What is Black Forest Ham? (with pictures) (2024)

FAQs

What is special about Black Forest ham? ›

It's namesake ham is known for it's delicately blackened skin and light, smoky flavor. That dark edge comes from spices applied prior to smoking. Salt, garlic, coriander, juniper and pepper to name a few. Black Forest ham is smoked over pine or fir and the whole process can take up to three months.

Another popular ham in the U.S. is Virginia ham or country ham. Virginia ham is pretty similar to black forest ham since they're both dry-cured and cold smoked. The biggest difference, though, is that Virginia ham is smoked with oak, hickory, and applewood instead of black forest ham's fir and pine.

If your ham appears dully or somewhat slimy, it's likely that the early stages of spoilage have kicked in.

Our Pre-Sliced Black Forest Ham is made with sustainably raised, family-farmed pork, which we season with coriander, juniper berries, and a hint of garlic and then smoke of natural hardwoods. The result? Big, bold, black forest flavor that makes anything you make with it your new favorite food.

TIL “Black Forest Ham” comes from the Black Forest region of Germany, where it was originally coated with beef blood to give it its dark color.

Cook up a delicious meal in moments.

Made in USA. Preheat oven to 325°F. Place ham in ½-1 inch of water on bottom of baking pan and cover with lid or seal with foil. Bake approximately 15 minutes per pound, or to an internal temperature of 140°F.

Rump, Butt, Or Sirloin

The rump contains the femur and pelvic bone, which can be challenging to carve around. It is a more tender and flavorful cut of meat and can often be more expensive.

Not surprisingly, German-made Black Forest ham was outstanding, while some domestic imitators tasted like “processed,” “rubbery” canned ham. Tasted raw, even the domestic brands we found acceptable could not compare to the German import.

Well, rest assured, those white spots are and there is absolutely nothing to be worried about. Here's why! Scientifically, these white spots are called Tyrosine or Tyrosine Crystals.

An uncooked, cut country ham can be refrigerated for two to three months or frozen for one month. A cooked Country Ham should be refrigerated for seven days and or frozen for one month. Freezer storage time is for quality only. Frozen hams remain safe indefinitely.

What are the black specks in Black Forest ham? ›

Several species of fungi have been considered responsible for the appearance of these black spots in meat products stored at low temperature (-1): Cladosporium cladosporoides, Cladosporium herbarum, Cladosporium oxysporum, Penicillium hirsutum and Aureobasidium pullulans.

Boar's Head® SmokeMaster® Beechwood Smoked Black Forest Ham is naturally smoked with robust beech woodchips that are imported from Germany. The outcome is a rich and smooth smoky flavored ham rarely found in America.

Black Forest ham is boneless and about one-fifth fat. It has a very pronounced flavor and is common in German cuisine. It may be eaten fresh, for example on Holzofenbrot or rye bread, with fruit, or used as an ingredient in cooked dishes.

Black Forest ham is a moist, boneless German-style ham made only from the top and bottom round. It is smoked over pine and fir and coated with beef blood to give it a black exterior. Very lean and tender, it is fully cooked, weighs 4 to 6 pounds, and is often sliced thin and used for sandwiches.

Black Forest ham (German: Schwarzwälder Schinken) is a variety of dry-cured smoked ham produced in the Black Forest region of Germany. In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order.

3: Black Forest Smoked Ham. Honey ham's smoked cousin rose in the ranks thanks to its slightly lower sodium content — 19% daily intake vs. honey ham's 24% — and 5% of your recommended daily potassium intake. Like honey ham, Black Forest smoked ham has 60 calories per 2-ounce serving.

As an example, two to three slices of Black Forest Ham can be upwards of 260 calories with up to 19grams of fat, 30% saturated, and up to 310mg of sodium. Three to four slices of Roast Turkey Breast deli meat can be as low as 50 calories, with 1% fat, 1% saturated and slightly less sodium.