Aired (December 28, 2024): Dahil holiday season na, hindi mawawala ang star ng Noche Buena na hamon. Paano nga ba ‘to ginagawa? Panoorin ang video!
YouTube Keywords: Topic: reality, topic: educational, topic: travel, topic: food, topic: cooking, genre: feature, genre: TV shows, series: Pinas Sarap, vertical: entertainment, format: highlights, person: kara david, person: jenzel angeles, Pinas Sarap latest episode, Pinas Sarap 2024, Pinas Sarap today December 28 2024, Pinas Sarap Full Episode, GMA public affairs shows, kara david GMA shows, Pinas Sarap GTV, Pinas sarap hamon
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
YouTube Keywords: Topic: reality, topic: educational, topic: travel, topic: food, topic: cooking, genre: feature, genre: TV shows, series: Pinas Sarap, vertical: entertainment, format: highlights, person: kara david, person: jenzel angeles, Pinas Sarap latest episode, Pinas Sarap 2024, Pinas Sarap today December 28 2024, Pinas Sarap Full Episode, GMA public affairs shows, kara david GMA shows, Pinas Sarap GTV, Pinas sarap hamon
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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FunTranscript
00:00Even so, ham has a history.
00:02Aside from the long and tedious process of making it,
00:06traditional ham is made from a whole piggy.
00:10In fact, the word ham comes from the Old English word for hum,
00:15which means back of the knee or hind legs.
00:19In making ham, piggy is commonly used.
00:22This part is the fattest.
00:25This ham factory in Pasig is still using the traditional method of making ham.
00:35This is what they call a smoking room.
00:39Smoking room for ham.
00:41This room can accommodate up to 150 to 200 pieces of ham.
00:50This room is filled with smoke.
00:54The temperature is 150 degrees.
00:58They smoke the ham for 4 to 5 hours
01:01to remove the moisture from the ham
01:05so that it won't get infected by bacteria.
01:10The smoked ham will be transferred to the airing rack.
01:13The smoked hams will stay here for 3 days.
01:18We're now at the third stage of processing the ham.
01:22This is the cooking stage.
01:24This is where it's cooked.
01:26This is where it's cooked.
01:29What's inside? Where are these hams cooked?
01:32In water with sugar, laurel, clove, and cinnamon.
01:39What's that? Clove?
01:41Clove.
01:42What's clove?
01:43It's like corn.
01:45Oh, like anise?
01:46Yes.
01:47Oh, like that.
01:49Star anise.
01:50Star anise, and then?
01:51Star anise, clove, and laurel.
01:55Oh, and laurel.
01:57There's no oil?
01:58No, ma'am. It's just water.
01:59The oil comes from the cat, ma'am.
02:01Oh, because there's a lot of fat?
02:03Yes, ma'am.
02:05How long do you cook this?
02:07For 3 to 5 hours.
02:10Okay, so this is what we've cooled down.
02:14The ham is cooked, but you can see that it's still brown.
02:19We know that ham is pinkish and has no skin.
02:23So what are we going to do with this, Jun?
02:26We're going to remove the skin, ma'am.
02:29How?
02:30Like this, ma'am.
02:31Oh, just like that?
02:32Yes, just like that, ma'am.
02:34We're going to remove the skin, ma'am.
02:37It's already cooked, and it's so soft.
02:40Yes, it's cooked.
02:41This is newly cooked, ma'am.
02:43Oh, it smells so good.
02:50So this is where the oil comes from?
02:55Yes, ma'am.
02:56Wow.
02:57We always add white sugar.
02:59That much?
03:00Yes, just a little.
03:01Just a little?
03:02Yes, just a little.
03:03That much?
03:04Yes, just a little, ma'am.
03:05Just a little?
03:06Yes, just like that, ma'am.
03:07Oh, my gosh.
03:08It's so sinful to eat this.
03:10Yes, just like that, ma'am.
03:11Sugar and fat, oh, my God.
03:13It's like a plant, ma'am.
03:15It won't burn.
03:16It won't burn.
03:17Because if there's no sugar, the fat will burn, ma'am.
03:21Oh, this is what makes it delicious.
03:22Yes, ma'am.
03:23Because once it's cooked, it will look like a lechon.
03:26This is what will serve as the coating.
03:30When we eat ham, there's caramelized sugar on top, right?
03:33Yes, there is.
03:34Oh, my God.
03:35It's so delicious.
03:38Then, it will be plated so that the sugar will melt or caramelize.
03:43Oh, my gosh.
03:44Why is it still on fire, sir?
03:46Yes, it's still on fire, ma'am.
03:47Oh, I can already smell the burnt sugar.
03:52White sugar, ma'am.
03:53There.
03:54It's like a lechon, ma'am.
03:55Oh, my gosh.
03:56Look at that.
03:57Ma'am, all of this will be plated.
04:01Oh.
04:02Can I try it, sir?
04:04Yes, ma'am.
04:05You can, ma'am.
04:06There.
04:09There, it's ready.
04:10Okay.
04:11Oh, it's still on fire.
04:12My gosh.
04:13Then, like this, ma'am?
04:14Yes, ma'am.
04:15There.
04:16Just tilt it, ma'am.
04:17So that it will be plated.
04:18It won't get burnt.
04:20Shocks.
04:21It's already burnt, right?
