Traditional Black Forest Ham
Black Forest Ham is a protected product from the Black Forest region, cold-smoked over fir branches and sawdust. Smoking over fir gives it its characteristic black surface and distinctive resinous aroma. The strict traditional preparation with garlic and pepper makes it unique worldwide.
Ingredients(for 1 kg)
Instructions
Dry Curing
14–21 daysMix all spices with the curing salt. Thoroughly rub the ham on all sides, paying special attention to folds and the bone. Store in a closed container at 4–6 °C and turn daily to ensure even salt distribution.
Equalization
2–4 daysBriefly rinse the ham, pat dry, and hang in a cool place at 10–12 °C. The surface must be completely dry, otherwise the smoking resin cannot adhere and the typical black crust will not form.
Cold Smoking over Fir
14–21 days (8 hours daily)Use only fir sawdust and fresh fir branches. Cold smoke at a maximum of 25 °C for 8 hours daily. The resinous fir wood produces black smoke that forms the characteristic dark crust. Maintain at least 12–16 hours of rest between smoking sessions.
Maturation
2–4 weeksMature the finished smoked ham in a cool, dark place with 70–80% humidity. The black surface naturally protects the ham. The ham is ready when it maintains a core temperature below 10 °C and has lost at least 25% of its original weight.
Pro Tip
For the authentic black crust, it is important to use real fir twigs and not replace them with spruce or pine. The resin of the silver fir is responsible for the distinctive flavor and dark color of Black Forest ham.
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