black ham

Black ham ham is made with salted pork shank, then marinated in a mixture of black stout beer, brown sugar, sugar cane syrup and seasonings. These steps take 1 and a half months to complete. Then the black ham is hot smoked until it reaches an internal temperature of 65 to 72ºC.

Black ham ham has a sweet and very aromatic flavor in contrast to the slightly bitter flavor of black beer. It is delicious and can be served as a main dish or in sandwiches and appetizers.

There are different versions of black ham, mainly in England and Germany(Schwarzwälder Schinken).

Black Ham Ham Dry Curing Ingredients

1kg boneless pork shank;
30g Salt;
3g type 2 curing salt (6% of nitrite, 3% of nitrate and 93.75% of salt);
3g antioxidant with erythorbate(with erythorbate);
3g black pepper;
3g allspice;
3g fennel seed.

Beer marinade ingredients

1 liter stout beer (or other dark beer);
250 g brown sugar;
250 g sugarcane molasses;
2g clove powder;
2g cinnamon powder.

How to prepare Black Ham ham

Mix the dry cure mixture into the shank, massage well;
Leave in the refrigerator for 15 days;
Cook the beer marinade mixture for 30 minutes at 80ºC, without letting it boil;
Cool and refrigerate the marinade;
Soak the ham and keep it in the refrigerator for 4 weeks, moving and turning once a day;
Smoke at 90ºC until the inside reaches 70ºC.