Christmas Ham

Finnish Christmas Ham Recipe with Mustard and Breadcrumbs

Region / culture: Finland | Preparation time: 3-5 days (for thawing) | Cooking time: 7-10 hours | Servings: 3-4 people for a week

Introduction

Christmas ham is a traditional holiday dish that is enjoyed by many around the world. This recipe for Christmas ham is a classic and delicious way to celebrate the festive season with family and friends.

History

The tradition of serving ham at Christmas dates back to ancient times when the pig was considered a symbol of good luck and prosperity. In medieval times, the tradition of serving ham at Christmas was popularized by the wealthy as a way to showcase their wealth and abundance. Today, Christmas ham remains a popular dish that is enjoyed by many during the holiday season.

Ingredients

1 whole ham, weighing 7–10 kg, lightly salted and boneless
mustard, prepared
breadcrumbs

How to prepare

If the ham is frozen, thaw it in its plastic package for 3 days in the refrigerator for a 7 kg ham, or 5 days for a 10 kg ham. A 10 kg ham is considered to have a better taste as the pig has grown bigger.
Before placing the ham in the oven, remove it from the refrigerator and let it come closer to room temperature. If you plan to put the ham in the oven in the evening, take it out during the early morning. The ham should be around 10°C (50°F) when you put it in the oven.
Use a damp paper towel to clean the ham, then dry it.
Place the ham on a baking tray in the oven, with some water on the tray. Alternatively, if you have a large roasting bag, there is no need for water. Note: Do not use only the grill as it will cause all the liquid from the ham to drip, potentially making a mess in your oven if the roasting bag fails. However, you can use the grill and place the ham on it with a baking tray beneath. An aluminum foil can also be used on the baking tray.
Preheat the oven to 200°C (you can skip this step if you are not concerned about possible bacteria on the ham) and let the ham roast in the warm oven for half an hour, then reduce the temperature.
Cook at 100 – 125°C for about 1 hour per kilo, so a 7 kg ham will take 7 hours or more, until a meat thermometer shows 75 – 80°C. 'Traditional' ham is ready at 80°C, but most people take the ham out of the oven at around 77°C when the ham retains more moisture and is considered tastier. It is recommended to use a meat thermometer because the actual temperature of an oven often varies from its setting, which can result in the ham being severely under- or overcooked. Place the thermometer in the middle of the ham, ensuring it does not touch the oven walls. You can test if the thermometer works properly by dipping it in boiling water - it should show approximately 100°C.
After removing the ham from the oven, wait a little while before removing the thermometer. It is recommended not to pour the liquid from the bag or baking tray down the drain.
Allow the ham to cool down until it is easy to handle, then glaze it with mustard and breadcrumbs. First, remove the rind from the ham, then cover the ham with mustard and breadcrumbs. Put it in a 250°C oven for 10 minutes. The ham is ready to eat when it has cooled down slightly. This recipe yields enough for 3 or 4 people for a week, but if you believe you will not consume it all within a week, freeze the remaining portion.

Variations

Add a glaze made with honey, brown sugar, and spices for a sweeter flavor.
Use different herbs and spices to season the ham for a unique twist.

Notes

It is possible to salt a ham yourself, if you buy ham from a farm or butcher or buy a pig in time to fatten it for Christmas. There are several methods available; here is one that is called tönkkösuolaus: Use a 10 kg ham, put 1,8 kg of large crystal salt into 10 liter of water which is near or slightly below 0 cup, ham must be completely submerged, let be there for two months, changing the water from time to time, during the last week you can keep ham in water only, if you want it to be slightly less salty).
Several people swear by sauna-cooked ham, in which case you will put the ham in a sauna instead of an oven (glazing still done in oven), it will take maybe 12 – 24 hours for a ham in a 100°C sauna, several days in a 80°C sauna. Use a meat thermometer if you use a sauna to cook a ham and remember to have something beneath the ham collecting all the liquid. Often people also use a wood-burning stove to cook a ham, this method is hardest as you can not use a meat thermometer easily with one, so unless you have good instructions to the very oven you have (or have a spare ham just in case), this would not be recommended for first-time Christmas ham preparation.

