Unsay pinakalami nga HAM for Christmas?

[kamikaze426]

---

tom. bossing mo post ko, nahurot man gud amo stock kay naay ni order ug bulk.

[kamikaze426]

Here is the pic as requested

small one is the 1 kilo (P 300.00), the other is the 1.5 kilo (P 450.00)

[img width=800 height=600]http://img481.imageshack.us/img481/6159/ham6sv.jpg[/img]

[queeny]

ham nga niluto sa akong mommy.. la na mas lami pa ani..hehehe

[ant0n!]

hehehehe..momy's boi

[dmantilla]

Try ninyo lame ni siya "HAM"bog... :mrgreen:

[ant0n!]

serious ta bai..hapit na christmas..heheeh

[mango]

Am in no way related to them but Golden Ham Factory with tel. # 253-9400 has the best ham I've tasted in my life. Don't even know who the owner is. My personal opinion of course. It's a bit expensive lang at 450.00/kilo but all lean meat. They have a special sauce to go with it. It's not salty at all - just right ang timpla. That's the good news. What's bad is- they sell them only at Xmastime and they started last Monday. And they don't sell them in stores or supermarkets but only at their factory in Guadalupe. I wish they'd make it available all year round. I got it as a xmas gift from a close friend years ago and have always been a big fan since then.
Have to place your orders way ahead of time cause they're selling really well. People in the know usually place their orders months ahead cause they usually run out by Xmas day.
Anyone who'll try it and those who've already tasted it- pls. share your personal view on this . Thanx. Cheers !

[ant0n!]

yah...please share..what can you say about Golden ham Factory..the taste...

[dmantilla]

Serious diay ta ha!!!.hehehehehehe..why not try to make your own..Here is some recipe and procedure.

SMOKED HAM SLICE WITH APRICOT GLAZE

Smoked ham slice, cut 1 inch thick
1 can apricot halves
1/2 tsp. ground cloves
1/4 tsp. allspice
1/2 tsp. cinnamon

Drain apricots and save juice. Place ham slice on broiler rack and insert broiler rack and pan so the top surface of the meat is 2 to 3 inches from the heat. Sprinkle with spices and broil until nicely browned, about 10 minutes, basting occasionally with apricot juice. Turn, sprinkle ham with remaining spices, continue broiling, basting with apricot juice until done, about 10 minutes.
Five minutes before ham slice is done, arrange apricot halves, cut surface down, on ham and continue broiling until ham is done and apricots are lightly browned. Spoon basting liquid over ham and apricots before serving.

COUNTRY HAM

1 country ham (like Smithfield)
1 quart cider vinegar
1 cup dark brown sugar
1 sliced, unpeeled orange
several red pepper pods
pinch of allspice
1 teaspoon whole cloves

Choose a true Virginia or Kentucky Style aged, dry smoked ham. Scrub ham with a stiff brush to clean and remove any discolorations. Cover with cold water and soak for 24 hours. Discard the soaking water. Cover the ham again with water; add remaining ingredients. Cover container and heat to the boiling point, then reduce to lowest setting allowing the ham to steam until done.

Cook 15 minutes per pound or approximately 3 1/2 hours. Remove from heat and let the ham cool in the cooking water.

When the cooker to insulate and allow to stand for 24 hours.

Remove ham from water (being very careful... ham and water will still be hot), cut off skin and excess fat. You can also remove the bone at this point by slicing along the side of the ham nearest to the bone. Remove the 2 bones, and push the ham back into place.

Score the fat in a criss-cross fashion and baste with a mixture of pineapple juice mixed with brown sugar. Insert whole cloves and dot with candied cherries.

Bake in a 350 degree until the glaze begins to darken.

[tolstoi]

@kamikaze..pwede free tilaw?..asa ni ma palit?