Swedish Christmas ham

Trina Hahnemann makes homely roast ham covered with a rich mustard and sugar glaze.
By Trine Hahnemann
Swedish Christmas ham
  • Rating:
  • Serves: 15 (as part of a buffet)
  • Cook Time: 3 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 kg ham, either on the bone or boned and rolled
  • 4 litres water

For the glaze

  • 2 egg yolks
  • 50 g breadcrumbs
  • 150 g wholegrain mustard
  • 100 g dark brown sugar


1. Place the ham in a large bowl, cover with cold water and leave to soak for 12 hours.

2. Preheat the oven to 130C/gas ½. Put the ham in a large roasting tray, add the water and roast in the oven for about 3 hours and 15 minutes, until a meat thermometer inserted in the ham reads 75C/170F.

3. Mix together all the glaze ingredients in a bowl, along with a little pepper to taste. Remove the ham from the oven and leave it to cool slightly. Raise the oven temperature to 220C/gas 7.

4. Remove the rind from the ham and score a diamond pattern in the top layer of fat. Brush the glaze over the ham and return to the oven. Roast for 10 minutes or until the ham is golden-brown. Leave to cool before serving.

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