Scandinavianhamsalad Recipes

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.

SCANDI-STYLE SALMON WITH PICKLE POTATO SALAD

Steps:

• Put the salmon skin-side down in a small baking dish. Mix the salt, lemon zest, sugar and 2 tbsp of the dill and pat all over the salmon flesh. Leave for 30 minutes.
• Meanwhile cook the potatoes in boiling salted water until tender then drain. Leave to cool to room temperature then mix with the rest of the ingredients and another tbsp chopped dill and season.
• Heat the oven to 220C/fan 200C/gas 7. Rinse the salmon and pat dry. Put on a small roasting tray and bake for 10-15 minutes until just cooked.
• Serve the salmon with the potato salad and a little extra dill if you like.

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.