This ham specialty from Schleswig-Holstein has been known in the region for centuries. Written records mention the ham as early as around 1600. In the past, the ham was smoked over an open fire. Later, preparation took place in special smokehouses, the so-called "Räucherkaten."

For the production of the ham, the leg is kept intact with the bone and knuckle. Over a period of six to eight weeks, producers rub the meat once a week with salt, pepper, and spices such as juniper. Each establishment uses its own proprietary recipe for this so-called dry-curing process. Afterwards, the ham rests for three weeks.

Beech wood chips provide aroma

During smoking, at least 75% of the smoke trough must consist of beech wood chips. Juniper berries or heather are also used for flavoring. The temperature of the beech smoke varies between 10 and 26 degrees Celsius. Due to the low temperatures, the pores of the meat do not close, allowing sea air and smoky aromas to penetrate deep into the ham. The open pores also prevent the ham from being fully cooked through.

The ham leg is regularly moved within the smokehouse so that the flavoring substances can penetrate evenly from all sides. In the process, mold forms on the surface of the meat, which is repeatedly brushed off by hand. The mold has no effect on the food or its flavors.

Holsteiner ham tastes bold and savory

The taste of Holsteiner ham is bold and savory, yet delicate. Its color resembles mahogany, and the meat has a tender consistency. Holsteiner ham is very popular on buttered bread and is traditionally served with jacket potatoes or boiled potatoes and asparagus. The production of the ham may only take place in the Holstein region.