Bavarian ham refers to ham cured on the bone, removed and then repressed and smoked, generally over cedar chips. This type of boneless ham is simple to cook and easy to serve since you just slice it. Bavarian ham has a sweet, smoky flavor and lends itself to different types of glazes and accompanying sauces.
COUNTRY/PLACE OF ORIGIN
Once open consume within 3 days.
Pork, Brine, Salt, Sugar, Spice, Phosphates
Pan Fry - 10-15 seconds on each side at low to medium heat
Oven Toast - 20-30 seconds at 160°C