Finnish glazed Christmas ham

Directions

1. If the ham is frozen, thaw it in its packaging in the refrigerator: 3 days for a 7 kg ham, 5 days for a 10 kg ham. ⏱ ≈ 2 hr
2. Take the ham out of the refrigerator before cooking so that it can come to room temperature. If you plan to cook it in the evening, take it out of the refrigerator early in the morning. It should be around 10 °C when you put it in the oven. ⏱ ≈ 2 hr
3. Wipe the ham with a damp paper towel, then pat it dry. ≈ 3 min
4. Place the ham on the baking sheet, with a little water in the dish. If using a roasting bag, you don’t need any water. Do not just place the ham on the rack: place a baking sheet underneath to catch any drips. You can also line the baking sheet with aluminum foil. ≈ 3 min
5. Preheat the oven to 200 °C and let the ham roast for 30 minutes. You can skip this step if you are not concerned about the risk of bacteria. ⏱ ≈ 10 min
6. Reduce the temperature to 100–125 °C and cook for approximately 1 hour per kilogram (7 hours or more for a 7 kg ham), until a thermometer inserted in the center indicates 75–80 °C. Tradition dictates 80 °C, but many people remove the ham at 77 °C, as it retains more moisture and is considered to be more flavorful. ⏱ 1 hr
7. Once the dish is out of the oven, wait a few minutes before removing the thermometer. Do not pour the cooking liquid down the drain. ⏱ ≈ 35 min
8. Once the ham is cool enough to handle, remove the rind, spread it with mustard, and then cover with breadcrumbs. Bake at 250 °C (482 °F) for 10 minutes. ⏱ 10 min
9. Ham is best enjoyed after it has cooled slightly. A typical portion is enough for 3 or 4 people for a week; if you don’t think you’ll eat it all, freeze the rest. ⏱ ≈ 20 min