Dish

Julskinka

Christmas Ham

Julskinka is a cured ham that is typically made from the hind leg of a pig. The ham is first soaked in water to remove excess salt, then boiled with spices such as cloves and allspice. Once cooked, the ham is glazed with a mixture of breadcrumbs, mustard, and sugar, then baked until golden brown. Julskinka is typically served cold, sliced thinly, and accompanied by mustard and bread.

European cuisine› Northern European cuisine› Nordic cuisines› Swedish cuisine

Meat Dish› Pork Dish

Origins and history

Julskinka has been a part of Swedish Christmas traditions since the 1800s. It is believed to have originated in the southern province of Skåne, where it was first served as a Christmas dish in the early 19th century. Today, Julskinka is enjoyed throughout Sweden and is an important part of the country's Christmas celebrations.

Dietary considerations

Julskinka is not suitable for vegetarians or vegans. It is also high in sodium and should be consumed in moderation by those with high blood pressure or heart disease.

Variations

There are many variations of Julskinka, with different spices and glazes used depending on the region of Sweden. Some recipes call for the ham to be smoked before cooking, while others use a mixture of honey and mustard for the glaze. Some families also add their own special touches, such as cloves or ginger, to the recipe.

Presentation and garnishing

Julskinka is typically presented on a platter, sliced thinly and arranged in a decorative pattern. It is often garnished with sprigs of parsley or other herbs.

Tips & Tricks

To ensure that the ham is moist and tender, it is important to soak it in water before cooking. This will help to remove excess salt and prevent the ham from drying out during cooking. It is also important to glaze the ham with a mixture of breadcrumbs, mustard, and sugar to give it a sweet and savory flavor.

Side-dishes

Julskinka is typically served with mustard and bread, but can also be accompanied by other traditional Swedish Christmas dishes such as Janssons frestelse (a potato gratin with anchovies) and rödkål (red cabbage).