Here, I've learned that what is called "prosciutto" is what we call "prosciutto crudo (raw)", and what you call "ham" is what we call "prosciutto cotto (cooked)". Both, they are the rear leg of a pork, and I think that every country specialized in this animals could have good prosciutti. Germany IS specialized, so it's effectively probable that their prosciutti could be very good. I don'know them so well, but in the northern part of Italy, near Germany and Austria, we have excellent smoked hams, no , please, smoked "prosciutti", called "speck", and we know very well excellent smoked pork fillets and chops. So, I'm not surprised. Are you sure this one is not slightly smoked?
I'd only like to say something about taste.
Here, there are different types: the sweetest is Parma prosciutto (to be sweet is considered a good thing) and, more tasty, but even more flavouring, is San Daniele Prosciutto. This is here the most expensive (30-40 €). In both of them, you can change the taste, according to the particular part you are eating. The sweetest are the part near the bone, the tastiest, at the outside.