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Swedish Christmas ham sous vide

Swedish recipe

The Christmas ham is king at the Swedish Christmas dinner, wich we celebrate on the 24th of december. And during all the years I have made it the same way as my mother always did – baked in foil in 170 degrees celcius (338 degrees F)  for about 3 hours and then aftercoated it with mustad, egg and breadcrumbs.

Depending on the ham, it has ended up with different results. Often good, but maybe a little on the dry side. This year I have made a revolution in my Nordic kitchen and applied a technique called “sous vide”.

Sous vide is the French word for “in a vacuum”. Which means to cook meat, vacuum-packed at low temperature to retain the meat’s natural flavors and tenderness.

So I got a tip, to use a piece of  soft window strip between the thermometer and the packaging in which the fine ham was packed, and put it in the oven at 65 degrees Celcius/150 F. That´s all you have to do.

Thirteen hours later, I took it out and … MY GOODNESS what a taste! This is a great technique that you can do with ordinary plastic wrap and aluminum foil. The main thing is that you cook at low temperature, in order to have the plastic on the oven. Never more than 100 degrees C /212 F. If you set the oven at 65 degrees C/212 F, the ham will stop cooking at 65 C/18.3 F, no matter how long it remains in the oven.

You´ve got to try this one! promise you that you get the world’s best ham! (Sous vide works on all types of meat, fish and poultry)
Here you go!


Time: about 14 hours, including 13 hours in the oven
If you want ham completed on Dec 23, put it in the oven evening December 22

1 Ham 2-3 kg of sugar salted boneless in vacuum packaging. If it is not vacuum packed, you can wrap it tightly in plastic wrap first and then aluminum foil.
A small piece of window trim


2 tablespoons of Skånsk mustard (sweet/hot coarse-grained mustard)
1 egg yolk
1 tbsp honey
The peel of half an orange

1.Set the oven at 65 degrees C /18.3 F in the evening before you want to aftercoat it with egg and breadcrumbs.
2. Cut a small piece of window trim and insert a thermometer through the window trim and into the vacuum-packed ham. In this way the package is still vacuum sealed.
3. Bake the ham in the oven until you have reached 65 degrees C/18,2 F. It takes about 13 hours for a 2 kg ham.
4. Open up thevacuum bag and save the broth if you want to dip into the pot, for example.
5.  Cut away the rind.


1. Set the oven at 200 C/392 F  convection oven. (About 225 C/437 F regular oven)
2. Mix ingredients for aftercoating and spread over ham.
3. Spread breadcrumbs over ham and bake in oven for about ten minutes or until you have a smooth surface finish.

Dine on crisp bread (preferably Wasa julknäcke) with Scanian mustard!
Merry Christmas!

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Pernilla Elmquist



Looks delicious! Note that 65°C is 150°F, not 18.3°F (which is well below freezing).

Pernilla Elmquist

Hi! Thank you! Fixed!

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