Swedish Christmas Ham (Julskinka)

READY IN: 316hrs
YIELD: 1 ham




  • Combine 1 cup salt, 1/4 cup sugar, and 1/2 tablespoon of saltpeter. Massage this mixture all over the ham, coating the entire surface well.
  • Place the ham in a food-safe container large enough to hold it, cover, and place in a very cool place for 3 days turning occasionally. (In the old days, a wooden or stone container would be used; I use a large bucket lined with an extra large zip top bag.).
  • On the third day, bring the water to a boil, add the salt, sugar and saltpeter. Once the salt has dissolved, remove from the heat and cool.
  • Pour the brine over the ham- it should be completely covered.
  • ***If you don't have enough to cover, make more brine, using 1/2 cup salt and 1 tablespoon sugar for each quart of water. The amount you need will vary depending on the size of the ham and the size of the container you use.
  • Cover the container, put it in a cool place, and leave for 10 days.
  • After it has sat for 10 days, remove from the brine, and wipe well.
  • Place fat side up in a pot of boiling water, covering the ham completely.
  • Bring the water back to a boil, add the bay leaves, peppercorns and allspice berries, and cover.
  • Simmer for 3 hours, or until tender.
  • Remove from the cooking pot and take off the skin. Using a cloth, wipe off all of the loose fat. Place back in the water, and let cool.
  • Preheat the oven to 350°F.
  • Combine the egg white, mustard powder and sugar.
  • Remove the ham from the water, pat dry, and coat with the egg white mixture.
  • Sprinkle with the bread crumbs, patting them to ensure they stick to the egg coating.
  • Place in the oven, and let bake until the bread crumbs are golden brown.
  • Let cool completely, and slice to serve.