Black Forest Ham is a German smoked ham. Deboned and rindless raw ham is salted and seasoned with garlic, coriander, juniper berries, pepper and other spices. After curing for 2 weeks the salt is removed and the ham is cold smoked for several weeks, during which time the ham acquires its deep red color. The smoke is created by burning fir brush and sawdust. The smoking process gives the ham much of its flavor.
The term "Black Forest ham" is a Protected designation of origin in the European Union, meaning that anything sold in the EU as "Black Forest ham" must come from the Black Forest. However, this is not the case in non-EU countries, particularly in United States and Canada; as a result, most of the "Black Forest ham" sold in the non-EU countries bears little or no resemblance to the genuine product.
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