Swedish Yule ham with cranberries

Ingredients for 6 servings:

• 4 kg cured ham
• 2 tbsp black peppercorns
• 2 tsp allspice berries
• 1 ½ tsp cloves, whole
• 5 bay leaves
• 6 tbsp honey
• 3 tbsp mustard, sweet
• 3 tbsp mustard, hot
• 4 eggs
• 1 tsp clove(s), ground
• Breadcrumbs
• 400 g cranberries
• Sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Christmassy, ​​wintery

Rinse the ham, score the rind in a diamond shape, and place it in a large pot. Add the peppercorns, bay leaves, whole cloves, and allspice berries. Pour in water until the ham is almost covered. Bring to a boil and simmer over medium heat for about 2.5 hours, until the ham has reached an internal temperature of about 70°C. Remove the ham from the stock and remove the rind. Mix the eggs, honey, mustard, clove powder, and breadcrumbs and spread the mixture over the ham. Bake the ham in a preheated oven at 200°C for about 25 minutes until golden brown. Meanwhile, heat the cranberries in a pot, stirring constantly, until they burst and gel. Depending on the desired consistency of the sauce, add a little water or reduce it for longer. Season with sugar if desired—the sauce should definitely taste a little sweet. Cut the ham into thick slices and top with a dollop of cranberry sauce. This goes well with Brussels sprouts, potato gratin and a dry red wine.