with thick caramelized syrup or
browned with a coating of caramel
suga. Usually, ham imported form
china is used, but locally made ham
is just as good. This is a very elaborate
1 cup vinegar or pineapple juice mixed with enough
water to cover ham
1 cup sugar
Spices:
2 cloves
a pinch of cinnamon
1 head garlic minced
3 to 5 sprigs oregano
2 laurel leaves,torn to pieces
Boil ham in water and vinegar.
Change the water and boil ham again with the spices,
sugar and wine.
Simmer until ham is tender.
Transfer to a platter and peel off the skin.
Coat with caramel sugar.
Press surface with a very hot turner (siyansi) to brown.
To serve, slice into thin pieces