The Schwab Meat Company dream began in Sachsenhausen, West Germany, when George Peter Schwab (1866-1943) the company’s founder, came to America to make his dreams come true. On July 20, 1890, at 24 years old, George landed at Ellis Island with his prized “old world” sausage recipes and a vision of bringing authentic German sausages to the United States.
By the mid-1890s, Schwab began making sausages for a living in Leavenworth, Kansas. He and his wife, Katharina Kirshner and their children ultimately relocated to Oklahoma City to be near Katharina’s parents. Schwab Meat Company was originally established in 1912, about eight blocks from its present location at 1111 Linwood Boulevard, where they’ve been smoking meats for the past 92 years. Eventually, cousins Christoph and Leonhard traveled from West Germany to Oklahoma to expand the family business.
In the ensuing decades, the Schwab family kept the business a tightly knit family operation. Today, George’s great-grandsons, Scott and Larry, run the almost 100-year-old company with the help of their children – now fifth-generation sausage makers. Just as the many generations before them, Scott, Larry and their children all strive to uphold the values set before them and produce only the highest quality traditional, “old world” sausages and meat products.
During the fire of December 1994, one smokehouse and Schwab’s entire supply of 10,000 hams was ruined. Within four days, thanks to a firewall, they were able to resume production in their remaining three smokehouses, and meet their commitments for holiday hams.
As Schwab & Co. celebrate their 99th Christmas, we bring you this recipe for Glazed Holiday Ham. All of Schwab’s hams are dry sugar cured – no water is added – then smoked for 10 to 12 hours over real hickory smoke in their smokehouses … the way it has been done for almost 100 years. Choose from a whole bone-in ham, spiral sliced ham or pit ham – during December, they will sell as many as 25,000 hams, whether in-store or through distributors like Braum’s, Sam’s, Wal-Mart, Crest and most stores in the state.
Spiral sliced hams, which Schwab has only been producing for about five years, can be glazed with real honey from Blackwell, Oklahoma. Schwab will use over 1,000 gallons of Blackwell honey for the holidays, and includes a bottle in their gift boxes, which can be customized to any personal or corporate budget for shipping all over the country.
Beginning in January, special 100th Anniversary stickers will be placed on all Schwab retail meat products. Visit their website at www.schwabmeat.com for upcoming anniversary promotions throughout 2012. This spring, they will break ground on a 12,000 to 15,000-square-foot addition to their current location.
- One ham – size and type of your choice
- 1 C. unsweetened apple juice
- ½ C. Dijon mustard
- 2/3 C. packed brown sugar
- ¼ C. honey
Pour apple juice over ham and seal tightly with foil. Bake at 325º for about 2 hours for a 10-pound ham; about 3 hours for a 17- to 20-pound ham. (For larger ham, glaze ingredients may need to be doubled.)
Mix remaining ingredients and slather over ham. Bake additional 1 to 1 ½ hours, uncovered, until internal temperature reaches 165-170º. Note that all Schwab’s hams are fully cooked, which means there is never a danger of Ecoli.