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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.
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.
