{"id":2326,"date":"2025-12-03T05:42:41","date_gmt":"2025-12-03T04:42:41","guid":{"rendered":"https:\/\/smakjakten.se\/?p=2326"},"modified":"2025-12-03T06:30:14","modified_gmt":"2025-12-03T05:30:14","slug":"klassisk-saftig-og-griljert-juleskinke-perfekt-til-julebordet","status":"publish","type":"post","link":"https:\/\/smakjakten.se\/no\/klassisk-saftig-og-griljert-juleskinke-perfekt-til-julebordet\/","title":{"rendered":"Klassisk, saftig og griljert juleskinke \u2013 perfekt til julebordet"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">\ud83d\udcdd Ingredienser (for 4\u20136 kg skinke)<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Til skinken<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 saltet skinke (ca. 4\u20136 kg) med bein<\/li>\n\n\n\n<li>Vann (til koking)<\/li>\n\n\n\n<li>Eventuelt laurb\u00e6rblader, hele krydderkorn og l\u00f8k (valgfritt for ekstra smak)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Til griljering<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u20133 ss grov sennep (eller dijonsennep)<\/li>\n\n\n\n<li>1\u20132 ss br\u00f8dsmuler<\/li>\n\n\n\n<li>1\u20132 ss honning eller sirup<\/li>\n\n\n\n<li>1 egg (valgfritt, til pensling)<\/li>\n\n\n\n<li>Malt krydder (valgfritt)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Slik gj\u00f8r du<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Forbered skinken<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Legg skinken i en stor gryte og dekk med kaldt vann.<\/li>\n\n\n\n<li>Tilsett eventuelt et par laurb\u00e6rblader, noen hele krydderkorn og en halv l\u00f8k for ekstra smak.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">2. Kok skinken<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Kok opp p\u00e5 lav varme.<\/li>\n\n\n\n<li>La det sm\u00e5koke uten lokk i ca. 1,5\u20132 timer per kilo, til kjernetemperaturen er ca. 70\u00b0C.<\/li>\n\n\n\n<li>Ta opp skinken og la den avkj\u00f8les litt f\u00f8r griljering.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">3. Forbered griljeringen<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Bland sennep, br\u00f8dsmuler og honning\/sirup i en bolle.<\/li>\n\n\n\n<li>Vil du ha ekstra smak, kan du tilsette litt malt krydder.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">4. Griljer skinken<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pensle skinken med lett sammenpisket egg (valgfritt) for gyllen farge.<\/li>\n\n\n\n<li>Sm\u00f8r griljeringen jevnt over skinken.<\/li>\n\n\n\n<li>Str\u00f8 gjerne litt ekstra br\u00f8dsmuler p\u00e5 toppen.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">5. Stek skinken<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Forvarm ovnen til 225\u00b0C (over- og undervarme).<\/li>\n\n\n\n<li>Stek skinken midt i ovnen i 15\u201320 minutter, eller til overflaten er gyllen og spr\u00f8.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">6. La skinken hvile og server<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La skinken hvile i 10\u201315 minutter f\u00f8r oppskj\u00e6ring.<\/li>\n\n\n\n<li>Server varm eller kald p\u00e5 julebordet sammen med sennep, sild og poteter.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83c\udf1f Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Saftig skinke:<\/strong> La skinken kj\u00f8le litt i kokevannet etter koking f\u00f8r du tar den ut.<\/li>\n\n\n\n<li><strong>S\u00f8tere griljering:<\/strong> Tilsett litt brunt sukker eller sirup i griljeringen.<\/li>\n\n\n\n<li><strong>Krydret variant:<\/strong> Tilsett litt ingef\u00e6r eller muskat i griljeringen for ekstra julestemning.<\/li>\n\n\n\n<li><strong>Oppbevaring:<\/strong> Kald skinke kan oppbevares i kj\u00f8leskapet i flere dager og fryses uten problemer.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83d\udcdd Ingredienser (for 4\u20136 kg skinke) Til skinken Til griljering \ud83d\udc69\u200d\ud83c\udf73 Slik gj\u00f8r du 1. Forbered skinken 2. Kok skinken 3. Forbered griljeringen 4. Griljer skinken 5. Stek skinken 6. La skinken hvile og server \ud83c\udf1f Tips<\/p>\n","protected":false},"author":1,"featured_media":2323,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[46],"tags":[],"class_list":["post-2326","post","type-post","status-publish","format-standard","has-post-thumbnail","category-oppskrifter-no"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/posts\/2326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/comments?post=2326"}],"version-history":[{"count":3,"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/posts\/2326\/revisions"}],"predecessor-version":[{"id":2333,"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/posts\/2326\/revisions\/2333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/media\/2323"}],"wp:attachment":[{"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/media?parent=2326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/categories?post=2326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/smakjakten.se\/no\/wp-json\/wp\/v2\/tags?post=2326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}