Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mustard-Glazed Christmas Ham (Julskinka)
The centerpiece Swedish Christmas ham, gently roasted then finished with a crusty mustard and breadcrumb glaze for a sweet-sharp bite.
Contains common allergens
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Instructions
6 steps- 1
Place the ham on a rack in a roasting pan and insert a meat thermometer into the thickest part, then roast at 325°F until the internal temperature reaches 150°F, about 1 hour and 45 minutes.
- 2
Remove the ham, raise the oven to 425°F, and let the meat rest for 10 minutes while you trim away any thick rind, leaving a thin even layer of fat.
- 3
Score the fat in a shallow diamond pattern and press a clove into the center of each diamond for both flavor and a classic look.
- 4
Whisk the mustard, egg yolk, and sugar into a smooth paste, brush it generously over the scored fat, then pat the breadcrumbs firmly onto the surface to form an even coating.
- 5
Return the ham to the hot oven for 12 to 15 minutes until the crust is set, golden, and bubbling, watching closely so the breadcrumbs do not burn.
- 6
Rest the ham for 15 minutes before carving into thin slices and serving warm or chilled with mustard on the side.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving100
Calories
3 g
Protein
17 g
Carbs
3 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Julskinka — Christmas ham — is the absolute centerpiece of the Swedish Christmas table, a tradition with roots in the medieval Nordic practice of slaughtering a pig at the winter solstice as both practical preservation and ritual feast. By the 19th century the glazed, mustard-and-breadcrumb-crusted ham had become the iconic Swedish julbord dish that Swedish families still gather around on Christmas Eve. The glaze of mustard, egg yolk, sugar, and breadcrumbs was codified in the late 1800s and has barely changed since; its combination of sweet, tangy, and crunchy finish against the salty cured ham is the defining flavor of a Swedish Christmas.
Listahan note
This version applies the classic mustard-egg-sugar glaze to a pre-cured boneless ham, making the process accessible without specialized equipment while delivering the authentic golden crust that defines julskinka.
Technique cues
- The mustard glaze must go onto a ham that is already fully cooked and hot from the oven — applying it to a cold or underdone ham means the breadcrumbs absorb moisture and steam rather than browning, producing a soggy crust instead of the brittle, caramelized shell that makes julskinka visually iconic.
- The combination of egg yolk and sugar in the glaze serves a specific purpose: the yolk emulsifies the mustard into a smooth, adhesive paste that bonds the breadcrumbs to the fat cap, while the sugar caramelizes at high heat to create the golden-brown color — without either component the breadcrumbs fall off and the surface stays pale.
- Score the fat cap in a crosshatch or diagonal pattern before applying the glaze — the cuts allow the glaze to penetrate slightly and give the cloves a surface to anchor in; shallow cuts also help the fat render more evenly under the final high-heat blast.
Kitchen flow
- Parallel prep
- While the ham rests after its initial oven time, mix the glaze and heat the oven to 425°F; the 10-minute glaze step goes directly from resting to finishing.
- Make-ahead
- The initial slow-roast can happen up to 2 days ahead — cook the ham fully, cool, and refrigerate; apply the glaze and do the 15-minute high-heat finish just before serving, reheating the interior at the same time.
- Leftover move
- Thinly sliced julskinka is the definitive component of a Swedish smörgåsbord sandwich the next day; or dice and use in split pea soup with the traditional mustard on the side.
- Cleanup rhythm
- Line the roasting pan with foil before the long braise and a fresh sheet before the glaze step — caramelized sugar and rendered ham fat are easier to discard as foil than to scrub from a roasting pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 (5 lb) cured boneless ham
main protein and flavor base
Purpose: A pre-cured ham is already salted and seasoned, which is why julskinka needs no additional salt in the glaze — the ham provides all the salinity the dish needs.
Handling: If the ham has a fat cap, trim it to approximately 1/4 inch before scoring; thicker fat caps do not render fully in the time the glaze is on.
Adaptation: A bone-in cured ham produces even more flavor and a more dramatic presentation; increase oven time proportionally and use a meat thermometer to target 140°F internal.
