To be called Ammerländer Ham, it must be produced in that region.
The ham is dry salted, and cured for 12 weeks, then hung to dry for 2 weeks.
Then it is smoked in a room with high humidity with smoke from beech and ash tree shavings, then aged further.
There is also an unsmoked version. Instead of being smoked, it is just further dry air-cured in a well-ventilated room, then aged further.
The ham has European PGI status, which is overseen by a group of producers called “Verein zum Schutz der Herkunftsbezeichnung Ammerlander.”
The oldest smoke house in the area is in Apen.