a typical Filipino Noche Buena is always composed of keso de bola, and of course, the one and only....
so, the pic above is familiar sa mgadati ko ng readers, that's because yan ang christmas ham na ginawa namen nung Internaitonal Cuisine 2: European Cuisine class namen nung ako'y isang 3rd year student....
yan ang kauna-unahang experience kong gumawa ng sariling ham (courtesy of the recipe of the NIP...)
although medyo matamis nga daw, pero keber, masarap naman daw sabe ng mga prof na tumikim
ngayon, first time ko lang din tong gagawin,
is to reveal the recipes that I have been keeping all my life,
first time ko lang to okay? since paparating na muli ang pasko
kaya, the season of giving is coming also,
and of course, it is part of the values I have learned is to be generous....
and here it is,
my recipe for quick cured ham:
(originally galing to sa Nutrition Institute of the Philippines pero since may ginawa na akong revisions, akin na toh, hehehe, okay lang naman yun, kase version mo na yun, walang kaso ng plagiarism dun)
Quick Cured Ham
1 kg pork pigue skinless, boneless
Pumping pickle solution:
½ cup water, chilled
1 tbsp salt refined
1 tsp curing salt
1 tbsp sugar, refined
½ tbsp phosphate
½ tsp vitamin c powder
½ tbsp ham spice
1 tbsp isolate
1 tsp BF Blend
Dry cure mixture:
2 ½ cups water
1 ½ cups sugar
¼ tbsp phosphate
¼ tsp vitamin c powder
2 cups brown sugar
3 cups water
1-2 cups pineapple juice
½ cup anisado wine
1-2 pcs bayleaf
3-5 pcs clavo de comer
3-4 strands dried oregano
¼ tsp cinnamon powder
1 med bottle 7up
- Prepare 50% of the pumping pickle solution and dry cure mixture.
- Inject into lean portion, only 1 inch apart.
- Massage for even distribution of the pickle solution.
- Apply dry cure mixture onto the fat and lean portion.
- Cure at room temp for 8 – 10 hours or 7-9 days at refrigeration temp.
- Wash and hang with abaca twine for shape.
- Cook with the recommended ingredients for 1 ½ hours.
- Pull it and remove abaca twine and freeze it.
- Pack and freeze it.
anyway, here's some points to ponder....
- you'll need a syringe and needle (100cc) masmadali kasing makanject yun sa pork
- 1 inch ang pagitan per injection to ensure na walang mabubulok sa loob, all sides yun ha, lahatng portion ng meat kailangan maiinject mo yun, mapapansin mo naman din yung kulay ng meat na medyo magiiba kapag nalagyan mo na ng solution
- for the pumping solution, wala dapat buong sediments, kase babara sa needle yun, kailangan halong halo,
- i cured mine for 2 weeks, para siguradong swak. hehe
- oh, for the meat, make sure wala talagang buto, iba ang recipe pag may buto eh, complicated pa un, and hindi ko pa nasusubukang gawin yun, basta just to be safe,go for the lean one, okay?
if there are any other inquiries, just PM me, :)
anyhow i hope this recipe could add up to your Noche Buena,
btw... i think wala pang 1K ang cost nitong ham na toh, hehe mas mura kesa sa gawa na, haha
anyhow, advance happy Christmas sa inyong lahat!
from the YEE
to the HAW!!!!!