Bavarian Ham: What Sets It Apart From Regular Ham?

Bavarian ham is a type of ham that is cured on the bone, then removed and repressed and smoked, often over cedar chips. It has a sweet, smoky flavour and lends itself to different types of glazes and sauces. Black Forest ham, on the other hand, is a dry-cured smoked ham produced in the Black Forest region of Germany. It is boneless and is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. It is then cold-smoked using local conifers and sawdust. Black Forest ham has a very pronounced flavour and is common in German cuisine. It is often served at room temperature with bread or cheese.

Curing and smoking processes

Curing and smoking are the processes that give ham its signature taste and texture. Curing is a method of preserving meat using raw ingredients like salt, acid, and sugar. These ingredients draw out excess water from the ham, preventing spoilage.

Ham can be cured using either a dry curing or wet curing process. Dry curing involves covering the raw ham with salt and gradually pressing it to drain out the blood. The ham is then washed and hung in a dark, temperature-controlled space to dry for months or even years. Dry-cured hams can also be aged to enhance their flavour.

Wet curing, on the other hand, involves brining the ham by immersing it in a solution of water, salt, sugar, spices, and seasonings for several days. This process allows the ham to absorb the brine's flavours. Some manufacturers inject the ham with the wet curing solution to speed up the process and distribute the salt more evenly.

After curing, the ham is then cooked or smoked to add flavour and extend its shelf life. Smoking is a common method for preserving and flavouring ham. Different types of wood are used for smoking, such as pine, fir, oak, hickory, or applewood. The type of wood used can impart a unique flavour to the ham. For example, smoking ham over pine or fir gives it a slightly more intense taste compared to smoking over oak, hickory, or applewood.

Bavarian ham refers to ham cured on the bone, then removed, pressed, and smoked, typically over cedar chips. This process gives Bavarian ham its distinctive sweet and smoky flavour. Black Forest ham, a variety from Germany's Black Forest region, is dry-cured and smoked, resulting in a blackened exterior and a pronounced flavour. The curing mixture for Black Forest ham includes salt, garlic, coriander, pepper, juniper berries, and other spices. After curing, the ham is cold-smoked using local conifers and sawdust, contributing to its distinct flavour.

Taste and texture

When it comes to taste and texture, there are several differences between regular ham and Bavarian ham.

Bavarian ham refers to ham that has been cured on the bone, removed, and then pressed and smoked, usually over cedar chips. This type of ham has a sweet, smoky flavour and lends itself to different types of glazes and accompanying sauces. The sweet, smoky flavour of Bavarian ham comes from the bone-in curing process, which imparts a unique taste and moisture to the meat.

On the other hand, regular ham can refer to either wet-cured or dry-cured ham. Wet-cured ham, also known as city ham, is the most common type found in supermarkets. It is pre-cooked and can be eaten straight from the package or heated through in the oven. Dry-cured ham, or country ham, is less common and has a saltier taste and drier texture compared to city ham.

Both types of regular ham can be boneless or bone-in. Boneless ham is easier to carve but may have a less rich flavour and texture due to processing. Bone-in ham, on the other hand, tends to be moist and have a rich flavour from the bone. However, carving around the bone can be challenging.

In terms of taste, all types of ham share a slight underlying sweetness, even smoked or salted varieties. This sweetness makes ham a versatile meat that pairs well with a range of flavours, including salt, smoke, brown sugar, maple, spicy mustard, cloves, and even canned pineapple.

When it comes to texture, ham has a meaty denseness and a fleshy texture due to its origin from the large, round muscles of a hog's hind leg. This sturdiness is present regardless of how the ham is prepared or served.

Origins

Ham is a type of pork that comes from the hind leg of a hog. The word "ham" comes from the Old English "hom" or "ham", meaning the bend or hollow of the knee. The oldest surviving book of Latin prose from the first century BC includes instructions for preparing ham, so it is safe to say that humans have enjoyed ham for a long time.

Ham can be preserved and prepared in many different ways. It can be roasted with the bone in or out, or pre-cured and cooked in a wide variety of ways to make it a prepared ham. The way the meat has been cured and any other cooking processes it goes through will determine the end product.

Ham has been a staple food for many cultures for centuries. The Chinese were the first to mention the production of cured ham, so they likely invented the curing process. By the time of the Roman Empire, curing ham had become a well-established practice, and cured ham was a popular, tasty trade item. Cured ham from specific areas became particularly sought-after because curing ham requires certain conditions.

In the Old World, Italy and Spain became renowned for their delicious cured ham products due to the perfect curing conditions in certain geographic regions. Nowadays, thanks to modern technology, cured ham is made all over the world, but many regions are still known for their ham products. For example, Europe is known for its prosciutto di Parma, and the United States for its Smithfield ham.

