Ovenbaked Christmas Ham

Julskinka is the centerpiece of a Swedish Christmas table, and the technique couldn’t be more different from an American holiday ham. This one roasts low and slow with the rind on until the internal temperature hits the mark, then the rind comes off and a glaze of egg yolk, Swedish mustard, sugar, and bread crumbs goes on for a quick blast at high heat until golden and crusty.

The low oven temperature keeps the ham juicy throughout the long roast. High heat would dry out the exterior before the center is done, but a gentle roast lets the heat penetrate evenly. The rind stays on during this phase, acting as a natural shield.

This ham is traditionally served cold, sliced thin, which means you roast it a day ahead and let it cool completely. Cold slicing gives you cleaner, thinner cuts, and the flavors actually develop and concentrate overnight in the fridge.

Chef Tips

• Use a meat thermometer. There’s no substitute for checking internal temperature when roasting a large cut of meat this slowly.
• Swedish mustard (senap) is sweeter and milder than Dijon. If you can’t find it, mix equal parts Dijon and honey mustard as a substitute.
• Apply the glaze in an even layer and get it back into the hot oven quickly. You want the bread crumbs to brown before the glaze slides off.
• Garnish the platter with kale, prunes, and fresh fruit for the traditional Swedish presentation.

Variations

• Add a teaspoon of ground cloves to the glaze for a warmer, spicier crust.
• Use whole grain mustard instead of Swedish mustard for a chunkier, more textured glaze.
• Brush with a thin layer of honey before applying the mustard-breadcrumb glaze for extra caramelization.