Prague ham
Prague ham (also: Pragaschinken, Czech Pražská šunka ) is a famous boiled ham of Bohemian cuisine . To use it as a cold cut , it is gently baked with the rind and then removed. Today it is usually available in stores and is also usually eaten cold.
The warm preparation is less common, but is often offered to tourists.
In preparation, the smaller hind legs of young pigs with the rind are first rubbed with salt , a little sugar and spices such as coriander , juniper , caraway and laurel and cured dry for about a month . The hams are then hot smoked with beech wood and are then ready for further processing.
In the next step, the ham is boned and - depending on the intended use - precooked or scalded and then baked or braised.
To prepare the main course, the rind is removed, the ham is wrapped in bread dough and cooked in the oven and usually served with Madeira sauce. Another type of preparation is stewing with soup greens and burgundy , whereby the resulting stock is supplemented with sauce and Madeira or similar.
Antonín Chmel was an exporter of Prague ham.