In Germany, there are almost 1,500 varieties of sausages, and hams are divided into two main categories: the air-dried, prosciutto-like "raw ham" (Rohschinken) and the boiled, pink "cooked ham" (Kochschinken). Both types of ham are frequently used in German cooking.

One variety of German ham is the Bavarian ham, which refers to ham cured on the bone, removed, and then pressed and smoked, generally over cedar chips. This type of boneless ham is simple to cook and easy to serve, as it can be sliced. Bavarian ham has a sweet, smoky flavour and lends itself to different types of glazes and accompanying sauces.

Another German ham is the Black Forest ham, which is produced in the Black Forest region of Germany. Black Forest ham has a blackened exterior and a flavour profile that comes from the herbs added to the cure. In the US, this ham is typically made locally but mimics the appearance and flavour of a true Black Forest ham.

Preparation

Ham is a type of pork that comes from the hind leg of a hog. It can be prepared and preserved in many different ways. For example, ham can be roasted with the bone in or out, or it can be pre-cured and cooked in a variety of ways. The type of hog used, the curing method, and any additional cooking processes will all influence the final product.

When it comes to curing ham, manufacturers can choose between dry curing and wet curing. Dry-cured hams are cleaned, covered in salt, gradually pressed to remove blood, spiced, washed, and then hung up to dry. This process can take months or even years. Dry-cured hams can also be aged to enhance their flavour. Wet-cured hams, on the other hand, are brined and then fully cooked in an oven or smoker. The brining process involves immersing the meat in a solution of water, salt, sugar, spices, and seasonings for several days.

One type of ham that undergoes dry curing is the Black Forest ham, or Schwarzwälder Schinken in German. This variety of smoked ham is produced in the Black Forest region of Germany. It has a blackened exterior and a distinctive flavour. The curing process for Black Forest ham begins with salting and seasoning the raw ham with garlic, coriander, pepper, juniper berries, and other spices. After curing for two to three weeks, the salt is removed and the ham is aged for an additional two weeks. It is then cold-smoked using local conifers and sawdust at a temperature of around 25°C (77°F) for several days. Finally, it ripens in an air-conditioned room for several weeks, during which time it develops its characteristic black exterior and flavour.

Another type of ham is the Bavarian ham, which is cured on the bone, removed, and then repressed and smoked, typically over cedar chips. This boneless ham is simple to cook and easy to serve, as it can be sliced. To cook a Bavarian ham, preheat your oven to 350°F and place the cooking rack in the centre slot. Remove the ham from its packaging and place it in a shallow baking dish, flat side down if cooking a half ham. Cover the ham with a lid or foil and cook for approximately 15 minutes per pound. Baste the ham with a glaze or its own juices every 20 minutes to keep it moist. The internal temperature of the ham must reach 140°F for it to be considered fully cooked.

Serving suggestions

The way you serve ham depends on the type of ham you have purchased, as well as your own personal preferences.

Country Ham vs City Ham

Country hams are dry-cured and may be smoked. They are less common than city hams, especially in urban areas of the US. They can be eaten as they come because they are preserved, but they are very salty and dry. If you want to heat a country ham, it is best to soak it for at least four hours, or up to 24 hours, to add moisture and remove some of the salt. Then boil the ham, add a glaze, and finish it off in a hot oven.

City hams are wet-cured and are usually smoked. They are pre-cooked, so all you need to do is heat it through in an oven set to a low temperature. You can also slice off a piece of the ham and eat it cold, or fry it in a skillet.

Boneless Ham vs Bone-In Ham

A bone-in ham tends to be moist and have a rich flavour, but it can be challenging to carve. A boneless ham is easier to carve, but it is processed, so you lose some of the ham's flavour and texture. A bone-removed ham is a good compromise, as it is easy to carve and still has the marbling of a bone-in ham.

Black Forest Ham

Black Forest ham is traditionally served thinly sliced, with bread or cheese. It can also be added to cooked dishes.

Bavarian Ham

Bavarian ham lends itself to different types of glazes and accompanying sauces. It is best served sliced.

Ham in Other Countries

In France, ham is served in the jambon-beurre, a baguette spread with butter and filled with slices of ham. It is also served in the croque-monsieur, a baked or fried sandwich filled with boiled ham and cheese.

In Ireland, delis sell jambon, a square pastry filled with ham and cheese.

In Hong Kong, ham is served in a savoury pastry called a ham and egg bun.

In Venezuela, pan de jamon is a traditional Christmas bread that is filled with ham, green olives, fried bacon and raisins.

In Germany, ham is often served in sandwiches, and is used as an ingredient in dishes such as White Asparagus with Black Forest Ham, and Stuttgarter Spaetzle.

Frequently asked questions