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.
DEFINITION AND ORIGIN
What’s 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 honey ham, which relates in taste, and creates a link to the rustic, spicy taste of the farmer.
DID YOU KNOW?
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 also 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.
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
Per 100 g
468 kJ / 111 kcal
of which saturated fats:
of which sugar:
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 pleasure. When cooled and thinly sliced, it is perfect as a topping for snacks and, in combination with gherkins, can unfold its fresh, spicy flavour particularly well. Farmer ham can also 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.