Swedish Christmas ham with a mustard crust, potatoes and beetroot salad
Cured ham baked slowly in the oven and finished with a mustard and breadcrumb crust – the centrepiece of the Swedish Christmas table. Served here with boiled potatoes, mustard and beetroot salad; the leftovers go on sandwiches over the holidays. The ham can also be boiled, which gives you broth for dipping bread (dopp i grytan).
- 2 h 05Time
- 39 minHands-on
- 4Portions
- ≈ 37 krper portion
- 770kcal per portion
Ingredients for 4 portions
- 1 kgGammon (cured raw ham), boneless
- 1Egg, yolk only
- 3 tbspMustard, for the crust
- 2 tspSugar
- 3 ½ tbspBreadcrumbs
On the side
- 1 kgPotato
- to tasteSalt
- 300 gPickled beetroot, drained
- 1Apple
- 1 dlCrème fraîche
- 3 ½ tbspMayonnaise
- to tasteBlack pepper
- 4 tbspMustard, to serve
Method
- Heat the oven to 125 °C. Put the ham in a roasting dish and insert a meat thermometer into the thickest part.
- Bake the ham on the bottom shelf of the oven until the thermometer reads 70 °C, about 1½ hours.
- Make the beetroot salad: cut the beetroot and apple into small dice. Stir the crème fraîche and mayonnaise together, fold in the beetroot and apple and season with salt and pepper. Chill.
- Peel the potatoes, put them in a pan and cover with water. Add salt.
- Take out the ham and turn the oven up to 200 °C. Cut away the rind but leave the layer of fat.
- Whisk the egg yolk, mustard and sugar together and brush it over the top of the ham. Sprinkle with the breadcrumbs.
- Bake the ham in the middle of the oven until the crust is nicely browned, about 15 minutes.
- Put the potatoes on when the ham goes back in the oven and boil them until tender, about 20 minutes.
- Let the ham rest for a few minutes, then carve it into thin slices. Drain the potatoes and serve with the ham, beetroot salad and mustard.
The cost is estimated from Swedish grocery prices.
