What is the difference between black forest ham and Virginia ham?

Answer 1

Virginia ham or Smithfield hams go through and aging process and must be grown and produced in or around Smithfield Virginia, to be sold and called Virginia ham. It is a dark red meat that comes from a hog that is fed corn and peanuts, when butchered the ham is cured with hickory smoke.

Honey hams or honey cured hams must have honey at least 50% of the sweetener.

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Answer 2

According to Wikipedia: The production of Black Forest ham can take up to three months. Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two weeks, the salt is removed and the ham cures for another two weeks. Then the ham is cold smoked at a temperature of 25°C (77°F) for several weeks, during which time the ham acquires its deep red color. The smoke is created by burning fir brush and sawdust, and this smoking process gives the ham much of its rich flavor.

Characteristics:Black Forest ham has a very pronounced flavor and is common in German cuisine. It may be eaten fresh, for example on bread or with fruit, or used as an ingredient in cooked dishes.

As far as Virginia hams are concerned, the resulting product is generally salty in nature.

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