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Christmas ham
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Christmas ham
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A traditional Swedish Christmas ham

A Christmas ham, or Yule ham, is a ham often served for Christmas dinner or during Yule in Northern Europe and the Anglosphere.[1] The style of preparation varies widely by place and time.

The tradition of eating ham is thought to have evolved from the Germanic pagan ritual of sacrificing a wild boar known as a sonargöltr to the Norse god Freyr during harvest festivals.[2]

Nordic traditions

[edit]
Main articles: Julbord and Joulupöytä
A Finnish Christmas ham

The centerpiece of the cold cuts section of a traditional Swedish Christmas smörgåsbord (at Christmas called "julbord") is a large Christmas ham (a cured ham which has been boiled or baked, then coated with a mixture of egg, breadcrumbs and mustard, browned in the oven).[3]

American traditions

[edit]

As of 2019, Americans purchase about as much ham as turkey around the holiday season.[4][5] Ham began being mentioned as a Christmas dish in around 1900, and started growing in popularity in about 1960. The holiday ham began being promoted by Armour & Company in 1916 as part of its marketing efforts for its novel industrially quick-cured and less salty hams. The baked Christmas ham with a clove-studded, diamond-hatched sugar glaze which became popular in the 20th century was introduced in the 1930s. Glazed hams had long been popular long before that, but until the 1880s, they were usually glazed with stock, not sugar, and were not associated with Christmas.[6]

The sugar-glazed ham has become identified with Southern cooking.[7][8]

There are also various regional recipes. Stuffed ham is popular in southern Maryland, and particularly St. Mary's County, where it is traditional to stuff a corned ham with greens such as kale and cabbage. This tradition has been around in the area for at least 200 years.[citation needed] Similar stuffed hams are also sometimes prepared in Kentucky.[9][10]

Australian traditions

[edit]

Ham is a traditional Australian dish that features on most tables on Christmas Day. It is cooked and served in various ways throughout Australia, with many families adding special ingredients, making it an important aspect of a Christmas meal.[11]

As Christmas in Australia comes at the beginning of summer, many people no longer serve a traditional hot roast dinner, serving cold turkey and ham, seafood and salads instead.[12][11] Christmas ham leftovers are often frozen to make soup and other dishes when the summer is over.[13]

Filipino traditions

[edit]

In the Philippines and among diaspora groups such as Filipino-Americans, a ham is prepared for Christmas celebrations. The ham is referred to as a hamón, from the Spanish word for "ham", jamón. The hamón is sometimes soaked in kumquat and lime juice.[14][15] It is similar to, but not to be confused for, hamonado, which is another Filipino dish that can include pork and is also served around the Christmas season.[citation needed]

See also

[edit]

References

[edit]

Bibliography

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Christmas ham

View on Grokipedia
from Grokipedia
Christmas ham is a traditional centerpiece of Christmas feasts in many countries, including those in , the , , and the , consisting of a large cut of cured or smoked leg that is typically glazed, baked, and served either hot or cold to symbolize prosperity and festivity. The tradition traces its origins to ancient pagan rituals in , where Germanic and Norse peoples sacrificed wild boars during Yuletide celebrations to honor deities like , the god of fertility and harvest, with the boar's head often presented as a symbol of good fortune. By the early Christian era around the CE, these pagan customs were adapted into observances, linking the boar to St. Stephen's feast on December 26 and integrating pork into holiday meals across Europe. In medieval , the boar's head emerged as a lavish dish, roasted whole, stuffed with spices, and carried to the table in ceremonial procession, reflecting the era's emphasis on feasting with preserved meats during winter scarcity. In , particularly , the Christmas ham known as julskinka has been a staple dating back to at least the , prepared from salt-cured, unsmoked leg that is boiled, glazed with a mixture of mustard, egg, and sugar, then coated in breadcrumbs or crushed gingersnaps and briefly baked for a crunchy exterior; it is commonly served cold as part of the julbord buffet on alongside dishes like and meatballs. The continues this heritage with glazed hams featuring in festive spreads, often honey- or marmalade-coated and baked, though has become more prominent in modern times; historical records show pork's role dating back to midwinter feasts and Tudor banquets where preserved hams provided reliable winter protein. In Australia, influenced by British colonial traditions, Christmas ham is an iconic summer holiday dish served cold or at barbecues due to the warm December weather, typically a bone-in leg ham glazed with honey-mustard or fruit preserves and baked ahead to feed large gatherings, often lasting through Boxing Day leftovers. In the United States, the custom gained popularity in the mid-20th century as an affordable alternative to beef or lamb—costing about 62 cents per pound in 1950—evolving into the spiral-sliced, pineapple-glazed hams common at holiday tables today, blending European roots with American convenience.

