Mauie Flores

It's less than a month before Christmas, have you started planning your Noche Buena feast? Of course, the Filipino Christmas feast is never complete without hamon. It's always paired with keso de bola and wine in our family. Thus, it's non-negotiable. There should always be ham on our Noche Buena table. This Christmas, we're having Holiday Ham.


Here are three things which make this ham the best among the rest.

First is that the Holiday Ham is made from one whole boneless meat from the hind leg which is the best cut of pork for hams. Hind leg ham is tastier and meatier compared to the more common shaped hams. Shaped hams are already processed and although brands would use meat from the other parts of the pork, nothing can beat the goodness found only on the hind leg of pork.

Second, the Holiday Ham is a high-quality smoked ham. The net marks attests to that. Only whole-meat hams can be smoked in ham nets because if it isn’t, pieces would fall off.

Lastly, Holiday Ham has no extenders. The appearance, taste and texture tell the truth. The ham is meat, juicy, and flavorful, that makes me convinced that I really got the best value for my money.

During the product launch last November 20, 2010, Chef Rob Pengson prepared a simple but tasteful dish combining the cut ham with salad greens.



Yummy and healthy, don't you think? I'll just copy this for our Noche Buena feast, LOL!


Learn more about Holiday Ham on http://holidayham.com.ph and register for the chance to win an Apple iPad! Registration will only be until December 20, 2010. You can also ‘Like’ the Holiday Ham page on Facebook.



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