This Norwegian Christmas ham is delicious both hot and cold. Serve Juleskinke (yoo-leh-shink-eh) with mashed potatoes and a fresh green vegetable, such as broccoli.


1 pint light beer

1 pint dark beer

6 oz. light brown sugar

1 x

10 lb. ham, cooked and skin and excess fat removed

1 oz. beurre manie

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a large deep flameproof roasting tin, bring the beers and sugar to the boil over high heat. Boil, stirring constantly, for 2 to 3 minutes or until the sugar has dissolved.

Remove the tin from the heat and place the ham in the tin. Place the tin in the oven and bake the ham for 2 hours, or allowing 10 minutes to the pound plus 10 minutes over.

Remove the tin from the oven and lift out the ham. Place the ham on a carving dish and keep it hot while you prepare the sauce.

Strain the cooking juices into a small saucepan. Place the pan over moderate heat and stir in the beurre manie, a little at a time.

When the sauce is boiling and has thickened slightly, pour it into a warmed sauceboat and serve at once, with the ham.