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:

  • 2 kg Pork meat (kasim or pigi)

Injecting Solution:

  • 1 cup Water
  • 1/2 cup Salt
  • 1/4 cup Sugar (white)
  • 250 mg MSG/vetsin
  • 1 tsp Ham spice
  • 3 tsp Prague powder
  • 250mg Ascorbic acid

Curing Solution (cover pickle):

  • 8 cup Water
  • 2 cup Salt
  • 1/2 cup Sugar (brown)
  • 2 tbsp Prague powder

or dry curing mixture

  • 1 cup Salt
  • 1/4 cup Sugar (brown)
  • 2 tbsp Prague powder

Cooking mixture per kg of ham

  • 3/4 cup Beer
  • 2 pcs Cloves
  • 2 pcs Bay leaves
  • 1 cup Pineapple juice
  • 1 cup Sugar
  • Water enough to cover

UTENSILS

  • Mixing bowl
  • Chopping board
  • Casserole
  • Tray
  • Measuring cups
  • Crajay
  • 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.

You can buy all meat processing ingredients at:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: [email protected]
Web: www.spicesandfoodmix.com

source: mis.dost.gov.ph, picture from freedigitalphotos.net

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>