📝 About This Recipe
Transport your senses to the misty, evergreen peaks of Germany’s Black Forest with this legendary dry-cured ham. This recipe honors centuries of tradition, utilizing a meticulous dry-rub of juniper, garlic, and coriander before a slow, cold-smoke over coniferous woods. The result is a deep mahogany exterior, a silky ruby-red interior, and a complex, smoky flavor profile that is truly the pinnacle of charcuterie.
🥗 Ingredients
The Meat
- 5 kg Pork Leg (Hind Quarter) (boneless, skin-on, high-quality heritage pork preferred)
The Cure (Per kg of meat)
- 40 grams Kosher Salt (non-iodized)
- 2.5 grams Pink Curing Salt #2 (essential for long-term dry curing safety)
- 10 grams Brown Sugar (to balance the saltiness)
- 10 grams Juniper Berries (toasted and coarsely crushed)
- 5 grams Black Peppercorns (cracked)
- 3 grams Garlic Powder (high quality)
- 3 pieces Dried Bay Leaves (crumbled finely)
- 2 grams Coriander Seeds (ground)
- 1 gram Allspice Berries (ground)
Smoking Fuel
- 2-3 kg Pine or Fir Sawdust/Chips (for authentic Black Forest aroma)
- 2-3 pieces Dried Juniper Branches (added to the smoker for extra depth)
👨🍳 Instructions
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1
Prepare the pork leg by trimming any excess loose fat or ragged edges, ensuring a smooth, aerodynamic shape. Keep the skin on one side as it protects the meat during the long curing process.
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2
In a medium bowl, combine the kosher salt, pink curing salt #2, brown sugar, crushed juniper, pepper, garlic powder, bay leaves, coriander, and allspice. Mix thoroughly to create a uniform curing rub.
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3
Vigorously rub the spice mixture over the entire surface of the pork, ensuring every crevice and fold is well-coated. Use the entire calculated amount of cure for the weight of your meat.
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4
Place the seasoned pork into a vacuum-seal bag or a tight-fitting non-reactive container. If using a container, weight the meat down with a heavy object to help the salt penetrate.
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5
Cure the meat in a refrigerator (set to 3-4°C / 38-40°F) for 2 to 3 weeks. Flip the meat every 2 days to ensure the developing brine redistributes evenly.
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6
After the curing period, remove the ham and rinse it thoroughly under cold running water to remove excess surface salt and spices. Pat it completely dry with paper towels.
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7
Allow the ham to 'equalize' by hanging it in a cool (10-12°C), humid environment for 1 week. This allows the salt concentration to become uniform throughout the muscle.
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8
Prepare your cold smoker. It is critical that the temperature does not exceed 25°C (77°F) during the smoking process to prevent the fat from melting or the meat from cooking.
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9
Cold smoke the ham using pine or fir wood chips. Smoke for 8-12 hours per day, then allow the meat to 'rest' overnight in the smoker without smoke. Repeat this for 3 to 6 days until the skin turns a deep, dark mahogany.
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10
Move the smoked ham to a drying chamber or a cool, dark cellar (12-15°C with 70-75% humidity). Let it air-cure for an additional 2 to 4 weeks to develop its characteristic firm texture and concentrated flavor.
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11
Check for any white mold growth; a small amount of white 'Penicillium' is normal and can be wiped off with a cloth dipped in vinegar or salt water.
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12
The ham is ready when it has lost approximately 25-30% of its original weight. Slice paper-thin against the grain to serve.
💡 Chef's Tips
Always use a digital scale for curing salts; precision is vital for food safety and flavor balance. Ensure your smoking wood is 'clean' and free of resins or chemicals; authentic German ham uses local coniferous wood for that specific 'forest' taste. If you don't have a dedicated drying chamber, a wine fridge with a small bowl of salt water for humidity works wonders. Never rush the air-drying phase; this is where the complex enzymes break down the proteins to create the melt-in-your-mouth texture. To prevent the meat from drying out after cutting, rub the exposed surface with a little vegetable oil and wrap tightly in parchment paper.
🍽️ Serving Suggestions
Serve paper-thin slices on rustic sourdough rye bread with a thick layer of unsalted cultured butter. Pair with a glass of dry Riesling or a robust German Schwarzbier (black lager) to complement the smoky notes. Include on a 'Brotzeit' platter with sharp pickles, radishes, and spicy Dusseldorf mustard. Wrap around fresh white asparagus (Spargel) for a classic European springtime delicacy. Dice the ends of the ham to flavor a traditional German lentil stew or potato soup.