Julmust and Mustard Skinka, as the Swedes call it.


  • 1 kg ham
  • 2 l julmust or cola
  • 1 large onion
  • 1 tblsp black peppercorns
  • 1 bay leaf
  • 1 egg yolk
  • 3 tblsp mustard
  • 1 tblsp sugar
  • 3 tblsp fine breadcrumbs


  • Place the ham in a large pot and pour in the julmust/cola along with the onion, peppercorns and bay leaf. If the liquid doesn't reach the top of the pot, top up with water.
  • Bring to the boil and then simmer steadily for 40 minutes per kg.
  • In a small bowl, whisk together the egg yolk, mustard and honey and set aside.
  • Preheat the oven to 220°C.
  • When cooked, remove from the liquid and allow to cool slightly before removing the skin, exposing the fat.
  • Spread the mustard mix over the top of the ham and sprinkle with breadcrumbs.
  • Place the ham in a roasting tray and bake for 20 minutes until golden on top.
  • Remove from the oven and allow to cool slightly before slicing thinly to serve.