Ammerland Ham
Ammerland Ham from the Oldenburg region is one of the oldest German raw ham varieties and enjoys geographic protection. It is cold-smoked over beech and oak wood, characterized by a mild, aromatic smoky flavor. The combination of sea salt and a long maturation period results in a delicately spiced flavor profile.
Ingredients(for 1 kg)
Instructions
Dry Curing
21–28 daysMix the curing blend well and rub the ham thoroughly on all sides. Place in a curing container and cure in the refrigerator at 4–6 °C. Turn every two days and baste with the drained brine if necessary.
Equalization & Drying
3–5 daysWash off the ham, pat dry, and hang in a cool, ventilated place. The surface should dry completely and form a slight skin before smoking begins.
Cold Smoking
10–14 days (6–8 hours daily)Cold smoke over beech and oak wood chips at a maximum of 20 °C. Smoke for 6–8 hours daily, then rest for at least 16 hours. Juniper twigs can occasionally be added. The ham surface should take on an even golden-brown to dark brown color.
Post-Maturation
6–12 weeksMature the finished smoked ham at 12–15 °C and 75% relative humidity. Check regularly for mold and wipe off if necessary with a cloth soaked in salt water. A weight loss of 25–30% is desired.
Pro Tip
For the authentic Ammerland flavor, only local beech and oak wood should be used. Adding juniper twigs to the smokehouse gives the ham a fine, resinous note.
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