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Why is it difficult to find good quality ham in Thailand for home preparation?
Thai cuisineimported foodexpats in Thailandfood availabilityham recipeslocal marketsporkprocessed meatscooking tipsexpat challenges
May 27, 2022
4 years ago
Chris ********
ORIGINAL POSTERIn a country that seemingly exists on pork, why is it so hard to find somewhere I can buy ham that I can boil at home to make sandwich ham. That watery crap they sell everywhere isn't fit for my dog!
TLDR : Answer Summary
The discussion highlights the frustration of expats in Thailand finding good quality ham for home preparation. Despite Thailand's extensive pork offerings, many feel that the available options are of low quality, focusing on the problem of not being able to find suitable ham for sandwiches. Various suggestions are provided, including sourcing from specific shops, making ham at home, and exploring local markets for raw pork options. Comments also touch on the complexities of cultural culinary practices and the challenges expats face in accessing familiar food items.
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Peter ***********
Had the same issues for so many years in China they smoke the bacon different also but since most Hams are produced in China that's no more a problem
Andy **********
Move back to your own country then
Sam *********
@Andy *********
stupid commentLiss ********
@Andy *********
inadequate comment! The one that should go home to his country or never come here is you! What problem do you have? A not satisfying life...some stress with others? I would tell you the same if we talked eye to eye.Ruth *******
@Andy *********
I normally don’t like such comments, but here it’s appropriate. He could have asked his question without implying that catering to the Western palette was the responsibility of the Thai people.Chris ********
ORIGINAL POSTER@Ruth ******
ok, I'll explain it it to you. I am looking for a raw piece of meat, either smoked or not, prepared or not from a pig. Not sure why it's so difficult for you to understand! They kill a pig, chop it into bits.....then appear to sell everything EXCEPT the bit I'm looking for. I, that is to say ME, would like to purchase the aforementioned piece of raw, unprepared, meat and "prepare" it myself after taking it out of a plastic bag. The only preparation I would like to leave to the professionals is killing it and butchering it. I hope this clears it up for youRuth *******
@Chris *******
ok. I'm clearly not a pork aficionado. My only offense was the second half of your post. I truly do hope you find what you seek. As I said before, I do understand getting homesick for favorite foods. I'm actually un-homesick right now as I'm stuck in the States, in an area with no decent Southeast Asian food. Maybe I'm a tad bit testy.Reply to
Ruth *******
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Chris ********
ORIGINAL POSTER@Ruth ******
part of the pig. In the UK we buy it raw as, smoked or unsmoked, gammon ham. Take it home and soak it, then boil/roast it. I was asking why it is so hard to find the same cut of meat hereRuth *******
@Chris *******
Based upon the responses here, it seems my understanding is correct. You’re looking for a preparation, not a just cut. Ham is, by definition, a preparation and you’re expecting a foreign country to have the preparation of your home.I understand your wanting to find what you like from home. It’s a normal desire. Your request would have been fine had you left out your judgement of the cuisine of the place where you’re living. Food clearly they prefer. I simply don’t understand why it was necessary and I do understand Andy’s reaction.
Reply to
Ruth *******
Reply
Chris ********
ORIGINAL POSTER@Ruth ******
I am not implying anything! I merely asked the question that as a country that eats every part of the pig why is it so hard to find a specific piece here. I have a choice to not eat the watery crap on offer here, the same as I didn't eat the watery crap that Tesco and the others sell in my own country. However in my own country, and others around the world, we CAN buy every part of the animal. If this offends you I apologise but perhaps you should read the question againRuth *******
@Chris *******
is it the part of the pig or how it’s prepared?Reply to
Ruth *******
Reply
Chris ********
ORIGINAL POSTER@Andy *********
hahahaha, go back under ya bridge and be quietAndy **********
@Chris *******
Im not the one complaining about Thailand.Chris ********
ORIGINAL POSTER@Andy *********
Oohhh, they've let you out again. That's nice!Reply to
Chris ********
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Nick *********
You want smoked pork loins
Julian ******
Some of the smaller expat run businesses that advertise on FaceBook are worth checking out, the German guy at Saifon’s German Bakery Shop in Chiang Rai does some interesting things with pork.
Jonathan ********
Hate it when I go to back to America and I can't find bbq salted Pla Nin being sold at the evening talat.
Astrid ***********************
Go to the market in the early morning and point out which part of the pig you want to have cut out -> prepare and cook, boil, roast or smoke it yourself. Remember to age it for 2-3 days, use those days to marinate/spice the piece.
