I enjoy working with sweet ham. It’s versatile, flavorful and pleasantly juicy. A great ingredient for cocktail pica, paninis, salads, soups or even for ‘pangsahog’, sweet ham just shines at any given time in any dining event. In Manila, my favorite brands are Adelina’s, Excelente in Quiapo and Salazar’s. Ahh, Adelina’s ham in hot pan de sal with kesong puti, God help me! Sarrrap!
My sister-in-law, Tish, recently swung by Manila from Cagayan De Oro City. My in-laws had her bring this fantastic Oro ham for pasalubong. The ham just oozed with all its precious juices. The meat, tender and moist, perfect for a great omelette. The kind that you would make papak!
Meantime, Jake’s aunt, tita Aling, gave us some wonderful and tasty native eggs from her farm. I thought the two would make a perfect tandem for a power omelette. And, it did!
And so went the first of the two dishes that I used it in.
To do this simple omelette, you will need:
3 eggs, scrambled
3/4 cup sweet ham, cubed
1 red bell pepper, julienned
7 pcs pitted olives, sliced (optional)
1/2 cup cheddar cheese, cubed
1 onion, chopped
1 tomato, diced
3 cloves of garlic, minced
salt and pepper to taste
1. In a skillet, saute onion, garlic and tomato. Add ham, olives, bell pepper and cheese. Stir lightly. Set aside.
2. In a separate pan, pour beaten eggs creating a round form. Add ham mixture.
3. Flip two sides of the egg to enclose the ham mixture. Serve hot.
You will be amazed with the next dish, it’s caramelized ham. This one is a personal favorite. I always obsess in having this for breakfast with scrambled eggs with sliced onions to match.
Even your one-year old kid can shine in the kitchen doing this. It involves just three steps all in all. Step one: slice sweet hams. Step two: dredge in white sugar. Step three: Fry.
Sweet hams aren’t really sugary sweet. Intensifying its sweetness will perfectly strike a balance with its built in saltiness. Best served with hot steamed rice and coffee.