📝 About This Recipe
Julskinka is the undisputed centerpiece of the Swedish Julbord, a tradition dating back centuries that fills Scandinavian homes with the scent of cloves and warm mustard. This recipe transforms a succulent, salt-cured ham into a golden masterpiece featuring a signature crunchy coating of spicy mustard and crisp breadcrumbs. It is the perfect balance of salty, sweet, and piquant flavors, representing the very heart of Nordic holiday hospitality.
🥗 Ingredients
The Ham
- 3-4 kg Swedish-style salt-cured ham (unboiled, bone-in or boneless)
- 3-4 liters Water (enough to cover the ham)
- 1 piece Yellow onion (halved)
- 1 piece Carrot (roughly chopped)
- 3-4 pieces Dried bay leaves
- 10 pieces Whole allspice berries
- 10 pieces Whole black peppercorns
The Mustard Glaze (Griljering)
- 3 tablespoons Swedish mustard (slottssenap) (mild and slightly sweet)
- 2 tablespoons Dijon mustard (for a sharp kick)
- 1 large Egg yolk (at room temperature)
- 1 tablespoon Honey or light brown sugar
- 1 teaspoon Cornstarch (helps the glaze adhere)
The Topping & Garnish
- 1/2 cup Fine breadcrumbs (plain, unseasoned)
- 20-30 pieces Whole cloves (for decoration)
- 1 bunch Fresh kale or parsley (for the serving platter)
- 2 pieces Red apples (for garnish)
👨🍳 Instructions
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1
If using a salt-cured ham, rinse it under cold running water. If it is very salty, soak it in cold water for 4-6 hours before cooking, then drain.
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2
Place the ham in a large pot. Add the onion, carrot, bay leaves, allspice, and peppercorns. Pour in enough water to completely cover the meat.
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3
Bring the water to a gentle simmer. Skim off any foam that rises to the surface with a spoon to ensure a clean broth.
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4
Insert a meat thermometer into the thickest part of the ham. Cover the pot and simmer gently (do not boil rapidly) until the internal temperature reaches 70°C (158°F). This usually takes 45-60 minutes per kilogram.
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5
Once the temperature is reached, remove the pot from the heat and let the ham cool slightly in its own cooking liquid (spad) for about 30 minutes to keep it juicy.
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6
Lift the ham out and remove the netting or string. While the ham is still warm but manageable, carefully peel away the thick rind (skin), leaving a thin, even layer of fat on the surface.
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7
Preheat your oven to 225°C (435°F). This high heat is essential for a quick, golden crust without drying out the meat.
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8
In a small bowl, whisk together the Swedish mustard, Dijon, egg yolk, honey, and cornstarch until smooth and emulsified.
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9
Place the ham on a roasting tray. Brush the mustard mixture generously and evenly over the fat side of the ham.
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10
Sieve the breadcrumbs over the mustard glaze to create an even, velvety coating. Lightly press them in with the back of a spoon.
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11
Bake in the center of the oven for 10-15 minutes, or until the crust is a beautiful deep golden brown. Watch closely to prevent burning.
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12
Remove from the oven and immediately stud the fat with whole cloves in a diamond pattern for the classic festive look.
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13
Allow the ham to cool completely before slicing. Julskinka is traditionally served cold or at room temperature.
💡 Chef's Tips
Never throw away the cooking liquid; it is the base for 'Dopp i grytan' (dipping bread in the broth), another Swedish holiday staple. For the best crust, ensure the surface of the ham is patted dry with paper towels before applying the mustard mixture. If you prefer a more modern 'oven-roasted' ham, bake it at 125°C (250°F) wrapped in foil until it reaches 70°C instead of boiling it. Always slice the ham against the grain to ensure every piece is tender and easy to chew. If the breadcrumbs are browning too fast, tent the ham loosely with foil for the final few minutes.
🍽️ Serving Suggestions
Serve thin slices on 'Vörtbröd' (spiced rye bread) with a dollop of extra sweet Swedish mustard. Pair with 'Rödkål' (braised red cabbage) and 'Jansson’s Temptation' (creamy potato and anchovy gratin). Accompany with a cold glass of Julmust (Swedish holiday soda) or a spicy Christmas Ale. Garnish the platter with fresh kale leaves and small red decorative apples for a true Nordic aesthetic. Enjoy leftovers the next morning on crispbread with a slice of sharp Grevé or Västerbottensost cheese.