Rutabaga Ham (Griljerad Kalrot)

• 1 large rutabagas (use 1 for the best presentation if you're lucky enough to have access to a giant, Nerf football-size) or 4 small rutabagas (use 1 for the best presentation if you're lucky enough to have access to a giant, Nerf football-size)
• 12 cup onion, chopped
• 2 bay leaves
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 1 tablespoon salt
• water or vegetable broth, to cover
• 2 tablespoons spicy brown mustard (Swedish if you can get it)
• 1 egg
• 1 cup breadcrumbs
• 1 tablespoon brown sugar

1. Peel the rutabagas, removing any bad spots.
2. Stud rutabagas with at least six whole cloves each (more if using a single large rutabaga).
3. Place in a medium saucepan and add just enough water or vegetable broth to cover.
4. Stir in chopped onion, bay leaves, allspice, and salt.
5. Bring pot to a fast boil, reduce to low heat, and simmer until rutabagas are fork-tender but still firm (1-2 hours, depending upon size).
6. Preheat oven to 425.
7. Remove rutabagas from pot and rinse with cold water; pat dry with paper towels.
8. Mix together mustard and egg and, using a pastry brush, paint entire surface of each rutabaga with mixture.
9. Combine breadcrumbs and brown sugar in a shallow dish; roll rutabagas in crumbs until well covered.
10. Add additional cloves if desired.
11. Place rutabagas in oven-safe pan; roast until golden brown (10 to 15 minutes).

rutabagas, onion, bay leaves, whole cloves, whole allspice, salt, water, brown mustard, egg, breadcrumbs, brown sugar

Taken from www.food.com/recipe/rutabaga-ham-griljerad-k-lrot-504837 (may not work)