belongs to a typical Swedish Christmas meal known as the Christmas ham, no matter whether you eat in the restaurant or at home in the family. The history of this Julskinka (Christmas ham from pigs) goes back to the Swedish pre-Christian times and had to do with security now forgotten pagan rituals. Historical records, however, have unfortunately only the ham.
Although the preparation of this Christmas ham over the centuries has undergone some modifications, then the tradition of the Christmas ham until now deeply rooted in the Swedish soul. Just for the various Christmas table is sold in Sweden nearly 7,000 tons of rimmad (salted) or Kokt (cooked) ham, often at home during the three Christmas days, and in other preparations until the New Year, comes to the table.
Although there are now bein free ham that can be prepared relatively quickly ( Kokt Skinka ), is the traditional Christmas ham, which typically weighs less than four pounds, the so-called rimmad Skinka , the salt in canned ham. Since you now only rarely on the primitive way very strongly salted ham finds, you have today with the preparation of rimmad Skinka the morning of the start Uppesittarkvällen by inserting into at least six hours to desalting in water.
On Uppesittarkvällen then there are several ways of preparation that results in a different amount and quality of the sauce for the Dopp i Grytan also an old Swedish tradition, which today However, more and more disappear. One of the easiest ways is a back up thermometer stuck in the middle of the (in our case, two-pound) ham the entire Julskinka to wrap it with aluminum foil so that only the display of the thermometer is still seen and because the oven at 160 degrees for about two hours to "cook". But beware, the question is not the time, but that the ham reaches 175 degrees in the middle and then taken directly from the stove is.
Now do you remove the foil, is the sauce in a pot and cut the rind from ham. Then a brush is the Christmas ham with a mixture of two tablespoons of sweet mustard, an egg and a heaping teaspoon of a sugar, sprinkled with bread crumbs and it is for another 15 minutes (200 degree oven heat) in oven. Afterwards, the Julskinka cool just so he next day, with Christmas decorations, can be served in thin slices for Christmas dinner.
Copyright text and photos: Herbert Karlin
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