In Sweden a boiled or baked ham is the centre piece of the Christmas smörgåsbord (julsbord). Families each have their own favourite spice combinations. Try this sweet mustard version as part of your Christmas celebrations.
Serves 4-6 throughout Christmas
You will need:
1 x 3 kg unsmoked gammon joint
20 black peppercorns
2 bay leaves
1 onion, cut into quarters
1 red onion, cut into quarters
2 carrots, peeled and cut into chunks
4-5 tbsp sweet mustard (Swedish or American if possible)
2 egg yolks
2 tbsp dried breadcrumbs
- Rinse the gammon briefly and place in a large cooking pot. Place a meat thermometer in the thickest part of the joint and cover with cold water. Slowly bring to the boil, skimming off any eventual scum.
- Add the peppercorns, bay leaves, onion and carrots. Lower the heat to a gentle simmer, cover and cook until the thermometer shows an internal temperature of 70C. This should take roughly 1 hour per kg of ham. Remove from the pot and allow to cool completely.
- Preheat the oven to 225C/450F/Gas Mark 7.
- Mix the mustard and egg yolks together and brush over the top of the ham, to cover any fat. Sprinkle over the breadcrumbs and bake in the oven for about 15 minutes until golden.
- Remove and cool completely before slicing and serving as part of the Christmas meal. Enjoy leftovers in sandwiches up until New Year’s Eve.