{"id":471249,"date":"2002-11-25T00:00:00","date_gmt":"2002-11-25T00:00:00","guid":{"rendered":"https:\/\/stg-icakuriren-stage.kinsta.cloud\/icakuriren\/artiklar\/recept\/20021124\/julskinka\/"},"modified":"2016-07-08T08:38:22","modified_gmt":"2016-07-08T08:38:22","slug":"julskinka","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/icakuriren\/artiklar\/recept\/20021125\/julskinka\/","title":{"rendered":"Julskinka"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li><span class=\"recipeingredient\">1 st julskinka<\/span>                       <span class=\"recipeingredientcomment\">p\u00e5 ca 3-4 kg<\/span><\/li>\n<li><span class=\"recipeingredient\">1 st \u00e4gg<\/span>                       <span class=\"recipeingredientcomment\">uppvispat<\/span><\/li>\n<li><span class=\"recipeingredient\">1 msk Colemans senapspulver<\/span> <\/li>\n<li><span class=\"recipeingredient\">4 msk str\u00f6br\u00f6d<\/span>                       <span class=\"recipeingredientcomment\">siktat<\/span><\/li>\n<li><span class=\"recipeingredient\">3 msk str\u00f6socker<\/span> <\/li>\n<\/ul>\n<\/div><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"text col-xs-10\">\n                V\u00e4rm ugnen till 125 grader. Spola av skinkan i kallt vatten. Stick in en stektermometer. L\u00e4gg skinkan p\u00e5 ett galler med en l\u00e5ngpanna under. Stek skinkan tills termometern visar 65 grader. H\u00f6j ugnstemperaturen till 300 grader. Sk\u00e4r bort sv\u00e5len p\u00e5 skinkan, placera i en ugnss\u00e4ker form. Blanda ihop senapspulver, socker och str\u00f6br\u00f6d. Pensla skinkan med \u00e4gget, str\u00f6 \u00f6ver blandningen. H\u00e4ll lite matolja i pannan, griljera i 5-10 minuter, \u00f6s skinkan med oljan under tiden.\n            <\/div>\n<\/p><\/div>\n<hr>\n<div class=\"comment\">\n            <b>Kommentar:<\/b> <br \/>\n              \u00c5rets Kock, Andreas Hedlund, bjuder p\u00e5 ett julbord f\u00f6r 8 personer. Om skinkan s\u00e4ger han: Ett gammalt recept fr\u00e5n en av v\u00e5ra stora kallsk\u00e4nkor. Jag har l\u00e4rt mig  receptet av Fredrik Erikssson under min tid p\u00e5 Villa K\u00e4llhagen. Griljeringen g\u00e5r naturligtvis bra p\u00e5 en k\u00f6pt, f\u00e4rdigkokt skinka ocks\u00e5.\n          <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Du beh\u00f6ver 1 st julskinka p\u00e5 ca 3-4 kg 1 st \u00e4gg uppvispat 1 msk Colemans senapspulver 4 msk str\u00f6br\u00f6d siktat 3 msk str\u00f6socker G\u00f6r&#8230;<\/p>\n","protected":false},"author":1,"featured_media":552406,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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