Chub Ham Katsu


For the Ham

  • 4 slices Caribbean Passion chub ham
  • 2 Chippenham Eggs
  • ¼ cow’s milk
  • 1 cup panko bread crumbs
  • 1 cup flour
  • Oil for frying

For the pickled cucumbers

  • 1 ½ cup vinegar
  • ½ cup brown sugar
  • 1 ½ tsp salt
  • ½ cup onion
  • 2 tbsp fresh dill
  • 1 jalapeno sliced
  • 1 tsp allspice berries

For the Pantry Tonkatsu sauce

  • 1 tbsp ketchup
  • 2 tsbp honey
  • 2 cloves garlic shredded
  • ½ tsp ginger shredded
  • ½ tsp sesame oil
  • ½ tsp vinegar



  • 1. Using a veggie peeler cut strips of the cucumber skin to make cucumber strings; also cut slices of cucumbers
  • 2. Slice onions and slice jalapeno into four strips
  • 3. Dissolve all the veggies, vinegar solution and allspice to a jar and set aside for at least two hours
  • 4. For the tonkatsu sauce, combine all the ingredients in a small dish and set aside
  • 5. For the ham, head some oil to medium high in a shallow frying pan
  • 6. In a dish place flour and panko breadcrumbs
  • 7. Beat eggs and milk
  • 8. Slice the chub ham as thick or as thin as you like; bread in flour, add to milk and egg wash then with panko breadcrumbs
  • 9. Fry until each side of chub ham is golden brown. The chub ham is a fully cooked product so you should only fry to get the golden colour on the panko then remove from heat; that is sufficient to warm through the fried ham
  • 10. Serve with pickled cucumbers and tonkatsu sauce over hot warm steamed rice and enjoy


This meal is served with white rice.

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