Swedish Christmas Ham with Honey Mustard Crust – A traditional julskinka with a honeyed twist
The night before Christmas Eve, on the 23rd of December, my dad always baked the Christmas ham. It was a quiet ritual, done late in the evening once the house had settled. If you were lucky enough to be allowed to stay up, you were rewarded with a tiny sliver of freshly baked ham, cut from an obscure corner so it wouldn’t be noticed the next day when the ham took pride of place on the Christmas table.
This is the Swedish Christmas ham I grew up with: an unsmoked, brined ham, gently cooked until tender, then finished with a mustard crust that sets into a savoury, lightly sweet topping. The original recipe used sugar, but I have replaced it with honey — both for flavour and as a nod to my new home in Ireland, where Christmas hams are traditionally honey-glazed. It feels like a natural meeting point between two food cultures.
In Sweden, Christmas is celebrated on Christmas Eve, and the ham is the centrepiece of the julbord. The ham itself is traditionally prepared the day before, on the 23rd of December, then served cold and sliced thinly on Christmas Eve. That said, it’s hard to resist a small taste while it’s still slightly warm on the evening of the 23rd, when the kitchen smells of mustard, breadcrumbs, and spice.
INGREDIENTS
1 brined, unsmoked ham (julskinka), approx. 2–3 kg
For cooking Water A few allspice berries 1–2 bay leaves
Remove any packaging from the ham, leaving the net in place. If the rind and fat are still attached, leave them on for the initial cooking.
You can cook the ham in one of two traditional ways.
Option 1: Boiling (most traditional)
Place the ham in a large pot and cover with cold water. Add a few allspice berries and one or two bay leaves.
Bring gently to the boil, then lower to a steady simmer. Cook until the internal temperature reaches 75°C. Depending on the size of the ham, this usually takes around 1½–2 hours.
Remove the ham from the pot and allow it to cool slightly. When it is cool enough to handle, remove the rind and most of the fat, leaving a thin layer if you prefer. The ham can rest for a little while at this stage.
Option 2: Oven Baking
Place the ham in a roasting tin, rind side up. Cover loosely with foil and bake at 125°C until the internal temperature reaches 75°C. This method takes longer but gives excellent texture and retains moisture.
Remove from the oven and allow the ham to cool slightly before removing the rind and most of the fat. The ham can rest briefly before coating.
Preparing the Crust on the Christmas Ham
In a small bowl, mix the honey mustard or mustard, wildflower honey, egg, and breadcrumbs to form a thick paste. The flavour should be savoury with gentle sweetness, working well with a good, sharp mustard such as wholegrain or Dijon.
Allow to sit for a few minutes, then spread the mixture evenly over the surface of the ham, pressing it on gently so it adheres.
Decorate with cloves if desired by pressing them into the ham.
Final Baking
Increase the oven temperature to 200°C.
Place the coated ham back into the oven and bake for 5–10 minutes, until the crust is set and lightly golden. Keep a close eye on it — this step is about colour and texture, not further cooking.
Remove from the oven and allow to cool.
How to Serve Swedish Christmas Ham
Swedish Christmas ham is traditionally served cold on Christmas Eve, sliced thinly as part of the julbord, alongside bread, pickles, salads, and sharp mustard.
For a more nostalgic moment, take a small slice while it is still slightly warm on the evening of the 23rd, straight from the oven, when the kitchen is quiet and the flavours are at their most tempting.
Notes and Variations
The mustard crust should be savoury rather than sweet. Honey softens the mustard without overpowering it and pairs particularly well with sharp, well-made mustard.
Leftover ham keeps well in the fridge and is ideal for sandwiches, breakfasts, and simple meals between Christmas and New Year.
Summary
This Swedish Christmas ham is a dish rooted in tradition and quiet ritual. Prepared the day before Christmas Eve, gently cooked, finished with a honey mustard crust, and served without fuss, it reflects both where I come from and where I live now — a centrepiece that tastes of memory, care, and celebration.
Why not try our other Honey inspired Christmas recipes:
Hanna Bäckmo is an award-winning beekeeper, entrepreneur, hobby gardener and internationally published writer. Originally from a small island in Sweden, she now lives in East Cork with her son, two dogs, a flock of rescue chickens and lots of bees. Hanna is the founder of Hanna’s Bees, producing a unique range of natural and sustainable honey, propolis, and beeswax products sold in Ireland’s leading Gift & Artisan food stores and select US outlets. With 70 colonies of Native Irish honeybees, she is a passionate bee-advocate and educator and is an Ambassador for the Native Irish Honeybee.
Curious about the world of bees and honey? Join our newsletter to learn something new each week.
