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Julskinka - Christmas Ham
The main dish served on Christmas Eve is the
"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.
Proceed as follows:
Ingredients:
1
. Depending upon the method of salt curing it
might be necessary to leave the ham overnight
·
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
covered with water to desalt it.
o
2. Pre-heat the oven to 125 C. Insert an oven
thermometer in the thickest part of the ham.
Leave it in the oven until the temperature
·
·
·
·
o
reaches 75 C.
3. Remove the rind carefully and as much of the fat
as you like. (With less fat left it is healthier but
drier!)
. Heat the oven to 225 C.
o
4
5
6
. Mix egg, mustard and sugar.
. 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.
. 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.
7
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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