Holstein Kate Ham
Holstein Kate Ham is a traditional raw ham from Schleswig-Holstein, cold-smoked over beechwood. It is characterized by its strong smoky aroma and dark brown crust. The long maturation period of several weeks gives it its distinctive, intense flavor.
Ingredients(for 1 kg)
Instructions
Preparation & Curing
14 daysMix all curing ingredients and massage evenly into the ham. Place the meat in a vacuum bag or sealed container and store in the refrigerator at 4–6 °C. Turn daily and do not drain any resulting liquid.
Equalization
2–3 daysRemove the ham from the brine, briefly rinse, and pat dry. Hang in a cool, well-ventilated place at approx. 10–15 °C so the salt distributes evenly through the meat and the surface dries out.
Cold Smoking
7–10 days (8 hours daily)Cold smoke the ham at a maximum of 25 °C over beechwood chips. Smoke for 8 hours daily, then allow at least 12 hours of rest. The smoking temperature must not exceed 25 °C, otherwise the ham will start to cook.
Maturation
4–6 weeksAfter the last smoking session, mature the ham in a cool, dark place with good air circulation at 10–15 °C and 70–80% humidity. The ham will lose further moisture and develop its full flavor.
Pro Tip
Between individual smoking sessions, the ham should hang for at least 12 hours in a cool, airy place so the smoky aroma can settle evenly and the surface does not become too bitter.
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