Anyone know what I should ask for or look for at the grocery store? For 2 years I've eaten the swedish christmas ham, and it does not remind me at all of our ham back home. I don't know how to describe our ham. You know the rökt skinka blocks you can buy in the meats/sausage section? Well that's more similar looking in flesh and exterior color to our hams. And of course we use cloves and brown sugar and what not on the outside. I would love to make one of those sometime soon. But all the ham's I see are boiled and I find once they are cooked the meat tends to be a bit more dry and like shred easily.

I guess think honeybaked ham company. What would that be here? I don't want anything huge, nor expensive. I just want a slab of meat that I can cook american style. But I don't know what it's called here or what to look for. I don't even know what part of the pig it. I suppose from the hind quarters or something.

Thanks for any help.

-FXA

What you're looking for is the 'back leg quarter'... or if you are like me and was always broke in the States, it was the Picnic ham (which is the cheaper front leg quarter). I've not actually found them here in the 6 years I've been here either, but I would guess that if you went to an actual butcher, you'd have a better chance at getting it. Perhaps Taylors might be able to help you?

Good luck!

--Michele

honeybaked was good, I totally forgot about it until you mentioned it!

Well, I bought a rimmad skinka. I spoke to 3 different butchers at our ica maxi (the 2 other were for translation..lol) I was told to go to our local ica kvantum to have them cut the piece of meat that I want. But I decided to just get the rimmad skinka (with fat and skin on one side). I'm told it's the butt of the pig. It is uncooked, so I can bake it and hopefully come out with nice and juicy ham!

Any advice on how to make the most of this expensive ham (99kr/kg), feel free to share. I'm thinking brown sugar and honey with cloves....but open to alternatives

-FXA

P.S. Getting a new hot air oven or whatever it is...not sure if this is going to affect the cooking time.

quote:

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Originally posted by FallnXAngel:
Well, I bought a rimmad skinka. I spoke to 3 different butchers at our ica maxi (the 2 other were for translation..lol) I was told to go to our local ica kvantum to have them cut the piece of meat that I want. But I decided to just get the rimmad skinka (with fat and skin on one side). I'm told it's the butt of the pig. It is uncooked, so I can bake it and hopefully come out with nice and juicy ham!

Any advice on how to make the most of this expensive ham (99kr/kg), feel free to share. I'm thinking brown sugar and honey with cloves....but open to alternatives

-FXA

P.S. Getting a new hot air oven or whatever it is...not sure if this is going to affect the cooking time.

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