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Christmas Ham (Joulukinkku)

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“The star of the traditional Finnish Christmas dinner. We like to bake our ham overnight, so we can nibble on the fresh-out-of-the-oven ham on the morning of Christmas Eve. Recipe adapted from Maku magazine.”
READY IN:
8hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 100 - 125°C.
  2. Rinse ham with cold water and pat dry.
  3. Put in a roasting bag and cut a small hole on top of the bag. Push a roasting thermometer into the thickest part of the ham.
  4. Put the ham on the rack in the oven (or a cookie sheet with sides, if you prefer. IF the roasting bag leaks, you may have a big mess in your oven without the sheet!).
  5. Bake until the thermometer shows the internal temperature of the ham to be 75-80 C (juicy - well done). It will take about 45 - 55 minutes/1 kg (2 lbs).
  6. Remove the bag carefully: save some of the pan juice for making gravy. Remove the net (if there is one!), skin and as much of the fat as you like.
  7. Let ham sit for a few hours or to cool completely before coating.
  8. Preheat oven to 225°C.
  9. Mix mustard and honey and coat the ham with the mixture. Press dry breadcrumbs on the coating.
  10. Bake for about 10 minutes or until browned.
  11. Decorate the surface of the ham with cloves.
  12. Serve with gravy, boiled potatoes, root vegetable casseroles and boiled prunes.

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