Smördegspizza julskinka

  • smördegspizza julskinka
  • Pizza julskinka
  • Pizza julskinka grönkål

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    Julskinka

    The award winning Christmas Ham from Nybergs Deli we sell is easy to prepare. The ham is pre-cooked and comes in two sizes. It’s cut and netted so that it has a round and beautiful shape. 

    Below is a recipe for how to prepare the traditional delicious crunchy mustard topping for your Christmas Ham. 

    You’ll need:
    1 egg
    60 g breadcrumbs
    3 tbps Swedish mustard
    1 tsp sugar
    ½ tsp salt
    Whole cloves, for decoration (optional)

    Open the packet and remove the netting. Cut away the fat on top of the ham with a sharp knife.

    Pat the ham dry with a kitchen towel.

    Place the ham on an oven tray.

    Place the egg, mustard, sugar, salt and half the breadcrumbs in a bowl and whisk together to a paste.

    Spread the paste all over the top of the ham. Once you have an even layer on top, add the rest of the breadcrumbs evenly across the topping.

    Cook the ham under in a pre-heated grill for approx minutes until the crust is golden, but not burned.

    For an extra pretty and fragrant touch; decorate the ham with whole cloves (optional.)

    Swedish ham is served cold or warm, cut in to fine slices with a sharp knife.

    God Jul!

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    Julskinka - Christmas Ham

    Swedish julskinka is a key centerpiece of the Swedish Christmas table, often served with mustard. This rimmed ham is a staple throughout December and can be found in most grocery stores or made at home.

    Meatballs

    No Swedish Christmas is complete without Swedish meatballs. They are easy to make yourself, and loved by all.

    Julsill - Christmas Herring

    For many Swedes, julsill (pickled herring) is an acquired but beloved taste. Often enjoyed as part of the julbord, it comes in various marinades, such as mustard, garlic, or vinegar. Available in most supermarkets during the Christmas season, you can also try making your own.

    Janssons Frestelse

    Janssons frestelse (Jansson’s Temptation) is a quintessential Swedish Christmas dish. This creamy casserole features layers of potatoes, onions, and pickled sprats (ansjovis in Swedish). The rich flavors and comforting texture make it a holiday tradition on many Swedish tables.

    Gravlax

    Gravlax is another must on the Swedish Christmas menu. This flavorful cured salmon is seasoned with a blend of dill, sugar, salt, and a hint of cumin.

    Rice Porridge

    Though rice might not immediately come to mind when you think

  • smördegspizza julskinka

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    Swedish Holiday Ham (Julskinka)

    • 1 boneless pork shoulder butt roast, preferably in netting

    Brine

    • 10 quarts (liters) water
    • 3 1/2 lbs ( kg) salt
    • 1 cup ( dl) sugar
    • 1 &#; 2 tbsp saltpeter or curing salt (optional, for pink color)

    Glaze

    • 2 egg yolks
    • 4 tbsp mustard (I use half Dijon, half spicy brown)
    • 1/2 cup (1 dl) bread crumbs, divided
    • 2 tbsp whole cloves (optional, for decorating)

    Brining

    • Heat the vatten to dissolve salt and sugar, then let it cool completely.

    • To make sure the center becomes properly brined, you can inject brining solution into the ham with a syringe before placing it in the bur (optional).

    • Pour the brining solution into a food-grade plastic container or bag. Submerge the meat and man sure it is covered on all sides.

    • Refrigerate for at least 2 weeks.

    Cooking

    • Soak the meat in cold water for 2 &#; 12 hours, to draw out some salt.

    • Bake at °F (95°C) until the inner temperature reaches °F (70 &#; 72°C), which takes about 1 hour per lb ( kg) of meat.

    • Cover with aluminum foil until time to glaze.

    Glazing

    • Whisk egg yolks wi