x Eve Woman Wellness Readers Lounge Leisure and Travel My Man Bridal Health Relationships Parenting About Us Digital News Videos Opinions Cartoons Education E-Paper Lifestyle & Entertainment Nairobian Entertainment Eve Woman Travelog TV Stations KTN Home KTN News BTV KTN Farmers TV Radio Stations Radio Maisha Spice FM Vybez Radio Enterprise BULK SMS E-Learning Digger Classified The Standard Group Corporate Contact Us Rate Card Vacancies DCX O.M Portal Corporate Email RMS
Login ×

Ingredient of the week: Ham

Food - By Wambui Kuria | November 3rd 2019 at 11:59:07 GMT +0300
Depending on the preservation process, ham, has a unique salty, sweet smoky flavour (Image: Unsplash)

If you are like me and almost every member of my family, you know what comes to mind first whenever ham is mentioned - a sandwich. Ham and cheese sandwich happens to be our favourite.

Ham is meat from the hind leg of a pig, preserved by salting, dry or wet curing, with or without smoking. Ham, depending on the preservation process has a unique salty, sweet smoky flavour. If the ham is dry-aged can be salty and chewy.

Ham is a good sauce of protein and a fun fact about it is that it is always ready to eat.

Ham is available in a variety of types in almost all major supermarkets and delis. The varieties include black forest ham, country ham, and low-fat ham, sandwich ham which are sold in slice form. There is also cooked whole ham, cooked honey glazed ham, smoked gammon ham, and green gammon bone-in, I like this variety for salads.

Prices range between Sh250 for 200g slice pack to Sh3, 000 for cooked ham.

  2. 1. Victoria Beckham might 'momage' son Romeo Beckham as he steps into fashion world
  3. 2. Donald Trump's niece considers changing her name after shamed US president departs
  4. 3. Ingredient of the week: Red palm oil
  5. 4. Ingredient of the week: Atta (whole grain wheat) flour

Stay Ahead!

Access premium content only available
to our subscribers.

Or Login With Your Standard Account
Support independent journalism

Please enter your email address to continue

Support independent journalism
Create An Account
Support independent journalism
I have an account Log in
Reset Password
Support independent journalism
Log in