Black Forest Ham

Black Forest Ham
Uncured Ham - 2-3lbs
Kosher Salt - 1 Cup
Black Pepper - 1 Tsp
Maple Sugar - 3/4 Cup
TenderQuick - 1 Tbsp
Juniper, Crushed - 1 Tbsp
Rosemary, Crushed - 1 Tbsp
Majoram, Crushed - 1 Tsp
Garlic Powder - 1 Tbsp
Coriander, Ground - 1 Tsp
Nutmeg, Ground - 1 Tsp
Dry rub the ham with the spice blend. Place rubbed ham into a ziploc bag or vacuum sealed bag.
Refrigerate the bagged ham for 5 days. Be sure to flip the ham, daily, to allow even distribution through the juices created.
After the 5th day, remove the ham from the bag. Rinse THOROUGHLY! Place the rinsed ham on a rack and tray. Return it to the fridge for 24 hours.
Smoke the ham at a temp of 150F or lower until the ham reaches an internal temp of 145F.
Once the ham as cooled to room temp, rub it with lard (all over, don't be afraid of over doing it). Wrap the ham in a clean cloth and hang it in a cool, dry place. Place a drip pan underneath, just in case.
Hang for a minimum of 2 weeks, longer for larger hams.

[@feriqueshortte1844]

Wow!!! Absolutely amazing. I'm gonna start the process over the weekend.

[@bigbankhank9337]

Fantastic!!!

[@natalielambert703]

that looks wonderful! I’m going to have to try this with some of our pork- we bought three feeders from Middendorf farm and have been really happy with the quality of pork. Thanks for the recipe and how to !

[@phoenixkitchen]

Thanks!

[@CrimeVid]

In your thumbnail it looks nothing like black forest bacon as I know it. I do know that if it does not smell as if it was smoked over a coal fire, it is not Schwarzwalder Schinken.

[@phoenixkitchen]

Assuming your in Germany, or at least Europe, you are probably familiar with it being crafted from the shoulder or belly. This was done with the ham roast (rear hip area). It definitely has a nice smoke smell and flavor. Any chance you could post a picture of what you're familiar with? I would love to learn the differences.