Aired (October 21, 2023): Hindi lang pagiging star ng pasko ang hatid ng ham business ng pamilya ni Sparkle artist Manolo Pedrosa. Ang kita raw kasi kada buwan ng itinuturing na ‘majestic ham’, nagniningning din! Ano nga ba ang sikreto ng matagumpay na negosyong ito na nagsimula pa raw noong 1990s? Alamin sa video na ito!
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00:00 Oh, wow!
00:04 Oh, it's smoking!
00:06 Oh no! What did I put in this?
00:10 It looks like I'll be burnt out of time.
00:13 Grandpa! Grandma!
00:16 The star of Christmas we consider
00:22 is going through the meticulous process of making.
00:26 [music]
00:31 And one of the hamonados that is already tasty and of high quality
00:35 is Majestic Ham.
00:38 This is a business of the family of the sparkle artist Manolo Pedrosa.
00:43 In the early 1990s, the parents of Manolo,
00:47 Tomas and G.I., established their ham business.
00:52 Now, Manolo's brother, Jarel, is the hands-on in their business.
00:57 Before, we only had one warehouse for our storage of ham.
01:00 Of course, we needed to store the ham for a long time, about 3 to 6 months.
01:05 You heard it right.
01:07 The ham's curing stage is up to 6 months.
01:11 And Manolo will give us a taste of how they do it.
01:16 We are here now in the making of delicious Majestic Ham
01:20 in Pasig City.
01:22 And Manolo will give us a tour.
01:24 He will show us step by step how they make delicious Majestic Ham.
01:30 Okay, Manolo, let's start.
01:32 Let's start with step one.
01:33 Step one, what is this?
01:34 This is the storage area.
01:36 So, the first step and the most important is the curing.
01:40 Our value proposition is quality products.
01:43 And we also want to follow the traditional Filipino way of cooking and curing ham.
01:48 [music]
01:51 We are here in Korea.
01:53 It's cold here.
01:54 We are here in the storage area of their ham.
01:58 And Miss Susan doesn't have a jacket, so I'm sorry.
02:00 [laughs]
02:01 It's so big.
02:02 Negative 2.
02:03 We need to speed up.
02:05 So, here, we will cure the ham with oak barrels.
02:09 This side is the curing, and this side is the aging.
02:13 6 months curing, 6 months aging.
02:16 These are the barrels.
02:17 We use oak barrels specifically because it's the best way to seal in the flavor.
02:21 The flavor will be absorbed inside the meat, right?
02:26 Although, it will be very salty, so in the next process, we will remove the excess saltiness.
02:31 Yes, the saltiness.
02:33 [music]
02:36 So, this is the smoking area.
02:39 Yes.
02:40 When you say smoking, you mean the barbecue, right?
02:42 No, not that.
02:43 [laughs]
02:44 So, we will smoke the ham using fruit trees.
02:49 All the trees that have fruit, right?
02:52 Yes.
02:53 Then, right after, we will put this in an airing rack.
02:57 What is airing?
02:58 To let it air out after smoking and to let the excess oils drip.
03:02 Because, of course, it's curing for 3 to 6 months, right?
03:05 So, the flavor jams back.
03:07 So, we let it here for...
03:09 The smoking is 3 to 8 hours and the airing is up to 3 days.
03:14 So, as you can see, the excess oils are dripping.
03:17 The pig's penis is so big, right?
03:19 The sizes are different.
03:21 So, after airing, we let it air out.
03:23 After this, we will wash it.
03:25 We will wash the ham to remove the excess saltiness from the smoking.
03:33 Oh, that's why.
03:36 There are so many processes that we go through.
03:38 And you can see that the process is really clean.
03:41 Quality.
03:42 Quality.
03:43 Quality product.
03:44 After washing it,
03:45 We will cook it finally.
03:48 Yeah, let's cook the ham.
03:50 You didn't let it drip.
03:54 So, we will cook the ham using brown sugar and secret spices for 3 to 5 hours.
04:00 But that's the literal smoking, right?
04:02 You will smoke the ham here.
04:04 Yes.
04:07 So, we will not wait for 3 to 5 hours before cooking the meat.
04:12 Because there is already something ready.
04:14 Yes.
04:15 And Manolo will glaze.
04:17 Glazing.
04:18 This is my favorite part, Ms. Susan.
04:20 The glazing.
04:21 Really? Why?
04:22 We will put sugar on top and glaze it using a plancha.
04:26 That's so satisfying.
04:33 Yes.
04:34 And the skin is also sold separately.
04:36 And then, we will put sugar.
04:38 That's why Ms. Susan will put sugar.
04:40 I will put sugar.
