Swedish Christmas ham
Trina Hahnemann makes homely roast ham covered with a rich mustard and sugar glaze. Taken from the Scandinavian Cookbook, published by Quadrille. Serves 15 as part of a buffet.
INGREDIENTS
3kg ham, either on the bone or boned and rolled
4 litres water
For the glaze:
2 egg yolks
50g breadcrumbs
150g wholegrain mustard
100g dark brown sugar
METHOD
1) Place the ham in a large bowl, cover with cold water and leave to soak for 12 hours.
2) Preheat the oven to 130C/110C fan/gas 1/2.
3) Put the ham in a large roasting tray, add the water and roast in the oven for about three hours and 15 minutes, until a meat thermometer inserted in the ham reads 75C/170F.
\4) Mix together all of the glaze ingredients in a bowl, along with a little pepper to taste. Remove the ham from the oven and leave it to cool slightly. Raise the oven temperature to 220C/200C fan/gas 7.
5) Remove the rind from the ham and score a diamond pattern in the top layer of fat. Brush the glaze over the ham and return to the oven.
6) Roast for 10 minutes or until the ham is golden-brown. Leave to cool before serving.
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