In our household we eat Swedish Christmas dinner every year instead of the standard turkey roast dinner. My mother is Swedish and I was born in Sweden as well, but we all prefer the Swedish “Julbord” because of the variety. We have a buffet-style dinner with Gravadlax (cured salmon), Christmas ham, sausages, meatballs, glazed ribs, red cabbage, beetroot salad and apple, celery and walnut salad – so there is plenty to choose from!
Below is our recipe for the Christmas ham!
- Unsmoked Gammon Joint 4kg
- 1 large onion, quartered
- 2 celery sticks, cut into small chunks
- 2 carrots, cut up into chunks
- 1 bay leaf
- 1 red chili
- 6 crushed cardamom pods
For the glaze:
- 2 tbsp honey
- 4 tbsp dijon mustard
- 1 egg
- Soak your joint of ham in water overnight so it is not as salty (not compulsory).
- Leave the string on the joint and put it in a large pan, adding the carrots, celery, onion. cardamom, chili and bay leaf.
- Stick your meat thermometer in the ham half way (if you do not own a meat thermometer then simmer for around 3 hours with the lid on)
- Cover the ham with water and bring slowly to the boil
- Simmer the ham until it reaches 83° topping up with water from the kettle if needed
- When it reaches 83°, switch off the hob and leave for half an hour in the water
- Take it up and remove the string
- Peel away and discard the skin but leaving the layer of fat underneath
- Set your oven to 220° and place the gammon on a roasting tin
- With a knife put some grooves in the top of the fat layer
- Mix the glaze ingredients and spread over the top of the joint
- Roast the gammon for 20-25 minutes – it should be brown and even
- Rest the joint for 10 minutes on a cutting board before slicing into thin slices
Serve with your Julbord, for breakfast with eggs or on a sandwich with some bramley apple sauce!