SWEET HAM

Meat Material
-Perk (pigue on Kasim)

1 Kg

10 Kg

Ham Pickling Solution

Salt, refined
Sugar, refine
Phosphate
Curing salt
Ascorbic acid or sodium
erythorbate
Oil of anise
Oil of cloves
Maplein
Smoke flavor
Soy isolate or concentrate
(optional)
Water, cold

1 tbsp.
2 tbsp.
1 tsp.
1 tsp.
tsp.

C + 2 tbsp.
1C
3 tbsp. + 1 tsp.
3 tbsp. + 1 tsp.
2 tsp.

Spick
Spick
Spick
1/8 tsp.
1 tsp.

1
1
2
1
2

5C

1 tbsp.
2 tbsp.
tsp.
tsp.

1
1
1
1

C
C

5C
5C

Few strands
1 pc.
2 pcs.
2C

1 small bundle
10 pcs.
20 pcs.
2 liters or enough to
cover

drop
drop
drops
tsp.
tbsp. + 1 tsp.

Dry Cure Mixture

Salt, refined
Sugar, refined
Phosphate
Curing salt

C less 1 tbsp.
C
tbsp. + 2 tsp.
tbsp. + 2 tsp.

Cooking ingredients
Brown sugar
Pineapple
juice/beer/cooking wine
(anisado)
Oregano (dried)
Laurel leaf
Cloves (clavo de comer)
Water

Glaze- any of the following methods may be used.

1. Coat with caramelized brown sugar C

5C

Or
Thick syrup
Brown sugar
Pineapple juice or orange juice

C >> 2 C
C >> 2 C

1. Weigh, trim and chill the meat while preparing the ingredients.
2. Prepare the ham pickling solution and dry cure mixture in 2 separate bowls
and set aside. Lubricate the syringe with small amount of cooking oil.
3. Measure C ham pickling solution for every kg. meat and inject into the
muscles. Make as many points as possible to evenly distribute the solution.
Never inject of the fat side to avoid clogging the needle. Massage the injected
meat by hand. In commercial operation, a tumbler is used to allow even
absorption of the curing solution.
4. Rub the surface and cavities of the injected meat with the dry mixture. Place
in covered plastic or stainless steel containers for curing.
5. May cure at room temperature for not more than 8 hrs. then continue to cure
at refrigerator temperature for 4-7 days. When longer curing time is desired
must rub the surface again with the same salt and sugar as in the dry
mixture.
6. Pull out the cured meat from the refrigerator and wash under running water
or tap water to remove the excess rub. Drain. Tie with strings or put into ham
net or metal mold to make a compact, even shaped product. The cured meat
is now ready for cooking.
7. To cook combine cooking ingredients in a suitable cooking vessel and
immerse the cured meat. Simmer for 30 min. to 1 hr. depending on the size
of the meat. Test cook point by pricking the center of the meat with long fork.
Doneness is characterized by absence of bloody exudance or if the center
temp. is 170F (77C)
8. Remove the cooked ham from the cooking solution. Drain and allow to set
before removing the string to mold.
9. Glaze. Coat the surface with brown sugar
use blow torch to caramelize.
Coat with thick syrup.