Meat for Jul/Christmas you ask? Of COURSE we eat yummy stuff. Fresh ham in the USA but its called Skinkestek (pork roast) in Norge. We eat this for Dec. 24th. Sooooo good! The skin and fat is left on, scored and baked until its nice and crunchy good. Skinkestek (the way my MIL made it) Ingredients: 2 kg fresh ham roast with bone, and WITH the skin 3 tsp salt 1 tsp pepper 2+ cups warm water 2 carrots (optional) 2 onions, cut into large pieces (optional) Several dried prunes, cut into large pieces (optional) 2 apples, quartered (optional) 1 stick of butter (for basting) Directions: 1. Score the skin (criss-cross). 2. Place parchment (or other baking paper) in pan. 3. Rub roast with salt & pepper. Place meat thermometer into meat. Spread butter on top. 4. Cut carrot, prunes and onion into large pieces and lay in the pan beside roast. 5. Add about 2 cups warm water and set roast in pre-heated 350°F oven. 6. When thermometer shows 170°F, meat is done. (2 1/2 - 3 hours). 7. If skin/fat isnt nice, crisp and browned, use the broiler the last few minutes. (Nordmenn like to slice this off and place on serving plate along with the meat) 8. Let roast rest while you make the side dishes and gravy. Gravy: Get drippings from baking pan. Place in saucepan along with a cup or so of heavy cream and a couple tablespoons flour. Whisk briskly to avoid clumping.
Posted on: Mon, 24 Nov 2014 01:10:08 +0000
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