"julskinka", the traditional Christmas ham. Usually, a
ham should last at least for a week and appear at almost
all meals between Christmas Eve and New Years Day.
Ingredients:
· 3 - 5 kg of salt-cured fresh
ham (do not use dried cured
ham)
· 1 egg
· 2 tbsp mustard
· 1 tbsp sugar
· 3 tbsp breadcrumbs
Proceed as follows:
1. Depending upon the method of salt curing it
might be necessary to leave the ham overnight
covered with water to desalt it.
2. Pre-heat the oven to 125 oC. Insert an oven
thermometer in the thickest part of the ham.
Leave it in the oven until the temperature
reaches 75 oC.
3. Remove the rind carefully and as much of the fat
as you like. (With less fat left it is healthier but
drier!)
4. Heat the oven to 225 oC.
5. Mix egg, mustard and sugar.
6. Place the ham on a roasting-pan, cover it with
the mixture and sift the breadcrumbs over if.
They should stick to the egg-mustard mixture.
7. Bake the ham for 10 minutes in the oven. When
ready, it should have a golden colour with a few
deep brown but no black patches.
If you're not going to use it as the centrepiece on the
buffet table you can serve it together with potatoes, red
cabbages, mustard and stewed and mashed apples.
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