Finnish Christmas ham (joulukinkku) is the centerpiece of a traditional Finnish Christmas dinner. The ham is slowly oven-baked at a low temperature, often in a roasting bag, until juicy and tender. It is then finished with a mustard, egg yolk, and breadcrumb crust baked until golden. Whole cloves are pressed into the crust for decoration. The ham is served warm on Christmas Eve and cold in the days that follow.
What Makes Finnish Christmas Ham Special
I bake the Finnish Christmas ham slowly to preserve moisture and flavor. Most hams come with a net, which is left on during baking to help the ham hold its shape.
After baking, I remove the thick fat layer. Then I cover the ham with a simple crust of mustard, egg yolk, and breadcrumbs is spread on the ham. Then I return the ham to a hot oven for a short time until the crust turns golden and lightly crisp. Finally, whole cloves (neilikat) are pressed into the surface, giving the ham its classic appearance and subtle aroma.
This method produces a ham that is rich yet balanced. It is flavorful without being overpowering and works equally well warm or cold.
Baking the Ham – Slow and Gentle
Remove the ham from the refrigerator about two hours before baking. This helps it reach room temperature for even cooking.
Place the ham in a roasting bag (paistopussi) with the net left on. Cut a small corner of the bag to let steam escape. Bake the ham at a low oven temperature for several hours until it reaches the recommended internal temperature.
After baking, pour the pan juices into a large bowl and let them cool. Once cooled, the fat rises to the surface and can be removed easily. Then you can start making the sauce for the ham. Check the recipe for my Christmas Ham Sauce.
This gentle method keeps the meat juicy and tender. I also appreciate that it requires minimal attention, making it perfect for busy Christmas preparations.
Serving Finnish Christmas Ham
Finnish Christmas ham is typically served warm on Christmas Eve. It is often sliced at the table so everyone can enjoy it directly from the board. Leftovers are just as delicious cold in the days that follow and store well in the refrigerator.
The ham’s mild flavor pairs beautifully with classic Finnish Christmas side dishes. Mustard on the side complements the richness of the meat.
🌲 A Personal Christmas Ham Tradition
For Christmas, I always choose a bone-in ham because it adds more flavor. We enjoy the ham most when it’s fresh from the oven and still warm. The ham shown in the main image is boneless, which was what a nearby store had available a few weeks ago. I used it to demonstrate the recipe for my blog.
Finnish Christmas ham is the central dish of the meal and is traditionally served with familiar accompaniments. At our table, these include:
- Carrot casserole
- Rutabaga casserole
- Potato casserole
- Rosolli (Finnish beetroot salad)
- Christmas Ham Sauce
As a starter, cured salmon is often served as part of the seafood spread before the main course.
Leftover ham gets a second life in the days after Christmas. It works wonderfully in Chinese-style stir-fries, warming chili, or traditional Finnish pea soup. This way, the flavors of Christmas carry on well beyond the holiday.
A Dish Rooted in Tradition
Finnish Christmas ham represents continuity, patience, and shared meals. The long baking time and familiar preparation steps make it a dish that returns year after year.
Whether you are preparing Finnish Christmas ham for the first time or continuing a long-held tradition, this oven-baked method delivers a classic, deeply comforting result. If there are any leftovers, make Finnish Pea Soup (Hernekeitto)
Share the Recipe
Finnish Christmas Ham (Joulukinkku)
Ingredients
For the ham
- 5 kg whole Christmas ham bone-in or boneless
- Meat thermometer
- 1 roasting bag/ oven bag/paistopussi
- Water optional, for the pan
For the mustard crust
- 1-2 egg yolks
- 2-3 tbsp mustard
- ½-1 cup breadcrumbs korppujauho
For decoration
- Whole cloves Optional
Instructions
Prepare the ham
- Remove the ham from the refrigerator about 2 hours before baking to let it come to room temperature.
- Do not remove the net; it keeps the ham together during baking.
- Place the ham (net intact) into a roasting bag.
- Cut a small corner off the bag to allow steam to escape during baking. Place the bagged ham in a large roasting pan.
- Insert a meat thermometer through the bag into the thickest part of the ham, avoiding the bone.
- Preheat the oven to 100–125°C (210–255°F).
- Bake the ham in the roasting bag for approximately 5 – 6 hours.
- The ham is ready when internal temperature reaches 75–80°C (167–176°F).
- Let the ham rest for 15 to 20 minutes.
- Carefully cut open the roasting bag and let the pan juices spread in the pan.
- Take the ham on a cutting board. Remove the net and outer fat layer. Discard the net and the outer fat layer
- Place the ham in a large clean roasting pan.
Glaze and finish
- Increase oven temperature to 225°C (435°F).
- Mix egg yolk(s), mustard, and breadcrumbs.
- Spread the mustard–breadcrumb mixture evenly over the warm ham.
- Bake the ham uncovered for 10–15 minutes, or until the crust is golden brown.
Decorate
- Let the ham cool slightly. Press whole cloves into the crust in a decorative pattern.
