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Julskinka (Swedish Christmas ham), the whole dishJulskinka (Swedish Christmas ham), close up

Julskinka (Swedish Christmas ham)

230 min · 43 g protein · 249 cals / serving

The ham at the heart of the Swedish julbord: a lightly cured Christmas ham roasted low and slow until it is rosy and juicy all the way through, then painted with mustard and egg and blasted with breadcrumbs until the crust is golden and crackly. Thin slices with a dab of sharp mustard are what everyone queues for.

Servings12

Ingredients

Griljering

To serve

Steps

  1. Heat the oven to 255°F. Set the ham, fat side up, on a rack in a roasting pan and push a meat thermometer (stektermometer) into the thickest part, without touching the bottom of the pan.
  2. Roast for about 3 hours (roughly 1 1/4 hours per kilo), until the center reads 162°F. Lift it out and turn the oven up to 435°F.Step 2, what it should look like
  3. While it is still warm, cut away the rind and almost all of the fat layer with a sharp knife. Whisk the egg with both mustards and brush it thickly over the top and sides, then pat the breadcrumbs evenly onto the mustard.Step 3, what it should look like
  4. Return the ham to the hot oven for 10–12 minutes, until the crust is golden. Let it cool; julskinka is at its best at room temperature or cold, the next day.Step 4, what it should look like
  5. Slice thinly across the grain and serve with more mustard.

Good to know

Oven or boiled ham?

Both are traditional. To boil, cover the ham with water, add a bay leaf, allspice and an onion, and simmer gently to 162°F inside, about 1 hour per kilo. Save the broth for doppa i grytan. Then crust it exactly as here.

Why trim the fat before the crust?

The mustard crust needs a firm surface to stick to, and the soft fat layer underneath is the part most people leave on the plate anyway. The meat stays just as juicy, because the slow oven did that job.

How long does it keep?

Wrapped tightly, about a week in the fridge, and slices freeze well for sandwiches in January.

Per

Calories
161
Protein
(70%)
28 g
Fat
(27%)
5 g
Carbohydrates
(4%)
2 g
of which sugar
<1 g
Fiber
<1 g
Sodium
1,642 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How

As written, 2983 kcal goes into the pot and 2685 g of ingredients comes out as about 1850 g of food: 161 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.