In Sweden we have a traditional smorgasbord(sandwichtable) and other dishes served by christmas. I try to present some of them here.
Christmas Ham is a very popular dish this weekend in Sweden. In Sweden we usually cook the ham before roasting it in the oven. The broth that the hams cooks in gets "dopp i grytan" (dipp in the pot). "Dopp i grytan" means that you are dipping pieces of bread in the broth. After cooking the ham many of our chefs roast the ham in the oven. Before placing the ham in oven usually you also put a sort of browning with mustard on the top of ham. Another traditional dish is stockfish(lutfisk in swedish). The start of the smorgasbord contains a lot of different pickled herring, shellfish and salmon. Lutfisk traditionally is served with the herrings. Another common dish called Janson´s Temptation(Jansons frestelse), meatballs, different kind of sausages, red cabbage, warm homemade liverwurst and other culinarities is served afterwards. As you see the christmas table in Sweden often takes a couple of hours to manage eating. I present 2 of our most common dishes here.
Swedish christmas Ham
You´ll need this for 20 persons
3 kg rhymed ham
2 tablespoons mustard(swedes often use a mild one but I suggest using colemans so you get some taste)
1 tablespoon sugar(brown sugar gives more taste)
1/2 dl bread crumbs
Flush the ham in cold water(let the net remain on the ham)
Place a meat thermometer in the middle of the ham
Put the ham in a bowl and cover it with water
Let the ham cook slowly until you get 70 degrees Celsius on the meat thermometer. Will take about an hour per kg(that will say 3 hours if you are using 3 kg)
Let the ham cool down before you remove the net.
Usually, in classic swedish tradition, the broth is saved for "dipp in the pot"(dopp i grytan). So if you are keen on making a swedish christmas meal youll have to save this broth for guests to dipp bread during the session.
Preheat the oven to 225 degrees celsius
While cooling the ham down you prepare the roasting top for the ham
Mix egg, sugar and mustard
Dry off the ham with paper towels
Aim off with corn starch(will keep the roasting remain on top of ham)
Spread the mustard mix over the ham and sprinkle it with bread crumbs
Barbeque the ham in the middle of the oven for about 15 minutes
Take out the ham from the oven, let it cool down and then cut it into thin slices and the ham is ready for serving.
In this book you get all the traditional recipes for swedish christmas table like Glögg(mulled wine), egg nogg, roasted nuts, christmas ham, heering, gingerbread and lot more.
Janson´s Tempation(Jansons frestelse)
This dish is quite easy to make. You could use other kind of fish but the traditional swedish one is made with sardines.
You´ll need this for 8 persons:
3 big onions
1 and a 1/2 kg potatoes
2 tablespoons of butter(traditional is butter but you could also try olive oil)
3 cans of sardines(about 3 x 100 g)
4 dl cream
2 dl milk
2 tablespoons crumbed bread
3 tablespoons butter or oliveoil to pour on the top
Preheat the oven to 175 degrees celsius
Peel onions and potatoes
Cut the onion in thin slices and roast them
Cut the potatoes in thin slices
Layer the potatoes, onions and sardines in an ovenproof dish, potatoes in bottom and top, save the sardinbroth for later use
Boil the cream and milk
Pour on the cream-milk and all sardinbroth
Bake in the bottom of oven 1 and 1/2 to 2 hour. Keep an eye on how brown it gets. If it gets to brown or burned then cover it with aluminium foil.
Swedish Christmas Traditions: A Smörgåsbord of Scandinavian Recipes, Crafts, and Other Holiday Delights
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scandinavian fish style is a book where you get tips and tricks from many different chefs in preparing fish the scandinavian way. Here you´ll get recipes from Denmark, Sweden, Norway and Finland on everything from shellfish to salmon, herring and other small goods for your swedish julbord or smorgas-bord. Many recipes is writeen by the Margaret I. Bergquist. Am american scandinavian living in Minnesota.