Traditional Christmas ham

Method

1. 1

   Let the frozen ham thaw slowly in a cool place. Depending on the size, this will take 3–4 days.

2. 2

   Bring the ham to room temperature. The internal temperature of the ham should be about 10 degrees when placed in the oven. Test that your meat thermometer is working before use by dipping its tip into boiling water. The temperature should rise to 100 degrees. Wipe the surface of the meat dry with paper towels. If you wish, see the [step-by-step photos for baking ham](https://www.k-ruoka.fi/artikkelit/joulu/kinkun-paisto).

3. 3

   Place the ham skin-side up on a wire rack over a roasting pan. Insert the meat thermometer into the thickest part of the ham from the side so that its tip is as close to the center as possible. Pour water into the roasting pan so that the drippings from the meat do not burn.

4. 4

   Bake the ham in a 125-degree oven until the meat thermometer reads 75–80 degrees. This will take 60–80 minutes per kg. The time varies depending on the size, shape, and starting temperature of the ham. The ham is juicy at 75 degrees. It is traditionally soft and tender at 80 degrees.

5. 5

   Allow the ham to cool slightly. Remove the netting and skin. Brush with the mustard and egg yolk mixture and sprinkle breadcrumbs on top. Decorate with cloves if desired.

6. 6

   Glaze the ham at 225 degrees for about 10 minutes.