A quick note on the keyword
“Iceland Christmas food” can also bring up the UK supermarket chain Iceland. This article is about the country: the traditional dishes served in Iceland around Christmas and how to cook them at home.
The Icelandic Christmas table
Christmas in Iceland is celebrated on the evening of 24 December, and many families sit down to a big meal then. Dishes vary by family and region, but the same names keep appearing:
- Hamborgarhryggur: smoked, glazed pork loin, usually served hot.
- Hangikjöt: smoked lamb, served hot or cold, with a white sauce called uppstúfur and green peas.
- Rjúpa: rock ptarmigan, a wild game bird, historically a classic Christmas main course. It is served with berry sauce and caramelised potatoes.
- Sides: caramelised potatoes, sweet and sour red cabbage, peas and a rich brown sauce.
- Laufabrauð: thin, patterned fried flatbread.
- Drinks: a mix of malt extract drink and orange soda, called malt og appelsín, is a popular festive drink.
Hamborgarhryggur is said to have been brought from Denmark and became a holiday standard; for Denmark’s own pork and potato traditions, see foods to eat in Copenhagen. If you want a lighter option, start with the sides and a good soup. For other warming dishes outside Christmas, see our Icelandic comfort food guide.
Hamborgarhryggur (glazed smoked pork)
Smoked pork loin is sold ready-cured in Iceland. Elsewhere, a smoked, boneless or bone-in pork loin or a good gammon joint is the closest substitute. Follow the packet instructions for soaking and cooking time, since cure levels vary.
Serves 6 to 8. About 2 hours.
Ingredients:
- 1.5 to 2 kg smoked pork loin or gammon joint
- 3 tablespoons honey
- 2 tablespoons whole grain or Dijon mustard
- Zest and juice of 1 orange
- 2 tablespoons brown sugar
Method:
- Cook the pork according to the instructions on the packaging. Simmering gently in water, then finishing in the oven, is a common method. Keep the stock.
- Heat the oven to about 200°C (400°F). Mix the honey, mustard, orange juice, zest and sugar.
- Place the cooked pork in a roasting tin and brush with the glaze. Roast for 15 to 20 minutes, brushing again once, until glossy and lightly caramelised.
- Rest for 10 to 15 minutes before carving.
- For a sauce, thicken a little of the reserved stock with a butter and flour roux and add a splash of cream or orange juice. Taste before salting because the stock may already be salty.
Leftover stock and meat make a good soup. A Reykjavík Grapevine recipe turns them into a creamy soup with beets, red cabbage and parsnips.
Hangikjöt with uppstúfur
Hangikjöt is lamb that has been smoked traditionally, often over dried sheep dung or wood. It is sold ready to simmer. Cook it in water following the supplier’s instructions, then slice and serve.
Uppstúfur (white sauce), serves 4 to 6.
- 40 g butter
- 40 g plain flour
- 500 ml milk
- 1 to 2 tablespoons sugar
- Pinch of salt and nutmeg (optional)
- Melt the butter, stir in the flour and cook for a minute.
- Gradually whisk in the milk and simmer for several minutes until thickened.
- Stir in the sugar and seasoning. The sauce should be mild and slightly sweet.
Serve with the lamb, peas and caramelised potatoes. Some households also serve it with potatoes in this sauce, a variation known as kartöflur í uppstúf.
Brúnaðar kartöflur (caramelised potatoes)
Serves 4 to 6. About 30 minutes.
- 800 g small waxy potatoes, boiled and peeled
- 60 g sugar
- 30 g butter
- Melt the sugar slowly in a wide pan over medium heat, without stirring too much, until it turns an amber caramel.
- Add the butter and stir until smooth.
- Add the potatoes and turn them in the caramel until evenly coated and glossy, about 5 minutes.
Watch the caramel closely, since it can burn quickly. These are naturally vegetarian, so they are useful for vegetarian Icelandic meals.
Red cabbage
Sweet and sour red cabbage is a standard side. Shred a small head of red cabbage and simmer it with a chopped apple, 3 tablespoons of vinegar, 2 tablespoons of sugar and a splash of water for 40 to 60 minutes, until soft. Adjust the sweetness and acidity to taste. Jars of ready-made red cabbage are common in Iceland.
Laufabrauð (leaf bread)
Laufabrauð is a thin, round flatbread cut with intricate patterns and fried until crisp. Many families make it together before Christmas. The dough is rolled very thin, so it takes practice and patience. A pasta machine can help with rolling. If you are new to it, buy it ready-made from an Icelandic or Nordic shop and focus on cooking the main dishes.
Game, sweets and drinks
Rock ptarmigan is a wild bird with strict hunting rules and limited availability, so most home cooks outside Iceland substitute with duck or pheasant. Festive baking includes jólakaka, a spiced Christmas cake often flavoured with cardamom, and many cookie varieties. A malt and orange soda mix is the classic non-alcoholic festive drink.
FAQ
What is Iceland like at Christmas? Days are very short and the season is full of lights, family events and tradition, including the Yule Lads, thirteen characters who visit in the days before Christmas.
What is Iceland’s most famous food? For the Christmas season, smoked lamb and glazed ham are the most commonly cited dishes.