ham and such ...

[Kupcake]

Just browsing through the christmas meat book in stockman today and i'd like to buy a couple of things from there this year, but i need some advice.

First, i'd like to get a ham. I don't mind what type and whether i have to boil it or not, but i would like to prepare it at the end with the mustard and breadcrumbs. Can anybody say which type of ham they have had the most success with and how they prepared it?

Also, i'm thinking about getting a goose or a turkey. I've not cooked either one before (well, i've cooked turkey but not a whole one). Can somebody with experience give me some advice about the best way to cook either of them? I have to admit that the goose makes me a little nervous - i've never tasted it.

Thanks in advance

[rinso]

I would choose the goose. It has an unique flavour and the meat is more moist than turkey.
Cooking should not be a problem.
And as Cory says, you can easily get a very dry turkey.

[Pursuivant]

ham is easy. I'd get one of theose de-boned ones. the thing is tehy're salted so dont go adding salt. anyways, whats the deal - you stick it in the oven and wait... was it now an hour per kilo in 200... some people prefer shorter and hotter but my mom did an overnighter. if you overcook you can't carve but it doesn't matter...
heres as a traditional recipe as you can get http://recipes.wikia.com/wiki/Joulukink ... stmas_Ham)

[Rosamunda]

I ordered ham and duck from Stockmann yesterday. I got the HS.Luomu Juhlakinkku PO 6-7 kg (Finnish) which costs 13,90 kg
They don't have goose to order (I was surprised) so I got the FW.Vilja-ankka 3kg price 10,50 kg. (Finnish wild duck).

I have always got the ham from Stockmann, always organic. Year before last was the first time I got the boneless one (last year we were in the UK) and it was fine. I never boil them (that's a Brit thing to do) just roast it excrutiatingly slowly in the oven... very very slowly. Then cut off the skin leaving some fat, rub in oil and honey and roll in breadcrumbs (you can do this twice) then blast in a hot oven.

Going on a pheasant shoot next weekend but knowing my SO's ineptitude I decided to order from Stockmann

BTW.... best pick-up date from Stockmann is the 21st (ie Sunday) they are open until 9pm. Monday and Tuesday will be madness.

[Kupcake]

Thanks for all those tips and recipe ideas.

So i think i'll go with the organic ham - boneless as you suggest too. And i asked the guy with the book at Stockman Tapiola today and he said i could place an order for goose (15 euros per kilo) - it wasn't in the book, but he has extra things on his list that aren't in the book. I'm going to try the goose - i know i can always get a good turkey in Australia, but i've never seen goose there, and this is our last christmas here.

[Rosamunda]

Thanks for all those tips and recipe ideas.

So i think i'll go with the organic ham - boneless as you suggest too. And i asked the guy with the book at Stockman Tapiola today and he said i could place an order for goose (15 euros per kilo) - it wasn't in the book, but he has extra things on his list that aren't in the book. I'm going to try the goose - i know i can always get a good turkey in Australia, but i've never seen goose there, and this is our last christmas here.

Grrrrr.... I obviously got the "wrong" guy then because I asked for goose and he looked through the book but never mentioned I could order it . I should've guessed though because I ordered pheasant from them a few years ago for a New Year's dinner. Word of warning: when I picked up the pheasant I had ordered, they were frozen. I had asked for them to be jointed (I was making Nigella's pheasant in Red Martini casserole) and as the birds were still frozen they had to saw them for me. I was a bit annoyed at the time. So make sure you pick up the goose in time to thaw it out, just in case it is rock solid when you pick it up. Or check with them first. But I'd be surprised if it is fresh.

BTW. Lidl has goose breasts this week.

[Kupcake]

Grrrrr.... I obviously got the "wrong" guy then because I asked for goose and he looked through the book but never mentioned I could order it . I should've guessed though because I ordered pheasant from them a few years ago for a New Year's dinner. Word of warning: when I picked up the pheasant I had ordered, they were frozen. I had asked for them to be jointed (I was making Nigella's pheasant in Red Martini casserole) and as the birds were still frozen they had to saw them for me. I was a bit annoyed at the time. So make sure you pick up the goose in time to thaw it out, just in case it is rock solid when you pick it up. Or check with them first. But I'd be surprised if it is fresh.

BTW. Lidl has goose breasts this week.

Sorry to be the bearer of bad news. And thanks for the frozen warning.

What's your best tip for the goose? And how did the Pheasant in Red Martini Casserole turn out? Never cooked pheasant before either ...

[Rosamunda]

I have never cooked goose either, which is why I wanted to try one this Christmas. All I know is that goose fat makes the BESTEST roast potatoes. I have eaten goose- on my first ever Christmas in France, must've been 1975???, and it was delicious. Just roasted in the oven, quite simple, nothing fancy. I was staying with a family in the countryside near Amiens and I guess it was a local free-range bird from a nearby farm. I do remember having a glass of wine that was older than me. Now that doesn't happen very often these days

The pheasant was good. But a bit disintegrated. I followed the recipe but I may have left it too long (nothing worse than an undercooked stew). The sauce was fab but I think the pheasant were a bit too puny. Seemed to be not meaty enough, and too many bones. If you ever buy any get hens not cocks (bigger breasts ). One hen is only enough for two people. If (if) we get any next weekend I might try the recipe again but roast the pheasant in the oven and then put the cooked meat into the sauce.

