Comments on: Christmas Ham http://www.marketmanila.com/archives/christmas-ham A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Mon, 15 Mar 2010 04:02:06 -0700 http://wordpress.org/?v=2.8.5 hourly 1 By: Marketman http://www.marketmanila.com/archives/christmas-ham/comment-page-1#comment-34719 Marketman Tue, 17 Apr 2007 04:51:24 +0000 http://www.marketmanila.com/archives/christmas-ham#comment-34719 msmean, there is an excellente ham store in Quiapo, on or near Palanca Street. I don't have a contact number but I would imagine a relative of yours might be able to locate it...or the yellow pages... msmean, there is an excellente ham store in Quiapo, on or near Palanca Street. I don’t have a contact number but I would imagine a relative of yours might be able to locate it…or the yellow pages…

]]> By: msmean http://www.marketmanila.com/archives/christmas-ham/comment-page-1#comment-34716 msmean Tue, 17 Apr 2007 04:36:50 +0000 http://www.marketmanila.com/archives/christmas-ham#comment-34716 where can i order the excellente ham? I grew up having Excellente Ham in my table, specially Christmas time. im residing in Wa state. where can i order the excellente ham? I grew up having Excellente Ham in my table, specially Christmas time. im residing in Wa state.

]]> By: ihid http://www.marketmanila.com/archives/christmas-ham/comment-page-1#comment-23357 ihid Thu, 28 Dec 2006 02:35:36 +0000 http://www.marketmanila.com/archives/christmas-ham#comment-23357 No visit to Cagayan de Oro is complete without the HAM. http://cagayandeoro.gov.ph/index.php?page=tourism&cat=2 http://www.slers.com/ These are local home grown food business that the city is proud of. I like the bone-in at OROHAM. No visit to Cagayan de Oro is complete without the HAM. http://cagayandeoro.gov.ph/index.php?page=tourism&cat=2
http://www.slers.com/

These are local home grown food business that the city is proud of. I like the bone-in at OROHAM.

]]> By: tulip http://www.marketmanila.com/archives/christmas-ham/comment-page-1#comment-23332 tulip Wed, 27 Dec 2006 19:52:30 +0000 http://www.marketmanila.com/archives/christmas-ham#comment-23332 The way Marketman's sister described jamon en fonda, it is the same as the hams we used to purchased near Kamuning. It's really pricey but definitely worth it! I couldn't find the contact number this season and way too busy to picked it up so I had to forego buying it. As for the address, I am not too familiar, as my mom or a driver picks it up. Would post it here, when I get to ask them. I remember posting a comment here and I said it's almost as good as Jamon Iberico. The way Marketman’s sister described jamon en fonda, it is the same as the hams we used to purchased near Kamuning. It’s really pricey but definitely worth it! I couldn’t find the contact number this season and way too busy to picked it up so I had to forego buying it. As for the address, I am not too familiar, as my mom or a driver picks it up. Would post it here, when I get to ask them. I remember posting a comment here and I said it’s almost as good as Jamon Iberico.

]]> By: sister http://www.marketmanila.com/archives/christmas-ham/comment-page-1#comment-23220 sister Tue, 26 Dec 2006 19:28:41 +0000 http://www.marketmanila.com/archives/christmas-ham#comment-23220 Hi, "Hamon en fonda" is simply a dry country ham just like Clifty's, it comes in a muslin sack. Haven't heard that phrase in years. Lola used to hang hers in a clean flour sack above the brick ovens, close to the bakery's ceiling. The Virginia Smithfild hams come that way, too,and are dryer, denser, and saltier, closer to a Parma or Imberico ham. The Tennesee ham is halfway between a Smithfield and a Kurowycki ham (NYTimes article). Jerry, pictured, is third generation, and now owns the only grandfathered smokehouse in Manhattan. I have been a good customer for 30 years, lugging or sending his hams to Manila every year for Christmas. Hi,
“Hamon en fonda” is simply a dry country ham just like Clifty’s, it comes in a muslin sack. Haven’t heard that phrase in years. Lola used to hang hers in a clean flour sack above the brick ovens, close to the bakery’s ceiling. The Virginia Smithfild hams come that way, too,and are dryer, denser, and saltier, closer to a Parma or Imberico ham. The Tennesee ham is halfway between a Smithfield and a Kurowycki ham (NYTimes article). Jerry, pictured, is third generation, and now owns the only grandfathered smokehouse in Manhattan. I have been a good customer for 30 years, lugging or sending his hams to Manila every year for Christmas.

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