Home-cured Schwarzwalder Schinken (dry-cured smoked ham)

Curing

1. 1Pat the pork hind leg dry. If bone-in, leave bone or remove per preference; trim excess fat but leave a thin protective layer.
2. 2Combine coarse salt, brown sugar, crushed juniper berries, crushed garlic, cracked black pepper and broken bay leaves in a bowl to make the dry cure.
3. 3Rub the cure mixture thoroughly over the entire surface of the leg, pressing to adhere. Place remaining cure underneath any folds.
4. 4Place the rubbed leg in a non-reactive container or vacuum bag and refrigerate at 2–5°C (36–41°F). Cure for 10 days, turning or massaging the meat every 24–48 hours so juices redistribute.
5. 5After 10 days, check that the meat feels firmer and has reduced in volume. Rinse the cure thoroughly under cold water and pat dry with paper towels.

Tying and Drying

1. 1If desired, tie the leg with butcher's twine to a compact shape for even smoke and drying; trim any torn areas.
2. 2Place the rinsed leg on a rack, pat fully dry, then air-dry in the refrigerator on a rack for 24–48 hours until the surface forms a tacky pellicle.

Cold Smoking and Rest

1. 1Prepare a cold-smoking setup: use a small smoker or a stovetop smoking method that keeps temperatures below 25°C (77°F); combine black tea leaves with wood chips to produce a fragrant smoke.
2. 2Cold-smoke the ham for 3–4 hours, replenishing chips as needed, maintaining gentle smoke and low temperature to avoid cooking the meat.
3. 3After smoking, hang or place the ham on a rack in the refrigerator for at least 48 hours to let smoke mellow and flavors settle.
4. 4For best texture and flavor, allow the ham to age in the refrigerator for an additional 3–7 days before slicing thinly across the grain.

Serving and Storage

1. 1Slice the Schwarzwälder Schinken as thin as possible with a sharp knife or slicer and serve on bread, with pickles or on a charcuterie board.
2. 2Keep unused ham tightly wrapped in the refrigerator; use within 2–3 weeks, or vacuum-seal and freeze for longer storage.