Finnish Christmas Ham - Flodins Food

Finnish Christmas Ham

  • Preparation time :
    10 minutes
    Cook time :
    25 minutes
    Ready in :
    35 minutes
  • 4
  • Difficulty :
    Not too tricky


  • 2 tbsp Dijon mustard
  • 1tbsp English mustard, or other strong mustard
  • 1 egg yolk
  • 1 tbsp golden syrup (corn syrup)
  • 1 tsp corn flour (corn starch)
  • 2-3 tbsp fine dried breadcrumbs, preferably including some rye
  • 1 tbsp cloves, optional



  1. Pre-heat the oven to 240°C (480°F, gas 9, fan 220°C).
  2. When the ham is cold enough to handle, remove the rind and most of the fat underneath, but leave a thin layer on it. Score a diamond pattern in the layer of fat left.
  3. Mix the mustard, egg yolk, syrup and corn flour (corn starch) and spread over the ham.
  4. Sprinkle the breadcrumbs over the glaze and roast for 10-15 minutes until a nice golden colour.
  5. Remove the ham and let it rest in a cooler temperature to allow the ham to cool as quickly as possible. In this way, all the moisture can be trapped in the meat for a juicier ham.
  6. When cold, garnish the ham by studding it with whole cloves if desired. 

*Tips: Swedes finish their ham with a mustard crust. At its simplest, mustard and egg yolks are mixed and brushed over the cooked ham which is then sprinkled with breadcrumbs and baked in a hot oven for 10-15 minutes. Swedes sometimes prefer to add some syrup as it improves the flavour, but that can be omitted if desired, in which case the cornflour (corn starch) should also be omitted.

Homemade Breadcrumbs:

  1. Preheat the oven to 130°C (250°F, gas ½, fan 120°C).
  2. Remove the crusts from a couple of thick slices of white and a couple of thick slices of rye bread. 
  3. Tear the bread into 2 cm (1″) chunks. 
  4. Transfer to a food processor and blitz until you have very fine crumbs.
  5. Spread the breadcrumbs on a baking sheet.
  6. Bake until they are completely dry and starting to turn golden (but not burnt), about 20 – 30 minutes. During this time, stir the breadcrumbs often so that they dry evenly.

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