backschinken gepoekelt geraeuchert selberbacken kaufen backschinken gepoekelt und geraeuchert zum selberbacken - natürlich von Freyberger
backschinken gepoekelt geraeuchert selberbacken kaufen Traditioneller mit Honig glasierter Backschinken - natürlich von Freyberger
allergens

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

Origin

Shelf life & storage

Our baked ham (cured and smoked) for home baking is still available after arrival at your premises or after collectionat least 7 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

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

Already over 10,000+ customers are convinced of our quality

Baked ham (cured and smoked) for baking yourself

€24,00
€24,00 /kg

Tax included. Shipping calculated at checkout

7 reviews
7 reviews
variant:1kg piece
Pickup available at Freyberger Katzwang Usually ready in 24 hours

Baked ham (cured and smoked) for baking yourself

1kg piece

Freyberger Katzwang

Pickup available, usually ready in 24 hours

Katzwanger Hauptstraße 40
90453 Nürnberg
Germany

+49911442709

Freyberger Stammhaus

Pickup available, usually ready in 24 hours

Sperberstraße 99
90461 Nürnberg
Germany

+49911442709
allergens

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

Origin

Shelf life & storage

Our baked ham (cured and smoked) for home baking is still available after arrival at your premises or after collectionat least 7 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

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

All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

How to get your order to your home

1. Fresh chilled products
1. Fresh chilled products
2. Packed with cooling pads
2. Packed with cooling pads
3. Express delivery 8am-12pm
3. Express delivery 8am-12pm

Need some inspiration?

Suitable recipes

Die Drei im Lebkuchen sind zurück

Die Drei im Lebkuchen sind zurück

Wildbraten leicht gemacht - Rehkeule zubereiten

Wildbraten leicht gemacht - Rehkeule zubereiten

Die Haltungsformen bei Schweinehaltung

The husbandry methods for pig farming

a roast highlight from Freyberger

baked ham cured and smoked

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

What is cured baked ham anyway?

This ham variety, which, like other hams, comes from the pork leg, is first cured. Instead of boiling, the raw baked ham is then placed in the oven. We also smoke our ham after curing. This also reduces the required internal temperature during baking.

How long does cured baked ham last?

The raw baked ham will keep in the refrigerator for about a week. You can also freeze it (in portions) for later consumption. To thaw, we recommend placing the piece of meat in the refrigerator and removing it in time before cooking.

What do I need to consider when freezing?

Because we deliver the baked ham cured, well-chilled, and vacuum-packed, it can be frozen immediately upon receipt. You don't need to use a separate container. Freezing immediately is also important to ensure the cold chain is not disrupted. After thawing, make sure to consume the ham as soon as possible. Once thawed, do not refreeze the product.

Häufige Fragen zu Backschinken

Pro kg Backschinken rechnet man etwa 60-70 Minuten Garzeit, im Ofen bei 180 Grad. Ein 2 kg schweres Stück benötigt also ungefähr 2 Stunden, bis die Kerntemperatur von 68 Grad erreicht ist.

Klassisch harmonieren Pfeffer, Paprika, Knoblauch und Kümmel perfekt mit dem milden Raucharoma. Auch Senf, Honig oder frische Kräuter wie Rosmarin ergänzen den Geschmack hervorragend.

Ja, die Schwarte solltest du rautenförmig einschneiden, damit sie schön knusprig wird. Die Schnitte dürfen aber nicht bis ins Fleisch reichen, sonst verliert der Schinken beim Garen zu viel Saft.

Im Kühlschrank hält sich angeschnittener Backschinken in Frischhaltefolie gewickelt 3-4 Tage. Für längere Haltbarkeit kannst du ihn portionsweise einfrieren – so bleibt er bis zu 3 Monate frisch.

Rechne mit 200-250 g Backschinken pro Person als Hauptgericht. Bei einem Buffet oder als Teil eines Menüs reichen 150 g pro Person aus.

Ja, gepökelter und geräucherter Backschinken schmeckt auch kalt ausgezeichnet. Dünn aufgeschnitten eignet er sich perfekt für Brotzeiten oder als Aufschnitt – das Räucheraroma kommt dabei besonders gut zur Geltung.

Der saftige Backschinken ist perfekt, wenn er eine Kerntemperatur von 68 Grad erreicht hat. Die Schwarte sollte goldbraun und knusprig sein, während der austretende Bratensaft klar ist.

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.