Baked ham (cured and smoked) for baking yourself
Baked ham (cured and smoked) for baking yourself
Baked ham (cured and smoked) for baking yourself
Baked ham (cured and smoked) for baking yourself

Baked ham (cured and smoked) for baking yourself

€21,90
€21,90/kg
Tax included. Shipping calculated at checkout.
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Nährwerttabelle
per 100 g
per 60 g
daily requirement (%)
per serving (60 g)*
energy 780 kJ/187 kcal
468 kJ/
112 kcal
5.6 %
Fat
11.6 g
6.9 g
9.9 %
hereof: saturated fatty acids
4.5 g
2.7 g
13.6 %
carbohydrates < 0.5 g < 0.5 g < 0.2%
of which sugar < 0.5 g < 0.5 g < 1.0%
protein
20.6 g
12.4 g
24.7 %
Salt
1.7 g		 1.0 g 17.5%

Our baked ham (cured and smoked) for baking yourself will keep for at least 7 days after it arrives at your home or is picked up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Pork, nitrite curing salt (table salt, preservative E250), drinking water, stabilizer E450, glucose syrup, acidifier E332, antioxidants E301 and E300, natural flavor, smoke

Due to the production process, the final product may contain traces of nuts (pistachios), egg, milk and wheat (gluten).

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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a roast highlight from Freyberger

baked ham cured and smoked

It's always nice when the smell of a freshly prepared roast fills the room. And when it's a Freyberger product, the anticipation is even greater. Order your baked ham cured and raw to cook at home from our shop now.

What is cured baked ham anyway?

This ham variant, which like other hams comes from the pork leg, is first cured. Instead of being boiled, the raw baked ham is then put in the oven. We also smoke our ham after curing. This also reduces the required core temperature later when baking.

How long does cured baked ham last?

The raw baked ham will keep in the fridge for about a week. You can also freeze the product (in portions) for later consumption. To defrost it, we recommend putting the piece of meat in the fridge and then taking it out in time before cooking.

What do I need to consider when freezing?

Because we deliver the baked ham cured, well chilled and vacuum packed, you can freeze it immediately after receiving it. You don't need to use an extra container. Freezing it immediately is also important so as not to interrupt the cold chain. After defrosting, make sure to eat the ham as quickly as possible. Once defrosted, you should not refreeze the product.

a Freyberg piece of happiness

Order cured and smoked baked ham

With our baked ham, cured and raw from Franconian noble pigs, you are bringing a real diamond in the rough into your home. With the right preparation, it turns into a delicious roast with a crispy, juicy crust. Perfect, for example, as a classic Sunday roast or part of a rustic buffet. We deliver the baked ham cured in either one or one and a half kilograms. Any leftover roast leftovers can be used as cold cuts.

Prepare baked ham - vary and enjoy in many ways

Before the baked ham is ready to cook, take it out of the fridge an hour beforehand. This is important so that the meat is not too cold. Otherwise, too much meat juice will come out later and the meat will become dry. It is worth making a glaze for the preparation. This adds flavor and later ensures a nice crust and color. If you are looking for inspiration or support - just take a look at our recipe or the preparation video . But you can of course keep it even simpler and just rub the baked ham with a few spices. In addition to black or white pepper, the roast goes well with sweet paprika, marjoram and caraway, for example.

Baked ham cooking time and core temperature

To ensure that a baked ham turns out perfectly, it is always worth having a meat thermometer on hand. This way you can reliably control the cooking time of the baked ham, which can vary slightly depending on the oven model. The core temperature of the baked ham should be around 62 degrees. The meat is then well done, but still nice and juicy. Once the core temperature has been reached, take the good piece out of the oven and let it rest for a few minutes. This distributes the juices evenly throughout the meat and not so much liquid comes out when you cut it.

The perfect ham for bread dough ham

Ham in bread dough is a wonderfully hearty, rustic dish. So why not use our baked ham for bread dough ham? A simple recipe like the one used for mixed bread is suitable for the bread dough. So a combination of rye and wheat flour combined with bread spices. For example, you can make a yeast dough or a bread dough with sourdough. Since the cured baked ham functions as a kind of delicious filling, it doesn't need a lot of spices. You can leave them out completely. You should also use a meat thermometer for this variant to check the core temperature.

Customer Reviews

Based on 4 reviews
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A
Arnd Lüdemann-Prange
Schön saftig und zart

Nicht zu salzig, zartes Fleisch und toller Geschmack

J
Johanna Will-Armstrong
Taste of home

Sweet Ham ist das Ostergericht zu Hause in Kanada, haben wir lange vermisst.
Der Backschinken hat diesen Taste of Home zurückgebracht - ein Gedicht!

M
Martin
Backschinken

Super Backschinken. Total saftig und genau richtig vom Rauch. Sehr empfehlenswert!

H
Helga König
Ganz toller Backschinken

Sehr gutes Fleisch. Hervorragend gepökelt und geräuchert. Sehr saftig und zart. Top!

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