Saturday, December 22, 2007 Ham for a festive holiday table By Jenara Regis Newman
HAM is a staple for most Christmas tables and there’s a wide variety to choose from, but Chinese hams are the preferred, traditional offerings of the season.
In Cebu, locally made King’s piña ham is easily a favorite for the hostess who wants to serve the best quality ham. Made by King’s Quality Foods (KQF), its presence in Cebu dates back to a half a century ago, making it traditional Christmas food in some homes. It was in 1957 when the late Juanito King started to produce semi-processed Chinese-style smoked hams for King Sue Ham & Sausages in Manila. From its modest plant located in Cebu city, it has moved to a modern processing plant in Pakna-an, Mandaue City which was accredited AAA by the National Meat Inspection Services. KQF has since diversified its products to include other processed meats like sausages, sliced hams, and beef tapa. Ham is still the best-seller for the Christmas season.
For the neophyte hostess who does not know how to cook this type of ham, here’s how:
1. Thaw out thoroughly frozen King’s piña ham and remove the plastic wrapper.
2. Heat special pineapple sauce in a pan over low flame until it simmers.
3. Place whole ham in the pan and continue cooking, topping it with the heated sauce until it becomes golden brown.
4. When done, place ham in serving dish and top with orange marmalade and garnish with orange or pineapple slices.
5. Serve with the remaining pineapple sauce
Pineapple sauce:
1. Mix equal amounts of pineapple juice and brown sugar and water in a sauce pan
2. Heat under low fire, stirring constantly until sauce thickens.
3. The sauce is now ready for cooking the ham.
Another way of cooking the ham is by slicing it:
1. Slice ham to about 1/8 inch thick.
2. Arrange in shallow pan and add pineapple sauce.
3. Heat over low fire till sauce thickens and turns golden brown
4. Serve hot with green beans, onions peas or sweet corn.