History

Pagan origins

The tradition of the Christmas ham traces its pre-Christian roots to ancient Germanic and Norse pagan rituals centered on the of a , known as the sonargöltr, during festivals held around the in December. These rituals, documented in such as the Helgakviða Hjǫrvarðssonar from the , involved leading the boar into the feast hall where participants placed their hands on its bristles to swear solemn oaths (heitstrenging) for prosperity and protection before its and consumption as the central dish. The boar symbolized fertility, abundance, and renewal, honoring the cycle of life amid the darkest time of the year, with its meat shared to invoke communal well-being and ensure a bountiful return of the sun. Central to these practices was the association of the boar with the Norse god , deity of fertility, peace, and good harvests, whose mythical golden-bristled boar embodied prosperity and illuminated the darkness of winter. Archaeological evidence from , including boar motifs on rock carvings in and cult sites like Borg in , underscores the boar's sacred role in rituals tied to Freyr's cult, where swine remains—often boars deposited near ritual furnaces—predominated in sacrificial contexts from the late through the Viking period (c. 500 BCE–1000 CE). , in his 1st-century CE Germania, further attests to the boar's protective symbolism among Germanic tribes like the , who wore boar figures as amulets during battles and festivals, reflecting its enduring ritual significance. Over time, these customs evolved from prehistoric midwinter hunts of wild boars, as depicted in petroglyphs showing communal boar pursuits during solstice feasts, to the reliance on preserved domestic in Scandinavia's harsh winters, where lack of necessitated salting, smoking, or drying to sustain communities through the cold months. , derived from easily raised that recycled waste, became a practical staple for and feasts, bridging ritual symbolism with survival needs in northern Europe's long nights. This preservation technique allowed the boar's sacred meat to feature prominently in Yuletide gatherings from at least the (c. 400–800 CE) onward, as evidenced by concentrations at settlement sites like Uppåkra.

Christian adoption and spread

During the of in the , pagan customs involving the sacrifice and consumption of the boar were gradually incorporated into celebrations to facilitate the transition to . In , for instance, King Haakon I of (r. 934–961) decreed that be observed as , aligning its timing with the Nativity, requiring the brewing of ale, and prohibiting overt pagan sacrifices and rituals. This adaptation linked the boar's symbolic fertility and abundance—originally tied to the god —to Christian themes of divine provision and joy at Christ's birth. By the , such practices had spread across , with the boar feast often extended to St. Stephen's Day on December 26, where the saint's martyrdom was commemorated alongside communal meals, transforming sacrificial rites into festive Christian banquets. Historical records from later medieval and Renaissance Europe illustrate the entrenched role of boar or ham in royal Christmas observances. In 16th-century , King Henry VIII's Christmas banquets featured roasted boar heads as a centerpiece, stuffed with spices and herbs, symbolizing opulence and continuity with earlier traditions; these feasts at included vast quantities of pork alongside other meats to mark the end of Advent fasting. Such displays reinforced pork's status as a celebratory , with the boar's head —accompanied by carols—becoming a staple at elite gatherings, as documented in contemporary accounts of Tudor court festivities. The tradition spread to colonial America in the 17th and 18th centuries through English and German settlers, who brought European pork customs to the . English colonists in adapted local curing techniques—using salt, smoke, and native woods like —to produce distinctive Virginia hams, which gained prominence as a staple due to their preservation qualities in the humid climate and abundance of hogs. German settlers in , known as , further popularized pork dishes at Yuletide feasts, drawing from their Lutheran heritage and emphasizing ham as a hearty winter meal. Both Catholic and Protestant traditions sustained pork's festive prominence by contrasting it with Lenten meat abstinences, positioning Christmas as a period of indulgence after periods of restraint. In Catholic and its colonies, the Church's rules prohibited flesh meat during and Fridays, making pork a permissible and symbolic abundance at Nativity celebrations; Protestants, while varying in Lenten observance, similarly viewed as a non-fasting delight, ensuring its persistence across denominations.

