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.
Swedish Christmas ham
Ingredients
Instructions
- Soak the ham in water for 2 hours to remove excess salt.
- Cut a slit halfway through the onion and place the thyme and bay leaves in the slit.
- Press the cloves and allspice berries into the onion.
- Insert a thermometer into the ham, making sure it hits the core, and place the ham in a large pot covered with cold water together with the onion.
- Bring to a boil and skim off the foam.
- The ham is done when the internal temperature reaches 75°C.
- Lift out the ham and pull off the rind if you do not want the fat.
- Preheat the oven to 225°C.
- Place the ham in an oven-safe dish with the fat side up.
- Mix the mustard and egg yolk.
- Spread the mixture over the ham.
- Bake in the middle of the oven for 10 to 15 minutes until it has a nice golden color, watching so it does not burn.
Nutrition
Tried this recipe?
Let us know hvordan det smakte!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.