Julskinka / Christmas Ham

Den rätt som står som en centerpice på julbordet, det är väl ändå julskinkan?

När jag var liten gillade jag inte julskinka, men nu ser jag verkligen fram emot den!

(Recipe in english below)

snapseed-8

Ingredienser:

  • 2 kg okokt julskinka (helst en ekologiskt eller vildsvin)
  • vatten
  • 3-4 lagerblad
  • 10-20 hela kryddpeppar
  • 10-20 hela vitpepparkorn
  • 1 lök

Senapsglace:

 

  • 1 ägg
  • 4-5 msk senap (dijon eller kanske en mustard hemmagjord!)
  • 1 dl mandelmjöl

 

Så här gör du:

Skölj skinkan lite i kallt vatten, lägg den sen i en ganska stor gryta. Häll i vatten i grytan tills det täcker skinkan plus lite till.
Lägg i alla kryddor och använd sen en stektermometer (om du har en). Skinkan ska nå 70 grader inuti.

Koka upp vattnet, ta bort skummet som bildas. Dra ner värmen och låt det sjuda i 2 timmar, 1 timme per kilo ungefär, eller till 70 grader. Vid 70 grader är skinkan fortfarande ganska saftig, vid 75 grader blir den lite torrare. Jag vill gärna ha min skinka lite torrare.

Låt skinkan svalna. Ställ ut den om det är kallt så kallnar den snabbare. När skinkan har svalnat gör du senapsglacen.

Sätt ugnen på 200 grader.

Blanda alla ingredienser till senapsglacen. Ta ur skinkan ur kastrullen och torka av den lite med en papperhandduk. Smeta ut senapsglacen.
Ställ in skinkan i ugnen i 15 minuter eller tills den blivit gyllene.

Servera kall på julbordet!

Enjoy!

_________________________________________________________________

The one dish that completes the Swedish Christmas smorgasbord is the Christmas Ham!
It’s center of attention and it’s what everyone is looking forward to all year .
Well, almost everyone… 😊

I didn’t like the Christmas ham as a kid. But I grew to love it and now it’s an absolute must!

The tradition my family had (and many other families in Sweden) was to cook the ham the day before Christmas (that is the 23rd of December in Sweden) and then ”glace” it with a mustard based glace and then put the ham in the oven for the glace to get crusty. Yum!
And then, in the evening, we had our first taste of the ham, on a nice piece of bread and some mustard on top! That’s almost the best moment of the whole Christmas. 😊

This year though, I am making the ham two days before Christmas as we’re having people over tonight. I am serving up a small Christmas smorgasbord and we’re just gonna have a nice little evening with nice foods and enjoy each others company. Looking forward to it!

So, without further ado, here’s the recipe for a very traditional Swedish Christmas ham (julskinka).

Ingredients:

  • 2 kg salt-cured unsmoked ham
  • water
  • 3-4 bay leaf
  • 10-20 whole allspice
  • 10-20 whole whitepepper
  • 1 onion

Directions:

Rinse the ham under cold water and place it in a rather big pot.
Pour water over the ham so that it covers it with about 5 cm.
Add all the spices to it, and then stick a thermometer in to the middle of the ham. Set the temperature to 70 degrees Celsius (158 F).
Let the water come to a boil, and get rid of the scum on top. Turn down the heat and let the ham simmer for about 2 hours (1 hour per kilo ham) or until the ham reaches about 70 degrees. At 70 degrees the ham is rather juicy, at 75 it a bit dryer, which I prefer my Christmas ham to be.

Then let the ham cool. Rather quickly if you can, so put it outside if it’s cold outside, or in the fridge. Although you might raise the temperature in the fridge if you place the pot there.

Once the ham has cooled down, you make the glace.

  • 1 egg
  • 4-5 tbsp mustard (dijon or any other of choice or even homemade!)
  • 100 ml almond flour

Set the oven to 200 degrees C (390 F).
Mix everything.
Take the ham out of the water (save the water!) and dry it a bit with a paper towel.
Place the glace on top of the ham. Then place the ham in the oven for about 15 minutes or until golden in color.

We serve the ham cold in Sweden. So let it cool before slicing it up and serving.

Serve with red cabbage, beet salad, bread flavored with wort, prince sausages (it’s just a tiny sausage), Swedish meatballs (recipe coming up soon), maybe a kale salad with oranges, a potato gratin with anchovy (I don’t like this and never make it for Christmas), juicy ribs, different kinds of cheeses, perhaps some different kinds of farrago, mulled wine, toffee, gingerbread snaps and whatever else you like on your Christmas smorgasbord. =o)

Enjoy!

 

 

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