Julskinka (Swedish Christmas Ham)

🧂 Ingredients

• 5 kg Cured, bone-in ham (preferably pork shoulder or leg)(Ensure the ham is cured and ready for cooking. If it's a fresh ham, it will need to be brined first, which is a different process.)
• 100 g Dijon mustard (or a good quality, strong mustard)(Adjust to your spice preference. A coarser grain mustard can also add texture.)
• 100 g Panko breadcrumbs (or regular breadcrumbs)(Panko will provide a crispier crust.)
• 1 Egg yolk(For binding the mustard and breadcrumb mixture.)
• approx. 20-30 Whole cloves(For decorating the ham. Use as many or as few as desired for visual appeal.)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 160°C (320°F). Place the cured ham in a roasting pan, fat-side up. If the ham has a thick rind, score it lightly in a diamond pattern, being careful not to cut into the meat. Insert whole cloves into the intersections of the scored rind, or evenly spaced if not scored.

   ⏱️ 10 minutes
2. 2

   Roast the ham in the preheated oven for approximately 3.5 to 4 hours, or until the internal temperature reaches 65-70°C (150-158°F) when measured with a meat thermometer inserted into the thickest part of the ham, avoiding the bone. The cooking time will vary depending on the size and shape of the ham.

   ⏱️ 3.5 - 4 hours
3. 3

   Once the ham has reached the desired internal temperature, carefully remove it from the oven. Let it rest in the roasting pan for about 15-20 minutes. While the ham rests, gently remove the rind and any excess fat, leaving a thin layer of fat if desired for moisture and flavor. Be careful not to remove too much meat.

   ⏱️ 15-20 minutes
4. 4

   In a small bowl, whisk together the mustard, egg yolk, and breadcrumbs to form a thick paste. Spread this mixture evenly over the top of the ham, pressing gently to adhere.

   ⏱️ 10 minutes
5. 5

   Return the ham to the oven, increasing the temperature to 200°C (400°F). Bake for another 10-15 minutes, or until the breadcrumb crust is golden brown and crisp. Keep a close eye on it to prevent burning.

   ⏱️ 10-15 minutes
6. 6

   Remove the Julskinka from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender ham. Serve warm or at room temperature.

   ⏱️ 20-30 minutes

💡 Pro Tips

• ✓Julskinka is a quintessential centerpiece for the Swedish Christmas 'julbord' (Christmas table).
• ✓It is traditionally served cold as part of a smörgåsbord, sliced thinly.
• ✓Mustard is the classic accompaniment, often served alongside.
• ✓For a crispier crust, ensure the breadcrumbs are well-coated with the mustard mixture.

🔄 Variations

• Experiment with different types of mustard for varied flavor profiles.
• Some variations include adding a touch of honey or brown sugar to the glaze.
• While not traditional, some modern interpretations might include a pineapple ring or maraschino cherry decoration.

🥗 Nutrition

Per serving