Preparation

Curing and selection

Christmas ham is primarily derived from the hind leg of the , though cured cuts from the (known as picnic hams) are sometimes used as more affordable alternatives with a similar flavor profile. The most common types for use include dry-cured hams, where salt and spices are rubbed directly onto the surface for preservation and flavor development, wet-cured or brined hams immersed in a solution of , salt, , and sometimes nitrates, and smoked varieties that undergo additional exposure to wood smoke for enhanced taste and aroma. Bone-in hams, retaining the natural leg bone, are favored for presentations due to their impressive visual appeal and superior moisture retention during serving, while boneless options offer convenience for easier slicing but may result in slightly drier . The curing process for Christmas ham evolved in as a pre-refrigeration method to preserve over winter months, relying on high concentrations of salt to draw out moisture and inhibit , often combined with for balanced flavor and nitrates (derived from saltpeter) to prevent spoilage and maintain the characteristic pink color through nitrite formation. These techniques originated in around 2,000 years ago, where dry-curing with and air-drying produced long-lasting hams suitable for festive seasons without modern cooling. When selecting a Christmas ham, consumers typically choose fully cooked varieties that require only reheating, such as spiral-sliced s pre-cut for even glazing or whole unsliced hams for traditional , ensuring the product is labeled simply as "" to indicate minimal added water for optimal texture. Hams from heritage breeds like or Duroc are preferred for their richer marbling and nuanced flavor compared to commodity , often sourced from the rear leg for authenticity and tenderness. Safety and quality for holiday hams are ensured through rigorous standards; , the USDA requires all processed hams to meet federal and labeling criteria, verifying at least 20.5% protein content in the lean portion and curing levels to prevent pathogens like . In the , protected geographical indications (PGI) for products like certain dry-cured hams enforce traditional methods and quality parameters, including controlled salting and aging to achieve tenderness, typically resulting in a of 25-35% during curing and aging to ensure proper and flavor development. These standards collectively promote juicy, sliceable hams with minimal post-curing degradation.

Glazing and cooking methods

Glazing a Christmas ham begins with preparing a standard sweet-tangy coating that enhances its flavor through . A typical glaze combines for sweetness and structure, for moisture and depth, for tanginess, for acidity and fruitiness, and whole cloves for aromatic warmth. These ingredients are whisked together until smooth, often in proportions like 1 cup , ½ cup , ¼ cup , ¼ cup , and 10-15 whole cloves (ground or whole for ). Prior to glazing, the surface of a fully cooked cured ham is prepared by scoring the fat layer in a diamond pattern about ¼-inch deep to allow the glaze to penetrate and create a crisp exterior. Whole cloves are then studded into the intersections of the scores, typically one per diamond, to infuse subtle spice during cooking. The glaze is applied in multiple layers: initially brushed on before baking, then basted every 15-20 minutes throughout the process to build layers of flavor and achieve even coverage. In traditional Nordic preparations, such as the Swedish julskinka or Finnish joulukinkku, a mustard-based glaze is applied towards the end of cooking for a crunchy, browned crust. When the internal temperature reaches 70–75 °C, the ham is removed from the oven. The netting and rind, if present, are removed, leaving the fat layer intact, and the fat surface is scored in a diamond pattern. For the Finnish variant, a thick paste is prepared by mixing an egg yolk, 3–4 tablespoons of mustard, and 1–1.5 dl breadcrumbs (optionally with 2–3 tablespoons brown sugar), which is then spread over the top and sides; whole cloves are optionally studded at the intersections of the scores. The surface is then spread with mustard, such as Dijon or strong Finnish mustard. Breadcrumbs are sprinkled over the mustard, optionally mixed with sugar or spices. The intersections of the scores are studded with cloves. The oven temperature is increased to 225–250 °C, and the ham is baked for 20–40 minutes until golden and crispy. Usually 10–20 minutes until the glaze (mustard, egg, and breadcrumbs) achieves a nice golden brown color; monitor to avoid burning. Cooking the involves low-temperature to gently heat it without drying out the . Place the prepared in a roasting pan with a bit of or at the bottom to maintain , and bake covered at 275–325°F (135–160°C) for 10–15 minutes per pound, until the internal temperature reaches 140°F (60°C) for fully cooked hams packaged in USDA-inspected , or 165°F (74°C) for other pre-cooked hams (e.g., for an 8–10 lb spiral-sliced ham: 1.5–2.5 hours). In the final stage, increase the heat to broil for 4-5 minutes, watching closely to caramelize the glaze into a glossy, bubbly crust without burning. Once cooked, allow the to rest tented under foil for 10-15 minutes; this redistributes the juices for moist slices. For serving, carve thin slices perpendicular to the on bone-in hams or directly from the spiral cut on pre-sliced versions, starting from the exterior and working inward. Christmas pairs well with creamy sides like scalloped potatoes, which complement its salty-sweet profile with starchy richness.

