A recipe for the classic Swedish Christmas ham
found on rema.no
A classic on the table in many Swedish homes on Christmas Eve. The ham is also a sure winner on any Christmas brunch table!
1 dl [0,2 pt] sweet Sandinavian mustard
1 dl [0,2 pt] French Dijon mustard
2 egg yolks
1 kg [2,2 lb] Boiled, salted and smoked ham
1 dl [0,2 pt] Honey
1 dl [0,2 pt] Bread crumbs
2 Green apples
2 Celery sticks
150 g [5,3 oz] Grapes
50 g [1,75 oz] Walnuts
2 dl [0,4 pt] Sour cream
1 dl [0,2 pt] Mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcester sauce
1 tablespoon sugar
0.5 tsp Salt
This is what you do
Step 1 Set the oven to 180 C / 355 F hot air. Take the boiled Christmas ham out of the plasric bag and save the broth. Mix together honey, the different mustards, breadcrumbs and egg yolk. Cut off most of the fat from the ham, leaving a layer about 2 mm / 0,08 in thick.
Step 2 Spread the mustard glazing on the remaining fat and bake the ham for 25 minutes until tha glazing is nicely brown. Cut the ham into slices and server it with the Waldorf salad. The sour cream/mayonnaise dressing from the salad serves as a cream sauce for the ham. Serve the ham with boiled potatoes as well. .
Step 3 Waldorf salad: Cut apples and celery into cubes about 1 cm / 2/5 in and add roughly chop the walnuts. Put the vegetables and fruit in a mixing bowl with sour cream, mayonnaise, lemon juice, wostershiresauce, sugar and salt – and mix well. Let the salad stand for half an hour before serving.