Prepare a Traditional Finnish-Style Christmas Ham for Your Festive Celebrations

Christmas ham is a cherished tradition in many parts of the world. Its roots trace back to ancient Rome, where a pig was sacrificed to Saturn around the time of Christmas. This Finnish-style ham recipe has been popular since the 1940s. Before that, Finns enjoyed various meats during Christmas. The ham pairs well with baked potatoes, red wine, and casseroles. It can also be enjoyed with bread, mustard, and milk.

• 1 boneless ham (7–10 kg), lightly salted
• Prepared mustard
• Breadcrumbs

1. If the ham is frozen, thaw it in its plastic package. Allow 3 days for a 7 kg ham and 5 days for a 10 kg ham in the refrigerator.
2. Before baking, let the ham reach room temperature. If baking in the evening, take it out in the early morning. It should be about 10 °C (50 °F) when placed in the oven.
3. Clean the ham with a wet paper towel and then dry it.
4. Place the ham on a baking tray with some water or use a large roasting bag. Avoid using only the oven rack to prevent messes.
5. Preheat the oven to 200 °C (390 °F) and roast for half an hour to kill bacteria.
6. Lower the temperature to 100–125 °C (210–260 °F). Cook for about 1 hour per kg until a thermometer reads 75–80 °C (158–176 °F) in the centre.
7. Once done, let it cool slightly before removing the thermometer. Do not discard the liquid from the tray or bag.
8. When cool enough to handle, remove the rind and glaze with mustard and breadcrumbs. Bake at 250 °C (480 °F) for 10 minutes.
9. The ham is ready when cooled slightly. If not consumed within a week, freeze any leftovers.

Nutritional Values

Notes, Tips, and Variations

A larger ham, like a 10 kg one, often tastes better as it comes from a bigger pig. Using a meat thermometer is crucial since oven temperatures can vary greatly from their settings. This ensures your ham is neither undercooked nor overcooked.

If you prefer salting your own ham, dissolve 1.8 kg of large crystal salt into 10 L of water and cool it to around 0 °C. Submerge a 10 kg ham in this brine for two months, changing it occasionally. For less salty ham, keep it in water during the last week.

An alternative cooking method involves using a sauna instead of an oven. This takes about 12–24 hours at 100 °C or several days at 80 °C. Ensure you have something beneath to catch liquids if you choose this method.