Scandinavian Christmas Ham With Prunes Recipes

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SWEDISH CHRISTMAS HAM (JULSKINKA)



Swedish Christmas Ham (Julskinka) image

This is the traditional way to make a ham for the smorgasbord served on Christmas Eve in Sweden. I grew up eating this wonderful dish, and look forward to it ever year. It's really an investment of time- yes, it takes two weeks to make. But, most of that is hands-off; and the result is well worth it. This recipe was written before commercial refrigeration was available, and I'm posting it the old fashioned way. If you have room in your fridge to keep a 10-12 pound ham for two weeks- be my guest. I just put it in my unheated (and VERY cool) laundry room to cure and brine. I do, of course, refrigerate the leftovers.

Provided by IngridH

Categories     Ham

Time P13DT4h

Yield 1 ham, 10 serving(s)

Number Of Ingredients 15

12 lbs fresh ham (not cooked or cured or smoked- just raw pig leg)
1 cup salt
1/4 cup sugar
1/2 teaspoon saltpeter
6 quarts water
3 cups salt
6 tablespoons sugar
1 1/2 tablespoons saltpeter
2 bay leaves
10 peppercorns
10 allspice berries
1 egg white
1 tablespoon mustard powder
2 teaspoons sugar
1 1/2 cups fresh breadcrumbs

Steps:

  • Combine 1 cup salt, 1/4 cup sugar, and 1/2 tablespoon of saltpeter. Massage this mixture all over the ham, coating the entire surface well.
  • Place the ham in a food-safe container large enough to hold it, cover, and place in a very cool place for 3 days turning occasionally. (In the old days, a wooden or stone container would be used; I use a large bucket lined with an extra large zip top bag.).
  • On the third day, bring the water to a boil, add the salt, sugar and saltpeter. Once the salt has dissolved, remove from the heat and cool.
  • Pour the brine over the ham- it should be completely covered.
  • ***If you don't have enough to cover, make more brine, using 1/2 cup salt and 1 tablespoon sugar for each quart of water. The amount you need will vary depending on the size of the ham and the size of the container you use.
  • Cover the container, put it in a cool place, and leave for 10 days.
  • After it has sat for 10 days, remove from the brine, and wipe well.
  • Place fat side up in a pot of boiling water, covering the ham completely.
  • Bring the water back to a boil, add the bay leaves, peppercorns and allspice berries, and cover.
  • Simmer for 3 hours, or until tender.
  • Remove from the cooking pot and take off the skin. Using a cloth, wipe off all of the loose fat. Place back in the water, and let cool.
  • Preheat the oven to 350°F.
  • Combine the egg white, mustard powder and sugar.
  • Remove the ham from the water, pat dry, and coat with the egg white mixture.
  • Sprinkle with the bread crumbs, patting them to ensure they stick to the egg coating.
  • Place in the oven, and let bake until the bread crumbs are golden brown.
  • Let cool completely, and slice to serve.

Nutrition Facts : Calories 922.6, Fat 32.2, SaturatedFat 10.7, Cholesterol 283.6, Sodium 53677.2, Carbohydrate 25.6, Fiber 0.8, Sugar 14.4, Protein 124.4

SWEDISH CREAMED POTATOES



Swedish Creamed Potatoes image

I cook this whenever I do my Christmas Ham with Prunes and Red Cabbage recipes. The three work wonderfully together. Its taken from Scandinavian Holiday Recipes. I have copied the recipe directly but I've never added the herbs or leeks (I always seem to forget) and I must warn you that every time I do this the potatoes take ages (an hour or so!) to cook, maybe its me doing something wrong. The saving grace is that if you do do it to accompany the ham and cabbage, both of those recipes are very forgiving timewise ; ie the ham can be turned down and then rested and the red cabbage can simmer away quite happily just being stirred occasionally.

Provided by Lou van

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

10 medium potatoes, peeled and diced
2 tablespoons butter
1 1/2 cups half-and-half cream
1/2 tablespoon salt
1/3 cup finely chopped chives (any one or a mixture) or 1/3 cup finely chopped leek (any one or a mixture)

Steps:

  • Melt the butter in a large pan and saute the potatoes.
  • Add cream and salt, stir.
  • Cook, covered, over a low heat for about 15 - 20 minutes. (Please note word of warning above). Stir occasionally as the cream can catch on the pan.
  • Add herbs or leeks if using.
  • Serve.

Nutrition Facts : Calories 579.2, Fat 16.7, SaturatedFat 10.3, Cholesterol 48.8, Sodium 982.6, Carbohydrate 97, Fiber 11.7, Sugar 4.3, Protein 13.5

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