I had another chance to cook some two weeks ago when my parents-in-law went home to Lusiana, Laguna to attend the first birthday of nephew’s daughter. I tried cooking this:
I know. It got overcooked thus the golden brown effect became toasted! But it still tasted good, based on the performance. (It made our dinner instead of merienda!) I’ll do this again next time with a twist (salami or tuna or something else) and I’ll make sure to keep the color to golden brown. 
Here’s how to do this recipe. Special thanks to Pinoy Cook’s Pizzaron, which was the basis of this recipe.
- 5pcs wheat bread
- 1pc egg
- 5pcs sweet ham
- breadcrumbs
- cooking oil
Procedures
- Flatten the bread. I used a glass to do this since we didn’t have a rolling pin at home.
- Steam the sweet ham.
- While the sweet ham cooks, beat the egg in a bowl.
- Put enough breadcrumbs in a plate.
- Once the ham is cooked, put it on top of the flattened bread then roll it. Here, I rolled the bread starting from the bread’s tip, creating the pointy effect.
- Dip one rolled bread in the beaten egg then roll it in the breadcrumbs.
- Deep fry until outer is golden brown. I cooked two hamrons at a time.
- Drain in a stack of paper towers and then serve.
We noticed that after frying, the ham became a little salty. Mon said because it was fried. Not sure though.
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