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Black Forest Ham
Black Forest Ham is a boneless, dark pinky-red ham with a layer of fat on one edge, and a few streaks of fat through it.
It is made from the hind leg of the pig. The ham is rubbed with a mixture of salt and spices such as elderberry, juniper, garlic and coriander. Sometimes it is first dipped in cow blood, which gives the surface the dark colour, but nowadays many producers let the rub and subsequent smoking do the job. The ham is allowed to cure for 4 to 6 weeks, then air-dried, then smoked with smoke from fir wood or beechwood. From start to finish the process takes about three months
The association governing its production is called the "Schutzverband der Schwarzwälder Schinkenhersteller" ("Black Forest Ham Makers’ Association".)
Imitation Black Forest Hams are made in North America.
They have no rind, and because they are cured with brine, inside they look like a regular brine-cured ham. They may be smoked or smoke-flavoured. The outside is coloured with caramel. In Canada, processors got permission in March 1999 to use iron oxide instead of caramel. This allows "an easier and more economical production of the traditional black coating on black forest ham" (Canada Gazette. Vol. 133, No. 5 — 3 March 1999.)
Cooking Tips
Black Forest Ham does not need cooking. It is served sliced very thinly.
Nutrition
Per 100g: 24g protein, 10g fat, 230 calories.
Also called:  Schwarzwälder Schinken (German)
See Also
Elderberries, Juniper Berries
Other entries for Air-Cured Ham
Air-Cured Ham, Ammerländer Ham, Ardenne Ham, Bayonne Ham, Black Forest Ham, Culatello, Cumberland Ham, Extremadura Ham, Farmer's Ham, Iberico Ham, Marsh York Cure, Pikanto Ham, Prosciutto di Norcia, Prosciutto, Serrano Ham, Teruel Ham, Trevélez Ham, Vigezzo Ham, Westphalian Ham
Other entries for Ham
Ardennes Dry Ham, Bradenham Ham, Brine-Cured Ham, Butt End Ham, Country Ham, Devilled Ham, Fresh Ham, Gammon, Ground Ham, Guijuelo Ham, Ham Steak, Leoncini Roasted Ham, Limerick Ham, Los Pedroches Ham, Pannonia Ham, Spanish Ham, Suffolk Cure, Taylor Pork Roll, Wachholder Ham
Other entries for Pork
Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Chicharrón, Cracklings, Crown Roast, Fore Hock, Gilt Hog, Ground Pork, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino
Other entries for Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Prosciutto di Pietraroja, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak
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