Main Course
Julebord Roasted Ham (Skinke) with Caramelized Potatoes
About this dish
This classic Norwegian Christmas ham is slow-roasted to tender perfection, glazed with mustard and breadcrumbs, and served with sweet caramelized potatoes. A true centerpiece for any julebord feast.
Ingredients
UK and US measurements are both included for every recipe.
Boneless ham (skinke)
protein2 kg
Imperial measurement: 4.4 lb
Whole cloves
spice20
Dijon mustard
seasoning3 tablespoons
Breadcrumbs
other1/2 cup
Butter
fat2 tablespoons
Potatoes (small, peeled)
vegetable1 kg
Imperial measurement: 2.2 lb
Sugar
other1 cup
Butter (for caramelizing)
fat4 tablespoons
Salt
spice1 teaspoon
Fresh parsley (for garnish)
herba few sprigs
Method
Score and stud the ham
10 minutesScore the ham's fat layer in a diamond pattern. Insert a clove into each diamond intersection.
Preheat and roast
1 hour 20 minutesPreheat oven to 160°C (320°F). Place ham fat-side up in a roasting pan. Roast for about 1 hour 20 minutes, until internal temperature reaches 60°C (140°F).
Glaze the ham
30 minutesMix Dijon mustard and breadcrumbs. Remove ham from oven and increase temperature to 200°C (400°F). Spread mustard mixture over ham, pressing lightly. Roast another 10-15 minutes until crust is golden. Let rest 15 minutes before slicing.
Boil potatoes
15 minutesWhile ham rests, boil potatoes until just tender, about 10-15 minutes. Drain and let cool slightly.
Caramelize potatoes
20 minutesMelt 4 tablespoons butter in a large skillet over medium heat. Add sugar, stir until dissolved. Add potatoes and salt, cook while stirring gently until potatoes are caramelized and golden, about 15-20 minutes. Be careful not to burn.
Serve
5 minutesSlice ham thinly and arrange on platter with caramelized potatoes. Garnish with parsley.
Equipment
- roasting pan
- meat thermometer
- large skillet
- potato peeler
Nutrition facts
Tips
- For a smokier flavour, use a cured ham with natural smoke. The cloves are traditional but can be omitted if you prefer a milder taste.
- Caramelizing potatoes requires patience: keep the heat medium-low and stir constantly to avoid burning the sugar.
- Leftover ham is perfect for smørbrød (open-faced sandwiches) or in a hearty pea soup.
Serving suggestions
- Serve with lingonberry jam, pickled red cabbage, and a shot of aquavit alongside.
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Recipe by
Freja Nystrom
Specialises in Scandinavian cuisineFreja makes gravlax with dill and aquavit. She cures it in her basement.
Describe yourself in three words: Dill-y, aquavit-y, basement-cured.