Swedish Christmas Ham – Topping
We get asked about 11 times a day on average how to do the special topping (julskinka griljering) for the Swedish Christmas ham. It is not secret and we’re super happy to share a recipe.
Swedish Christmas Ham (‘Julskinka’) is made special by its mustard crumb topping. It’s really delicious – it adds texture and crunch and a lovely tang from the mustard.
You only add the topping before you serve, so first you need to get yourself a cooked ham. We sell the real Swedish hams ready cooked – and ready to eat. Delicious, lovely and succulent – perfect for your Swedish Christmas Julbord.
If you are using a pre-cooked ham, first open the packet, then remove the netting. Then clean up the ham by cutting away the fat layer on top – this can take a little while, so be patient and use a good sharp knife.
Once the fat layer has been removed, place the ham on your oven tray.
In a bowl, whisk together
1 egg
3 large tbsp coarse Swedish mustard – we prefer our own wholegrain mustard
1 tsp sugar
1/2 tsp salt
30g dry breadcrumbs
Once combines, spread the paste all over the top of the ham. Once you have an even layer on top, add another 20-30g breadcrumbs evenly across the topping.
Pop the ham under the grill for about 15 minutes – but watch carefully so that the topping cooks, but does not burn.
Swedish ham is served cold or just a bit warm, so no need to worry too much about heating up the whole ham.
Serve whole on the Julbord Christmas table – and slice as needed. Serve with a good sweet coarse mustard with bite – and of course Smorgasgurka pickles.
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