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
Print Recipe
Pin Recipe 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)
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