When we want to dress up a ham, we usually turn to a sweet glaze. But sometimes we want to try something a bit different: a crumb coating, which is a popular way to prepare ham in Sweden. But we quickly discovered that this seemingly simple recipe wasn’t as easy as just pressing some bread crumbs into the exterior of the ham. Our first tries resulted in dry meat, soggy crumbs, and a coating that didn’t stay put once we started slicing. We had to figure out how to keep the ham moist, the crumbs dry, and the two components adhered to each other.