Best Smoked Ham
Updated Daily
A German dry-cured ham from the Black Forest region of Baden-Württemberg, cold-smoked over fir branches and sawdust, recognized with PGI status since 1997 and exported worldwide.
Montenegrin dry-cured ham from Njeguši village on Mount Lovćen, matured through cold smoking and mountain bora wind, regarded as a national symbol and culinary pride of Montenegro.
A German farmhouse smoked ham traditionally cold-smoked in a thatched-roof cottage (Kate) over an open hearth fire for weeks, yielding a deeply smoky flavor and dark exterior.
A dry-cured smoked ham from the Zlatibor mountain region of western Serbia, prized for its flavor developed through cold smoking and high-altitude air-drying.
A dry-cured and cold-smoked ham from Užice in western Serbia, produced using traditional mountain methods with beechwood smoke imparting its characteristic flavor.
Prager Schinken, or Prague Ham, is a Central European wet-cured and smoked ham originating in Prague in the 19th century, widely regarded as one of the foundational styles of modern brine-cured ham.
The butt-end bone-in ham is cut from the upper portion of the hind leg and is fattier and more flavorful than the shank end, making it a favored choice for traditional American holiday smoking.
The shank-end bone-in ham comes from the lower leg of the pig and is traditionally smoked with hardwoods such as hickory or applewood, yielding a leaner cut with a pronounced smoky rind.
Boar's Head Black Forest Ham is a smoked, beechwood-seasoned cooked ham modeled on the German Black Forest style, produced by Boar's Head Provisions Co. founded in New York in 1905.
A pre-cooked, bone-in or boneless ham sliced in a continuous spiral cut before smoking, a method patented by Harry Hoenselaar in Michigan in 1957 that enables even glazing and easy serving.