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Swedish Christmas Ham with Honey Mustard Crust – Julskinka
Swedish Christmas Ham with Honey Mustard Crust – A traditional julskinka with a honeyed twist
The night before Christmas Eve, on the 23rd of December, my dad always baked the Christmas ham. It was a quiet ritual, done late in the evening once the house had settled. If you were lucky enough to be allowed to stay up, you were rewarded with a tiny sliver of freshly baked ham, cut from an obscure corner so it wouldn’t be noticed the next day when the ham took pride of place on the Christmas table.
This is the Swedish Christmas ham I grew up with: an unsmoked, brined ham, gently cooked until tender, then finished with a mustard crust that sets into a savoury, lightly sweet topping. The original recipe used sugar, but I have replaced it with honey — both for flavour and as a nod to my new home in Ireland, where Christmas hams are traditionally honey-glazed. It feels like a natural meeting point between two food cultures.
In Sweden, Christmas is celebrated on Christmas Eve, and the ham is the centrepiece of the julbord. The ham itself is traditionally prepared the day before, on the 23rd of December, then served cold and sliced thinly on Christmas Eve. That said, it’s hard to resist a small taste while it’s still slightly warm on the evening of the 23rd, when the kitchen smells of mustard, breadcrumbs, and spice.
INGREDIENTS
1 brined, unsmoked ham (julskinka), approx. 2–3 kg
For cooking
Water
A few allspice berries
1–2 bay leaves
For the honey mustard crust
2–3 tbsp homemade honey mustard (or other mustard)
1–2 tbsp wildflower honey
1 egg
3–4 tbsp dried breadcrumbs
Optional:
Cloves to decorate
METHOD
Preparing the Ham
Remove any packaging from the ham, leaving the net in place. If the rind and fat are still attached, leave them on for the initial cooking.
You can cook the ham in one of two traditional ways.
Option 1: Boiling (most traditional)
Place the ham in a large pot and cover with cold water. Add a few allspice berries and one or two bay leaves.
Bring gently to the boil, then lower to a steady simmer. Cook until the internal temperature reaches 75°C. Depending on the size of the ham, this usually takes around 1½–2 hours.
Remove the ham from the pot and allow it to cool slightly. When it is cool enough to handle, remove the rind and most of the fat, leaving a thin layer if you prefer. The ham can rest for a little while at this stage.
Option 2: Oven Baking
Place the ham in a roasting tin, rind side up. Cover loosely with foil and bake at 125°C until the internal temperature reaches 75°C. This method takes longer but gives excellent texture and retains moisture.
Remove from the oven and allow the ham to cool slightly before removing the rind and most of the fat. The ham can rest briefly before coating.
Preparing the Crust on the Christmas Ham
In a small bowl, mix the honey mustard or mustard, wildflower honey, egg, and breadcrumbs to form a thick paste. The flavour should be savoury with gentle sweetness, working well with a good, sharp mustard such as wholegrain or Dijon.
Allow to sit for a few minutes, then spread the mixture evenly over the surface of the ham, pressing it on gently so it adheres.
Decorate with cloves if desired by pressing them into the ham.
Final Baking
Increase the oven temperature to 200°C.
Place the coated ham back into the oven and bake for 5–10 minutes, until the crust is set and lightly golden. Keep a close eye on it — this step is about colour and texture, not further cooking.
Remove from the oven and allow to cool.
How to Serve Swedish Christmas Ham
Swedish Christmas ham is traditionally served cold on Christmas Eve, sliced thinly as part of the julbord, alongside bread, pickles, salads, and sharp mustard.
For a more nostalgic moment, take a small slice while it is still slightly warm on the evening of the 23rd, straight from the oven, when the kitchen is quiet and the flavours are at their most tempting.
Notes and Variations
The mustard crust should be savoury rather than sweet. Honey softens the mustard without overpowering it and pairs particularly well with sharp, well-made mustard.
Leftover ham keeps well in the fridge and is ideal for sandwiches, breakfasts, and simple meals between Christmas and New Year.
Summary
This Swedish Christmas ham is a dish rooted in tradition and quiet ritual. Prepared the day before Christmas Eve, gently cooked, finished with a honey mustard crust, and served without fuss, it reflects both where I come from and where I live now — a centrepiece that tastes of memory, care, and celebration.
Why not try our other Honey inspired Christmas recipes:
Quick Mulled Wine with Honey: https://hannasbees.ie/quick-mulled-wine-with-honey-nordic-style/
Non-Alcoholic Mulled wine with apple, berries and Honey: https://hannasbees.ie/non-alcoholic-mulled-wine-with-apple-berries-and-honey/
Seeds crackers for a cheeseboard and cheese and honey pairings: https://hannasbees.ie/seed-crackers-for-a-cheeseboard-with-honey-pairings/
Spiced Parsnip Cake: https://hannasbees.ie/parsnip-and-honey-cake/
Hanna Bäckmo
Curious about the world of bees and honey? Join our newsletter to learn something new each week.
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