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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.
Course: Dinner
Cuisine: Swedish
Author: Bronte Aurell

Ingredients

  • 1 egg
  • 3 tbsp wholegrain Swedish mustard
  • 1 tsp sugar
  • ½ tsp salt
  • 60 g breadcrumbs

Instructions

  • In a bowl, whisk together the egg, mustard, sugar, salt and half the breadcrumbs.
  • Once combines, spread the paste all over the top of the ham. Once you have an even layer on top, add the rest of the 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.