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Thursday, December 27, 2012

Swedish Christmas Ham + Dopp i Gryta





From the kitchen of One Perfect Bite...While it's called Christmas Ham, this lovely roast is perfect for any occasion when you have a crowd to feed. If you are planning to host a party for the New Year, you might want to consider adding this ham to your menu. While simple to prepare, ham can be tricky to serve because it can be dry. Not so, with hams made using this method favored by Marcus Jernmark, the chef at Aquavit in New York City. He recommends oven-poaching the ham in an aromatic soup before it is covered with a fabulous mustard glaze and toasted bread crumbs. You will need a ham that has been brined and lightly smoked (this is what you typically find when you ask the butcher for a ham), not a salt-cured "country ham." A brined, smoked ham is considered "partially cooked" and needs only to be heated to 135 to 140 degrees. Many of us have used this method and had uneven results. That's because we neglected a crucial final step and removed the ham from its broth before it had cooled to room temperature. As ham cooks, it loses its ability to hold on to liquid, but as it cools it starts to soak it in again. This simple step will make dry ham a thing of the past. In Sweden, the ham would typically be served with dishes made from other parts of the same pig. A favorite accompaniment would be headcheese. Hogs heads are difficult to find here, said she with tongue in cheek, so I served the ham with grainy mustard rather than headcheese. While rarely seen in the United States, another traditional accompaniment is dopp i gryta, or dip-in-the-pot. This is a fondue-like creation made from the strained and reduced broth in which the ham is poached. It is served with chunks of bread that are dipped into the pot and eaten like fondue. I'm told it's great with beer or aquavit. It's also further proof that peasant and farm kitchens let nothing go to waste. I do hope you'll give the ham a try. Here's the recipe for Swedish Christmas Ham.

Swedish Christmas Ham...from the kitchen of One Perfect Bite courtesy of Marcus Jernmark and Saveur magazine

Ingredients:
Ham
1 brined and lightly smoked ham (6-9 lbs)
3 quarts boiling water
2 onions, peeled and speared with cloves
1 large carrot, chopped
Glaze
2 egg yolks
1 tablespoon honey
1 shot espresso
1/2 cup mustard (preferably Swedish)
1/2 cup fine breadcrumbs

Directions:
1) To prepare ham: Set oven to 200 degrees F. Place ham in an oven-proof pot with the onions and carrot. Insert an oven-proof thermometer into thickest part of ham, and pour in water. Bake ham in water until thermometer reads 167 degrees F, about 2 hours. Remove from oven and cool ham to room temperature while still in pan and covered with water.
2) To prepare glaze: Stir together egg yolks, honey, espresso, and mustard. Increase oven temperature to 450. Gently lift ham out of its water bath and place it on a roasting pan, reserving cooking broth for dopp i gryta (see below). Carefully remove ham rind. Brush top of ham with glaze mixture, and then top with breadcrumbs. Bake ham until glaze becomes golden brown, about 8 minutes. Serve sliced, with more mustard for dipping.

Dopp i Gryta (Dip-in-the-Pot)

Ingredients:

Reserved ham broth
Aromatics to taste (fresh bay leaf, dill, parsley, etc.)
Good, crusty bread, cut or torn into bite-size pieces

Directions:
Strain vegetables and other solids from reserved ham broth. Pour broth into a stockpot and bring to a simmer over medium heat. Add aromatics and let mixture simmer uncovered for one hour, stirring occasionally until liquid is reduced; it should be rich and flavorful. Strain out aromatics and serve clear broth in a fondue pot or another serving vessel, accompanied by bread squares. To eat, spear bread squares with fondue sticks or forks and dip in the liquid.








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15 comments:

Angie's Recipes said...

You are amazing, Mary. I can't imagine that I could make ham at home. It looks very succulent and delicious.

bellini said...

this is a very different way to serve ham, but it sounds like the perfect solution.

Ginny said...

It looks just delicious! I got a Trader Joe's uncured pre-cooked ham that has no nitrites. But am sure somehow I will manage to mess it up.

matmedmera said...

I made my swedish ham this year with mustard glaze covered with hazelnut. We love ham here in Sweden!

Foodycat said...

I missed ham this year! I made salt beef and I thought that would do for cold-cuts, but it hasn't replaced ham!

T.W. Barritt at Culinary Types said...

Very beautiful, and great tips on keeping the ham moist. My mouth just waters thinking about a mustard glaze! Hope you had a lovely Christmas!

Jenn said...

Mary, you are one of the very few people who could make my mouth water with ham. I am one of those people who very rarely enjoys ham because it is usually dry. This method sounds like it could make that problem a thing of the past. Maybe it's time to try making a ham?????

sississima said...

delicius, Merry Christmas, bye SILVIA

Daniela Grimburg said...

Mary, this ham recipe is the perfect solution for a party when you need to prepare things well in advance!
It looks amazing and I'm sure it tastes like that too!
Thank you for sharing!

Jersey Girl Cooks said...

Next time I make a ham I am going to try it this way. I actually have a big ham in my freezer as we had rib roast for Christmas.

Big Dude said...

Mary - This sounds like a great way to prepare a moist ham, but I'm having a terminology problem with "salt cured fresh ham." For me fresh ham is the uncured rear leg of a hog and salt cured is country ham with no liquid injected. Sorry for the questions, but if I went to the store, what should I buy?

Mary said...

Larry, I've clarified the type of ham to use in the post. Thanks for alerting me to the confusion. Blessings...Mary

the sandwich life said...

this sounds delightful! Thx...and Happy New Year!

Gwen Wangler said...

Mary, I live in San Diego. Many of the Mexican meat markets here carry head cheese. My late mother was a "country girl" and loved it so I used to hunt it down for her. It may be closer to you than you know.

The Café Sucré Farine said...

This sounds wonderful Mary, I'm going to give this method a tee, thanks!

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