Ham has always been on the Filipino’s Noche Buena table that some of us may just take its presence for granted. But for those of you curious as to how that Noche Buena ham makes it to your Christmas table, this episode will tell you how it’s done.
Join our host, Chef Jose Sarasola, and guest expert, Majestic Ham's Jarel Pedrosa as they show how ham is made!
#GMALifestyle #StraightFromTheExpert
Join our host, Chef Jose Sarasola, and guest expert, Majestic Ham's Jarel Pedrosa as they show how ham is made!
#GMALifestyle #StraightFromTheExpert
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FunTranscript
00:00Christmas Eve is just around the corner and of course we're waiting for Noche Buena
00:09where we get to spend time with our families and loved ones at the dining table, of course
00:12eating delicious food like ham.
00:15I'm Chef Jose Cerasola, I'm here now at the Majestic Ham Factory where I'll be showing
00:19you how Majestic Ham is made and how it gets to your tables for Noche Buena.
00:30We're here now at the Majestic Ham Factory, of course with Sir Jarrell.
00:39Before you show us the process and how it's made, I'd like to know a little history about
00:43the ham.
00:44Maybe you can share with us.
00:45We started Majestic Ham in the 1990s.
00:47We wanted to bring the traditional way of cooking ham to the Filipino people.
00:52So it's from the 1990s, it's been a long time.
00:54And then the traditional way is basically what for Majestic Ham?
00:57Yes, we cure our ham for a long time.
01:00And that actually helps with adding the flavor and makes it really well-known as to why it
01:03became Majestic Ham.
01:04Is it like a family-run business?
01:06Was it like generational?
01:07Because you've been around since the 90s, so it's really family-run?
01:11Yes, we started with my grandfather, and then my parents, and then me.
01:16Wow, so it's really passing down from generation to generation.
01:19The good thing I think when you do that as well with food, and if it's that long, the
01:23consistency of the taste is very important.
01:26And I think with your process, it really brings out the best flavors of ham.
01:30What's your theory on how come Majestic Ham needs to be a staple in Filipino Noche Buena?
01:36Okay, first and foremost, it's delicious.
01:39And second, because it brings about the Christmas spirit in our family.
01:43Actually, you know, with Noche Buena coming up, I'm actually looking forward to trying
01:47different kinds of dishes using Majestic Ham.
01:50There's a little twist, so the preparation is different to Noche Buena.
01:53So I can't wait to use your ham.
01:55Okay, Chef, could I invite you to show you the process on how we make Majestic Ham?
01:58Oh, please, bro. I would love that.
02:00Let's go.
02:05Ayun, Jarell, so now this room is really cold.
02:08I can see a lot of things going on.
02:10What basically happens here?
02:12Here, we cure our ham for 3 to 6 months.
02:15So what do you want to look for, basically, when it's stored here?
02:18Is there like a specific thing that needs to be seen, like it's already in the process,
02:22or like you're waiting for the ham to change?
02:25As long as it's frozen right now, because the ham will just change after curing.
02:30I can also see a lot of barrels here.
02:33As you can see, these are oat barrels, and it's filled with our spices.
02:37After 6 months, we'll go to the next process, which is smoking.
03:07After freezing, we'll bring the legs to our smoking area.
03:10So basically, right now, we're putting the ham inside, and we're just hanging it.
03:14Yes, we're just hanging it.
03:15Yes, we're just hanging it.
03:16After that, we'll light the fire.
03:18Ah, okay.
03:19And how long, so how long the fire, the fire just keeps on, like, the whole time?
03:24Yes, the whole time.
03:25Wow, so you really need a lot of sticks of mango trees.
03:29But the important thing is not the fire, it's the smoke.
03:32It's the smoke, yes, because not only the fire is the cooking process,
03:35but also the smoking, which will bring out the flavor of the hams.
03:38So basically, after the smoking process, where does it go after?
03:42Yes, after the 38 hours of smoking, we bring the legs here to our airing rack.
03:47This is called the airing rack.
03:48Oh, okay.
03:49We air the legs for up to 2 days.
03:51Is that the final step before we can serve the ham or pack the ham?
03:55Or is there another process after this?
03:57After all the process, the ham still isn't cooked yet.
04:00So the next process is cooking the ham.
04:02Cooking the ham.
04:03So there's a next step.
04:10This is called our pool.
04:11We submerge our ham in the pool for 19 to 20 hours, depending on the size.
04:16This is to remove the excess saltiness from the smoke.
04:19Is it also added differently, the soft or the hard, or there's no connection?
04:35Oh, it's exactly because of the water.
04:36The water, yes.
04:37It makes it softer.
04:38Ah, softer.
04:39So it also has a brining, actually, because it has salt and water, right?
04:43Yeah.
04:49Finally, we cook the ham.
04:50This is our pot.
04:51We cook the ham in 3 to 5 hours in brown sugar and spices.
04:55And spices.
04:56Of course, the spices are a secret.
04:57You can only say the brown sugar.
05:00And then its color is so bright.
05:02So where does the color come from?
05:03Yes, this is from the spices.
05:05From the spices.
05:06Actually, I can smell the spices.
05:07I want to guess but it's hard to guess.
05:10sugar, kapuso, and other spices as well. So wow, it looks really good and I think after
05:17all the process, ito talaga yung end product and it looks amazing.
05:20Okay, so now we've finished cooking our ham, but right before we package it, I heard my
05:29last process before we package. So can you explain naman kung itong last process natin?
05:33Yes, last process, we finally glaze our ham with white sugar.
05:40Okay, so now we've finished glazing our ham, but right before we package it, I heard my
05:47last process natin. So can you explain naman kung itong last process natin?
05:51Yes, last process, we finally glaze our ham with white sugar.
05:55Okay, so now we've finished glazing our ham, but right before we package it, I heard my
06:00last process natin. So can you explain naman kung itong last process natin?
06:05Okay, so now we've finished glazing our ham, but right before we package it, I heard my
06:12last process natin. So can you explain naman kung itong last process natin?
06:17Yes, last process natin. So can you explain naman kung itong last process natin?
06:22Yes, last process natin. So can you explain naman kung itong last process natin?
06:27Yes, last process natin. So can you explain naman kung itong last process natin?
06:33Thank you so much brother for the tour, really appreciate the whole process. You showed me,
06:37talaga nag-enjoy ako. It showed me a different side talaga on how it's really made from start
06:41to finish, and sobrang sarap niya. And siguro now, I want you to invite, promote Majestic
06:47Ham, or you can buy on social media accounts as well.
06:50Please follow us at our social media pages, Majestic Ham, on Facebook and Instagram. And
06:54you can also find our outfits in different supermarkets across Metro Manila.
06:57Okay, so we've seen the whole process on paanagunan Majestic Ham from start to finish,
07:02paano siya nagsimula, paano siya natapos, paano siya napackage. Meron akong free taste ngayon.
07:06So ang next step naman sa chef, I want to try using Majestic Ham sa dalawang recipes nakakaiba
07:11na you can use sa noche buena. So please catch us next time on a Christmas episode of Straight
07:16from the Expert.