Black Forest Ham
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A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor. To be a true Black Forest ham it must be produced in the Black Forest of Germany. It was traditionally coated with beef blood which gave it a black exterior surface however, today the blackened exterior is most often the result of the spices applied to the outer surface and the smoking process during curing.
A variety of commercially produced hams are also available that are labeled as Black Forest hams but not produced in Germany and not cured in the same manner as the traditional Black Forest ham, so they should not be mistaken for a true Black Forest ham. This ham is often a specialty ham that has been brine cured and smoked, providing a robust flavored ham that may have the black exterior surface, which closely resembles the dry salt cured Black Forest ham.
Non-traditional Black Forest ham
Traditional Black Forest Ham
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Black Forest Ham Glossary Term - Related Content
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Ham is usually served on the holidays, so be sure to read our tips to learn how to cook and bake the perfect ham for your guests. There are many ham glaze recipes that can be used to enhance the flavor of ham and there are many different methods of cooking ham that can be used. When you end up with excess ham after a meal there are many leftover ham recipes that you can make to use up the leftovers.
Grilling | Grilling Method & TimeGrilling Ham Slices | Grilling Whole Ham | Tips
Grilling is a dry heat cooking method that quickly cooks the surface and then slowly moves to the middle.
The proper ham cooking time and temperature are extremely important. The optimum flavor and tenderness of the ham can be consistently achieved when care is taken to follow the recommended guidelines for ham cooking times and temperatures.
This type of ham can be a
butt or shank portion or it could be a whole or half leg that has
the hip, thigh and/or shank bone remaining as part of the ham.
A precooked ham that has been
pre-sliced by spiral cutting in order to make it convenient for serving
the ham slices.
Also known as boned ham, this whole cured ham is a cut of pork that
has had the hip, thigh, and shank bones removed, as well as most of
the fat before it is rolled, molded, and packaged.
Ham Cooking Tips
Soak country hams prior to cooking to reduce their saltiness.
To remove rind easily off from a cooked ham, slit the rind lengthwise down the ham before cooking and cook with the slit side down.
(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).
A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.
A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.
A processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone.
A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.
A variety of soup with two common ingredients that go well together to create a popular soup for all ages.
A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.
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