Why would anyone want a canned ham? A proper dry cured country ham can boast the same shelf life or better with no refrigeration and just might be cheaper. Don’t compromise with quality even if it is a few dollars more.
I have had canned ham in my lifetime and still shudder at the very thought of it. Perhaps dry cure ham is unknown in the Philippines, but I doubt it. It seems like a perfect product for the climate to me and should have become a staple by "the age of exploration."
Perhaps that is the very problem; could it be that country cure ham is very common in the Philippines and canned seems exotic by comparison?