A Swedish Christmas ham is a traditional dish that has been used for centuries in Sweden at Christmas. It is made with pork, cooked until tender. The result is a delicious ham that melts in your mouth.
Swedish Christmas ham is one of the cornerstones of the Swedish Christmas table, a tradition stretching back hundreds of years. The ham is slowly cooked until tender and juicy, glazed with mustard, egg yolk and breadcrumbs, and roasted until the crackling is crispy and golden brown. The result is something that melts in your mouth and tastes of Christmas.
The great thing is that the process is simple even though it takes time. You don’t need fancy equipment, just a large pot, a little patience and good ingredients. Traditionally served with mustard, red cabbage, pickles and Jansson’s temptation.
Tips and variations
- Cook the ham on low heat, approx. 1 hour per kilo. The core temperature should reach 75°C before removing it.
- Let the ham cool slightly in the cooking water before removing it — this helps it retain moisture better.
- Glaze with a mixture of Dijon mustard, egg yolk and breadcrumbs before roasting in the oven — this gives the classic golden surface.
- The crackling side should be roasted close to the grill element until it bubbles and becomes crispy — keep a close eye on it.
- The cooking water from the ham makes an excellent broth — use it as a base for soup or sauce.
🍷 Wine tips
Gewurztraminer (Alsace) — Swedish Christmas ham with its sweet spices, mustard glaze and crackling is a perfect match for an aromatic Gewurztraminer from Alsace — notes of lychee, rose and ginger beautifully balance the sweetness. Light Pinot Noir is an excellent red alternative.
Ingredients
Method
- Lägg skinkan i vatten i 2 timmar för att ta bort salt.
- Gör ett snitt halvvägs igenom löken och placera timjan och lagerblad i snittet.
- Tryck in kryddnejlikor och kryddpeppar i löken.
- Sätt in termometern i skinkan – se till att den träffar kärnan – och lägg skinkan i en stor gryta täckt med kallt vatten och löken.
- Koka upp och skumma av.
- Skinkan är klar när den håller en innertemperatur på 75°.
- Lyft ut skinkan och dra av svålen om du inte vill ha fettet.
- Sätt ugnen på 225°.
- Lägg skinkan i en ugnssäker form med fettsidan uppåt.
- Blanda senap och äggulor.
- Bred ut blandningen över skinkan.
- Lägg skinkan i mitten av ugnen i 10–15 minuter och grädda tills den fått fin färg.
Nutrition
Tried this recipe?
Let us know how it was!FAQ
Traditional Swedish Christmas ham (julskinka) is made from a whole bone-in or boneless pork leg. It is cured and then boiled or roasted low and slow until fully cooked and tender throughout.
After cooking, coat the ham with a mixture of mustard, egg, and fine breadcrumbs, then bake in a hot oven at 225 degrees Celsius for 10 to 15 minutes until golden brown and crisp on the outside.
Yes, julskinka is equally delicious served cold thinly sliced or served warm. It keeps well in the refrigerator for up to 5 days and is traditionally enjoyed throughout the Christmas holiday period.
Frequently asked questions
Can I cook the ham the day before?
Yes, and it’s recommended! Cook the ham the day before, cool in the cooking water and store in the refrigerator. Glaze and roast in the oven the day you plan to serve it. This makes Christmas preparations much easier.
What is the difference between Swedish and Norwegian Christmas ham?
Swedish Christmas ham (julskinka) is cooked whole and glazed with mustard, egg yolk and breadcrumbs before roasting — the crackling is both a visual and flavour highlight. Norwegian Christmas ham is usually pre-smoked and simply reheated, often without as much focus on the crackling. The Swedish variety tends to be juicier and has a more artisanal character.
What do I serve with it?
Traditional accompaniments: Jansson’s temptation, red cabbage, pickles, mustard and flatbread or crispbread. Beetroot salad and almond potatoes are also classic additions to the Christmas ham.