Rohschinken Dried and Smoked Ham Recipe (2024)

• 5 1/4 teaspoons (30 grams) sea salt

• 1/2 teaspoon brown sugar

• 1 teaspoon coarsely ground black pepper

• 2 teaspoons juniper berries, coarsely ground

• 1/4 teaspoon coarsely ground nutmeg

• 1/4 teaspoon coarsely ground cinnamon

• 2 cloves, coarsely ground

• 1 bay leaf, crumbled

• 1 tablespoon fennel seed, coarsely ground

• 1 to 2 teaspoons coriander, coarsely ground

• 1 to 2 teaspoons caraway seeds, coarsely ground

• 1 teaspoon dried marjoram

• 1 dried chile pepper, crumbled

• Garlic, pressed, to taste, optional

• 4 to 5 pounds pork loin, or ham

• 1 glass red wine

• 1 glass vodka, or rum, optional

• 2 tablespoons olive oil

1. Mix all ingredients together to form a rub, and rub it all over the meat you are using. Place the meat in a plastic bag.

2. Add a small glass of red wine and a smaller glass of vodka or rum (optional) to the bag. Close the bag and place in the refrigerator.

3. Turn daily for up to 50 days.

4. Wash off the meat and let it air dry at cool room temperature (about 65 F). It should be slightly dry on the edges.

5. If there is no fat on the meat, rub or brush it with olive oil.

6. Smoke it every day for four days for several hours. Let it rest at cool room temperature in between. Rub it with oil in between as well.

7. Tie it into a tighter, rounded shape with kitchen cord. Wrap it in a cloth bag and hang it in a cellar or cool garage. The sack is to keep the insects at bay.

8. Take it down from time to time and roll it around to test the consistency of the meat. Depending on humidity and temperature, the meat will be ready in several weeks (summer) to several months (winter).

Great Resources on Curing Meat

Since curing meat requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. We found that the following four publications are super helpful guides and go in-depth about just such processes, procedures, and techniques:

• Charcuterie: The Art of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn
• Home Production of Quality Meats and Sausages by Stanley Marianski
• The River Cottage Smoking & Curing Handbook by Steven Lamb
• USDA’s Processing Procedures: Dried Meats

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• ham
• appetizer
• german
• easter

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