Finnish Christmas Ham

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

3 ½ kg ham, whole boneless, cured and with rind
3 tablespoon mustard
2 tablespoon sugar, brown
2 tablespoon breadcrumbs

Instructions

The ham should not be sprayed, but should be placed in brine for 4-5 days (4/5 salt + 1/5 sugar). Injection is also possible, but it is not stylish. Pre-order at the butcher!
Before roasting, dry the ham and cut the rind well.
Cook the ham in the oven at 125 ° (approx. 1 hour per kilo) by placing it on a wire rack, lower rail in the oven. Put a baking sheet with water underneath.
Variation: wrap the ham in aluminum foil and cook on a baking sheet.
After the cooking time, cut off the rind, mix mustard, sugar and breadcrumbs and bread the ham. Put in the oven again until the breading is golden brown.
In Finland it is eaten with sweet mustard (fine consistency, not the Bavarian mustard here)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.