Black Forest Ham Recipes

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White Asparagus with Black Forest Ham



1 large ripe avocado
1/2 cup basic oil and vinegar dressing (see below)
4 ripe round or plum tomatoes, skinned
4 large, fresh basil leaves, torn in shreds
8 wafer-thin slices Black Forest ham
1 tablespoon chopped fresh chives
Sea salt and freshly ground pepper

Trim the bases of the asparagus and peel with a swivel vegetable peeler. Bring a large pan of salted water to the boil and drop in the spears. Simmer for 3 minutes only. Have a large bowl of iced water at the ready. Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into the iced water and leave for 5 minutes, then carefully drain in a colander. Slice the avocado and mix gently with a third of the dressing. Season well. Slice the tomatoes thinly and season. Allow to stand for 10 minutes then drizzle with another third of the dressing and mix in the basil. Arrange 2 slices of ham on four large plates. Divide the asparagus, tomato and avocado between the plates. Drizzle the last of the dressing over the asparagus and scatter with the chives. Season with coarsely ground black pepper and serve.

Basic Oil and Vinegar Dressing

This dressing is a good all-purpose recipe for green leaf, potato, pasta and mixed vegetable salads.

1 cup rapeseed or vegetable oil (or 1/2 cup vegetable and 1/2 cup olive oil)
1/2 cup German white wine or German apple vinegar or half of each
1/2 teaspoon sea salt
1 teaspoon German mustard, sweet or medium hot
1 teaspoon German honey (optional)
1/4 teaspoon freshly ground pepper


Whisk together all the ingredients. Store refrigerated in a sealed jar. Whisk again just before serving.

Rösti with Black Forest Ham and Chives



6 tablespoons (3/4 stick) butter
3/4 cup chopped onion
1 1/4 pounds russet potatoes, peeled, coarsely grated
1/2 cup 1/4-inch cubes Black Forest ham or other smoked ham
1/4 cup chopped fresh chives
2 large eggs

Preheat oven to 425°F. Melt 3 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion; sauté 5 minutes. Place 2 1/2 cups grated potatoes in medium bowl. Sprinkle with salt and pepper; toss to blend (reserve any remaining potatoes for another use). Stir onion mixture, ham, and chives into potatoes.

Melt 2 tablespoons butter in same skillet over high heat. Add potato mixture. Using spatula, press mixture to even thickness, covering skillet bottom completely. Cook 2 minutes. Reduce heat to medium-high. Cook until potato cake is golden on bottom, about 7 minutes. Loosen cake; slide out onto large plate or rimless baking sheet. Turn skillet upside down atop cake. Invert skillet and plate, dropping cake back into skillet. Cook cake until golden on bottom, about 7 minutes. Place skillet in oven. Bake until Rösti is crisp, about 7 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Crack each egg and drop into skillet. Sprinkle with salt and pepper. Partially cover skillet; cook until egg whites are set, about 3 minutes.

Cut Rösti into 4 wedges. Overlap 2 wedges of Rösti on each of 2 plates; top Rösti wedges on each plate with 1 egg.

Makes 2 servings

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