Jules Munch in Swedish

Ingredients for Jules Munch in Swedish

Instructions for Jules Munch in Swedish

To prepare the Jules Munch in Swedish recipe, please follow these instructions:

Place a lightly salted ham in cold water and let it lie in the water for about an hour for each 1/2 kg. It weighs.

Cut a small cross in the rind and poke a frying thermometer obliquely down in the flesh, so that the tip sits in the middle of the thickest part of the ham. Put the meat with rind side up on a rack in a roasting pan and pour 2-3 dl. water at.

Fry the ham in the oven at very low heat – 120-130 degrees C. alm. oven-frying thermometer to 77 degrees. Approximate time for hams at 2-4 kg. is 3-5 hours.

Take the ham out of the oven when it's finished. Cool it. Carefully remove the rind and coat the ham before the glaseres.

Glazing: Stir the ingredients for glaseringen together into a smooth dough and butter it over the ham. Sprinkle with breadcrumbs and a little style ham oven at 200-225 degrees c. alm. oven, for it is pretty light brown.

Jules kinken servers hot-or cold-with half-cooked apples, prunes and red cabbage.

A bowl of Apple sauce, tasted strongly with grated horseradish and touched up with a little mayonnaise and whipped cream belongs to jules kinken.

By decorating the no ham in addition to the traditional Swedish Christmas spear stabbed through a pair of red apples. A wreath of small, fine curly kale leaves lay around the ham