Swedish Christmas Ham (Julschinken)

• 2 kg dry cured ham
• 15 None juniper berries
• 1 tbsp peppercorns
• 5 None bay leaves
• 15 None whole allspice berries
• 175 g white breadcrumbs (slightly stale)
• 2 None eggs
• 125 g medium hot mustard
• 2 None onions, peeled and finely chopped
• 3 None apples, peeled, cored and finely diced
• 50 g lard
• 2 jars (each 720ml) pickled red cabbage
• 200 ml apple juice
• None None a few cranberries

1. Cover the ham with water in a stockpot. Bring to a boil. Reduce heat to medium-low. Add the juniper berries, peppercorns, 3 of the bay leaves and allspice berries. Cover and simmer for 2 1/2 hours.
2. Mix the breadcrumbs, eggs and mustard in a medium bowl. Set aside.
3. Heat the lard in a large saucepan on medium heat. Saute the onions, apples and remaining 2 bay leaves for 5 mins. Add the cabbage and apple juice; bring to a boil. Reduce heat to low; cover and simmer for about 20 mins. Season to taste.
4. Lift the ham from the stockpot and place in a roasting pan .Let stand for 10-15 mins. Preheat the oven to 400u0b0F. Coat the ham with the breadcrumb mixture to form a thick crust, press it down firmly. Bake for 18-20 mins.
5. Remove 1 1/4 cups of the meat stock from the stockpot and bring to a simmer in a small saucepan. Remove the meat from the oven. Slice and serve drizzled with the stock. Serve with the cabbage mixture.

cured ham, berries, peppercorns, bay leaves, berries, white breadcrumbs, eggs, hot mustard, onions, apples, lard, cabbage, apple juice, cranberries

Taken from recipes-plus.com/api/v2.0/recipes/28728 (may not work)