Swedish Christmas Ham (Julskinka)
This ham gets roasted twice, first with aromatics and spices and then coated with a mustard glaze and breadcrumbs. As part of the traditional Christmas Eve dinner in Sweden, the ham broth is strained, and served with rye bread for dunking.
Serves: 10Hands-on: 25 minutesTotal: 2 hoursDifficulty: Easy
- 1 boneless, salt-cured, fresh ham (9 lbs.)
- 2 medium onions, peeled and chopped
- 1 large carrot, peeled and chopped
- 3 quarts water
- 2 bay leaves
- 10 peppercorns
- 10 allspice berries
- 5 whole cloves
- 2 egg whites
- 1 Tbsp. brown sugar
- ½ cup Swedish mustard
- 1 cup breadcrumbs
- 1 Tbsp. coarsely ground black pepper
- Set oven to 250°F. Place the ham in a Dutch oven with the onions, carrot, water, bay leaves, peppercorns, allspice berries, and cloves. Bake for 1–1½ hours, or until a thermometer inserted in the thickest part reads 167°F. Remove from the oven and allow the ham and broth to cool completely. Refrigerate overnight or immediately glaze and bake.
- For the glaze, whisk the egg whites, brown sugar, and mustard in a small bowl. In another small bowl, whisk together breadcrumbs and pepper.
- Set oven to 450°F. Trim the skin and most of the fat off the ham. Brush all over with the mustard glaze. With your hands, press the breadcrumbs onto the glazed ham. Place the ham in a roasting pan and bake for 10 minutes, or until golden brown.