[Salopian]

Thanks for all the info here. Most helpful. Cheers

[Jukka Aho]

First, i'd like to get a ham. I don't mind what type and whether i have to boil it or not, but i would like to prepare it at the end with the mustard and breadcrumbs. Can anybody say which type of ham they have had the most success with and how they prepared it?

Some Christmas ham recipes and preparation tips from Finnish restaurant chefs, in Finnish (I think I’ve posted these before):

• Kinkunpaisto 1
• Kinkunpaisto 2

[flyingyellowpig]

Has someone tried Red Junglefowl (in Brazil we call it Chester or galo Banquiva).It is delicious! It's more moist then a turkey or chicken. I wish I could to get it in Finland.

[jas_rho]

Has anyone ever had a taste test between the ham, turkey, goose, etc that you can get from Stockmann and the ones you can get from Lidl, or even other places while I am asking, like Citymarket etc.? I had seen the ad from Lidl yesterday and while I don't shop there much, thought I might go get a turkey since it was a little cheaper, but if the quality is bad then what's the point

Anyway, in past years I have always cooked the turkey in one of those plastic oven bags, the same thing you do the ham in. And then right at the end cut open the top to give some color to the surface. I have always had a moist turkey that way. My wife has made ham a few years as well but I am not so big on the finnish way of eating it cold

[flyingyellowpig]

Has anyone ever had a taste test between the ham, turkey, goose, etc that you can get from Stockmann and the ones you can get from Lidl, or even other places while I am asking, like Citymarket etc.? I had seen the ad from Lidl yesterday and while I don't shop there much, thought I might go get a turkey since it was a little cheaper, but if the quality is bad then what's the point

Anyway, in past years I have always cooked the turkey in one of those plastic oven bags, the same thing you do the ham in. And then right at the end cut open the top to give some color to the surface. I have always had a moist turkey that way. My wife has made ham a few years as well but I am not so big on the finnish way of eating it cold

Well,if you want quality buy it from those Kaupahalli,but they can be pricey.But if you want to spare some money.Then buy it from Lidl,Stockmann and Citymarkt may be the same thing,because they are frozen.I rather buy from Citymarkt.


My wife and mother-in-law also makes finnish x-mas food ,I really don't enjoy it that much,specially the ham which is tasteless .

Also we had a jouluateria at work last week and the food was horrible.It was very bland
.

[jas_rho]

Has anyone ever had a taste test between the ham, turkey, goose, etc that you can get from Stockmann and the ones you can get from Lidl, or even other places while I am asking, like Citymarket etc.? I had seen the ad from Lidl yesterday and while I don't shop there much, thought I might go get a turkey since it was a little cheaper, but if the quality is bad then what's the point

Anyway, in past years I have always cooked the turkey in one of those plastic oven bags, the same thing you do the ham in. And then right at the end cut open the top to give some color to the surface. I have always had a moist turkey that way. My wife has made ham a few years as well but I am not so big on the finnish way of eating it cold

Well,if you want quality buy it from those Kaupahalli,but they can be pricey.But if you want to spare some money.Then buy it from Lidl,Stockmann and Citymarkt may be the same thing,because they are frozen.I rather buy from Citymarkt.


My wife and mother-in-law also makes finnish x-mas food ,I really don't enjoy it that much,specially the ham which is tasteless .

Also we had a jouluateria at work last week and the food was horrible.It was very bland
.

Hehehe yeah I have no problem with most Finnish foods until it comes to Christmas time. Lots of it is cold which is my first turn off but lanttulaatikko (rutabaga casserole), and rosolli, are the worst of all. The carrot and potato casseroles are ok though and ham would be too if it was nice and warm. I don't mind spending a little extra if the difference is noticeable but if not, I am ok with Lidl, Citymarket, etc for these types of things.
Thanks!

[Jukka Aho]

Hehehe yeah I have no problem with most Finnish foods until it comes to Christmas time. Lots of it is cold which is my first turn off but lanttulaatikko (rutabaga casserole), and rosolli, are the worst of all.

I think we had this discussion last year but perhaps it bears repeating that...

• ...if you’re buying your rutabaga and potato casseroles ready-made, they (and perhaps the carrot casserole, too!) can be pimped up a bit by pouring/mixing in a small amount of cream before warming them up.
• ...rosolli comes in many shapes and forms, but the ready-made ones are usually (imho) horrible. My grandma (yep, still kicking) makes the pieces very small by using a meat grinder so the consistency of the stuff, as well as the amount of moisture, is very different from those sorry boxed things found in stores. (Grandma makes it rather dry. I think she also uses some apple in it and little bits of ground beef, instead of fish [due to a family member who’s allergic to fish, I guess], and tops it all off with some decorative mounds of grated cheese... there are as many variations of rosolli as there are makers, really, as long as you stay away from the vile industrial stuff. Oh, and it needs to be served with the trad. pink whipped cream/vinegar/beetroot condiment, of course! :)

As you say, Finns mostly enjoy their Christmas ham as a cold cut. (For my family, the main warm dish is usually carelian stew.) There’s lots of variation regarding how well-done (or not) different families want their ham.