Hamborgarhryggur

Name: Hamborgarhryggur
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Cuisine: Scandinavian
Ingredients: 2000 g smoked, cured pork loin on the bone (Kassler); 2 bay leaves; 8 black peppercorns; 100 g soft brown sugar; 2 tbsp Dijon mustard; 1 tbsp honey; 10 cloves; 3 tbsp pineapple juice

Glazed smoked pork loin

Hamborgarhryggur: Iceland's glazed smoked pork loin for Christmas Eve

Features:High protein Dairy free

Cuisine:Scandinavian

Hamborgarhryggur, 'Hamburg-style loin', is the most common Christmas Eve centrepiece in Iceland, served at six o'clock when the church bells ring Christmas in. It is a cured and lightly smoked pork loin on the bone, simmered gently, then glazed with brown sugar and mustard and baked until shiny. It comes to the table with caramelised potatoes, red cabbage, green peas and a creamy sauce. Use a smoked pork loin (Kassler) from a butcher. Chef's tip: keep the poaching water just trembling, not boiling, so the cured meat stays juicy.

Total time: 150 min
Difficulty: medium
Serves: 8

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Ingredients

Serves8

4 ⅜ lb smoked, cured pork loin on the bone (Kassler)
2 bay leaves
8 black peppercorns
3 ½ oz soft brown sugar
2 tbsp Dijon mustard
1 tbsp honey
10 cloves (optional)optional
3 tbsp pineapple juice

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What you'll need

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Method

0/6 done

Step 1: Put 4 ⅜ lb smoked, cured pork loin on the bone (Kassler) in a large pot, cover with cold water and add 2 bay leaves and 8 black peppercorns. Bring slowly to a gentle simmer.
20 min
Step 2: Simmer very gently for 1 hour (about 30 minutes per kg). Lift out onto a roasting tin.
60 min
Step 3: Heat the oven to 400°F (350°F fan). Mix 3 ½ oz soft brown sugar, 2 tbsp Dijon mustard, 1 tbsp honey and 3 tbsp pineapple juice into a thick glaze.
Step 4: Score the fat in a diamond pattern, stud with 10 cloves if using, and brush thickly with the glaze.
Step 5: Bake for 20–25 minutes, brushing once more halfway, until dark and glossy and a thermometer in the centre reads at least 145°F. A common mistake is putting the glaze on too early: the sugar burns before the pork is hot.
25 min
Step 6: Rest under foil for 15 minutes, then slice between the bones.
15 min

Nutrition per serving

Calories: 420 kcal
Protein: 40 g
Carbs: 14 g
Fat: 22 g
Fibre: 0 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does hamborgarhryggur take?: About 150 minutes in total: 15 minutes to prepare and 135 minutes to cook.
How many people does it serve?: 8 as written. Change the servings above the ingredients and every amount scales to match.
What can I use instead of bay leaves?: Leave it out, or a pinch of dried thyme (it's a background flavour).
What can I use instead of black peppercorns?: Ground black pepper, a little less than the amount.

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