Julskinka (Swedish Christmas Ham with Mustard Crust)
Why this recipe works
- Gentle roasting: A low oven cooks the cured ham evenly and helps keep the meat juicy before the final crusting stage.
- Golden mustard crust: The mustard and egg help the breadcrumbs cling to the ham, creating a savoury coating that browns quickly.
- Easy to prepare ahead: The ham slices cleanly once cooled and chilled, making it practical for a Christmas table or buffet.
- Serves warm or cold: It can be carved straight after resting or cooled fully for cold slices, depending on the meal.
Get the most out of this recipe
Timing notes
- Rest before crusting: Let the ham rest after roasting so the juices settle before the mustard and breadcrumb coating is added.
- For neater slices: Cool and chill the ham before carving if you want thin, tidy slices for serving cold.
- Mostly hands-off: The active work is brief; most of the time is gentle roasting and resting.
Authenticity notes
- Christmas table classic: Julskinka is traditionally served as part of a Swedish Christmas spread, often sliced for both the main meal and later cold servings.
- Mustard and crumb finish: The mustard-based crust is a recognisable finishing touch, adding tang and texture to the cured ham.
Ingredient notes
- Use cured ham: A boneless cured ham gives the right salty flavour and firm texture for slicing.
- Mustard choice: Dijon gives a smooth, sharp crust; whole-grain mustard can be used for more texture.
- Breadcrumb texture: Fine breadcrumbs give an even coating, while panko creates a lighter, crunchier finish.
Make-ahead tips
- Roast ahead: The ham can be roasted in advance, cooled and chilled, then sliced when needed.
- Freeze in portions: Freeze sliced portions for easier thawing and reheating later.
- Reheat safely: Reheat leftovers in a 180°C (355°F) oven until piping hot, especially when serving vulnerable groups.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 150°C (300°F). Pat the ham dry, then season lightly all over with the salt and pepper and set it in a roasting pan.
- Roast for 2 hours 30 minutes to 3 hours, or until the thickest part reaches 70°C (160°F) on a thermometer. If the surface is browning too quickly, loosely cover with foil.
- Remove the ham from the oven and leave to rest for 20 minutes. Increase the oven to 225°C (440°F).
- In a bowl, whisk together the mustard and egg until smooth. Spread the mixture over the top and sides of the ham, then press the breadcrumbs on to coat evenly.
- Return the ham to the oven and bake for 8 to 12 minutes, until the coating is set and deeply golden. Rest for 10 minutes, then slice and serve warm or cold.
Recipe notes
Tips
- For the neatest slices, cool the ham completely after roasting, then chill before slicing; bring to room temperature to serve.
- Use a thermometer and aim for 70°C (160°F) before crusting so the ham stays juicy and the coating browns quickly without overcooking.
- If serving vulnerable groups, ensure the ham is piping hot throughout when reheating leftovers.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a more textured crust.
- Replace breadcrumbs with panko breadcrumbs for a lighter, crunchier topping.
Storage
- Refrigerate up to 4 days
- Cool, then refrigerate in a sealed container. Freeze sliced portions for easier thawing; defrost overnight in the fridge and reheat in a 180°C (355°F) oven until piping hot, or serve cold.
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Recipe overview
- Servings: 4 servings
- Total time: 4h (25min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Eggs Gluten Mustard
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