Black Forest Ham (The Real Stuff)

Just tried some of this and good God is that stuff good: deep and rich like the best prosciutto but with an incredible and potent smokiness that blew my mind. Going to have some tonight with a glass of Schlenkerla Marzen, any suggestions for accoutrement for the ham?

Cheers

anything with strong acid will pair well with fatty food. fats + acids = mmm.

If it’s the super thin fatty stuff like I’m thinking, just do what you do with prosciutto. Wrapped in melon, wrapped around grissini, serve on a plate with a few cheeses, etc.

Thanks for the suggestions fellas; I’m leaning towards a few slices on a thin piece of good rye with a bit of brown mustard, maybe some cornichon on the side. I’m getting hungry.

Polish gherkin, in a sweet sour vinegar marinade with lots of onions and pepper and the lot in the glass. Together with the ham - well that is just completing your evening!

Where does one procure such yummy black forest ham?

Originally posted by GT2
Where does one procure such yummy black forest ham?

Schwartz Ham?

Where’d you get it from? Is it actually German? When I’ve picked some up locally from the butcher, it’s generally not super smoky, more like a kiss. Cut paper thin, it’s great. Also great stuff, if you can find it, is Speck. I should probably go ham shopping...

It is German; I’m lucky enough to live near one of the best international markets in the country and they get some amazing stuff. Really stong smoke, to the point where I can smell it on my fingers still the next morning. Delicious but a little goes a long way.

Tyrolean Speck is cured, as is all Schinkenspeck. All these smoky German meats go great with Holzofenbrot (wood oven baked bread) and the mentioned Schlenkerla.