What are the ingredients in Black Forest ham?
Subway Black Forest Ham Ingredients. Black forest ham (water added, natural smoke flavor added), Cured with: water, dextrose, 2% or less modified food starch, salt, vinegar, sodium phosphates, natural smoke flavor, sodium erythorbate, sodium nitrate.
How did Black Forest ham get its name?
Black Forest ham, or Schwarzwälder Schinken in German, is a variety of dry-cured smoked ham that comes from the hind leg of a pig. It was originally produced in the Black Forest region in southwestern Germany. As of 1997, any ham labeled as Black Forest ham in the European Union (aka E.U.) has to come from the Black Forest region in Germany.
How to cure Black Forest ham?
Start Smoking
- At the three-hour mark, start your charcoal fire. ...
- Wash off all the salt under running water and pat dry with paper towels.
- Make the spice rub by grinding together (I like to use an old, electric, blade coffee grinder), the whole spices, bay leaves and dried marjoram, and sprinkle over all sides ...
What does Black Forest ham mean?
What is Black Forest Ham. The original Black Forest ham is a variety of dry-cured smoked ham. It typically takes up to three months to produce from start to finish. The first step in producing this deli favorite is to salt and season the raw ham with pepper, garlic, juniper berries, coriander and other spices. The meat is given two weeks to cure, after which the salt is removed.
What is Black Forest ham meat?
The original Black Forest ham is a variety of dry-cured smoked ham. It typically takes up to three months to produce from start to finish. The first step in producing this deli favorite is to salt and season the raw ham with pepper, garlic, juniper berries, coriander and other spices.
What type of ham is Black Forest ham?
A moist German ham that is air-dried, salt cured, and smoked over pine and/or fir to give it an intense flavor. To be a true Black Forest ham it must be produced in the Black Forest of Germany.
What kind of pig does Black Forest ham come from?
Black Forest ham, or Schwarzwälder Schinken in German, is a variety of dry-cured smoked ham, a pork product, produced in the Black Forest region of Germany. Ham is the thigh and rump from the haunch of a pig or boar.
What is special about Black Forest ham?
Black Forest ham is smoked over pine or fir and the whole process can take up to three months. It's a very moist ham and gets much of it's distinct flavor from the types of wood used in smoking. DI LUSSO® Black Forest Ham is carefully crafted and modeled after these time honored traditions.
Is Black Forest ham processed meat?
Every 50 grams of processed meat (about two slices of Black Forest ham), eaten daily, increases your risk of colorectal cancer by an average of 21 percent.
Is Black Forest ham made of pork?
Black Forest ham is a preserved pork product, traditionally 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.
Why is it called the Black Forest?
Why Is It Called the Black Forest? The Romans gave the mountain range the name “Black Forest” because of the densely packed conifer trees — which are very dark green — found in the area.
Do you need to cook Black Forest ham?
Black Forest ham is not your typical Christmas or Easter ham. It is a smoked ham that is usually cut up and served as sandwich meat. When you bring it back from the supermarket or the butcher, there is no need to cook it. However, you can heat it up in minutes to add to a hot meal.
Can you eat Black Forest ham raw?
The finished product is a dense, smoky ham with a deep, rosy color and blackened crust. The curing and smoking process makes the meat safe to eat as is, even though it is considered a raw ham.
What type of ham is best for sandwiches?
The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.
How do I cook Black Forest ham?
Place ham with flat side down on a large, foil-lined roasting pan. Pour reserved liquid over the ham, then wrap completely with foil. Warm ham for 13 - 15 minutes per pound. (Do not overheat, the product is fully cooked.)
What is the most popular deli ham?
Top 50 Scanned: Ham betaPopularity#1Honey Ham, Ultra Thin Hillshire Farm2 oz#2Honey Ham Oscar Mayer2 oz#3Premium Black Forest Ham, Old World Style Land O Frost4 slices#4Premium Honey Ham Land O'Frost4 slices46 more rows
Why is it called the Black Forest?
Why Is It Called the Black Forest? The Romans gave the mountain range the name “Black Forest” because of the densely packed conifer trees — which are very dark green — found in the area.
How does Black Forest ham get its name?
Since 1997, the term Black Forest ham has been a Protected Geographical Indication in the European Union, which means that any product sold in the EU as Black Forest ham must be traditionally and at least partially manufactured (prepared, processed or produced) within the Black Forest region in Germany.
Does Black Forest ham need to be cooked?
Black Forest ham is not your typical Christmas or Easter ham. It is a smoked ham that is usually cut up and served as sandwich meat. When you bring it back from the supermarket or the butcher, there is no need to cook it. However, you can heat it up in minutes to add to a hot meal.
Similarities Between Hams
Both Virginia hams and Black Forest hams go through a process called dry curing. Dry cured hams come from the hind leg of a pig, and the butcher performs the curing process without injecting any water or moisture into the meat or without soaking the ham in water prior to smoking it.
Nontraditional Black Forest Hams
Rather than dry curing, a nontraditional Black Forest ham goes through a brine curing process. Brining soaks the ham in salt, sugar and water prior to the smoking process. This produces the familiar black exterior of a traditional Black Forest ham, but this nontraditional version has a different, less salty taste.
Origins of Virginia and Black Forest Hams
Virginia hams and Black Forest hams originate from two different locations. Virginia hams, a type of country ham, come specifically from the state of Virginia, while a true Black Forest ham comes from the Black Forest of Germany.
Ham Smoking Process
Virginia hams and Black Forest hams go through a different smoking process: Virginia hams are typically smoked over oak, hickory and apple wood, while traditional Black Forest hams are smoked over pine or fir. Smoking over pine and fir give the Black Forest ham a slightly more intense taste than a Virginia ham.
Exterior Skin Color
The black coating on the Black Forest ham traditionally came from beef blood, which covered the ham after its initial smoking and stained the skin black. Nowadays, however, the black exterior often results from spices applied prior to the smoking process and from the smoking process itself. The Virginia ham lacks this blackened exterior altogether.
Taste and Preparation
The standard Virginia ham has a rich, yet dry, salty taste. Most cooks prefer baking or boiling the ham. Some prefer soaking prior to baking in order to reduce saltiness. Others add a glaze, typically made of brown sugar and tropical fruit juice, to sweeten and moisten the final product.
Varieties of Ham
Now that you know how to classify different hams, you can assign each of the following varieties into groups.
Primal Cuts of Pork – Ham Cuts
A butcher divides a pork carcass into several primal cuts. Pork primal cuts include the head, shoulder, loin, legs, and sides.
What is the best cut of ham?
The bone-in shank end portion of the legs are the best cuts for making any ham.
What is the healthiest type of ham?
The acorn-fed variety of the Ibérico ham called jamón Ibérico de Bellota comes from pigs that produce meat with monounsaturated fats.
Conclusion
We hope this list of ham classifications and varieties can assist you in your choice of a flavorful centerpiece for your special occasion.
