This year, as usual bought the ham in the hall. Best raw material but DJA… animals.
Only 1 once a year so it does not so much.

Add the ham in salted cold water.
Skim off as it boils up.
After all the foam is gone, add the 1,5 onions and 1,5 carrots.
Cut them into large pieces.
Add the white pepper, a little allspice and bay leaves.
Låt nu koka i ca 1 tim/kg. It is best to stop at a thermometer in the ham and let it come up in 70 gr C.
Let it simmer all the time, ie, do not boil.
When the ham is're done, leave the ham remain in the saucepan in its broth overnight (12 hours).
Take it out of the pan and GRILL AFTER COATING WITH EGG AND BREADCRUMBS.
Griljera i ca 10 -15 min på 200 gr.

Browning the top:
1dl Swedish senap
Lite coleman senapspulver
1,5 msk honung
1-2 tablespoons sugar
2 yolks
A little dash of brandy if you want.

Smudge in the buttock with griljeringen and pour in breadcrumbs.
Place ham on a rack with a print during.

Skinkspadet freezes you up and run the cabbage soup on Christmas Day or ngn day ahead during Christmas.

Cabbage Soup:
Use skinkspat from julskinkekoket.
Cut the cabbage into pieces and place in a saucepan. 1,5 Cabbage is about right.
Pour the syrup while you roast the cabbage so that it gets some color.
Pour as the cabbage down in the skinkspat (a new large saucepan).
Add the allspice to taste, equally so of salt depending on how salty skinkspat was from skinkkoket.
When the cabbage has cooked ready to insert the whole sausages.
Pull the pan from the stove and allow to rest for a 15 minutes.

Eaten with ham sandwich as accessories.
Ice cold milk are good for, likewise a cold beer.

Enjoy!