Ammerländer Ham is made in Germany, in the Ammerland region between the Weser and Ems Rivers in the state of Lower Saxony. 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…
German Hams
Farmer’s Ham
Farmer’s Ham (“Bauernschinken”) is a flat, air-dried, smoked made in Austria, particularly the areas of Styria (“Steirischer Bauernschinken”) and South Tyrol (“Südtiroler Bauernschinken.”) It can be made either on the bone, or boneless. The smoking often involves juniper branches. Cooking Tips Does not need cooking. Serve sliced tissue-paper thin. Substitutes Prosciutto Language Notes “Bauernschinken” is…
Holstein Cottage Ham
Holstein Cottage Ham is a large bone-in ham made in northern Germany from a whole hind leg of pork. It can weigh up to 37 pounds (17 kg.) The ham is first cured in brine, then smoked over beechwood sawdust. The smoking starts on St Gallus Day (15th or 16th October, observance varies.) It is…
Lachsschinken Ham
This is a pork ham, even though its name in German literally means “salmon ham.” It is a very lean, mild tasting, pink-coloured ham, with no salty-taste at all. It is made in Bavaria in a long bolster shape from the eye of pork loin that is salted, dry-cured and cold-smoked, so it’s treated like…
Pikanto Ham
Pikanto Ham is made in northern Germany, particularly in Westfalia. It is a lean, boneless ham with a spicy flavour. Some versions are smoked as well. It is dry-cured 6 months (1 month per kg / 2 pounds.) Cooking Tips Not cooked, but you serve as is sliced paper-thin. Nutrition 37% protein, 10% fat, 1%…
Wachholder Ham
Wachholder Ham is made in Bavaria from pork shoulder or thigh. It is cured with sodium nitrite, smoked, herb extracts and dextrose. It can be smoked or unsmoked. It is usually sold already cooked. Language Notes Wachholder means “Juniper.”
Westphalian Ham
Westphalian Ham © Denzil Green Westphalian Ham is made from the hind leg of pigs allowed to graze on acorns in the Westphalia (Westfalen) forest in Prussia, Germany. The meat is rindless and bright pink, with a mild smoked flavour. An unsmoked version is now also made. To make the ham, the meat is allowed…