Swedish julsh ham

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
5 3
COOK TIME
195 mins
TOTAL TIME
195 mins

Ingredients

Servings: 6
  • 2 kg cured pork ham roast (from the nut; if necessary order in advance from the butcher)
  • 3 Bay leaves
  • 15 Juniper berries
  • 1 TABLESPOON Peppercorns
  • 2 TEASPOONS Allspice seeds
  • 150 g White bread (2-3 days old)
  • 2 Eggs (Gr. M)
  • 1/2 glass (125 ml) medium hot mustard
  • 7-10 Tbsp Salt

Directions

  1. 1

    Wash the meat and put it in a large pot. Add enough water (approx. 3 l) to cover the meat. Add laurel, juniper berries, peppercorns and allspice seeds. Bring to the boil covered and simmer at low to medium heat for 2 1/4-2 1/2 hours.

  2. 2

    Dice bread and grind finely in the universal chopper. Mix with eggs and mustard to a paste.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Lift the roast out of the stock, let it drip off a little and place it on a fat pan. Let it rest for 10-15 minutes. Measure out approx. 300 ml meat stock, use the rest for other purposes.

  4. 4

    Spread white bread paste over the roast. Bake in a hot oven for 18-20 minutes until the crust is golden yellow. Reduce the 300 ml meat stock over high heat for 10-15 minutes. Season with salt if necessary.

  5. 5

    Remove the roast from the oven, cut open, arrange and sprinkle with some stock. Serve with cranberries, red cabbage and boiled potatoes.

Nutrition Facts

KCAL
480 kcal
CARBS
14 g
FATS
10 g
PROTEINS
80 g