What Black Forest ham is and where it comes from
Black Forest ham (Schwarzwälder Schinken) originates in the Black Forest region of southwestern Germany. The traditional version is a dry-cured, spiced, and cold-smoked raw ham, and the name is protected in Europe, so authentic product comes from that region. In the United States, though, “Black Forest ham” on a supermarket label is often a cooked, smoked, sliced deli-style or whole ham made in the same spirit, and it may not be produced in Germany. Reading the packaging is the best way to know what you have.
Check the label first
Before cooking, find these words:
- “Fully cooked” or “ready to eat”: You only need to warm it, if you want it warm at all.
- “Cook before eating” or “uncooked”: Cook it fully before serving.
- “Uncured”: This usually means no synthetic nitrite was added and curing was done with natural sources such as celery juice. It does not mean the ham is raw. It is still often cooked, so rely on the “cooked” or “cook before eating” wording.
Always follow the package instructions where they differ from this page.
Thawing
If the ham is frozen, thaw it in the refrigerator. Producers commonly suggest roughly 4 to 6 hours per pound, so a 10-pound ham takes about two days. A faster option is to leave it in its sealed packaging in cold water, changing the water about every 30 minutes; a 10-pound ham may need around 5 hours. Don’t thaw at room temperature.
Reheating a whole ham in the oven
This applies to a fully cooked ham:
- Heat the oven to 325°F (160 to 165°C).
- Remove all packaging. Place the ham cut-side down in a roasting pan.
- Add about 1/2 inch of water or broth to the pan.
- Cover tightly with foil.
- Heat for roughly 10 to 15 minutes per pound, until the thickest part reaches 140°F (60°C) on a meat thermometer.
- Rest for 10 to 15 minutes before slicing.
For a pre-cooked boneless ham, timing is often on the shorter side because the meat is dense and uniform, but check the package and use a thermometer. An uncooked ham needs to reach 145°F (63°C) with a 3-minute rest, per USDA guidance for pork.
Glazing
Glazing is optional. In the last 10 to 15 minutes, uncover the ham, brush on a glaze such as honey, brown sugar, and mustard, and return it to the oven so it sets. Sugar burns easily, so watch closely. See our full guide to cooking a ham in the oven for more glaze ideas.
Deli-sliced Black Forest ham
Sliced Black Forest ham is usually ready to eat. To warm it, lay slices in a covered skillet over low heat with a splash of water for a minute or two, or tuck it into a hot sandwich. Keep it brief; thin slices dry out fast.
Does uncured ham need to be cooked before eating?
Not necessarily. “Uncured” is about the curing method, not whether the ham is cooked. Some uncured hams are fully cooked, and some are not. The safe-handling label will say. A traditionally dry-cured raw ham is a separate case, and is sometimes eaten thinly sliced without cooking; follow the producer’s guidance.
Serving ideas and storage
Serve warm slices with mustard, roasted squash, or in sandwiches, or serve cold on a board. Refrigerate leftovers promptly and use within a few days. Smaller ham pieces can be cooked like a ham steak in the oven.
FAQ
Where does Black Forest ham come from? Traditionally the Black Forest in Germany, though many US products use the name more loosely.
How long does a 10-pound frozen ham take to thaw? About two days in the refrigerator using the 4 to 6 hours per pound guideline.
How long should I cook a pre-cooked boneless ham? Roughly 10 to 15 minutes per pound at 325°F until it reaches 140°F, but package directions come first.
Does uncured ham need cooking? Check the label; “uncured” does not mean raw.