Nilagang Ham Bone

Nilagang Ham Bone
Nilagang Ham Bone is a product of the left over ham bone used on our Pinoy Pineapple Glazed Ham, Pinoy Style Easter Ham posted last Lenten Season. The ham was sitting on the ref for some time, as you can see on the photos there are still a lot of meat left. I could not think of any other Pinoy recipe for a leftover ham bone, the first thing that I see on the ham bone is like looking at a Bulalo bone. The next thing I did was to look for plantain banana for my Nilagang Ham Bone.

Boiled Ham Bone, Pinoy Nilaga

I know some of our reader will be asking how to cut the bone in half? The ham bone must cut, at least in half. Use a hack saw used in cutting metals, if you do not have one with the hacksaw frame, buy a hack saw blade and diligently saw cut thru the bone about 1/3 or until deep enough to break the ham bone.

Here is the recipe of my Nilagang Ham Bone.


Ham bone, with meat
2 bundles pechay, stem trimmed
1/2 medium size cabbage, cut into wedges
2 medium size potato, skinned, quartered
1 medium size carrot, skinned, cut into wedges
1 small bunch, green beans, trimmed
1 stalk celery, sliced
1 medium size whole onion
1 medium size onion, quartered
1 tsp. peppercorns

Cooking procedure:

Nilagang Ham Bone - Cooking Procedure

Put the ham bone in a large sauce pan, add enough water up to 1/2 full. Add the whole onion, celery and peppercorns, bring to a boil and simmer for 1 1/2 to 2 hours. Add more water if required. Add in potato, carrot and quartered onion, cook for 3 to 5 minutes. Season with salt to taste. Add in the green beans, cabbage and pechay, cook for another 2 to 3 minutes or until vegetables are just cook. Serve while hot with a dipping sauce of patis, kalamansi and siling labuyo.


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