Scandinavian Ham Salad Recipes

HAM SALAD RECIPE

Steps:

• Place diced ham in a food processor and pulse a few times to chop. You want it fairly fine but not a paste.
• Place in a bowl and add remaining ingredients until creamy and smooth.
• Serve with crackers or use to make ham salad sandwiches.

SCANDINAVIAN HAM SALAD

Steps:

• Cut pineapple in half lengthwise through crown. Remove fruit. leaving shells intact. Core and dice fruit.
• In large bowl, put together pineapple, ham chunks, cherry tomatoes, celery and green onions.
• In small bowl, put together all other ingredients for dressing, blending well.
• Spoon dressing over pineapple combination, tossing gently to mix.
• Pile salad into pineapple shells to serve.

SCANDINAVIAN POTATO SALAD

Steps:

• Boil the potatoes and cut into bite-sized pieces. Crush the garlic and finely chop the herbs. Rinse and chop the herrings.
• While the potatoes are still warm, mix with the garlic, herbs, olive oil, lemon juice and zest. Leave covered for 10 minutes. Taste and add more oil or lemon juice as required. Season to taste, remembering that the herring has been in salted water. Add the herring to the mix and serve in a large bowl.

SWEDISH CHRISTMAS HAM (JULSKINKA)

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.

SWEDISH POTATO, HAM AND PEA SALAD

Steps:

• For Dressing:
• Whisk first 3 ingredients together in small bowl. Stir in dill. Season generously with salt and pepper.
• For Salad:
• If using fresh peas, steam until tender, about 3 minutes. Do not precook frozen peas. Transfer peas to bowl. Steam potatoes over boiling water until tender, about 15 minutes. Cool completely. Add to peas. Add all remaining ingredients to peas. (Can be made 6 hours ahead. Cover and chill.) Toss salad with dressing. Season to taste with salt and pepper.