|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Merry Christmas in Swedish is "God Jul" and no Swedish “julbord” (Christmas buffet) would be complete without Christmas ham (“jul” + “skinka” = “julskinka”). Ham in Sweden is salt-cured and unsmoked or “fresh.” It’s often served cold on the Christmas buffet, but serving it warm is certainly acceptable.
If you can only find salt-cured hams that have been smoked, you can go with that, but, it's worth the effort to source and prepare a salt-cured fresh (uncooked) ham for this traditional Christmas entree. IKEA often carries hams in the freezer section, especially seasonally. For best results, make sure that it still has its thick covering of pork skin and fat.
“Incredibly easy in the effort department and a nice way to spice up your holiday ham. Make sure to save the rind after cooking. Chop up and serve on the side because it’s super-delicious.” —Noah Velush-Rogers
Gather the ingredients.
Position a rack in the upper third of the oven and heat to 350 F.
Rinse the ham well to remove any excess salt. Pat dry with paper towels.
Place the ham, rind-side up, on a rack in a heavy-duty roasting pan. Roast until the internal temperature on an instant-read thermometer registers 160 F, about 4 1/2 hours.
Remove from the oven and increase heat to 450 F.
Carefully slice the rind off the ham and reserve. In Scandinavia, this crispy, delicious, heart attack-inducing crackling is often served as a side dish.
Whisk together the egg yolks, brown sugar, and mustard, and spread evenly over the surface of the ham.
Sprinkle with the crumbled gingersnaps or breadcrumbs until evenly coated.
Return ham to oven and roast until golden brown, 15 to 20 minutes more.
Remove from oven, cover loosely with foil, and let rest for 15 minutes.
Carve and serve warm, or let it cool completely and serve at room-temperature or cold.