Brett **********
@Astrid **********************
he wants ham, not roast porkAstrid ***********************
@Brett *********
ham is made of pork, you can do that yourself is what I am saying. You can make most any lunch meat by yourself if you only get a little creative.Brett **********
@Astrid **********************
I'm aware of that and if you read the full thread you'll see I've given him full instructions on how to make it himself but what you described was how to cook a cut of pork. Marinating in "spices" for three days is not going to cure a joint of pork.Reply to
Brett **********
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Keith *******
Working hard on the ham thank you .
Brian *****************
Make your own
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4/home-cured-holiday-ham/Daniel ********
Just get a toastie
Keith *******
I live in sawang wirawong and love ham will try your cure .thank you .
Brett **********
@Keith ******
just be careful with the cure, it needs to be handled accurately as it can be toxic in high concentrations. You'll see lots of wet cures on line but you end up using so much more salt sugar and cure than necessary. Dry curing using the equilibrium method means you have the least waste and that even if you forget the meat is curing it will never get too salty. You'll find equilibrium calculators online easily enough if you're doing larger pieces but if you stick to the ratios I stated above you can't go wrongKeith *******
@Brett *********
thank you .Reply to
Keith *******
Reply
Brett **********
where are you based Chris? I have curing salt and make my own. Can spare a little if you're on Phuket
Chris ********
ORIGINAL POSTER@Brett *********
I'm north east but thanks anyway. Back in the UK my family all wanted me to spend Christmas with them as my gammon hams were very tasty! Made about 4 or 5 over 2 weeks as they got eaten so fast!Brett **********
@Chris *******
well take my later advice and get the cure. The salt and sugar you can change about but try and keep the curing salt to 0.25% of the weight of meat and you'll be good. I normally pick ip a kilo of loin every couple of weeks and do it. Can slice as bacon or roast/boil as ham (I sous vide but I'm fancy 😉)Brett **********
One other point i should make, if you're coming to boil it to cook it, maybe up the regular salt a big as a lot will leech out, equally, if you roast it you may wish to lower the regular salt a bit as it concentrates but on e you've got your curing salt you'll be able to play around with the salt,sugar and other flavourings you wish to add until you find what works for you. Different sugars add different flavours. I've used regular white, brown sugar, maple sugar and black treacle in the past. Should probably try palm sugar while I'm here.
Reply to
Brett **********
Reply
Brett **********
otherwise go onto lazada and get yourself some pink cure salt number 1 and some gem scales to measure it out as you use it in small quantities. For 1kg pork mix 20g salt 20g sugar, 2.5g cure 1. Rub all over the meat then vac pac and refrigerate turning every day. 2 weeks later you'll be good to go
Reply to
Brett **********
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Mardy ***********
I make it myself in the brine for 7 days then smoked for 6-8 hours better than store bought
Douglas ************
What about Boucherie Jean-Pierre Soi 88 or Makro?
Chris ********
ORIGINAL POSTER@Douglas ***********
Makro don't sell raw gammon ham, not shopped at the other one!Reply to
Chris ********
Reply
Evan ********
Totally agree but why we can’t buy sliced ham at “reasonable” prices at Villa, Tops, Tesco, Big C etc. it’s so expensive and poor quality unless it’s an imported ham!
Wilmont ******
@Evan *******
These companies are all about making millions and prying on foreigners because we have no other place to go.Wilmont ******
You eat what you eat and I eat what I eat.
Bonnie *********
@Wilmont *****
so learn to eat like the locals.Wilmont ******
Yep, and when they did 75% foreign foods have disappeared and replaced with all Thai products.
Ben *********
@Wilmont *****
facts and truth comes out.Reply to
Ben *********
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Evan ********
@Wilmont *****
many monopolies here! CP Group bought Tesco and ****
tooReply to
Evan ********
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Colin *******
Try brit shop, google
Chris ********
ORIGINAL POSTER@Colin ******
just looked, they don't have it but thanks anywayWilmont ******
When you do let me know.
Chris ********
ORIGINAL POSTER@Wilmont *****
i recently used Sloanes in Bangkok for a 2 kilo one. Cost me over 1500 baht to get here near Ubon Ratchathani. I am yet to find a local provider despite pig farms everywhere!Wilmont ******
@Chris *******
I feel you. I’ve found several places that import but they’re all so expensive.Reply to
Wilmont ******
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