Holidays & Special Occasions
Joulukinkku (Finnish Christmas Ham)
The Quirky Foodster Team
Ingredients
- 4 kg (9 lb) Bone-in whole ham (raw or lightly cured)
- as needed to cover for pre-cooking (as needed) Water
- 1 large Egg
- 3 tbsp Breadcrumbs
- 2 tbsp Mustard
- 12 Whole cloves, for studding
- 1 tbsp each Black peppercorns and allspice, for the poaching liquid
Method
- If using a raw or lightly cured ham, gently simmer it in a large pot of water with peppercorns and allspice for about 3 hours, until an internal temperature of 65°C (150°F) is reached, then let cool slightly in the liquid.
- Preheat the oven to 125°C (255°F). Score the fat in a diamond pattern and stud with whole cloves.
- Mix the egg, breadcrumbs and mustard into a paste and spread over the scored fat.
- Place the ham on a rack in a roasting tin and roast slowly for about 2-3 hours, until the internal temperature reaches 75-77°C (167-171°F).
- Increase the oven temperature to 225°C (435°F) for the final 15-20 minutes to brown the crust, watching closely to prevent burning.
- Rest for at least 20-30 minutes before carving.
Introduction: Joulukinkku, a whole roasted ham, is the undisputed centrepiece of the Finnish Christmas table (joulupöytä), served alongside rosolli, the root vegetable casseroles, and herring dishes.
Cultural Background: Joulukinkku, a whole roasted ham, is the undisputed centrepiece of the Finnish Christmas table (joulupöytä), served alongside rosolli, the root vegetable casseroles, and herring dishes. Families across the country oven-roast a large bone-in ham for hours on Christmas Eve, and its aroma filling the house is considered as essential to the holiday as the tree itself.
Tips: A meat thermometer is essential; overcooking dries out an otherwise wonderfully tender ham. Resting properly before carving keeps the slices juicy rather than letting the juices run out immediately.
Variations: Glaze with a mixture of dark syrup and mustard instead of egg and breadcrumbs for a shinier, sweeter crust. Serve cold the next day in open sandwiches, a traditional Boxing Day use for leftovers.
Storage: Refrigerate carved leftovers in an airtight container for up to 5 days; freezes well for up to 2 months.
Reheating: Reheat sliced ham gently covered in a low oven, or serve cold as is traditional for leftovers.
FAQs:
Q: Do you have to pre-cook the ham before roasting?
A: Raw or lightly cured hams are traditionally simmered first to ensure they cook through evenly before the slow roast, though fully pre-cooked hams only need the roasting stage.
Q: Why is it roasted at such a low temperature?
A: Slow roasting at a low heat keeps a large joint tender and evenly cooked before a brief high-heat blast browns the crust at the end.
Please log in to leave a comment.