Swedish Christmas Ham2015-01-21
- Yield : 15
- Prep Time : 12:00 h
- Cook Time : 3:25 h
- Ready In : 15:25 h
- 3kg ham – either on the bone or deboned or rolled
- 4 litres water
- 2 egg yolks
- 50g breadcrumbs
- 150g wholegrain mustard
- 100g dark brown sugar
- Pepper to taste
Place the ham in a large bowl, cover with cold water and leave it to soak overnight or for a minimum of 12 hours.
Preheat the oven to 130°C. Place the ham in a large roasting tray and add the water.
Slow roast the ham in the oven for about 3 hours and 15 minutes. If you have a meat thermometer roast until the internal temperature of the ham reaches 75°C.
Mix together the remaining ingredients for the glaze.
Remove the ham and leave it to cool slightly. Increase the oven temperature to 220°C.
Remove the rind from the ham and score a diamond pattern in the top layer of fat. Brush the glaze over the ham.
Roast for 10 minutes, or until the ham is golden brown.
Leave the meat to cool before serving.