Black forest ham

Black Forest ham is a German dry-cured ham, traditionally cold-smoked and air-dried in the Black Forest. It has a firmer texture and a more pronounced smoky, savoury flavour than the moist, mild cooked ham usually used in British sandwiches.

Yes. Fry slices briefly in a dry pan over a medium heat until warmed through or the edges turn crisp; prolonged cooking can make this already-cured ham tough and dry.

Use it in a sandwich or toastie, fold it through an omelette, or add it to a savoury tart. For a hot dish, add it near the end of cooking so its smoky flavour stays distinct.

Try it with mature Cheddar or Emmental, Dijon mustard and gherkins in a sandwich. Rye bread and a little apple or pear also complement its smoky, salty flavour.

Keep it covered in the fridge at 5°C or below, in its original packaging or a sealed container. Follow the pack’s use-by date and any after-opening instructions.

For a similar smoky flavour, use another smoked, dry-cured ham. Prosciutto works in sandwiches and tarts too, but it is not usually smoked, so the result will taste milder.

Black Forest ham is dry-cured and smoked, so it is firmer and more intensely flavoured. Ordinary cooked ham is usually softer and milder, making it a closer fit when you want a subtle filling.