How Is Black Forest Ham Made?

Video Transcript

"Hi, I'm Jan from Kitchen Kitchen, and have you ever wondered how Black Forest ham is made? It's actually made in the Black Forest region of Germany. The regional specialty is internationally famous, and it is often imitated by pork producers in other parts of the world. By tradition, Black Forest ham is a boneless smoked ham, which means that the chef must trim the hind leg of a pig before curing it. To make Black Forest ham, chefs start by rubbing the ham in a mixture of salt, garlic, coriander, juniper pepper, and an assortment of other spices. The ham is allowed to dry-cure for two weeks before the salt is scraped off and the ham cures for an additional two weeks. During the smoking process, the ham acquires a rich flavor and a deep red color. After smoking the Black Forest ham, is ready for consumption. Now this ham is so delicious that it can be eaten as a main course, or I like to cut it real thin and make it a sandwich out of it. It also is great as a wrap. You can wrap it around fruits for a great snack. Try Black Forest ham at your next party. You will love it."