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.
An old tradition in Sweden, and Scandinavia, is to slow cook meat for hours until it becomes so tender that it almost falls apart. We put a big piece of meat in a pot, ad a few root crops, maybe some beef or veal stock and sometimes wine and let it slow cook for hours. We call it “långkok”.
I´m so lucky! In my cabin in the woods, we have an old woodstove and I have, since we bought the house, worked hard to get the fire working. It has resulted in several fire warning alarms, smoke-filled kitchen and coughing attacks, but since my boyfriend bought some fantastic little stearic rolls and we chopped up some decent dry birch firewood, it works like a dream.
Salmon is the Madonna of Christmas. A changeble fish that can be made in many ways. You can eat it raw, poached, fried, grilled, baked, hot smoked, cold smoked, marinated … Yes there is as many ways as Madonna’s image has changed during her career.