Regional Traditions

Nordic countries

In Sweden and Norway, the Christmas ham, known as julskinka in Swedish and juleskinke in Norwegian, serves as the centerpiece of the (julafton) feast. The ham is traditionally prepared by first boiling it to tenderness, then coating it with a glaze made from yolks, grainy mustard, and before baking it briefly and topping it with breadcrumbs for a crunchy exterior. In Finland, the Christmas ham, known as joulukinkku, is similarly central to the holiday meal. After initial baking and resting, the rind is removed while leaving the fat layer intact, and the fat is scored in a diamond pattern. A thick paste is prepared by mixing 1 egg yolk, 3–4 tablespoons of mustard, and 1–1.5 deciliters of breadcrumbs (optionally including 2–3 tablespoons of brown sugar), which is then spread over the top and sides. Optionally, whole cloves are studded into the intersections of the diamond pattern. The ham is baked at 225–250°C for 20–40 minutes until the glaze is golden and crispy. In contemporary Nordic observance, the ham is carved ceremonially at the table on , reinforcing communal bonds. Denmark's Christmas ham tradition features a version glazed with and cloves for a sweet-spiced crust, typically served as part of the festive spread alongside pickled (rødkål) and caramelized potatoes (brunede kartofler), which are boiled then tossed in and browned . Across these countries, the Christmas ham symbolizes family unity and seasonal abundance, with consuming approximately 1 kg per person annually.

North America

In the United States, ham holds a prominent place in holiday meals, particularly featuring spiral-sliced, -glazed varieties from brands like HoneyBaked Ham, which are often served on Day. These pre-sliced hams, designed for easy carving at the table, emerged from an invention in the by Harry J. Hoenselaar, who patented a machine that spirals cuts the meat while leaving it attached to the bone for structural integrity. The glaze, typically a mixture of , , and spices, caramelizes during reheating, creating a sweet, crispy exterior that complements the savory . In Southern traditions, these hams are frequently paired with regional sides such as , which provides a contrasting texture and flavor in communal feasts. Canadian Christmas ham traditions mirror those in the United States but incorporate distinct French-Canadian influences, especially in , where maple-glazed hams are a favored preparation. The glaze, made with pure , mustard, and sometimes , reflects Canada's abundant maple production and adds a distinctly local sweetness to the cured . These hams are commonly served alongside , a spiced filled with ground or , which is a staple of Quebecois () dinners, blending savory and sweet elements in family gatherings. Outside , English-influenced regions like and often opt for simpler honey or fruit glazes similar to American styles. The commercial evolution of pre-cooked hams in accelerated in the , making them a convenient staple amid rising demand for ready-to-heat options. Fully cooked, spiral-sliced hams became widely available post-World War II, driven by innovations in curing and slicing technology that preserved flavor while reducing preparation time. In the United States, this has led to substantial consumption, with approximately 318 million pounds of ham eaten during alone (as of 2022 estimates), underscoring its role as a key protein alongside . Culturally, Christmas ham serves as an alternative to for many North American families, particularly in the , where it ties back to 17th-century settler feasts influenced by European immigrants and the region's robust pig farming heritage. Introduced by early colonists, including those from , the tradition adapted to local , with hams symbolizing abundance during winter celebrations. In , it reinforces multicultural holiday customs, blending British, French, and Indigenous elements into inclusive meals.

