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.

Honey ham 5


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”.


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.

Honey ham 6


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.


Honey ham

Nut­ri­tio­nal values
Per 100 g
Calo­rific value:
559 kJ / 133 kcal
5,0 g
of which satu­ra­ted fats:
1,3 g
2,0 g
of which sugar:
0,4 g
20 g
2,1 g


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.