Traditional Cooked Ham Recipe from Germany - How to Make Juicy Ham from Pork Shoulder

Cooked ham, a staple of German cuisine, has been enjoyed for generations. This delicate specialty, also known as German cooked ham, is prepared by carefully cooking ham to achieve its characteristic tender and juicy flavor. Making cooked ham at home is easier than many might think, offering the opportunity to enjoy a high-quality ham tailored to personal tastes.

A Glimpse into the History of Cooked Ham reveals its close ties to German culinary traditions. For centuries, ham has been a cherished food in Germany. The tradition of cooked ham dates back far and has been perfected over time to ensure the finest quality and authentic flavor.

The preparation of cooked ham begins with selecting high-quality ham cuts, ideally from the pork leg or loin. These cuts are then marinated with a delicious blend of spices and flavors to enhance their taste. Subsequently, the ham is slowly cooked in an aromatic liquid, imparting its characteristic tenderness and juiciness.

Crafting German Cooked Ham: A Homemade Delicacy

The art of cooking ham lies in the correct temperature and cooking time. Slow and gentle cooking is crucial to ensure that the ham retains its juicy texture while absorbing the flavors of the spices. After cooking, the ham is often chilled and sliced thinly to serve as a delicate side dish or main course.

Cooking ham at home not only provides the opportunity to experience Germany's culinary tradition but also the joy of preparing a delicious dish from high-quality ingredients oneself. With this simple recipe, you can create your own juicy German cooked ham and delight family and friends with a taste of German culinary art.

Authentic German Cooked Ham Recipe: A Step-by-Step Guide

In this detailed guide, I'll lead you through the process of creating an authentic German cooked ham, ensuring you capture all the traditional flavors and textures that make this dish so beloved. First, we'll start by selecting the finest cut of ham, typically from the pork leg or loin, to serve as the foundation for our culinary masterpiece. 

Next, I'll reveal the carefully curated blend of spices and aromatics used to marinate the ham, infusing it with rich flavor. Finally, I'll guide you through the slow-cooking process, during which the ham transforms into a tender and succulent delight, ready to be enjoyed with family and friends. With each step clearly outlined, you'll be equipped to master the art of German cooked ham and savor its delicious essence in your own home kitchen.

Essential Equipment for German Cooked Ham

Large Pot: A large pot is necessary for boiling the ham in a flavorful liquid, ensuring it cooks evenly and absorbs the delicious seasonings.

Sous-Vide Cooker or Immersion Circulator: Using a sous-vide cooker or immersion circulator allows for precise temperature control during the cooking process, resulting in perfectly cooked ham with consistent texture throughout.

Brine Injector: A brine injector is essential for injecting the ham with a flavorful brine solution, ensuring it remains moist and flavorful during cooking.

Vacuum Sealer: A vacuum sealer is used to vacuum-seal the ham in heat-resistant vacuum bags or plastic wrap, preserving its freshness and preventing moisture loss during cooking.

Heat-Resistant Vacuum Bags or Plastic Wrap: Heat-resistant vacuum bags or plastic wrap are necessary for sealing the ham before cooking, ensuring it cooks evenly and retains its moisture and flavor.

Ingredients

• 1 pork shoulder
• Water
• Nitrite curing salt
• Spices (optional): Natural sugar, bay leaf, rosemary, sage, peppercorns, mustard seeds, caraway seeds, fennel seeds, juniper berries, thyme, fresh garlic
• Honey (optional, for smoking)

1. To make homemade cooked ham, start by preparing the pork shoulder. The meat should have a tender pink color and a shiny surface.
2. To prepare the brine, based on the weight of the meat, create a ten percent brine solution using water and nitrite curing salt. For example, for 1 kg of meat, use 200 ml of water and 21 grams of nitrite curing salt. Bring the water to a boil in a pot, add the curing salt, and stir until fully dissolved. Allow the brine to cool.
3. For those who enjoy flavored ham, spices can be added according to taste preference. Boil the chosen spices with the water and curing salt for 5 minutes, then let them steep for at least 2 hours.
4. Once the brine has cooled, use a brine injector to inject it into the pork shoulder. Insert the needle into the middle of the meat and slowly inject the brine while withdrawing the needle. Distribute the brine evenly across the entire piece of meat, about 2-3 cm apart, until all the brine is used.
5. Next, vacuum-seal the meat using heat-resistant vacuum bags or plastic wrap, removing the air. Place the vacuum-sealed pork shoulder in the refrigerator for 4 days to cure, turning and massaging the meat thoroughly each day.
6. After the four days of curing, remove the cooked ham from the refrigerator and let it acclimate at room temperature for one hour. Then, prepare the ham for cooking. If using a sous-vide cooker, ensure to use heat-resistant vacuum bags. Place the vacuum-sealed ham in a large pot filled with water, attach the sous-vide cooker, set the water temperature to 70°C, and cook for 3 hours. Check the core temperature of the ham after about 2.5 hours. Once it reaches 67°C, the ham is perfectly cooked.
7. Allow the cooked ham to cool in the vacuum bag for an additional 2 hours in ice-cold water. Wrapped, the ham will keep in the refrigerator for about a week, vacuum-sealed for up to three weeks, or frozen for up to 6 months.

For those who desire, the ham can be smoked for additional flavor. Before smoking, brush the ham with honey for a special touch. Smoke the ham at a low temperature for 2 hours to allow the honey to caramelize. Then, cool the ham and smoke it at a cold temperature for 8-12 hours. Finally, let the ham hang in cool air for 8 hours before slicing and enjoying.

To enhance the flavor and texture of your cooked ham, consider adding aromatics like onions, carrots, and celery to the cooking liquid. These vegetables will infuse the ham with extra depth of flavor as it cooks.

For long-term storage, consider vacuum-sealing your cooked ham and storing it in the refrigerator or freezer. Vacuum-sealing helps to preserve the freshness and flavor of the ham for an extended period.

For another delicious German ham specialty, try my recipe for smoked pork loin. This delicacy, also known as "geräuchertes Schweinefilet," offers a unique flavor profile and is sure to impress your guests.

Cooked Ham Recipe on YouTube

Activate the subtitle function and check out the video for the recipe on my YouTube channel.