  4. Reduce the heat, cover with a lid and simmer the ham for about 25 min/lb or until the temperature in the middle of the thickest part reaches 160°. Boneless hams and smaller hams may take a little longer, and large hams may need a little less time. If you insert a skewer into the center of the ham; it should come out easily.
  5. Leave the ham to cool for at least 20 minutes, but preferably overnight, before you add the glaze/crust.
  6. When the ham is cool enough to handle, remove the rind and most of the fat underneath, but leave a thin layer. Pat the ham dry and then score a diamond pattern in the layer of fat left.
  7. Pre-heat the oven to 400°.
  8. Finish the ham with a mustard crust: combine the mustard and egg yolk and brush it all over the cooked, cooled ham, sprinkle the breadcrumbs all over, and stud the ham with the whole cloves.
  9. Roast the ham for 10-15 minutes until the crust takes on a nice golden color.
  10. Remove the ham to somewhere cold, such as outside, so the ham cools as quickly as possible to trap in all the moisture for a lovely juicy ham.
  11. Carve and serve cool with additional mustard on your Julbord!
Source

https://www.swedishfood.com/swedish-food-recipes-main-courses/191-ham-christmas 

Book traversal links for Julskinka

  • Jambon Persille
  • Up
  • Meatloaf

Explore our content

  • Recipes
    • Baked Goods and Sweets
    • Dishes that are Primarily Vegetables
    • Dishes that include Meat
      • Andouille with Potatoes and Cream
      • Beef Braised in Barolo
      • Beef Braised with Onions
      • Beef Burgundy
      • Bistecca alla Fiorentina
      • Chicken Breasts Archduke
      • Chicken Burgundy
      • Chicken Legs with Juniper
      • Chicken Legs with Porcini in Red Wine
      • Chicken Legs with Walnuts and Olives
      • Chicken Normandy
      • Chicken alla Romana, from Sora Lella
      • Chicken with Pecans and Maple Bourbon Butter
      • Chitlins
      • Chuletas de Cordero
      • Coq au Vin
      • Corned Beef
      • Cotechino in Camicia
      • Cotechino with Lentils
      • Czech Roast Pork
      • Deli Sandwich, Tongue or Corned Beef on Rye
      • Dexter's Chicken Liver Pate
      • Fegato alla Veneziana
      • Haggis
      • Ham Salad
      • Herb-Perfumed Meatballs
      • Hot Dogs
      • Italian Sausages and Turnips
      • Jambon Persille
      • Julskinka
      • Meatloaf
      • Mutton Chops all'Inglese
      • Neapolitan Beef Braciole
      • New England Boiled Dinner
      • Osso Buco alla Milanese
      • Oxtail Stew in the Jamaican Style
      • Oxtail Stew in the Style of Alto Adige
      • Pate de Campagne
      • Pate en Croute
      • Pepperpot Soup
      • Polpettone alla Modenese
      • Porchetta
      • Pork Chops with Apples Braised in Beer
      • Pork Chops with Butter and Sage
      • Pork Roast in the Florentine Style
      • Pork Shoulder Morsels Roasted with Chili and Vinegar
      • Pork Stew with Cumin, Coriander, and Lemon
      • Pork Stew with Paprika
      • Pork with Pickled Peppers
      • Pork with Sicilian Chocolate Sauce
      • Pot Roast
      • Provencal Daube
      • Pulled Pork
      • Salt Beef
      • Sauerbraten
      • Sausage and Apple Pie in a Cheddar Crust
      • Sausages Cooked in White Wine with Rosemary
      • Sausages, Peppers, and Onions
      • Snails in a Piemontese style
      • Snails in the Burgundy Style (Escargot)
      • Soujouk with Onions and Tomatoes
      • Steak Pizzaiola
      • Steak au Poivre
      • Stuffed Capon St. Antoine
      • Svíčková na smetaně
    • Dishes that include Seafood
    • Dishes that feature Eggs and/or Cheese
    • Risottos and Pasta Dishes
    • Sauces and Dressings
    • Seasonings and Condiments
  • Artisanal & Seasonal Foods and Mundane Ingredients
  • Feasts & Menus

Newest Recipes

  • Neapolitan Beef Braciole
  • Pasta alla Gricia
  • Pasta all'Amatriciana
  • Pasta alla Napoletana
  • Penne with Pink Vodka Sauce
The Foodie Pilgrim
Powered by Drupal