Black Forest Ham is a flatter piece of meat—heavier smoked and dryer than the other two varieties. This Black Forest ham is cured for several months and smoked slowly over natural maple hardwood.
Do not cook; the process of curing and smoking the ham makes the meat ready to eat as is. Slice as thin as possible with a meat slicer, or if you don’t have a slicer, cut off a 1-2” piece of ham, lay it flat, and cut thin slices with a sharp knife. Black Forest ham is a delicious complement to any style of bread, and goes great with pickles on the side.
Ham cured with Salt, Sugar, Dextrose, Garlic, Sodium Nitrite, Sodium Erythorbate