Christmas Ham (Joulukinkku) Recipe #196327
The star of the traditional Finnish Christmas dinner. We like to bake our ham overnight, so we can nibble on the fresh-out-of-the-oven ham on the morning of Christmas Eve. Recipe adapted from Maku magazine.
by stormylee
½ day | 10 min prep
SERVES 12
- 8-10 kg ready-salted boneless ham
Coating
- 100 ml mustard
- 2-3 tablespoons honey
- 2-4 tablespoons dry breadcrumbs
- clove
- Preheat oven to 100 - 125°C.
- Rinse ham with cold water and pat dry.
- Put in a roasting bag and cut a small hole on top of the bag. Push a roasting thermometer into the thickest part of the ham.
- Put the ham on the rack in the oven (or a cookie sheet with sides, if you prefer. IF the roasting bag leaks, you may have a big mess in your oven without the sheet!).
- Bake until the thermometer shows the internal temperature of the ham to be 75-80 C (juicy - well done). It will take about 45 - 55 minutes/1 kg (2 lbs).
- Remove the bag carefully: save some of the pan juice for making gravy. Remove the net (if there is one!), skin and as much of the fat as you like.
- Let ham sit for a few hours or to cool completely before coating.
- Preheat oven to 225°C.
- Mix mustard and honey and coat the ham with the mixture. Press dry breadcrumbs on the coating.
- Bake for about 10 minutes or until browned.
- Decorate the surface of the ham with cloves.
- Serve with gravy, boiled potatoes, root vegetable casseroles and boiled prunes.
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5 stars