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Swedish Christmas Ham

A twist on the traditional christmas ham receipe. This one has far more flavour with a lovely light crumb coating to it and i haven't met anyone who doesn't like it.


  • Smoked/Cooked Ham Piece ie. Leg, shoulder, boneless

  • Thomy Mustard (mild)

  • Sugar

  • Breadcrumbs

  • Egg Yolk


  • 1.

    Cut or pull outer skin off the ham, leaving some of the fat on the ham as this will avoid the ham drying out.

  • 2.

    Spread some mustard all over the ham front sides etc.

  • 3.

    Whisk your egg yolk and brush it all over the ham where you applied the mustard to.

  • 4.

    Sprinkle a little sugar now over the ham and the egg yolk will help the sugar remain on the ham.

  • 5.

    Once you have added the mustard, egg yolk and sugar to the ham you now add the final ingredient Breadcrumbs. Sprinkle the breadcrumbs all over even patting it lightly in some places to make sure that the crumbs adhere to the ham.

  • 6.

    Once covered not too much though place 1n a baking dish into the oven on approximately 180oC and leave in there until the breadcrumbs brown slightly. When complete remove from oven and if you like you can enjoy some warm or otherwise you can store it in a ham bag which has been rinsed in a solution of water and little vinegar and rung out.

  • 7.

    Ham can be kept in this bag in the fridge for at least a week or two. Every few days re-moisten the bag again.

  • 8.


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