Post by Carolyn on Feb 21, 2004 22:22:01 GMT -5
gravlax
Canadian Sweetheart
Posts: 3699
(12/9/02 9:25 am)
Reply Swedish Christmas Ham
--------------------------------------------------------------------------------
Swedish Christmas Ham
You need:
1 Shank end leg of pork with rind and bone
Salpetre
Sugar
Salt
Water
1 Bucket with a lid
Two weeks later, you will need:
2 Egg yolks
3 Tsp Old fashioned Dijon mustard
2 Tsp Sugar
1/2 Tsp Salt
Regular Breadcrumbs
Before you start, put the meat in the container. Count the amount of cups of water you need to completely cover the ham. This is essential for the curing.
Per 8 cups of water, you need:
1 tsp Salpetre
2 tbsp Sugar
1/3 cup Salt
(Example: for 40 cups of water, you need 5 tsp of Saltpetre,
10 tsp sugar, and 1 2/3 cup of salt).
Now:
Put 8 cups of water in a medium size pot.
Add all the ingredients to the water. Bring it to a boil, and let the salpetre, sugar, and salt dissolve.
Add the remaining cold water to the bucket.
Let the solution cool before you add it to the water.
Mix it well, and put the ham in the water.
Cover it and leave it in a cool place to cure for 7 days.
On the seventh day, make a new curing liquid, and repeat the above.
Day 14:
Some people take the cured ham, and put it in just water for 12 hours. I don't because I feel it takes away the taste.
Turn the oven on to 165 degrees F.
Put a meat themometer in the thickest, 'fleshiest' part.
Bake it for 3 hours per kilo (1 kg = 2.2lb ) or until the meat themometer shows 150 degrees F.
(The easiest way to do this is to put it in as you go to bed. By the time you wake up, it is just about done).
Take the ham out of the oven. Cut off the rind. (f you want, you can cut a small hole in the rind, put it on a string, hang it outside, and let the birds eat the fat that is on the rind. ...Yet another old tradition )
Mix the egg yolks, mustard, sugar, and salt.
Spread this on top of the ham.
Sprinkle on as much breadcrumbs as you can.
Change the oven temperature to 450 degrees F
Brown the ham until golden. (10 to 20 minutes ).
It may sound like a lot of work, but it actually isn't.
Some of my Northamerican friends have made this at home, and they were surprised how easy it was!
Every year, I also have to bring 'care packages' to some people at work.
Hint: this is also something one can make for Easter...
...and life goes on...
cakegirl62
Breakfast Club Chef
Posts: 10724
(12/9/02 7:39 pm)
Reply Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
That sounds really good Marie, thanks. I may just be trying that for Easter, as we will be having a house full then.
~~Lori~~
paradyce
Admin: Chocoholic!
Posts: 6648
(12/9/02 7:48 pm)
Reply
Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
Where would I find salpetre and what does it look like? I've heard of it, but can't recall ever seeing it anywhere.
Money talks. Chocolate sings.
gravlax
Canadian Sweetheart
Posts: 3704
(12/9/02 10:13 pm)
Reply Swedish Christmas Ham
--------------------------------------------------------------------------------
Salpetre can be found at the pharmacy, of all places.
If they don't have it on the shelf, ask your pharmasist, and he/she can order some for you.
If the person have a sense of humor, you might even get a smile out of him/her.
(Salpetre is also used for men that are having a problem getting something...down, instead of the opposite)...
Cooking4max
Admin: Board Mommy
Posts: 8529
(12/10/02 7:25 am)
Reply Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
Sounds like it would be good Marie, but knowing me I'd probably ruin the whole ham and then be sick about it.
Guess I'll stick to the ham already made and smoked at the store.
<img src="pages.ca.inter.net/~blueirish/images/love.gif" border="0">
gravlax
Home Cured
Posts: 4019
(1/8/03 10:41 pm)
Reply Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
Bumping for Lori
...and life goes on...
cakegirl62
Queen Margarita
Posts: 11305
(1/9/03 6:54 am)
Reply Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
Thanks Marie, I'm copying and printing it out this time I will be trying this soon.
