recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
main dish served on Christmas Eve is the 'julskinka',
the traditional Christmas ham. Usually, a ham
should last at least for a week and appear at
almost all meals between Christmas Eve and New
- 5 kg of salt-cured fresh ham (do not
use dried cured ham)
2 tablespoons mustard
1 tablespoon sugar
3 tablespoons breadcrumbs
upon the method of salt curing it might be necessary
to leave the ham overnight covered with water
to desalt it.
the oven to 125ºC (240ºF). Insert
an oven thermometer in the thickest part of
the ham. Leave it in the oven until the temperature
reaches 75ºC (167ºF).
the rind carefully and as much of the fat as
you like. (With less fat left it is healthier
the oven to 225ºC (450ºF).
egg, mustard and sugar.
the ham on a roasting-pan, cover it with the
mixture and sift the breadcrumbs over if. They
should stick to the egg-mustard mixture.
the ham for 10 minutes in the oven. When ready,
it should have a golden colour with a few deep
brown but no black patches.
you're not going to use it as the centrepiece
on the buffet table you can serve it together
with potatoes, red cabbages, mustard and stewed
and mashed apples.