FEEL MO NA TALAGA ANG PASKO KAPAG MAY CHRISTMAS HAM!
Dahil 100 days na lang, Pasko na, hindi dapat mawala ang paborito ng lahat na ham! Bibisitahin natin ang isang pagawaan ng ham sa Pasig na ngayon pa lang, naghahanda na para sa Pasko! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Dahil 100 days na lang, Pasko na, hindi dapat mawala ang paborito ng lahat na ham! Bibisitahin natin ang isang pagawaan ng ham sa Pasig na ngayon pa lang, naghahanda na para sa Pasko! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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FunTranscript
00:00Oh, yes.
00:02Mamisoo is eating already.
00:05What?
00:06Mamisoo is eating already.
00:08She's really eating.
00:09Oh my, this is really good for night, feels good already.
00:13Because of this delicious ham, look at the size.
00:16It smells good.
00:17Because it has a lot of asteroid.
00:22Mamisoo!
00:24That's amazing.
00:26That's true, Mamisoo.
00:27It can't be missing whenever it's Christmas.
00:29That's why I'm really busy making ham.
00:33Of course.
00:34Here's Chef Jerry who's also helping in making ham.
00:37Oh, Chef!
00:38Can you smell the Christmas smell there?
00:40We can already smell it here.
00:42Because the ham is already cooked.
00:44It's still hot.
00:45It's already cooked.
00:46It's already cooked?
00:47On the back.
00:48Hi, Chef!
00:49It's already cooked on the back.
00:51A blessed morning to you, Binibini.
00:53A blessed morning to our Kapuso.
00:55Ma'am Susan, this is your last feast.
00:57Yes, this is what I'm doing.
00:59I can really smell the deliciousness of Christmas.
01:01That's why, advance Merry Christmas to all our Kapuso who tuned in this morning.
01:06And yes, we're here now for our food adventure here in Pasig City.
01:10Where they were the first to make their signature ham in 1956.
01:16And what you can see that I'm glazing here,
01:18there were a lot of processes that went through.
01:22That's why we need to know the details on how to make a delicious and legendary ham.
01:28We'll be joined this morning by the owner, Sir Jared Pedroza.
01:32Good morning, Coach.
01:33Sir, a blessed morning.
01:34Congratulations.
01:35Almost seven decades of success.
01:38This is what we're doing.
01:39This is what you saw earlier from Ma'am Susan.
01:42This is 5 to 6 kilograms.
01:45It's big, right?
01:465 to 6 kilograms.
01:47How long did it take to cure?
01:51It took us 3 to 6 months.
01:53It took 3 to 6 months to cure.
01:55So, this was just started, Sir Jared.
01:57This is around 10 kilograms, right?
01:59Yes, it's around 10 kilograms.
02:00So, it really shrank.
02:02So, this was cured for 3 to 6 months.
02:05Yes.
02:06What's the next step?
02:07After that, we'll smoke it for 4 to 5 hours.
02:10Then, we'll air it for 2 days.
02:124 to 6 hours of smoking.
02:16Then, we'll air it for 2 days.
02:17Wow. So, it took us 7 months.
02:22But it's not done yet.
02:23It's not done yet.
02:24We're still smoking it, right, Sir?
02:25Yes.
02:26What we're doing now is we're cooking it for 4 to 5 hours.
02:31With water and other spices.
02:33As you can see, it really smells like Christmas, right?
02:36Yes.
02:37I'm sure there's also star anise.
02:39I can see bay leaves and other spices that we're adding for your seasoning.
02:45There.
02:46It took 4 to 6 hours.
02:47And then, as you can see,
02:50Sir Jarrell, this is the finished product.
02:53But we can't just cook it, right?
02:56Yes.
02:57So, this is it.
02:58You can see how it looks after 4 to 6 hours of smoking.
03:00Just be curious, guys.
03:02What does it look like?
03:03Because it still has skin, right?
03:05Yes, it still has skin.
03:06How many pieces did you process?
03:08Around 200 pieces per day.
03:10200 pieces per day?
03:11Yes, per day.
03:12Wow.
03:13This is the latter part.
03:16Yes, the latter part.
03:17So, we're gonna remove the skin and add white sugar.
03:20White sugar.
03:21This is what's gonna caramelize the ham, right?
03:23Yes, before we place it.
03:24There.
03:25So, we're gonna massage it.
03:28200 pieces.
03:30Wow.
03:31So, what's that?
03:32If it's Christmas and it's already December,
03:35it's gonna increase, right?
03:36Yes, it's gonna increase.
03:37Okay.
03:38Let's take a look at this.
03:39As you can see, this is what we're gonna use.
03:43There it is.
03:44It's still a bit hot.
03:46There.
03:48There it is.
03:50Yes, sir.
03:51This is what's gonna give it a distinct caramelized flavor.
03:54Yes, the glazed look.
03:56Okay.
03:57Wow.
03:58We don't realize that the ham we're enjoying
04:03has been processed for almost a year.
04:06Wow.
04:07It's a long process.
04:08So, after this, we're gonna get the right caramelization.
04:12What's next, sir?
04:13Packaging?
04:14Yes, packaging.
04:15After this, we're gonna pack it.
04:16Okay.
04:17Of course, before you pack it,
04:19we need to taste it first, sir.
04:21Let's taste it first.
04:22This is a very popular ham.
04:24It really signifies prosperity
04:27during the Christmas season.
04:29There.
04:30So, here it is.
04:315 to 6 kilograms.
04:33Wow.
04:34How much is this, sir?
04:35This is P1,750 per kilo.
04:37That's our whole leg.
04:38But it's a showstopper.
04:40You can see that, right?
04:42Alright.
04:43Pinkish.
04:45Aroma.
04:46It's a winner.
04:47Mmm-hmm.
04:50I also tasted it.
04:51It's really delicious.
04:53It's really majestic.
04:54Thank you so much, sir.
04:55You're welcome.
04:56This is my weapon of choice.
04:58I'm gonna add more pandesal.
04:59But our food adventure continues.
05:01We have more surprises for you.
05:03So, tune in to your country's morning show
05:05where you'll always have
05:07PUNANGHIRIT!