Honey ham from GS Schmitz
The GS Schmitz honey ham is tender hind ham in the bacon coat. The meat is lovingly coated with bacon and refined with honey. Thus, our honey ham gets its slightly flowery flavour and its particularly juicy consistency, which makes it one of our many quality products from handmade traditional work.
DEFINITION AND ORIGIN
What is honey ham?
Honey ham is a very special ham speciality, which — like all other types of ham — is traditionally made from parts of the leg of pork, whose fine fat marbling makes the ham so delicate. As a special ingredient, that gives this variation of ham its characteristic aroma and name, golden honey is added and gently massaged into the meat. In general, honey has been used to refine dishes since its discovery more than 10,000 years ago. In ancient Egypt it was one of the most important commercial goods and was even used as a means of payment. In addition, the beekeeping product also has a deep mythological anchoring; Egyptians, Greeks and Germanic peoples considered honey was the food of the gods.
This “divine taste” is found in the honey ham from GS-Schmitz, which in its preparation and aroma is very similar to its American brother, the “Honey glazed ham”.
DID YOU KNOW?
Facts about ham “Mettwurst” & pepper bites
Statistically speaking, Mett is eaten most frequently in northern Germany.
With an average fat content of 41 percent, „Mettwurst“ is one of the top 5 sausages with the highest fat content. Only the Landjäger (42 percent), the Cabanossi (44 percent) and the Teewurst (45 percent) are a little fattier.
What is contained in the honey ham?
96% pork, iodised salt (salt, potassium iodate), dextrose, stabiliser E450, antioxidant E301, spice extracts, 1% honey, preservative E250.
Per 100 g
559 kJ / 133 kcal
of which saturated fats:
of which sugar:
Production of honey ham
The production of ham is probably one of the oldest techniques of mankind and initially served to preserve the meat longer with the help of salt and heat. Nowadays, the curing, cooking and smoking of meat are processes that serve above all to produce a special aroma and give the individual types of ham their specific taste.
The same is true of honey ham, which is made from the finest parts of the leg of pork (topside and walnut) and cured for 24 hours in 8–12% brine. However, this is not followed directly by the cooking process, as is the case with traditional cooked ham. Before this, the honey is massaged into the meat so that the ham gets its fine, sweet note. In addition, it is then wrapped in bacon and blanched between 80 and 85 degrees Celsius.
Consumption of the Honey ham
Honey ham is served in many ways. When thinly sliced, it convinces in combination with ciabatta and cucumbers as a small lunch snack. The consumption of honey ham on dark rye or wholemeal bread also emphasises the spicy aroma with the fine honey note and gives the ham speciality the opportunity to develop its full flavour. In spring, honey ham tastes delicious with asparagus and thus becomes the component of a full-bodied starter. To prevent the throat from remaining dry, the sommelier recommends a fruity muscatel with the honey ham, which rounds off the taste experience with its freshness. An anti-alcoholic alternative to white wine at this point would be pear juice, which also harmonises perfectly with the taste of the ham speciality.