~~Lori~~
Canadian Sweetheart
Posts: 3699
(12/9/02 9:25 am)
Reply Swedish Christmas Ham
--------------------------------------------------------------------------------
Swedish Christmas Ham
You need:
1 Shank end leg of pork with rind and bone
Salpetre
Sugar
Salt
Water
1 Bucket with a lid
Two weeks later, you will need:
2 Egg yolks
3 Tsp Old fashioned Dijon mustard
2 Tsp Sugar
1/2 Tsp Salt
Regular Breadcrumbs
Before you start, put the meat in the container. Count the amount of cups of water you need to completely cover the ham. This is essential for the curing.
Per 8 cups of water, you need:
1 tsp Salpetre
2 tbsp Sugar
1/3 cup Salt
(Example: for 40 cups of water, you need 5 tsp of Saltpetre,
10 tsp sugar, and 1 2/3 cup of salt).
Now:
Put 8 cups of water in a medium size pot.
Add all the ingredients to the water. Bring it to a boil, and let the salpetre, sugar, and salt dissolve.
Add the remaining cold water to the bucket.
Let the solution cool before you add it to the water.
Mix it well, and put the ham in the water.
Cover it and leave it in a cool place to cure for 7 days.
On the seventh day, make a new curing liquid, and repeat the above.
Day 14:
Some people take the cured ham, and put it in just water for 12 hours. I don't because I feel it takes away the taste.
Turn the oven on to 165 degrees F.
Put a meat themometer in the thickest, 'fleshiest' part.
Bake it for 3 hours per kilo (1 kg = 2.2lb ) or until the meat themometer shows 150 degrees F.
(The easiest way to do this is to put it in as you go to bed. By the time you wake up, it is just about done).
Take the ham out of the oven. Cut off the rind. (f you want, you can cut a small hole in the rind, put it on a string, hang it outside, and let the birds eat the fat that is on the rind. ...Yet another old tradition )
Mix the egg yolks, mustard, sugar, and salt.
Spread this on top of the ham.
Sprinkle on as much breadcrumbs as you can.
Change the oven temperature to 450 degrees F
Brown the ham until golden. (10 to 20 minutes ).
It may sound like a lot of work, but it actually isn't.
Some of my Northamerican friends have made this at home, and they were surprised how easy it was!
Every year, I also have to bring 'care packages' to some people at work.
Hint: this is also something one can make for Easter...
...and life goes on...
cakegirl62
Breakfast Club Chef
Posts: 10724
(12/9/02 7:39 pm)
Reply Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
That sounds really good Marie, thanks. I may just be trying that for Easter, as we will be having a house full then.
~~Lori~~
paradyce
Admin: Chocoholic!
Posts: 6648
(12/9/02 7:48 pm)
Reply
Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
Where would I find salpetre and what does it look like? I've heard of it, but can't recall ever seeing it anywhere.
Money talks. Chocolate sings.
gravlax
Canadian Sweetheart
Posts: 3704
(12/9/02 10:13 pm)
Reply Swedish Christmas Ham
--------------------------------------------------------------------------------
Salpetre can be found at the pharmacy, of all places.
If they don't have it on the shelf, ask your pharmasist, and he/she can order some for you.
If the person have a sense of humor, you might even get a smile out of him/her.
(Salpetre is also used for men that are having a problem getting something...down, instead of the opposite)...
Cooking4max
Admin: Board Mommy
Posts: 8529
(12/10/02 7:25 am)
Reply Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
Sounds like it would be good Marie, but knowing me I'd probably ruin the whole ham and then be sick about it.
Guess I'll stick to the ham already made and smoked at the store.
<img src="pages.ca.inter.net/~blueirish/images/love.gif" border="0">
gravlax
Home Cured
Posts: 4019
(1/8/03 10:41 pm)
Reply Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
Bumping for Lori
...and life goes on...
cakegirl62
Queen Margarita
Posts: 11305
(1/9/03 6:54 am)
Reply Re: Swedish Christmas Ham
--------------------------------------------------------------------------------
Thanks Marie, I'm copying and printing it out this time I will be trying this soon.
~~Lori~~