Jamaicans consumed well over 100,000 hams between Christmas last year and New Year’s Day 2005, an indication of the popularity of this meat that is basically synonymous with the Yueltide season.

By far, GraceKennedy heads the list of ham providers, selling a staggering 55,000 during the season last year, according to that company’s senior general manager, Michael Ranglin.

What consumers can expect this year, in addition to a traditional high quality ham, is a five per cent price movement. That one we kind of figured out all on our own.

The good news, though, is that some 15,000 pigs have been processed with an ideal weight (achieved 5-6 months after weaning) of 200lbs, and are supermarket-ready. “Our pigs are reared in Westmoreland, Hanover, St Elizabeth, St James and Manchester,” shares Ranglin.

The actual processing takes place at Grace Food Processors Ltd in Savanna-la-Mar, Westmoreland the same place where Grace bacon, Vienna sausages and hot dogs are processed and which Ranglin himself managed in the 80s. “The plant is in fact some five times bigger than it was in the 80s,” says Ranglin, “but it is here that we continue the Grace tradition of excellence.”

No idle boast. The Grace Picnic ham was introduced to allow more people the ability to purchase ham at Christmas, and the once humungous 20-pounder seems so much cosier divided by two. Smaller size hams naturally reduce cooking time and seem less daunting. Not surprisingly, the Christmas Grace Ham Recipe is one that is loved and followed down to the last cherry by many a local householder.

Ranglin also revealed that most Jamaicans wait until the last minute to purchase ham for the holiday.

“Christmas Eve,” he said, “is the busiest day, not just for final supermarket shopping, but also for housewives to pick up that ham.”

Thursday Food Consumer Tip:

Why wait until Christmas Eve? According to GraceKennedy’s Michael Ranglin, the Christmas hams hit supermarkets mid-November, so why not find the one most suited for both your pocket and family as soon as possible. We all know that the larger (read: pricier) hams are the ones that will be in abundance come Christmas Eve.

Our feature continues next week at Hamilton’s Smokehouse where Chris not only has ham for the festive table but sizzling sausages, too.