2 tbsp Swedish or Dijon mustard
glaze base and flavor
Purpose: Swedish mustard (Swedish-style is slightly sweet and mild) is traditional; Dijon works well and is universally available, adding more punch.
Handling: Use at room temperature so it blends smoothly with the egg yolk; cold mustard can cause the glaze to streak rather than form a uniform paste.
Adaptation: Whole-grain mustard adds visible texture and a more rustic appearance; honey mustard adds sweetness but use only 1 tbsp sugar instead of 2 to avoid over-caramelizing.
1 large egg yolk
glaze binder and browning agent
Purpose: Egg yolk proteins set and brown under heat, acting as the glue that holds the breadcrumb crust to the ham surface during the high-heat finishing step.
Handling: Whisk with the mustard and sugar until fully combined and slightly pale — about 30 seconds of active whisking creates a cohesive glaze.
Adaptation: 2 tsp mayonnaise (which is oil-and-egg emulsion) works as a substitute and produces a very similar browning result.
1/2 cup dry breadcrumbs
crust and texture
Purpose: Fine dry breadcrumbs create the brittle, golden crust that contrasts the soft interior of the ham — they are the textural signature of the dish.
Handling: Press them firmly onto the glazed ham surface with your palm before they go in the oven so they adhere in an even, thick coat.
Adaptation: Panko breadcrumbs create a coarser, lighter crust that is equally crispy but with more visible texture; for a gluten-free crust, fine almond flour mixed with a pinch of sugar produces a very good result.
8 whole cloves
aromatic decoration and flavor accent
Purpose: Cloves pressed into the score lines or fat cap infuse a warm, slightly medicinal spice note during the high-heat glaze step; they also provide the iconic visual appearance of a Swedish Christmas ham.
Handling: Press one clove firmly into the center of each diamond of the scored fat cap so they are secure and do not fall out during glazing.
Adaptation: Juniper berries are a Scandinavian-appropriate alternative if cloves are too assertive for your taste — lightly crush and press into the scores.
Technique notes
- For maximum crust, pat the ham's fat surface dry with paper towels before applying the mustard glaze — surface moisture is the enemy of browning and causes the breadcrumbs to steam.
- The finishing blast at 425°F should take no longer than 12-15 minutes — watch it after the 10-minute mark because the sugar in the glaze can go from golden to burnt in 2 minutes at that temperature.
- Serve julskinka at the table before slicing — the whole glazed ham with its studded cloves and golden crust is one of the most dramatic presentations in Nordic cooking, and slicing it tableside is part of the Christmas Eve ritual.
Ingredient swaps
- Gluten-free direction
- Replace breadcrumbs with a mix of fine almond flour (1/3 cup) and a pinch of sugar; it browns similarly and has no perceptible almond flavor against the strong mustard and clove.
- Lower sugar
- Reduce sugar to 1 tbsp and add 1 tsp maple syrup — the result is less intensely sweet but still caramelizes to a proper golden brown.
- Mustard-herb variation
- Add 1 tsp finely chopped fresh thyme and 1/2 tsp orange zest to the glaze for a more aromatic, slightly citrus-forward version that pairs especially well with apple sauce.
Serve alongside
- brunede kartofler (Danish caramel potatoes)
- braised red cabbage with apple and juniper
- rosolli (Finnish beet salad)
- lingonberry sauce or jam
- chilled dry lager (Carlsberg, Tuborg, or Norrlands Guld)
- glögg for the opening of the meal
- aquavit shots alongside for a traditional Swedish Christmas toast
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover julskinka tightly wrapped for up to 5 days; the glaze softens in the refrigerator but the ham itself stays excellent.
- Reheat individual slices in a dry skillet over medium heat — 2 minutes per side re-crisps the glazed edges.
- Freeze tightly wrapped for up to 3 months; thaw overnight in the refrigerator and slice cold for sandwiches or reheat in a low oven.
Equipment
- roasting pan with a rack
- instant-read meat thermometer
- pastry brush for the glaze
- heavy-duty aluminum foil for lining
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