PORK HAM

Pork Requirement:1-2kg.skinless,bonless ham {pigue]or picnic [kasim]

A.Ingredients

1.Pumping pickle:[50 [Salinaty]
In 2 cups water,add the ff:

1/2 cup salt,coarse
1 1/2 tbsp sugar, refined
2 tsp curing salt
1 1/2 tbsp phosphate
2 tablets 500 mg ascorbic acid or vitamin c,[pulverized]
1 1/2 tbsp ham spice



The pickle is god for 4kgs of meat.Allow 1/2cup per kg of meat.Mix the above
Ingredients and boil for 10-15 minutes.

2.Dry Cure Mixture[per kg of meat]

2tbso coarse salt
3 1/2 tbsp refined sugar
1/4 tbsp phosphate
1/2 tablet ascorbic acid[500mg]

3. Cooking ingredients [per piece of ham,1-2 kgs]

2cups brown sugar
1/2 cup pineaple juice
2-3 pcs laurel leaves
1-2 pcs clavo de comer
few strands of oregano [dried]
1/2 cup anisado wine or bottle 7-up,8 oz.


B.Procedure:

1.Select good quality meat.Remove skin.Weigh.
2.Dissolve all solid ingredients in liquid ingredients to make pumping pickle.
3.Inject the pumping pickle into the lean portion of the meat [1/2 cup pickle per
kg of meat].See to it that all sides are injected for proper curing.
4.Massage the meat for at least 1 minute for even distribution of the pumping
pickle.
5.Mix all the ingredients for the dry cure mixture.
6.Apply dry cure mixture on the surface of both lean and fat portion.
7.Cure at room temperature for 8-10 hours or refrigarator temperature for 2-7
days.Don"t over cure for this will make meat very salty.
8.Wash thorougly in water to remove extraneous matter.Drain.
9.Toe the washed,cured meat with abaca twine or nylon thread.
Immerese meat in cooking solotion,add water to cover the meat and bring to a boil.
Cook for 1-2hours or until tender.
10.Cool meat, then apply brown sugar on the surfaces.To caramelize,use blow
torch, hot siansi or put inside oven or torbo.
11.Let cool.Use polythylene plastic, cut-wrap,cartons or aluminum foil to pack the
processed meat.[Don"t pack when still hot].
12.Store finished product in freezer.