To cook Black Forest ham, coat the rib meat with salt and sugar, refrigerate for four hours, wash the salt and sugar off, apply a spice rub, and smoke the meat for 90 minutes. For an authentic flavor, use pine chips in the smoker and traditional Black Forest spices such as juniper berries.
Remove the thick fat from 2 pounds of fatty rib meat connected to the loin. Mix together 4 ounces kosher salt, 2 ounces sugar and 1/2 ounce pink salt, and use the mixture to coat the meat evenly. Put the meat in a non-metal container, cover with plastic wrap, and refrigerate for four hours.
After three hours, start the charcoal fire in the smoker. Meanwhile, soak 2 cups of pine chips in water. Wash the salt and sugar off of the meat, and dry it with paper towels. Grind together a mix of peppercorns, juniper berries, bay leaves, coriander seeds and marjoram to make a spice rub. Rub the mix evenly on the meat, and then place your smoking tray on the charcoal.
Add 1/2 cup of wet wood chips to the tray, and place the grill above the tray. Place the meat on the grill, cover, and smoke for 90 minutes. If needed, add more wet wood chips to maintain the smoke.