Abot-kayang hamon ang handog namin sa inyo, mga Kapuso! Sa Novaliches kasi, mabibili ang 80 pesos na Christmas Ham! 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.
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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00:00And this is one thing you can't miss during Christmas, the ham!
00:04There you go!
00:05Look at what we have in front of us, different kinds of ham!
00:09It doesn't just feel like Christmas, it smells like Christmas!
00:12It smells like Christmas night, my dears!
00:14But the ham should be included in the budget and approved by the whole family.
00:18That's right, Chef Parter!
00:19It's perfect because Chef JR is in the process of making Amotkayang Ham!
00:24Chef, how much is the ham?
00:26How much is it in the grocery?
00:28Is it expensive?
00:30Hi, Shaira! Hi, Kaloy!
00:32A blessed morning to our dears out there!
00:34Especially to those who are waiting to know how much the price is.
00:37Shaira, the answer is you can purchase your ham as low as Php 80.
00:43We have a lot of options there.
00:45So, a very affordable and just right for our dears who are preparing their list for Noche Buena.
00:53Of course, one factor in that list is their budget.
00:58That's why we're here in Novaliches, Quezon City to see how the ham is made.
01:04And of course, we need to know all about how their famous ham is made.
01:10And here with us is Ma'am Victoria Asis, our QA Head here.
01:16Ma'am, a blessed morning!
01:17We mentioned the ball ham earlier for Php 80.
01:20But what we're doing now is our prestige ham.
01:23Yes, sir!
01:24How is this step, Ma'am?
01:26The first step is to inject the ingredients.
01:31Injection?
01:32Yes. After the injection, we'll cure it for 7 days.
01:36After that, we'll cut it.
01:40What's in the injection, Ma'am?
01:43It's for flavoring.
01:46So, basically, that's the main thing we're doing.
01:49I just want to ask you this, Ma'am.
01:50What's the difference between the curing and the injection?
01:55Because in the injection, the flavor is absorbed by the ingredients.
02:02Oh, I see.
02:02So, the tissue contains all the ingredients and it's more flavorful.
02:07So, the flavor is really absorbed.
02:10So, after curing, how many days?
02:117 days.
02:127 days.
02:13What's the next step?
02:14After that, we'll weigh it.
02:16So, this is what you're doing.
02:17After weighing, we'll do netting.
02:20So, netting is the part that has a shape.
02:25Okay.
02:26So, this is what it'll look like.
02:28So, after netting, Ma'am?
02:29We'll cook it.
02:30Oh, you'll cook it right away?
02:31Yes, sir.
02:31Okay.
02:32On the cooking process, Ma'am, how long do you cook it?
02:352 hours and 30 minutes.
02:3785 to 90 degrees centigrade.
02:40Oh, there's a specific temperature here, Ma'am?
02:43Yes, Ma'am. It's a slow cooking process.
02:45So, it's a slow cooking process.
02:47Yes, Ma'am. So that it'll be more delicious.
02:49That's true.
02:49And the consistency of the product.
02:51Yes, Ma'am. The taste as well.
02:53Ma'am Victoria, after cooking, what's the next step?
02:57After cooking, we'll do cooling.
02:59Oh, of course.
03:00Okay.
03:01After cooling, we'll glaze it.
03:04So, this is it. We'll let it cool.
03:05This is the finished product that's already cooked.
03:08Okay.
03:08So, we'll glaze it.
03:11And then, Ma'am, this part gives off an aroma, right?
03:15Yes, sir. That's why we torch it.
03:17Okay.
03:18So, here's our glazing. We also have a solution for that.
03:21We also have a mixture that we're using, right?
03:23Yes, sir.
03:23So, the taste of our Hamon will be deeper.
03:26What's next after we glaze it, Ma'am?
03:28After that, we'll do packing.
03:31Okay.
03:32So, this is the important part of packaging.
03:34So, we have an apparatus that we're using for packing.
03:38It's called poly clipper.
03:39Okay.
03:40It's upside down.
03:41We'll put it on plastic.
03:43Okay. We'll put it on plastic.
03:45And then, we'll clip it.
03:47Ma'am, you're saying something critical about this step.
03:50So, after we pack it?
03:52After we pack it, we should put it in the storage
03:55so that it can be frozen.
03:56Right away?
03:57Yes, sir.
03:57So that the quality is still there.
04:00So, very…
04:01So that the quality is still there.
04:03And then, Ma'am, here, we can make, for example,
04:07a Prestige Ham of around 200 to 260 pieces.
04:10So, more or less, around 1,000 to 1,300 pieces per day.
04:15And then, Ma'am,
04:16200 pieces is just one piece.
04:19This is what we mentioned earlier,
04:21ball ham, right?
04:22So, our 80 pesos, Kapuso, is…
04:25How many pounds is this, Ma'am?
04:26This is our ball ham of 500 grams worth 80 pesos.
04:31Okay.
04:32Our ball ham of 1 kilogram worth 160 pesos.
04:36So, it's doubled?
04:37Yes, it's doubled.
04:38So, very affordable, Kapuso.
04:40And of course, aside from the ball hams that we have as options,
04:44do you have other choices?
04:46What are the other hams, Ma'am, that we have?
04:48These are the other hams that we offer.
04:51The Pina Ham, for 200 pesos.
04:55Prestige Ham, for 100 pesos.
04:57That's what we made, Ma'am, right?
04:59Yes.
04:59Okay.
05:00The ball ham with cheese, 200 pesos.
05:02Okay.
05:03This is the ball ham that we mentioned earlier,
05:06of 160.
05:07The pear shape is also available,
05:09of 150 pesos.
05:12And then, the ball ham worth 300 pesos.
05:16And loaf hamcake.
05:18So, it really depends on the budget,
05:20it depends on, they also want to be aesthetic,
05:23on their food in Noche Buena,
05:25you have a choice.
05:27So, you don't have to worry, Ma'am,
05:30that they will miss the ham as part of their spread
05:35in the upcoming Noche Buena.
05:37And this, Kapuso, this is what we did,
05:39what Ma'am Victoria explained to us,
05:41the Prestige Ham.
05:42So, you can see the fiber,
05:44we can see the pinkish shade of it,
05:47that will really top the ham.
05:50Here it is, Kapusos,
05:51let's taste this.
05:53Wait, wait, wait.
05:54It's just the smell,
05:55Karloy said that it smells like Christmas.
06:00The texture is good,
06:01the bite is good,
06:02the taste of sweetness and saltiness,
06:06and then the bitter taste in your tongue,
06:11very festive,
06:12winner, winner.
06:13Ma'am Victoria, thank you so much.
06:16For pouring in our beautiful facility of making ham,
06:20Kapuso,
06:21to those who are looking for a list,
06:23their list will be added to their upcoming Noche Buena,
06:27we will answer that.
06:28So, always tune in,
06:30to your country's morning show,
06:32where you are always first,
06:34Unang Hirit.