Christmas Ham Recipe

IMG_1823In 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
  • breadcrumbs


  1. Soak your joint of ham in water overnight so it is not as salty (not compulsory).
  2. Leave the string on the joint and put it in a large pan, adding the carrots, celery, onion. cardamom, chili and bay leaf.
  3. 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)
  4. Cover the ham with water and bring slowly to the boil
  5. Simmer the ham until it reaches 83° topping up with water from the kettle if needed
  6. When it reaches 83°, switch off the hob and leave for half an hour in the water
  7. Take it up and remove the string
  8. Peel away and discard the skin but leaving the layer of fat underneath
  9. Set your oven to 220° and place the gammon on a roasting tin
  10. With a knife put some grooves in the top of the fat layer
  11. Mix the glaze ingredients and spread over the top of the joint
  12. Roast the gammon for 20-25 minutes – it should be brown and even
  13. 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!


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