• last week
December na! Para mas pasarapin ang unang Lunes ng Disyembre, ang food adventure natin…Christmas Ham! Si Chef JR, isang gawaan sa Marilao, Bulacan ang binisita niya na libo-libong ham ang ginagawa!

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Fun
Transcript
00:00This morning, guys, our breakfast is very special
00:04because it's the first Monday of December
00:07that we'll be having Christmas ham!
00:10Yes!
00:13Here we have a food adventure again,
00:15our food explorer, Chef JR.
00:18Oh, Chef JR!
00:20How much ham are you making?
00:24Chef!
00:25Good morning, Chef!
00:27A blessed morning to you guys!
00:29Our food is really a winner!
00:32Ma'am, we're making thousands of hams here.
00:36A blessed morning to you, Jan!
00:37We're making a lot of things.
00:39In fact, their operations are 24x7
00:42here in Marilao, Bulacan.
00:44And as we said, they're making thousands of hams.
00:48And of course, there are more,
00:50especially now that it's December and Christmas season.
00:53And of course, to know everything,
00:55our favorite masterpiece for our Noche Buena
00:59and your breakfast, Jan,
01:01let's call on our friend, Ma'am Ninay.
01:04A blessed morning, Ma'am Ninay!
01:05Good morning! Good morning, Chef!
01:07Good morning to everyone!
01:09Winner, winner!
01:10Ma'am Ninay, how many types of hams
01:12do you have here in your factory?
01:14Actually, we have a lot of hams.
01:16We have premium hams,
01:18we have top meat, hamon de bola,
01:20we have gema, hamon de bola,
01:22we also have dandy chicken, hamon de bola,
01:27and at the same time, we have gema Pinoy.
01:30We also have Pinoy hams.
01:31Yes, yes, Chef.
01:32So basically, because these are different types,
01:34I would assume that these are also different prices.
01:36Yes, yes, we have.
01:37But of course, we also have mass.
01:40So the ranging of our prices for the hams,
01:43we have P195 up to P1560, Chef.
01:47So it really depends on the budget,
01:48and it also depends on the spread you're thinking of,
01:51for your special occasion.
01:52Ma'am Ninay, what is the process?
01:54Just give us a quick overview of how you make your hams.
01:57So for our process,
01:58we have a specific type of meat that we use for our hams,
02:03and at the same time, we also have a curing activity.
02:05Of course.
02:06So after the curing,
02:07we do the stuffing until the cooking.
02:10So after the cooking,
02:11this is what the chef does,
02:13we have glazing.
02:14Glazing.
02:15So basically, before we repackage this,
02:16we have a glazing process.
02:17Yes, we have, Chef.
02:19This is how we maintain our process.
02:24So specifically, Ma'am,
02:25because we mentioned that your operations are 24x7,
02:28and you're doing thousands of batches.
02:29Yes.
02:30For a December batch,
02:32how many batches do you produce?
02:35So for our daily batch,
02:36more or less, we produce 5,000 balls.
02:39Per day?
02:40Per day.
02:41Wow.
02:42So in terms of measurements,
02:44we're around 75,000 balls,
02:48up to 100,000 balls.
02:50So that's how many,
02:51and there are a lot of options.
02:52And the best thing about this is
02:54we have a lot of choices
02:56depending on the budget of our customers.
02:58Yes.
02:59This is a winner.
03:00And after this is repackaged,
03:02where in the Philippines will this arrive?
03:04Yes.
03:05We also have Luzon Visayas,
03:07Mindanao.
03:09It's really wide.
03:10It's a winner.
03:11So of course,
03:12Ma'am Nina,
03:13we can't miss this.
03:14We're not going to taste our ham yet.
03:17So what is this, Ma'am?
03:18This is our Top Meat Hamon de Bola.
03:21There.
03:22It's a winner.
03:23My dears,
03:24I'll be with our UH Barcada in the studio.
03:27I'm going to taste this.
03:28And of course,
03:29for solid and wonderful food adventures,
03:32always tune in
03:33here in your country,
03:34Morning Show,
03:35where for 25 years,
03:37you've always been first in news,
03:39service,
03:40and fun,
03:41I'm Unang Hirip!

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