7.219 Honey-Glazed Ham


11 (Thu) August 2016

Honey-Glazed Ham


from Sänti’s Delicatessen

(Bonifacio High Street)

at home

-One Serendra, Taguig-

with the boys

Säntis Delicatessen is a deli chain. Founded 1987. Currently 12 locations, mostly in Metro Manila, including this one in Bonifacio High Street.
High end cheeses, cold cuts, meats, pastas, etc.
The t-bone steak, one of the cheapest items available here, sells for 201.60 per 100 g (about $19/lb).
The daily special.

The ham was excellent.  Succulent inside, with a golden crust for a bit of texture.  Perfectly seasoned, a hint of sweet char. Still warm.  We ate half of it from the box, in the kitchen, with our hands, before getting it onto the table.

In fact, this may have been the first time ever that I’ve served ham as a main course.  Didn’t know what to serve it with.  So the meal overall was a bit awkward.

Stuffing didn’t work. Maybe mashed potatoes?

The MIL had to undergo an emergency cholecystectomy — that’s removal of the gall bladder, whatever that is — so W has returned to Korea to provide support, which means that it’ll be just Sam-Hahm (삼함) for the next few days.

6 thoughts on “7.219 Honey-Glazed Ham

    1. aaahhh, i see, go the korean way! seems sooo obvious now that you mention it! i’ll totally do that next time, surefire success.

      but in theory, how do americans/europeans eat ham (other than in a sandwich)?

      1. Ooooh I really like this topic. Our family has a major Virginia ham fetish. You can also: bake buttermilk biscuits (Pillsbury Instant works well) and make tiny ham biscuit sandwiches with little dollops of Dijon mustard. YUM. Or turn it into a breakfast sandwich and add scrambled egg. I think Americans mostly slather it with gravy or cranberry sauce and eat with all the requisite Thanksgiving sides (mashes potatoes, stuffing, green beans, etc.). Like any other holiday-event protein.

  1. rather than a breakfast sandwich, a breakfast-like spread might work, with an omelette, hashed potatoes.

    my thing with ham is that it’s such a strongly flavored meat, and very salty, that it seems to limit what can be accompanied with it. for example, in the meal above, I served a basic salad with bottled Italian dressing, but I found that the tanginess didn’t work so well with the ham.

  2. I love how fatty that ham is. But what is that “rice/couscous” looking mix that is in the pot next to the ham (pot in the middle of three)?

  3. i actually carved out the fat and gave it to our yaya (babysitter/maid). total win-win, as locals tend to prefer things like fat, skin, cartilage.

    the middle dish was Stovetop stuffing, with added zucchini etc. Come to think of it, couscous in a light tomato sauce might’ve worked much better….

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