King Sue’s Chinese bone-in ham has been the showstopper of many holiday spreads across the country for nine decades now.
The recipe has largely remained unchanged since King Sue founder Cu Un Kay, a Chinese immigrant, established his roots in 1930 in what is now known as Caloocan City.
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It is delicacy that evokes happy memories and holiday cheers, with the sugar glaze coating the premium quality pork leg.
But while the Chinese bone-in ham has become a beloved Christmas tradition of many Filipino families, other King Sue hams have become everyday treats — no occasion required.
There’s the Pina ham and Hawaiian ham for those who like their deli on the sweet side, and the Pear-shaped Ham for a tender and juicy savory slice.