04:42 Like that?
04:43 I will just bite it.
04:44 Okay.
04:45 There.
04:46 Oh, it looks like you're just rolling it.
04:48 It's already bathed and boiled.
04:51 Now, it's scrubbed.
04:53 Of course, so that the dead skin will last longer.
04:55 Oh, it's already bathed.
04:57 Is there a lot of sugar?
04:58 There's a lot.
04:59 There.
05:00 Okay, that's okay.
05:01 Glaze it, Manolo.
05:03 Okay, let's go.
05:05 Let's go.
05:06 Oh.
05:08 Oh, that's how it's done.
05:10 That's so satisfying.
05:13 Do you want to try, Ms. Susan?
05:14 Yes.
05:15 Okay.
05:16 Is it heavy?
05:17 This is just Ms. Susan's first time to glaze.
05:19 Yes, it's been a while.
05:20 Let's go.
05:21 Yes.
05:23 Will it take long?
05:24 No.
05:25 Just slide it.
05:26 Slide.
05:27 There.
05:28 There.
05:29 Wow.
05:31 Oh, it's smoking.
05:33 Why is it smoking?
05:34 Ms. Susan, what are you doing?
05:36 Why is it smoking?
05:37 Why is it smoking?
05:38 It's really like that.
05:39 Really?
05:40 Yes.
05:41 I'm scared.
05:42 I thought it's going to be like that.
05:43 There.
05:44 There.
05:45 It's so fun.
05:47 It's so fun to cook this, Manolo.
05:50 And of course, we can taste it.
05:52 In the long process, we can finally taste it.
05:57 This is the most exciting part.
05:59 Go ahead, Ms. Susan.
06:00 It's all yours.
06:01 This is big.
06:03 Here.
06:04 The skin is falling off.
06:06 The fat is delicious.
06:13 Yes, I thought it's fat.
06:15 It's delicious.
06:17 Well.
06:18 It's delicious.
06:19 It's not salty.
06:20 And it's delicious because it has fat.
06:22 You can eat it as is.
06:23 You don't need sauce anymore.
06:24 You can also fry it.
06:25 You can put it in pandesal or with rice.
06:28 It's delicious.
06:29 Thank you.
06:30 It's Christmas time.
06:31 Half-leg, if it has an average weight of 5 kilos, it will cost 8,000 pesos.
06:36 If it's half-leg, if it has an average weight of 2.5 to 3 kilos, it will cost 4 to 5 thousand pesos.
06:43 It's certain that in the upcoming holiday season,
06:45 there will be a lot of leftover ham that you can pack in your refrigerator.
06:49 So to avoid wasting, here's the #TipidTips and wise advice from us.
06:56 We will show you our fried rice with a twist.
07:01 You have leftover ham, right?
07:03 Cut it into thin slices.
07:05 Then, saute it a little.
07:08 We can now add the rice.
07:12 Once we mix it, you can add cheese.
07:15 If you have leftover cheese,
07:17 Okay, let's put it in a plate.
07:23 Once your fried rice with ham and cheese is cold,
07:26 we will roll it.
07:27 We will dip it in egg.
07:29 We will roll it in breadcrumbs.
07:31 Let's start the frying.
07:33 Actually, you don't need to dip it in oil.
07:38 You will just cook the egg.
07:41 So this is our version of ham and cheese fried rice balls.
07:47 It also smells different.
07:50 Now, there are Majestic Ham outlets in different malls and supermarkets in Metro Manila.
07:56 Manolo's business has already reached a far distance.
07:59 And it's not impossible if you will start this business even with a small amount of income.
08:05 I saw small businesses in the bazaars.
08:10 They have their own ham.
08:11 They just make it in the microwave.
08:14 They prepare the ham there.
08:16 They can do it.
08:18 They can start from there.
08:20 Just like them, you will also earn 7 figures soon.
08:25 Let's manifest that.
08:27 If it's lean months, we produce 1,000 to 3,000 legs.
08:32 If it's bear months, we produce 10,000 legs.
08:35 If it's lean seasons, we earn 1 to 2 million a month.
08:40 But if it's peak seasons, we produce 10 million above.
08:43 And for more Filipino families to have a happy and joyful Christmas and New Year,
08:49 we have prepared a gift for you, Jarell and Manolo.
08:53 Our plan is to broaden our audience.
08:56 As of now, we are only in Metro Manila.
08:59 Some people ask in the provinces if they want Majestic Ham.
09:04 So we thought of broadening our customer base.
09:10 Every Christmas, because of the joy and blessings of the Hamonado business.
09:19 [Music]
09:42 [BLANK_AUDIO]