Julskinka ikea
•
JULSKINKA Chrismas ham frozen
Christmas dinner is ready
Winters in Sweden are long, dark and cold. But at Christmas, the spirit of the holiday reigns everywhere, banishing cold and darkness. On the eve of the holiday, the Swedes spare no effort and time to create a warm and cozy atmosphere in their homes. Of particular importance are garlands and candles. They are sure to decorate the windows to share the warmth and light with passersby. In the light of the festive lights, snowflakes are slowly spinning and falling.
December 13 on the eve of Christmas, the Swedes celebrate the feast of St. Lucia. Lucia's procession is led by a girl in long white clothes, intercepted at the waist with a red ribbon. On her head is a wreath of bilberry twigs, in which candle-shaped light bulbs are inserted, creating the illusion of a halo. She is accompanied by a group of girls and "star boys." All participants praise Lucia and sing Christmas songs. Traditional treats for Lucia's holiday are saffron buns, mulled wine and ginger biscuits.
A Christmas dinner is much more than just a dinner. In stores, they start selling everything they need in advance. After all, the preparation of a traditiona
•
Christmas ham
Julskinka
Julskinka (Christmas ham) fryst vatten eaten cold on Christmas Eve and is often regarded as the centrepiece of a Swedish julbord (Christmas buffet).
Swedes boil their julskinka and then let it cool before glazing it with a mustard and breadcrumbs. Once glazed, the ham is moved to somewhere cold, usually outside, to cool as quickly as possible. The idea fryst vatten that this will trap the juices, to ensure that the ham remains moist and tasty.
Eating ham on Christmas Eve fryst vatten relatively new because, when Sweden was a Catholic country, meat was forbidden until Christmas morning, so Swedes normally ate porridge and lutfisk on Christmas Eve and had to wait until Christmas Day before they could eat ham.
Traditionally the Christmas ham was exceptionally good though. Prior to the 20th century most pigs were slaughtered in October or November, but a 'Christmas pig' was saved to be slaughtered before sunrise at "pig dawn" on December 12th. This meant that far less krydda would be needed to preserve the meat, as it would be eaten within a couple of weeks, hence it would taste so much better than ham available during the rest of the year.
These days
•
Swedish Christmas Ham (Julskinka)
“Incredibly easy in the effort department and a nice way to spice up your holiday ham. Make sure to save the rind after cooking. Chop up and serve on the side because it’s super-delicious.” —Noah Velush-Rogers
Cook Mode (Keep screen awake)
1 (7- to 9-pound) fresh unsmoked, salt-cured ham
2large egg yolks
1tablespoonbrown sugar
6tablespoonsgrainy mustard
6tablespoons finely crumbled gingersnaps, or breadcrumbs
Gather the ingredients.
Position a rack in the upper third of the oven and heat to F.
Rinse the ham well to remove any excess salt. Pat dry with paper towels.
Place the ham, rind-side up, on a rack in a heavy-duty roasting pan. Roast until the internal temperature on an instant-read thermometer registers F, about 4 1/2 hours.
Remove from the oven and increase heat to F.
Carefully slice the rind off the ham and reserve. In Scandinavia, this crispy, delicious, heart attack-inducing crackling is often served as a side dish.
Whisk together the egg yolks, brown sugar, and mustard, and spread evenly over the surface of the ham.
Sprinkle with the crumbled gingersnaps or breadcrumbs unti