This is an open face sandwich. Here in Germany it is called Strammer Max. I have no idea how a tight Max has anything to do with a piece of bread and ham.
Here in the Black Forest the ham is smoked and cured and very salty. It is a specialty you can buy all over the place at Tourist shops or at local butchers and supermarkets. Very thin slices are the best.
Many food products have a certificate of origin or a special protection for a regional food. The Black Forest ham does not have this. The pigs for this ham can come from everywhere. It makes sense to buy locally, when you know the producer.
Last night the ham was used on two pieces of bread with to eggs sunny side up on top. That is one of the ways to prepare Strammer Max.
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