Custom Search

Sunday, September 24, 2006

Franchising How to make boneless ham


"Filipinos associate Noche Buena with delicious foods like ham, quezo de bola, castanas, salad, morcon, spaghetti, cakes and many others. Some families like to celebrate Noche Buena with ham and quezo de bola on the table. We all know that during the Christmas season, prices of commodities shoot up. So instead of buying ham in the supermarket, why not make your own ham." - Ma. Idelia G. Glorioso

INGREDIENTS


  • pork meat (kasim or pigi), 2 kg

Injecting Solution:

  • water, 1 c
  • salt, 1/2 c
  • sugar (white), 1/4 c
  • monosodium glutamate/vetsin, 250 mg
  • ham spice, 1 tsp
  • prague powder, 3 tsp
  • ascorbic acid, 250 mg

Curing Solution (cover pickle):

  • water, 8 c
  • salt, 2 c
  • sugar (brown), ½ c
  • prague powder, 2 tbsp

or dry curing mixture

  • salt, 1 c
  • brown sugar, ¼ c
  • prague powder, 2 tbsp

Cooking mixture per kg of ham

  • beer, ¾ c
  • cloves, 2 pcs
  • bay leaves, 2 pcs
  • pineapple juice, 1 c
  • sugar, 1 c
  • water enough to cover


UTENSILS

  • mixing bowl
  • chopping board
  • casserole
  • tray
  • measuring cups
  • carajay
  • measuring spoons, turner/blow torch
  • syringe, weighing scale
  • knife, stove


PROCEDURE

A. Meat Curing

1. Dissolve salt and sugar in boiling water for injecting solution.
2. Cool then strain thru clean cloth.
3. Add vetsin, hamspice, prague powder and ascorbic acid.
4. Inject the solution into different parts of the meat.
5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.

B. Ham Cooking

1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
2. Boil the ham in enough water for 5 minutes.
3. Discard water.
4. Finally cook the ham in the cooking mixture for about one hour or until tender.
5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.

source: mis.dost.gov.ph, picture from www.pinnaclepromotions.com


  • Back To Home Page
  • 0 Comments:

    Post a Comment

    Links to this post:

    Create a Link

    << Home