Cooking Tips & Tricks

Thaw the ham in the refrigerator for several days before cooking to ensure even cooking.

- Let the ham come to room temperature before placing it in the oven.

- Use a meat thermometer to ensure the ham is cooked to the proper temperature.

- Glaze the ham with mustard and breadcrumbs for added flavor and texture.

Serving Suggestions

Serve the Christmas ham with roasted vegetables, mashed potatoes, and cranberry sauce for a complete holiday meal.

Cooking Techniques

Roast the ham in the oven at a low temperature for several hours to ensure a tender and juicy result.

Ingredient Substitutions

Use honey or maple syrup instead of mustard for a different flavor profile.

Make Ahead Tips

Prepare the ham the day before and reheat it in the oven before serving.

Presentation Ideas

Garnish the Christmas ham with fresh herbs and citrus slices for a festive touch.

Pairing Recommendations

Serve the Christmas ham with a glass of red wine or sparkling cider for a delicious pairing.

Storage and Reheating Instructions

Store any leftover ham in an airtight container in the refrigerator for up to a week. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

- Calories per serving: 300

Carbohydrates

0g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

Vitamins and Minerals: Vitamin C, Iron, Calcium

Alergens

Allergens: Mustard

Summary

This Christmas ham recipe is a rich source of protein and essential vitamins and minerals. It is low in carbohydrates and high in fats, making it a hearty and satisfying holiday dish.

Summary

This Christmas ham recipe is a classic and delicious way to celebrate the holiday season with family and friends. With a few simple ingredients and cooking techniques, you can create a flavorful and festive dish that is sure to impress your guests. Enjoy!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was many years ago, when I was just a young girl living in the countryside. Christmas was always a special time for our family, and my mother would spend days preparing a feast fit for a king.

One year, as Christmas approached, my mother fell ill and was unable to cook. I was determined to help out and make sure our family still had a delicious meal to enjoy. I turned to my grandmother for guidance, and she shared with me her secret recipe for Christmas Ham.

I remember standing in the kitchen, surrounded by the fragrant smells of cinnamon and cloves, as my grandmother taught me how to prepare the ham. She explained that the key to a delicious Christmas ham was in the glaze - a perfect combination of sweetness and spice that would caramelize beautifully in the oven.

As I followed her instructions, carefully basting the ham with the sticky glaze, I felt a sense of pride and accomplishment. I knew that I was carrying on a tradition that had been passed down through generations of strong, capable women in our family.

When the ham finally emerged from the oven, golden and glistening, I knew that I had succeeded. The sweet, smoky aroma filled the kitchen, and I felt a sense of satisfaction knowing that I had created something special for my family to enjoy.

That Christmas, as we sat down to dinner, the ham took center stage on the table. My family's eyes lit up with delight as they took their first bites, savoring the tender, flavorful meat. It was a moment of joy and togetherness that I will never forget.

Over the years, I have continued to make my grandmother's Christmas Ham recipe, adding my own twist with a few secret ingredients of my own. Each year, as I prepare the ham, I am transported back to that moment in the kitchen with my grandmother, feeling her presence and guidance guiding me through each step.

Now, as I pass on the recipe to my own grandchildren, I feel a sense of satisfaction knowing that this tradition will live on for generations to come. The memories of that first Christmas ham will always hold a special place in my heart, a reminder of the love and connection that food can bring to a family.

And so, as I prepare to make this year's Christmas ham, I do so with a smile on my face and a heart full of gratitude for the memories and traditions that have shaped me into the cook I am today. I know that my grandmother would be proud of the way I have carried on her legacy, and I am grateful for the lessons she taught me in the kitchen all those years ago. This Christmas, as we gather around the table to enjoy a delicious feast, I will raise a glass to my grandmother and the recipe that has brought so much joy and love to our family. Cheers to Christmas ham, and to the memories that will always linger in my heart.