Ovenbaked Christmas Ham(Ugnsbakad Julskinka)

Julskinka is the centerpiece of a Swedish Christmas table, and the technique is beautifully simple. A lightly salted ham roasts low and slow until a meat thermometer reads the target internal temperature, then the rind comes off and a mustard-egg-sugar glaze goes on under a shower of bread crumbs. A blast of high heat turns that topping into a golden, crusty shell.

The two-temperature approach is what makes this work. Low heat cooks the ham evenly through to the center without drying the outer layers. The quick hit of high heat at the end caramelizes the glaze and crisps the bread crumbs without overcooking the meat underneath.

Swedish prepared mustard is milder and sweeter than American or Dijon. If you can’t find it, mix Dijon with a pinch of sugar to approximate the flavor.

This ham is served cold, sliced thin. The Scandinavian tradition is to let it cool completely before carving.

Chef Tips

• Use a meat thermometer. Internal temperature is the only reliable way to know when a large ham is done. Don’t guess by time alone.
• Remove the rind while the ham is still warm. It pulls off much easier than when cold.
• Apply the glaze in an even layer so the bread crumbs stick uniformly. Bare patches brown unevenly.
• Garnish with kale, prunes, and fruit for the traditional Swedish presentation.

Variations

• Honey mustard glaze: Replace the sugar with honey and add a splash of apple cider vinegar for a tangier coating.
• Clove-studded: Score the fat in a diamond pattern and stud with whole cloves before glazing for an American-Scandinavian hybrid.