| previous | next |
Title: Ovenbaked Christmas Ham (Ugnsbakad Julskinka)
Categories: Meat Swedish
Yield: 1 Servings
| 1 | 3-5 kg (6-11 lb) lightly salted ham | |
| GLAZE | ||
| 1 | Egg yolk | |
| 1/2 | tb | Sugar |
| 3 | tb | Prepared Swedish mustard |
| 3 | tb | Fine dry breadcrumbs |
Place the ham, rind up, on a rack in a roasting pan lined with aluminium foil. Insert a meat thermometer into the thickest part of the ham. Bake in a 150 Centigrade (oven for 60-75 minutes/kg or til the thermometer reads 75 Centigrade. Remove the rind and brush the top of the ham with the egg yolk, sugar and mustard stirred together. Sprinkle with bread crumbs. Bake in 225 Centigrade until golden brown. Garnish with kale, prunes and an apple or orange. Serve cold cut in slices. The ham might be baked wrapped in aluminium foil, then use a 175 Centigrade oven. Lightly smoked ham might be prepared the same way.
Source: Swedish Cooking
*NOTE* In my family we eat the ham luke warm on sandwiches with the rice porridge on the evening the 23 of December... then we eat it cold on Christmas Eve on a Christmas Smorgasbord. We never garnish it with anything, it looks so nice at it is...
Annica Lindberg F-Intercook
| previous | next |