Julskinka (Swedish Christmas Ham)
- š 1 boneless ham roast 1-2 kg
- š§ Equal parts salt for brining
- š¬ Equal parts sugar for brining
- šŗ 1 bottle Porters D. Carnegie & Co beer 330-500ml
- š§ 1 medium onion
- šæ Approximately 10-15 whole cloves
- š¶ļø Approximately 1 teaspoon ground white pepper
- š« Approximately 1 teaspoon ground allspice
- š 2-3 bay leaves
- š„ 1 egg yolk
- š¶ļø 4 tablespoons hot and sweet mustard whole-grain style
- šÆ 1 tablespoon Dijon mustard
- šÆ 1 tablespoon honey
- š¶ļø Pinch of white pepper for sprinkling on glaze
- š Approximately 1/2 to 1 cup breadcrumbs for dusting
A classic Swedish recipe for a flavorful ham topped with a mustard glaze, perfect for Christmas Eve buffets.
Experience a taste of traditional Swedish Christmas with this delectable Swedish Christmas Ham, or Julskinka. This recipe takes you through a flavorful journey of brining, simmering in a fragrant blend of spices and beer, and finishing with a luscious mustard glaze. Perfect as a holiday centerpiece, this dish is sure to impress!
Ingredients
š Whole boneless ham roast approximately 1-2 kg
š§ Salt for brining
š Sugar for brining
šŗ 1 bottle of D. Carnegie Porter beer
š§
1 whole onion clove-studded
š¶ļø Cloves
āŖ White pepper
š¶ļø Allspice
šæ Bay leaves
š„ 1 egg yolk
š„ 4 tablespoons hot and sweet mustard
š„ 1 tablespoon Dijon mustard
šÆ 1 tablespoon honey
š Breadcrumbs
Instructions
1- Brine the Ham:
- Coat the ham evenly with equal parts salt and sugar.
- Brine in the refrigerator for 48 hours to enhance its flavors.
2- Prepare Aromatics:
- Stud a whole onion with cloves.
- Crush white pepper and allspice using a mortar and pestle.
3- Simmer the Ham:
- Place the brined ham, still in its netting, in a large stainless steel pot with boiling water.
- Add the clove-studded onion, bay leaves, crushed white pepper, and allspice.
- Pour in one bottle of D. Carnegie Porter beer.
4- Temperature Check:
- Use a metal probe meat thermometer to ensure the internal temperature reaches 68Ā°C (154Ā°F).
- Simmer on low heat for a couple of hours.
5- Cool the Ham:
- Remove the ham from the pot and set aside to cool for 1-2 hours.
- Reserve the broth.
6- Prepare the Glaze:
- In a white ceramic bowl, whisk together 1 egg yolk, 4 tablespoons hot and sweet mustard, 1 tablespoon Dijon mustard, and 1 tablespoon honey until well combined.
7- Glaze the Ham:
- Remove the netting and skin from the cooled ham. Save the skin for broth flavor.
- Trim any excess fat.
- Place the ham in a glass baking dish.
- Dust the top with breadcrumbs using a small metal sieve.
8- Apply Glaze:
- Using a silicone basting brush, spread the mustard glaze evenly over the breadcrumbs.
9- Final Seasoning:
- Sprinkle more white pepper and breadcrumbs on top.
10- Broil the Ham:
- Preheat your oven to 220Ā°C (430Ā°F).
- Broil the ham for about 15 minutes or until the glaze is golden brown and crusty.
11- Serve:
- Slice the ham and serve on crispbread.
- Accompany with extra mustard and a glass of GOTTFREI Cabernet Sauvignon if desired.
Prep Time: 30-60 minutes
Brining Time: 48 hours
Simmering Time: 2 hours
Cooling Time: 1-2 hours
Broiling Time: 15 minutes
Total Time: 52-54 hours
Servings: 6-8
Equipment:
- Large stainless steel pot with lid
- Stainless steel baking tray with rack
- Stone mortar and pestle
- Metal probe meat thermometer
- White ceramic small bowl
- Metal whisk
- Silicone basting brush
- Small metal sieve
- Chef's knife
- Wooden cutting board
- Glass baking dish
- Electric oven
- Metal bottle opener
Cooking Tips
- Brining: Enhances flavors when done for 48 hours, but can be skipped.
- Simmering: Maintain a low heat to prevent the ham from drying out.
- Broth Use: Reduce the broth and use it as a delicious dip for bread.
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Julskinka (Swedish Christmas Ham)
Posted by Waivio guest: @waivio_hivecooking
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