Farmer ham from GS Schmitz

The top­si­de of our Farmer ham is mildly salted. The tender pieces of meat are still placed into moulds by hand, refi­ned with real blossom honey and dark smoked. This makes the mas­ter­pie­ce par­ti­cu­lar­ly low in fat. Our Farmer ham is par­ti­cu­lar­ly popu­lar with cus­to­mers who prefer a slight­ly spi­cier taste but still want to enjoy the typi­cal ham aroma.

Farmer ham 5


What is Farmer Ham?

The origin of the word “ham” goes back to Indo-Ger­ma­nic and stems from the term “[s]keng”, which means “croo­ked” and opened asso­cia­ti­ons with croo­ked thigh­bo­nes. Mean­while, “ham” is used in the German lan­guage in two dif­fe­rent con­texts of mea­ning: First­ly, “ham” refers to the muscle meat of the hind leg of a farm animal; second­ly, the term can also be used for the pro­duct made from this meat. The pre­fi­xing of the word “farmer” dis­tin­guis­hes the pro­duct from other ham spe­cia­li­ties, such as the tra­di­tio­nal cooked ham or the taste-rela­ted honey ham, and crea­tes a con­nec­tion to the rustic-spicy taste.


Facts about Farmer ham

Farmer ham can be sea­so­ned with a wide varie­ty of ingre­dients accord­ing to taste. Ginger or garlic are par­ti­cu­lar­ly popu­lar. Howe­ver, cloves, bay leaves or juni­per ber­ries can be used to refine this ham speciality.

The word “Farmer” comes from the Latin verb “fir­ma­re”. “Fir­ma­re” means “sign” or “con­firm”. This then deve­lo­ped into the old French “fermer”, which can be trans­la­ted as “lease” and has a direct con­nec­tion to the farmer, the farmer, who acqui­res land for far­ming based on a lease.

Farmer ham 6


What is con­tai­ned in the farmer ham?


97% pork meat, iodi­sed salt (table salt, pot­as­si­um iodate), dex­tro­se, sta­bi­li­ser E450, anti­oxi­dant E301, spice extracts, pre­ser­va­ti­ve E250, smoke


Farmer ham

Nut­ri­tio­nal values
Per 100 g
Calo­rific value:
468 kJ / 111 kcal
3 g
of which satu­ra­ted fats:
1,3 g
1 g
of which sugar:
0,4 g
20 g
2,1 g


Pro­duc­tion of farmer ham

Farmer’s ham tra­di­tio­nal­ly con­sists of the lower or upper part of the leg of pork, which is cut to shape during pro­ces­sing. This pro­cess also remo­ves fat and con­nec­ti­ve tissue so that the ham is even less fatty and leaner than it is natu­ral­ly. In order to ensure that the mass holds tog­e­ther as well as pos­si­ble, it is wrap­ped into a net, which gives the farmer’s ham its cha­rac­te­ris­tic honey­comb pat­tern. Once this is done, the brine is injec­ted, and the curing pro­cess begins. The meat is then pre-cooked at 65 degrees Cel­si­us for about 50 minu­tes before being brief­ly smoked at the same tem­pe­ra­tu­re for five to ten minu­tes. In this step, the finely spiced taste is formed with a slight smoky note, which makes the Farmer’s Ham par­ti­cu­lar­ly deli­ca­te. Final­ly, the meat is cooked at a tem­pe­ra­tu­re of 80 degrees Cel­si­us before being cooled down to 4 degrees Cel­si­us and sold. The Farmer ham from GS Schmitz is also refi­ned with real blossom honey, which gives it a hearty smoky aroma and an excep­tio­nal­ly floral sweetness.

Con­sump­ti­on of farmer ham

Farmer ham can be eaten cold and warm as a spe­cial treat. When cooled and thinly sliced, it is per­fect as a top­ping for snacks and, in com­bi­na­ti­on with gher­kins, that can unfold its fresh, spicy fla­vour par­ti­cu­lar­ly well. Farmer ham can be eaten hot like a roast. Par­ti­cu­lar­ly deman­ding con­nois­seurs prefer this vari­ant becau­se it brings out the hearty and sweet fla­vours of this ham spe­cia­li­ty in a par­ti­cu­lar­ly tasty way.