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Christmas Around the World

A Swedish Christmas

Rice Pudding

1/2 cup long grain rice
4 cup milk, whole
3 large eggs
2/3 cup sugar
2 teaspoon vanilla
2 tablespoon butter or margarine, melted
1/4 teaspoon salt to taste
1 cinnamon or nutmeg

Butter a 11 x 8 x 3-inch casserole or pan (the dish/pan size is important, don't use a larger pan or your custard layer will be too shallow); set aside.
In the top of a double boiler, combine the rice and 1 cup of the milk. Cover and cook over simmering water until the rice is tender, about 45 minutes. Pour into prepared pan.
Preheat oven to 375°F.
In a mixer bowl, lightly beat the eggs until frothy. Add the sugar, vanilla, butter, salt and remaining milk and mix well. Pour over the rice and sprinkle cinnamon liberally over the top; DO NOT stir in.
Place dish in a pan of hot water (about 1/2 way up the sides of the dish). Bake for 50-60 minutes, or until the pudding is slightly puffy and is firm on top.
Remove from the hot water and cool on a rack.
Serve at room temperature or chilled.

Coffee With Egg (Kaffe)

4 c cold water
1/2 c (8 level tblsp) regular ground coffee
4 tsp egg
4 tsp cold water
1/4 c cold water

Bring water to a boil. Just before water boils mix ground coffee, egg and 4 tsp cold water. Stir into boiling water. Let slowly come to a boil, stirring occasionally. Turn off heat, add 1/4 cup cold water. Let stand about 10 minutes until coffee grounds have settled.
Note: To prepare egg for coffee, break egg into small cup or bowl. Beat until yolk and white are well mixed. Measure out required amount, (1 tsp for each cup of coffee) and refrigerate remaining egg until coffee is next made.

Christmas Ham (Pickled Fresh Ham : Julskinka)

1 fresh ham, about 15 lbs.

Mixture For Rubbing Into Ham:
1 1/3 c salt
1/3 c sugar
2 tsp saltpeter

Brine: 3 c salt
6 tblsp sugar
1 1/2 tblsp saltpeter
6 quarts boiling water

Cooking Ham:
boiling water
3 whole bay leaves
15 whole white peppercorns
15 whole allspice

2 egg whaite
2 tblsp sugar
2 tblsp dry mustard
1/3 c fine dry bread

paper frill

Wipe fresh ham with a damp cloth. Place in a large earthenware crock or enamel kettle. Prepare mixture for rubbing into ham by mixing together salt, sugar and saltpeter. Rub this mixture all over the ham and sprinkle any remaining rubbing mixture over the ham. Cover crock or kettle. Let stand in a cold place or in the refrigerator 3 days.

Brine: Add salt, sugar and saltpeter to boiling water. Again bring to boiling point. Remove from heat and let stand until cold. Pour cold brine over ham in crock or kettle. Do not remove salt mixture previously sprinkled over ham. Brine should completely cover ham. Place a plate on ham and a weight on the plate to keep ham under brine. Cover crock or kettle. Let stand in a cold place or rifrigerator 2 weeks.

Cooking Ham: Remove ham from brine and drain well. Discard brine. Place ham fat side up in a large kettle and cover with boiling water. There should be at least 2 inches of boiling water over top of the ham. Bring to simmering point. Skim top of water. Add bay leaves, whole peppers and allspice. Cover kettle and simmer until ham is tender, 5 to 6 hours. Remove from heat, remove cover and let ham cool in liquid. When cool remove ham from liquid and drain thoroughly. Remove skin and access fat. Place ham on rack in open roasting pan.

Glaze: Beat egg whites until rounded peaks are formed. Beat in sugar and mustard. Spread over ham, covering ham well. Sprinkle with bread crumbs. Bake ham in moderate oven (350°F) 30 minutes to brown glaze. Remove ham to platter.

Garnish: Cover end of bone with a paper frill. Garnish platter with parsley. Serve cold.

Recipe From: Swedish Recipes Old and NEwby American Daughters of Sweden 1955.

Christmas Ham (Julskinka)

12 to 15 lb pickled fresh ham
24 allspice or peppercorns
1 egg, well beaten
1/2 tsp dry mustard
1/2 tblsp sugar
2 tblsp fine, dry bread crumbs

Place pickled fresh ham in large kettle and cover with boiling water. Bring to simmering point. Add allspice or peppercorns.
Cover kettle and simmer until ham is tender, 4 to 5 hours for a 12 lb ham and 5 to 6 hours for a 15 lb ham.
Remove ham from water. Remove skin and excess fat. Brush ham with beaten egg. Sprinkle with a mixture of mustard and sugar and then with the bread crumbs.
Place ham on rack in open roasting pan. Bake in moderate oven (350°F) 30 to 40 minutes until brown.
Recipe From: Swedish Recipes Old and NEwby American Daughters of Sweden 1955.

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