Brunswick Ham: A Southern Delicacy

Brunswick ham is a ready-to-eat, smoked ham with a strong, rich pork flavour. It is made from prime top and silverside pork, based on a traditional recipe from the East Westphalian region of Germany. The pork is tumbled in brine overnight, then placed in a mould and cooked, before being smoked for over five hours using smoke from beechwood chippings. This process of smoking preserves the meat, which is typically eaten thinly sliced without additional cooking. Brunswick ham can be used in a variety of dishes, such as quiches, pies and pasta sauces, and can be used as a replacement for bacon.

How is Brunswick ham made?

Brunswick ham is a ready-to-eat, cooked ham with a distinctive strong, rich pork flavour. The process of making Brunswick ham involves several steps, each contributing to its unique taste and texture. Firstly, the chosen cut of pork is important; Brunswick ham is made from prime top and silverside pork, specifically the rump of the pig. This choice of meat is based on the traditional handmade delicatessen ham in the East Westphalian region of Germany.

The pork is then tumbled in brine overnight. This process of brining not only adds flavour but also helps to tenderise the meat. After brining, the meat is placed into a mould, which gives the ham its distinctive shape. At this point, the ham is ready for cooking. It is smoked for more than five hours, using beechwood chippings, which impart a strong, smoky flavour to the meat. This lengthy smoking process is a key characteristic of Brunswick ham production, and it results in a ham that is ready to eat without further preparation.

The smoking process also acts as a preservative, and Brunswick ham can be stored in the fridge until the use-by date, after which any leftovers should be consumed within two days. This type of ham is a versatile ingredient, commonly used to replace bacon in quiches, pies, and pasta sauces, or simply enjoyed in sandwiches.

What is it made from?

Brunswick ham is made from prime cuts of pork, specifically the rump, top and silverside. The meat is tumbled in brine overnight, then moulded and cooked. It is then smoked for five hours using smoke from beechwood chips or chippings, which gives it its characteristic strong, rich flavour.

The process of making Brunswick ham is based on the handmade delicatessen ham in the East Westphalian region of Germany, where the original meat would have come from acorn-fed pigs raised in the forests of Westphalia.

Today, the ingredients of Brunswick ham are pork, salt, an antioxidant (sodium ascorbate) and a preservative (sodium nitrite).

Where does it originate?

Brunswick ham is based on the handmade delicatessen ham in the East Westphalian region of Germany. The process of making Brunswick ham involves tumbling prime top and silverside pork in brine overnight, then placing it in a mould before cooking and smoking the ham for more than five hours over beechwood chippings. This gives the ham its characteristic strong, rich pork flavour.

Westphalian ham, or Westfälischer Schinken in German, was originally produced from acorn-fed pigs raised in the forests of Westphalia, Germany. The meat is dry-cured and then smoked over a mixture of beechwood and juniper branches. During the early 1900s, significant quantities of Westphalian ham were exported from Germany to the United States.

The East Westphalian region of Germany is known for its cured meats, with hams being divided into two main categories: "raw ham" (Rohschinken) and "cooked ham" (Kochschinken). Both types of ham are frequently used in German cooking, such as White Asparagus with Black Forest Ham or Stuttgarter Spaetzle.

The quality and price of hams in Germany depend on the length of time they have been smoked and air-dried. There are several varieties of Westphalian ham, including kugel cut, boneless and rolled, and regulation ham.

How is it used in cooking?

Brunswick ham is a ready-to-eat, cooked ham with a strong, rich, smoky flavour. It is made from prime top and silverside pork, based on a traditional recipe from the East Westphalian region of Germany. The pork is tumbled in brine overnight and then placed in a mould before being cooked and smoked for over five hours using beechwood chippings.

Due to its strong flavour, Brunswick ham is often used to replace bacon in a variety of recipes. It can be used in quiches, pies, and pasta sauces. Its smoky taste means it can be used as a flavouring in dishes.

When cooking with Brunswick ham, it is important to note that it should be stored in the fridge and consumed by the use-by date. Once opened, it should be eaten within two days.

• Quiche Lorraine: A classic quiche made with eggs, cream, and ham. The smoky flavour of the Brunswick ham will add a delicious depth of flavour to this dish.
• Ham and Cheese Pasta: A simple and comforting dish, where the ham is added to a creamy cheese sauce and tossed with your choice of pasta.
• White Bean and Ham Soup: A hearty soup made with white beans, vegetables, and diced Brunswick ham. The ham will impart its flavour into the soup, making it a tasty and satisfying meal.

How should it be stored?

Brunswick ham is a type of cooked and smoked ham produced from prime cuts of pork and cured using beechwood chippings. It is derived from a traditional recipe from the East Westphalian region of Germany. The pork is tumbled in brine overnight, then placed in a mould before cooking and smoking to give it a strong, rich flavour.

Brunswick ham should be stored correctly to maintain its quality and flavour. Here are some detailed instructions on how to store it:

• Refrigeration: Keep the ham in the fridge at all times before use. This maintains a safe temperature to prevent bacterial growth and spoilage.
• Use-by Date: Consume the ham by the use-by date indicated on the packaging. This date is determined to ensure the product's safety and optimal quality.
• Opened Package: Once the package is opened, consume the ham within two days. Storing opened ham for longer might compromise its quality and freshness.
• Storage Container: If possible, transfer the ham to an airtight container or wrap it tightly in cling film or aluminium foil after opening. This helps maintain moisture and prevent the ham from drying out or absorbing odours from other foods in the fridge.
• Leftovers: If you have cooked Brunswick ham and have leftovers, they should also be refrigerated within two hours of cooking or serving. Store the leftovers in shallow, airtight containers and consume them within three to four days.
• Freezing: If you wish to extend the ham's shelf life, you can freeze it. Wrap it tightly in heavy-duty aluminium foil or freezer bags. Label the package with the date of freezing and consume it within one to two months for the best quality.
• Thawing: When ready to use frozen Brunswick ham, thaw it safely in the refrigerator. Place the frozen ham in a bowl or on a plate to catch any drips and allow it to thaw slowly. Do not refreeze thawed ham; cook it immediately after thawing.

By following these storage instructions, you can ensure that your Brunswick ham remains fresh, safe to consume, and flavourful.

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