Uzená šunka s kostí is Czech for Smoked Ham with Bone. During the seasons of Christmas and Easter, one can easily find and track the scent of ham being roasted out on a grill in the streets of Prague. However, when I buy a chunk of uzená šunka s kostí from my neighborhood butcher, I take it home and transform it into a Filipino Hamon. I guess that’s as fusion as I can get lately.
It’s an old family recipe. Coincidentally, this dish also happens to make a bi-annual appearance on our table during the Christmas and Easter holidays. Before preparing all the necessary ingredients, I would often give Pops a ring for a quick recipe review. As soon as I asked my father to repeat the steps on his hamon recipe, the excitement and delight in his voice was immediately transmitted over the phone as he coached me through his familiar routine. Nowadays with the help of Skype, I can even show him the piece I bring home from the butcher. Luckily, he always approves and can sleep well knowing that just because we don’t live close to one another, we can still indulge in some “Holiday Hamon” while living abroad. This tasty, yet uncomplicated recipe provides you with a ham that is tender in texture and deliciously sweet in flavor. When you see the ingredients, you might be slightly turned off, but trust me, the results are absolutely divine!
Filipino Hamon as dictated by my father (prepare the night before serving)
1 Cured Pork Butt on the bone, with or without skin, it is up to you, so are the grams and kilos)
1 bottle of beer
1/2 container of pineapple juice
1 liter bottle of 7/up or Sprite
2 bay leaves
1/2 -1 cup of brown sugar (depends on how large your ham is)
Sliced pineapple rings
In a large pot, add all the liquid ingredients, ham and 2 bay leaves.
Let the marinade come to a boil and then turn the heat down.
Let the ham simmer for 30 minutes.
Then let it sit overnight. Be sure to rotate it at some point.
For the next day…
Heat oven to 200 celsius or 400 fahrenheit.
Place ham in a large baking pan.
Take a brush and glaze the ham with the liquid marinade.
Then rub the ham with brown sugar. Make sure it is evenly coated.
Bake for 30 minutes.
Garnish with sliced pineapple rings, maraschino cherries and parsley.