What to do with all the “sobra” hams, that somehow arrive in a downpour during the Yuletide season.   Let’s do what my Mama always did with all the leftover hams, specially the “jamon chino” (James, Majestic, Hok Siu”).
MAGRAS

500 gms ham (sliced into bite size pieces)
2 packs Del Monte ORIGINAL sauce – 225 gms
3 medium red onions (chopped finely)
1 head garlic (macerated)
1/3 cup extra virgin olive oil ; salt & pepper ; 1 Knorr pork cube
1 “takuri” boiling water
 

 PROCEDURE:
1.)    In a bowl, arrange hams and cover with boiling water for 5 minutes, not more.   Turn over into a colander, shake well and set aside to drip.

2.)    Heat up olive oil in a skillet.   Throw in onions and garlic together and sauté until onions turn translucent.   Add ham and move around to coat with onion and garlic.

3.)    Pour in tomato sauce and mix well.   Season with the Knorr cube, salt, and pepper to taste. Go easy on the salt, as ham tends to have salts and curing compounds too. Simmer over low fire for about 10 minutes and turn off heat.

TIPS:

-          You can incorporate your other regular ham leftovers to the Chinese ham also.
-          Blanching with hot boiling water, takes away the excess salt from the hams.
-          Just great to make “samo” with Thai jasmine rice or make “nus-nos” with crusty bread.
-          You can choose to create pockets on the ham mixture, break eggs into them, and bake until
eggs are done.
-          Other “titas”, add sliced potatoes and canned pimientos while magras is simmering, as in
Bacalao ala Vizcayna (let’s talk about this on Holy Week)!

Enjoy your Magras, and a big hug from the Red Hot Mama!!!