Comments on: Christmas Ham

By: Marketman

Marketman — Tue, 17 Apr 2007 04:51:24 +0000

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

msmean — Tue, 17 Apr 2007 04:36:50 +0000

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

ihid — Thu, 28 Dec 2006 02:35:36 +0000

No visit to Cagayan de Oro is complete without the HAM. https://cagayandeoro.gov.ph/index.php?page=tourism&cat=2
https://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

tulip — Wed, 27 Dec 2006 19:52:30 +0000

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

sister — Tue, 26 Dec 2006 19:28:41 +0000

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.

By: julsitos

julsitos — Tue, 26 Dec 2006 10:19:44 +0000

the story about the James ham of bacolod:

https://www.sunstar.com.ph/static/bac/2006/11/22/bus/ham.for.you.html

By: julsitos

julsitos — Tue, 26 Dec 2006 09:53:28 +0000

you’re right, the sweeter the ham, the more coy is the flavor.

most Bacolodnon’s prefer the local “James’ ham” being sold in front of the Bacolod Central Market beside Kit’s store. It’s just a small store but people do appreciate it for its salty “decomposing” flavor. the taste is indescribable. it’s perfect for ham sandwiches and perfect for frying with a bit of sugar.

if you have a friend from bacolod, ask that person to bring you a sample of James’ ham. it’s a bit pricey but way worth the trouble. For 1/4kg, it’s P180.

By: Veronica's Test Kitchen

Veronica's Test Kitchen — Mon, 25 Dec 2006 21:29:35 +0000

great looking ham!

By: Marketman

Marketman — Mon, 25 Dec 2006 14:35:35 +0000

Chinachix, funny you should send that link, my sister has been going to that butcher for 20-25 years, I think…

By: Chinachix

Chinachix — Mon, 25 Dec 2006 12:16:17 +0000

MM, I love pineapple-glazed hams myself as I have a sweet tooth, and I miss Majestic ham, but I thought you might find this article interesting…

https://www.nytimes.com/2006/12/20/dining/20hams.html?ref=style