Julskinka (Swedish Christmas Ham)

Experience the centerpiece of a classic Swedish Christmas Eve buffet with this delightful Julskinka recipe. This flavorful ham, cooked to perfection and topped with a luscious mustard glaze, is a festive favorite that brings joy and tradition to the table.

Ingredients

🍖 1 boneless ham roast 1-2 kg
🧂 Equal parts salt for brining
🍬 Equal parts sugar for brining
🍺 1 bottle Porters D. Carnegie & Co beer 330-500ml
🧅 1 medium onion
🌿 Approximately 10-15 whole cloves
🌶️ Approximately 1 teaspoon ground white pepper
🫑 Approximately 1 teaspoon ground allspice
🍃 2-3 bay leaves

Glaze Ingredients:
🥚 1 egg yolk
🌶️ 4 tablespoons hot and sweet mustard whole-grain style
🍯 1 tablespoon Dijon mustard
🍯 1 tablespoon honey
🌶️ Pinch of white pepper for sprinkling on glaze
🍞 Approximately 1/2 to 1 cup breadcrumbs for dusting

Instructions

1- Brine the Ham:

• Generously season the ham with equal parts salt and sugar inside a clear plastic bag.
• Refrigerate for 48 hours to let the flavors infuse.

2- Prepare Aromatics:

• Peel the onion and stud it with whole cloves.
• Grind the white pepper and allspice with a dark grey stone mortar and pestle.

3- Simmer the Ham:

• Place the brined ham (still in its netting) in a large stainless steel stockpot.
• Add the studded onion, bay leaves, ground white pepper, and allspice.
• Pour in a bottle of Porters D. Carnegie & Co beer.
• Bring to a gentle simmer over an electric stove, cooking until the internal temperature reaches 68°C (154°F) using a meat thermometer.

4- Cool the Ham:

• After cooking, transfer the ham to a rack over a baking tray and let it cool for 1-2 hours.

5- Prepare the Glaze:

• In a white ceramic bowl, whisk together 1 egg yolk, 4 tablespoons of mustard, 1 tablespoon of Dijon mustard, and 1 tablespoon of honey until smooth.

6- Remove Skin and Fat:

• Once cooled, remove the netting and peel off the skin from the ham.
• Add the skin back into the pot to reduce the broth for a delicious dip.
• Trim excess fat from the ham.

7- Dust with Breadcrumbs:

• Using a small sieve, sift a layer of breadcrumbs over the ham to help the glaze adhere.

8- Glaze the Ham:

• Generously apply the mustard glaze with a silicone basting brush, ensuring even coverage.
• Sprinkle a pinch of white pepper and more breadcrumbs on top.

9- Broil:

• Place the glazed ham in a glass baking dish.
• Broil in a preheated oven at 220°C (430°F) for 15 minutes, until golden brown and slightly crispy.

10- Slice and Serve:
- Slice the ham with a serrated knife and serve hot or chilled.

Prep Time: 48 hours
Cook Time: 3-4 hours
Total Time: 51-52 hours
Servings: Varies
Equipment: No specific brands mentioned or identified; includes a clear plastic bag, large stainless steel stockpot, dark grey stone mortar and pestle, white ceramic bowl, silicone basting brush, small sieve, glass baking dish, and serrated knife

Cooking Tips:

• Enjoy with crispbread (knäckebröd) and extra mustard.
• Serve the reduced broth as a traditional bread dip.
• Pair with red wine for a festive experience.

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Julskinka (Swedish Christmas Ham)