04:22Yes.
04:23Just don't let it burn for too long, ma'am.
04:24Because if it burns for too long, it will get burnt.
04:27Just make it flat.
04:28There.
04:30There.
04:32Is it flat now?
04:33Yes, ma'am.
04:34This one is also flat.
04:35There.
04:36I'll try this one.
04:37Okay.
04:40Okay, okay.
04:41Okay.
04:42Okay, ma'am.
04:43Sir, please continue.
04:44I think I made a mess.
04:46No, it's okay, ma'am.
04:47What else, ma'am?
04:48Just let it be like this, ma'am.
04:50There.
04:51It's so heavy.
04:52Oh, my gosh.
04:53It's really heavy.
04:54And it hurts my eyes.
04:55It's the heart.
04:56It's the heart.
04:57It's because the sugar is what's burning, ma'am.
04:58That's why it hurts my eyes.
05:00It's the heart.
05:01I'll cut it a bit.
05:03Wow.
05:06Wow.
05:08It's so delicious.
05:09This is just the skin.
05:11Even the skin, sir, is delicious.
05:15It's delicious.
05:16The combination of sweet and salty is delicious.
05:21Wow.
05:22It's amazing.
05:25The ham will be wrapped in a plastic wrap,
05:27vacuumed,
05:28and weighed.
05:30All right.
05:31This is 5.3 kilos,
05:357,397 pesos.
05:39Wow.
05:40That's why,
05:41from then until now,
05:44I usually only eat ham
05:48when there's a special occasion
05:50because it's so expensive.
05:52It's expensive,
05:53but it's worth it
05:55because it's a first-class ingredient
05:57and you have to go through a long process
06:01before you can taste this leg of ham.
06:10It's said that the Spaniards
06:12were the first to add ham to Athens.
06:14They used to make ham out of meat
06:16to preserve it.
06:18The ham is not from Athens.
06:20It's from Europe,
06:23particularly in Spain.
06:26It became a traditional food
06:29during the wintertime.
06:32Not necessarily during Christmas,
06:34but when it's cold.
06:36Actually, ham is a food
06:38for travelers
06:40who are traveling.
06:42There are no airplanes yet.
06:44They're looking for ships.
06:46They're crossing the Pacific and the Atlantic.
06:48Ham is a long-lasting food
06:53so the Spaniards brought it
06:55to the Philippines.
06:58But when it comes to the Philippines,
07:00ham is considered a special dish.
07:02It's a food that's only eaten
07:04on special occasions,
07:06particularly during Christmas.
07:08It's a tradition that became part
07:10of the Filipino culture.
07:12Actually, the first to start this
07:14were the priles,
07:16members of the high society,
07:18the wealthy.
07:21So during their celebration,
07:23during Noche Buena,
07:25this is the first thing you'll see.
07:27Because back then,
07:29ham was a status symbol
07:31because it was imported.
07:33It came from Madrid,
07:35particularly from Cadiz,
07:37in Spain.
07:39They don't fry it directly.
07:41They let you taste it.
07:43Actually, they don't cook it.
07:46It's like a snack.
07:48It's just a snack.
07:50It's a meal,
07:52a drink.
07:54Because the demand for ham
07:56increased,
07:58especially during Christmas,
08:00it became modern.
08:02In the town of Marilao,
08:04we'll visit a modern ham factory.
08:06Because they're very, very
08:08concerned with cleanliness
08:10and sanitation,
08:12we need to wear
08:14this type of clothing.
08:20Right.
08:22I'll just use my pen as a doctor.
08:34Okay.
08:36What is this?
08:38This is the towing area, ma'am.
08:41It takes 16 to 24 hours
08:43because it's frozen.
08:45It's rock frozen.
08:47We blow it and it's in a controlled temp.
08:49Our room is in a controlled temp
08:51at a positive age.
08:53The meat is pre-cut
08:55to remove excess fat and blood clots.
08:57Then, it's passed through a metal detector
08:59to make sure there's no metal
09:01in the meat.
09:03We mix the meat
09:05in a vacuum tumbler
09:07to mix the ingredients.
09:09This is where the meat is softened
09:11for almost 3 hours.
09:13The meat goes straight to the
09:15stuffing machine
09:17where the ham will form a ball.
09:19Once it's out of the smoking machine,
09:21it will be frozen
09:23so it won't overcook.
09:25This is the smokehouse.
09:27This is where we cook the ham
09:29for 3 hours.
09:31Once it's steamed,
09:33it will be put in ice.
09:35Ice chilling.
09:37What you want to achieve here is
09:39for it to be frozen.
09:41We'll just cool down the ham
09:43so it won't overcook.
09:45After 1 hour,
09:47the ham is ready for glazing.
09:49There are 7 types of ham
09:51to choose from depending on your budget.
09:53This is the most ham-like ham
09:55and the most delicious
09:57of all the ham here.
09:59The meat is very lean
10:01but it has a layer of fat
10:03on the outside
10:05so the sweetness is just right.
10:07You can really taste the meat.
10:09You can really taste that
10:11you're eating meat,
10:13you're eating pork.
10:15They have different categories of ham
10:17with different prices
10:19so that all types of Filipino families,
10:21whether rich or poor,
10:23have a chance to taste
10:25the ham
10:27or have ham on their plate.
10:35Hey!