Australia and Oceania

In , the Christmas ham is a central feature of holiday celebrations, often prepared as a glazed leg of ham and served cold or barbecued at backyard gatherings and beachside barbecues on December 25, reflecting the summer season. Popular glazes include combinations of apricot jam, , , and , which are brushed on after scoring the skin into diamonds and studding with cloves, then baked low and slow before chilling. Annual consumption reaches approximately 8,000 tonnes, or 8 million kilograms (as of 2024 estimates), underscoring its role as a festive staple amid the warm weather that favors cuts over hot roasts. In , traditions mirror Australia's but emphasize smoked hams presented whole on the bone for ceremonial carving at family meals, influenced by British colonial heritage. Glazes often incorporate , , or for a tangy, caramelized finish, applied during and basted repeatedly to enhance flavor while the ham is served cold alongside summer salads and barbecued . This adaptation to the Southern Hemisphere's summer heat prioritizes lighter, chilled presentations, with hams portioned at about 1 kg per 5-8 people depending on accompanying dishes. Across and , the Christmas symbolizes abundance in increasingly multicultural festivities, where it integrates with diverse influences such as Indigenous Australian communities gifting hams to households or Pacific Islander sides like in blended meals. In these contexts, the bridges colonial traditions with local adaptations, fostering inclusive celebrations that highlight and shared heritage amid the region's ethnic diversity.

Philippines

In the , the Christmas ham, known as hamon or hamonado, is a cherished staple of the holiday season, reflecting a fusion of Spanish colonial influences and local tropical adaptations. Introduced by Spanish colonizers during the , ham arrived as a preserved ideal for long sea voyages, initially served by friars at Noche Buena feasts and becoming a symbol of affluence among the elite. Over time, it evolved into an accessible delicacy for all social classes, representing prosperity and family unity during large gatherings that mark the Catholic celebrations. The preparation of Filipino Christmas centers on hamonado, a sweet-savory dish where —often a bone-in or leg—is brined in to infuse a tangy , then slow-roasted and glazed with for a caramelized finish. This method draws from Spanish jamón traditions but incorporates local ingredients like fresh or canned chunks studded into the for added and flavor, creating a juicy, festive centerpiece. The is typically baked at moderate heat, around 180°C, for several hours, with periodic basting to build a glossy exterior, and served sliced alongside other Noche Buena dishes like lechon and queso de bola. During the nine-day Simbang Gabi novenas—dawn masses from December 16 to 24 leading to —families often prepare and share ham as part of the building holiday festivities, culminating in the grand Noche Buena feast on . In urban settings, adaptations using affordable canned and pre-cured pork make the tradition inclusive, ensuring even modest households can partake in this symbol of abundance without compromising the dish's vibrant, sweet profile.

Other regions

In the , gammon—a cured —is occasionally served as an alternative to during meals, often glazed with for a tangy, citrus-infused finish that enhances its flavor. This practice draws from Tudor-era feasts, where hams were status symbols among the wealthy, decorated with fashionable imports like oranges to signify luxury during winter celebrations. In and , smoked ham appears in Christmas spreads as a supporting element alongside more prominent dishes like or , reflecting Advent customs of feasting after periods of fasting. German traditions include the ham, a smoked variety such as , incorporated into holiday buffets but not as the focal point. Similarly, in Polish Christmas Day meals, smoked and baked hams feature on spreads with sausages, tying into home-preserved meats prepared during Advent, while (Christmas Eve) remains a meatless tradition with and vegetarian dishes. Emerging trends in multicultural holidays have introduced hybrid hams in countries like and , where pineapple glazes blend local and global influences from historical trade routes. In , ham with a pineapple glaze—combining sweet with savory cured —serves as a versatile dish, fusing European curing methods with indigenous flavors in diverse celebrations. South African versions similarly feature pineapple-infused glazes on smoked hams, adapting British colonial traditions to the region's multicultural context and access to imported fruits. Among global diaspora communities, Christmas ham traditions persist through immigrant adaptations, such as Swedish julskinka in the Midwest. Swedish-American families in areas like and prepare this mustard-crusted ham as a centerpiece for julbord buffets, preserving 19th-century immigrant customs amid broader American holiday practices. In , Filipino-American communities maintain the centrality of hamon—a sweet-cured ham often glazed with —for Noche Buena feasts, evoking Philippine roots in large gatherings that blend local and ancestral elements.

References

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