Ingredients:
Whole chicken
Stock of Saturated Salt Solution (SSSS):
- salt 2 c
- Water 8 c
- Boiled water 5 c
Pumping Injecting Solution:
- S.S.S.S. 1 c
- boiled water ½ c
- prague powder 2 tsp
- sugar (white) 2 tbsp
- ham spice 1 tsp
- ascorbic acid (250 mg) ½ tablet
Pickling Solution:
- S.S.S.S. 6 c
- Boiled water 4 c
- salt 2 c
- prague powder 2 tsp
- sugar (brown) 8 tbsp
Cooking mixture:
- pineapple juice 1 ½ c
- water 1 c
- cloves 1 pc.
- beer ¾ c
- sugar 1 c
- bay leaves 2 pcs.
UTENSILS
- mixing bowl chopping board
- casserole tray
- measuring cup turner/blow torch
- measuring spoon carajay
- syringe weighing scale
- knife stove
PROCEDURE
- Prepare the injecting solution.
- Inject the solution into the lean portion of the chicken, and massage slightly.
- Pour the cover solution consisting of 6 c saturated salt solution, 4 c boiled water, 8 tbsp. brown sugar, 1 tsp. prague powder and 1 tablet ascorbic acid. Submerge the carcass into the mixture.
- Cure for 2 days at room temperature, or 5 days under refrigeration.
- Wash off excess salt several times and drain. Parboil it in casserole for 2 minutes and discard the cooking water.
- Cook in a solution of 1 ½ c pineapple juice, 1 c water, 1 pc. clove, 1 c sugar and 2 pcs. laurel leaves until tender.
- Drain and rub with brown sugar, then bake in the oven at 232°C (450°F) until golden brown.
For more information:
Industrial Technology Development Institute
DOST Compound, Gen. Santos Ave.,
Bicutan, Taguig Metro Manila 1631
Tel. Nos.: (632) 837-2071 to 82 locs. 2182, 2218, 2180
source: mis.dost.gov.ph, photo from thomasfundraising.com
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Entries (RSS)
July 21st, 2008 at 8:15 am
Well… the things grew up to be four… ;)
July 21st, 2008 at 8:13 am
That’s just the idea I needed!
Only three things bother me:
1. Do I debone the chicken first, and if I do - how should I gather and shape the meat so that it looks like “real” ham? Should I use a mould or something?
2. Do I discard the skin of the chicken?
3. How long do I cook the ham (with the pineapple juice)? Please give the approximate time.
4. Can I replace the pineapple juice by something else (or skip it)? I’m afraid the ham might become slightly sweet because of that juice - is there such a risk?
Thanking you in anticipation, I hope to hearing from you soon!
BRGDS
May 29th, 2008 at 11:40 am
@wesley, call Foodmix House at 411-1349,742-7866,742-0826