John Lavelle, owner of Nordic Preserves, Fish, And Wildlife Company in Essex Street Market, takes many orders for these hams around holiday time. They are a traditional part of the Yule Board or Christmas Smorgasbord. His wife Annika was a cook at his restaurant when she suggested this dish for the menu.
Serves 10 | Cook Time Varies
Ingredients
1 Green Ham
Cure
1 Cup of Salt
1⁄4 Cups of Sugar
1⁄2 Teaspoon of Saltpeter
Brine
6 Quarts of Water
3 Cups of Salt
6 Tablespoons of Sugar
1 1⁄2 Tablespoons of Saltpeter
Glaze
2 Large Egg Yolks
1 Tablespoon of Brown Sugar
6 Tablespoons of Grainy Mustard (Scandinavia Sourced if you can get it)
Instructions
1. Combine 1 cup salt, ¼ cup sugar, and ½ tablespoon of saltpeter. Massage this mixture all over the ham.
2. Place the ham in a food - safe container large enough to hold it, cover, and place in a very cool place for 3 days turning occasionally.
3. On the third day, bring the water to a boil, add the salt, sugar and saltpeter. Once the salt has dissolved, remove from the heat and cool.
4. Pour the brine over the ham, make sure that it is completely covered. Cover the container, put it in a cool place, and leave for a few days or until it develops a pinkish hue.
5. Remove from the brine, and wipe well.
6. Place fat side up in a pot of boiling water, covering the ham completely. Bring the water back to a boil and cover. Simmer for 3 hours, or until tender.
7. Remove from the cooking pot and take off the skin. Using a cloth, wipe off all of the loose fat.
8. Place the ham in a 350 degree oven for 30 minutes.
9. Combine the egg yolks sugar and mustard. Remove the ham from oven and coat with the egg mixture.
10. Place back in the oven, and let bake until golden brown. Let cool completely, and slice to serve.
Notes:
For a traditional Scandinavian holiday, celebrate Christmas on the 24th of December and serve this ham with meatballs, herring, truffles.
