Finnish Christmas Ham
Preparation time :
10 minutesCook time :
25 minutesReady in :
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
- Pre-heat the oven to 240°C (480°F, gas 9, fan 220°C).
- 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.
- Mix the mustard, egg yolk, syrup and corn flour (corn starch) and spread over the ham.
- Sprinkle the breadcrumbs over the glaze and roast for 10-15 minutes until a nice golden colour.
- 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.
- 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.
- Preheat the oven to 130°C (250°F, gas ½, fan 120°C).
- Remove the crusts from a couple of thick slices of white and a couple of thick slices of rye bread.
- Tear the bread into 2 cm (1″) chunks.
- Transfer to a food processor and blitz until you have very fine crumbs.
- Spread the breadcrumbs on a baking sheet.
- 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.