Mustart-Glazed Christmas Ham

(Senapsgriljerad Julskinka)

SERVES 12

This is how the Swedes do Christmas ham.

9-lb. corned ham
2 carrots, peeled
2 celery ribs
2 bay leaves
5 white peppercorns
2 yellow onions, peeled
18 cloves
1⁄2 cup mild Swedish mustard
2 egg yolks
6 tbsp. honey
3 tbsp. fine bread crumbs

1. Place a ham in a large pot. Add carrots, celery ribs, bay leaves, peppercorns, and onions, each studded with 6 cloves. Cover with water, cover pot, and simmer over low heat, skimming occasionally, for 3 hours.

2. Remove ham from broth (reserve broth for dip-in-pot) and place on a cutting board. Cut away and discard rind. Preheat oven to 325°.

3. Combine mustard, egg yolks, and honey in a bowl and mix well. Place ham, fat side up, on a rack set in a roasting pan. Glaze top of ham and bake for 25 minutes. Increase heat to 400° and cook, basting with glaze, for 15 minutes. Sprinkle with bread crumbs and bake until golden, 15 minutes. Cool, then slice. Serve with coarse mustard.

This recipe was first published in Saveur in Issue #23