My husband's origins are Swedish (wayyyy back) so a few years ago we decided
to start having Swedish-flavored Christmas celebrations. As it
turns out, the Swedes like their pork, and
what could be better than a holiday ham? Specifically, "Monte's Ham," a recipe I found years ago in
Saveur, is the pride and joy of my Christmas dinner.
With so many different meaty delights to choose from - turkeys, rib roasts, racks of lamb, and roast duck, oh my! - what do you choose to feature on your holiday table, and how? Or do you forego the large roast meats for a nice wild mushroom risotto?
sarah's
swedish ham a la monte
Start at least four hours ahead of your dinner. Go to the market and find a
smoked ham on the bone - the kind that still needs more cooking. Check to make sure the label doesn't
say "fully cooked" or "just heat and serve." Get a big one, 10 to 20 pounds.
You'll only need two other ingredients: a large jar of good dijon mustard and a large jar of
marmalade. I like organic peach/orange or apricot versions as they're free of high fructose corn syrup and
other nasty stuff, but just pick whatever sounds good to you.
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