Rutabaga Ham (Griljerad Kålrot)

This vegetarian "ham" has become a favorite substitute for the traditional holiday ham, or skinke, on many Swedish tables. **I DO NOT know why the measure for onion will not show. Please use 1 small onion, chopped (about 1/2c).

• Ready In: 2 hrs 10 mins
• Serves: 8-10

Ingredients

• 1  large  rutabagas (use 1 for the best presentation if you're lucky enough to have access to a giant, Nerf football-size) or 4  small  rutabagas (use 1 for the best presentation if you're lucky enough to have access to a giant, Nerf football-size)
• 1⁄2 cup onion, chopped
• 2  bay leaves
• 1  teaspoon whole cloves
• 1  teaspoon whole allspice
• 1  tablespoon salt
•  water or  vegetable broth, to cover
• 2  tablespoons spicy brown mustard (Swedish if you can get it)
• 1  egg
• 1  cup  breadcrumbs
• 1  tablespoon brown sugar

Directions

1. Peel the rutabagas, removing any bad spots. Stud rutabagas with at least six whole cloves each (more if using a single large rutabaga). Place in a medium saucepan and add just enough water or vegetable broth to cover. Stir in chopped onion, bay leaves, allspice, and salt. Bring pot to a fast boil, reduce to low heat, and simmer until rutabagas are fork-tender but still firm (1-2 hours, depending upon size).
2. Preheat oven to 425. Remove rutabagas from pot and rinse with cold water; pat dry with paper towels. Mix together mustard and egg and, using a pastry brush, paint entire surface of each rutabaga with mixture. Combine breadcrumbs and brown sugar in a shallow dish; roll rutabagas in crumbs until well covered. Add additional cloves if desired.
3. Place rutabagas in oven-safe pan; roast until golden brown (10 to 15 minutes).