Danish Style Ham – A Taste of Scandinavia

If you’re a ham lover (and really, who isn’t?), then you gotta try Danish style ham. This tender and juicy delicacy is a hallmark of traditional Danish cuisine. But what exactly makes Danish ham special? Let’s dive in and explore the origins, flavors, and cooking methods behind this Nordic treat.

A Little History

Curing and smoking meat for preservation has been practiced for thousands of years in Scandinavia’s cold climate. Pork legs were salted, seasoned and smoked over fragrant wood chips to make ham that would last through the winter.

Over time, the Danes began to perfect their own style of ham often using beechwood for smoking. Beechwood imparted a delicate subtle smoky flavor instead of overpowering the pork. The result was a mildly cured ham with a hint of wood smoke.

This traditional ham is often enjoyed around the holidays, especially at Christmas and Easter feasts. It’s also popular in open-faced sandwiches called smørrebrød. Nowadays, Danish style ham remains a source of national pride and a beloved regional food.

What Makes It Special

There are a few key traits that set Danish ham apart

• Mild curing – Danish ham tends to be mildly cured compared to intensely salty country ham. It balances savoriness with natural pork flavor.

• Beechwood smoking – That hint of smoke from beechwood chips is a signature. The smokiness is mellow, not strong.

• Sweet notes – Many Danish hams are painted with a glaze of brown sugar or honey before cooking, adding a touch of sweetness.

• Fennel and herbs – Fennel, bay leaves, thyme and other herbs are often used to season the ham.

• Juicy texture – Slow roasting keeps these hams incredibly moist and tender.

• Subtle flavor – Overall, Danish ham is delicately flavored compared to bold American hams. Its taste showcases the quality pork.

So Danish style ham is mellow, subtly smoky, slightly sweet, and super juicy – total yum! Now let’s look at how it’s traditionally prepared.

Cookin’ Up Some Danish Ham

Making Danish ham at home may take some time, but it’s worth the wait! Here’s the basic process:

1. Cure the raw ham

The pork leg is rubbed with a dry cure of salt, sugar, and herbs/spices. This draws out moisture and adds flavor.

**2. Smoke the ham **

After curing, the ham is smoked for days or weeks over smoldering beechwood chips. Smoking infuses flavor while slowly cooking the meat.

3. Prep and marinate

Once smoked, the ham is scored in a diamond pattern. Then it’s brushed with a glaze of brown sugar, honey, and herbs before marinating overnight in beer. Yum!

4. Roast the ham

Finally, the glazed ham braises for hours in the oven until fall-apart tender, basting it as it cooks.

5. Let it rest

Before carving, the ham rests for an hour to allow juices to settle. Then it’s ready to slice and devour!

That slow braising gives Danish ham its distinctive succulence. The prep may be lengthy, but the pork’s flavor and texture pay off.

Serving Up Some Danish Ham

A beautifully browned Danish ham makes a stunning centerpiece for any special meal. Here are some tasty ways to serve it:

• On open-faced rye bread with mustard for smørrebrød

• With an apple cider glaze for a sweet touch

• With roasted root veggies like parsnips and potatoes

• Sliced in a savory pea soup

• In a spinach salad with pickled beets and goat cheese

• On a breakfast hash with fried eggs

Any way you slice it, Danish ham is the star of the show!

Brands to Try

While you can certainly cure a Danish ham yourself, there are some excellent pre-made options to seek out:

• Andersen – A heritage Danish brand since 1903. Their hams are mildly cured and beechwood smoked.

• Tulip – This Danish company has been crafting quality ham since the 1880s. They use free-range Danish pork.

• Olso – A newer Danish producer focused on artisanal preparation and all-natural ingredients.

• Honeybaked Ham – Their “Nordic-Inspired” ham is birchwood smoked with subtle spice flavores.

I don’t know about you, but I’m craving a sandwich stacked high with tender Danish ham! It’s got that perfect balance of savoriness, sweetness, and mellow smokiness. From the humble hogleg of ancient Denmark to today’s gourmet delicacy, this regional ham is truly fit for a Viking feast. Skål!