... German. geräucherter Schinken. (various references). Greek. ... Swedish. rökt skinka (cured ham, ham), humbug (bubble, humbug, humbuggery, phoney, sham). ...
www.websters-online-dictionary.org/ definition/english/ga/gammon.html

... is as close as you'll get in Germany (according to my taste buds).

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Note added at 16 mins (2004-10-29 15:08:41 GMT)
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This is what I had in mind:
http://www.freshdirect.com/media/images/product/deli/coldcut...

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Note added at 35 mins (2004-10-29 15:27:58 GMT)
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This is what Räucherschinken looks like IMHO. Not the same as cured ham:
http://www.pfau-schinken.de/RauchArrangements.html

then just ask the butcher for the raw ingrediends for Weihnachtsschinken (Christmas ham) - you can then cure it the way you like in the oven.

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Note added at 33 mins (2004-10-29 15:26:19 GMT)
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Your recipe suggests you have to get \"rohen Schinken\" (raw ham) and boil it first, afterwards you put it in the oven with all the ingredients - salt and spices. At least that’s how I do this type of dish here in the UK.

It is cured in your oven - not off the shelf.

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Note added at 40 mins (2004-10-29 15:32:55 GMT)
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Not sure whether Marks & Spencer still operates in Germany - they would sell this. If you are in Berlin you can check out the KDW - Kaufhaus des Westens - there you get everything.

German roasted ham

This succulent German ham available in Waitrose is made to an old Bavarian family recipe. The cured fresh pork is steamed to ensure moist, even cooking, then roasted and sliced to give a ham with a mid-brown colour and a firm, meaty bite.
Uses: German roasted ham is perfect for making tasty sandwiches as the large slices of ham cover sliced bread well. For added flavour spread the bread with garlic and herb soft cheese in place of butter.
To store: Keep in the fridge and consume by the use by date. Once opened eat within 2 days.
http://www.waitrose.com/food_drink/recipes/glossary/foodglos...

ZDF.de - Schinkenbraten mit Ahorn-Glasur - [ Translate this page ]
... Schinkenbraten mit Ahorn-Glasur. Rezepte der Welt start. Zutaten Etwa 2 kg gekochter Hinterschinken Öl 4-6 EL Ahornsirup 3 EL Weinbrand ...
www.zdf.de/ZDFde/inhalt/18/0,1872,2034706,00.html -

Um eine weitere Variante ins Spiel zu bringen.

Habe folgende Erklärung gefunden, die mir sehr nach Kasseler riecht:

http://www.vapeanuts.com/virginia-ham-faq.html

What is the Curing Process?
Curing is the addition of salt, sugar, sodium nitrates (or saltpeter), nitrites and sometimes phosphates and assorbates to meat for preservation, color development and flavor enhancement.

Nitrates and nitrites contribute to the characteristic cured flavor and reddish-pink color of cured meat. They also prevent the growth of Clostridium botulinum, a food poisoning microorganism that can occur in foods that require heat processing.

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Note added at 2 hrs 28 mins (2004-10-29 17:21:08 GMT)
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Lässt sich hier: http://www.dreilinden-fulda.de/ auf hesssische Art ganz traditionell und ohne Schillern verspeisen (persönlich getestet).

These two imported types of "cured ham" are what you are looking for. You can ask your German butcher and he will for sure have them. "Serrano" is from Spain and "Parma" from Italy. Both are very good and really "cured" and not "smoked". Hope this was helpful.