00:00 Oh, wow!
00:04 Oh, it's smoking!
00:06 Oh no! What did I put in this?
00:10 It looks like I'll be burnt out of time.
00:13 Grandpa! Grandma!
00:16 The star of Christmas we consider
00:22 is going through the meticulous process of making.
00:26 [music]
00:31 And one of the hamonados that is already tasty and of high quality
00:35 is Majestic Ham.
00:38 This is a business of the family of the sparkle artist Manolo Pedrosa.
00:43 In the early 1990s, the parents of Manolo,
00:47 Tomas and G.I., established their ham business.
00:52 Now, Manolo's brother, Jarel, is the hands-on in their business.
00:57 Before, we only had one warehouse for our storage of ham.
01:00 Of course, we needed to store the ham for a long time, about 3 to 6 months.
01:05 You heard it right.
01:07 The ham's curing stage is up to 6 months.
01:11 And Manolo will give us a taste of how they do it.
01:16 We are here now in the making of delicious Majestic Ham
01:20 in Pasig City.
01:22 And Manolo will give us a tour.
01:24 He will show us step by step how they make delicious Majestic Ham.
01:30 Okay, Manolo, let's start.
01:32 Let's start with step one.
01:33 Step one, what is this?
01:34 This is the storage area.
01:36 So, the first step and the most important is the curing.
01:40 Our value proposition is quality products.
01:43 And we also want to follow the traditional Filipino way of cooking and curing ham.
01:48 [music]
01:51 We are here in Korea.
01:53 It's cold here.
01:54 We are here in the storage area of their ham.
01:58 And Miss Susan doesn't have a jacket, so I'm sorry.
02:00 [laughs]
02:01 It's so big.
02:02 Negative 2.
02:03 We need to speed up.
02:05 So, here, we will cure the ham with oak barrels.
02:09 This side is the curing, and this side is the aging.
02:13 6 months curing, 6 months aging.
02:16 These are the barrels.
02:17 We use oak barrels specifically because it's the best way to seal in the flavor.
02:21 The flavor will be absorbed inside the meat, right?
02:26 Although, it will be very salty, so in the next process, we will remove the excess saltiness.
02:31 Yes, the saltiness.
02:33 [music]
02:36 So, this is the smoking area.
02:39 Yes.
02:40 When you say smoking, you mean the barbecue, right?
02:42 No, not that.
02:43 [laughs]
02:44 So, we will smoke the ham using fruit trees.
02:49 All the trees that have fruit, right?
02:52 Yes.
02:53 Then, right after, we will put this in an airing rack.
02:57 What is airing?
02:58 To let it air out after smoking and to let the excess oils drip.
03:02 Because, of course, it's curing for 3 to 6 months, right?
03:05 So, the flavor jams back.
03:07 So, we let it here for...
03:09 The smoking is 3 to 8 hours and the airing is up to 3 days.
03:14 So, as you can see, the excess oils are dripping.
03:17 The pig's penis is so big, right?
03:19 The sizes are different.
03:21 So, after airing, we let it air out.
03:23 After this, we will wash it.
03:25 We will wash the ham to remove the excess saltiness from the smoking.
03:33 Oh, that's why.
03:36 There are so many processes that we go through.
03:38 And you can see that the process is really clean.
03:41 Quality.
03:42 Quality.
03:43 Quality product.
03:44 After washing it,
03:45 We will cook it finally.
03:48 Yeah, let's cook the ham.
03:50 You didn't let it drip.
03:54 So, we will cook the ham using brown sugar and secret spices for 3 to 5 hours.
04:00 But that's the literal smoking, right?
04:02 You will smoke the ham here.
04:04 Yes.
04:07 So, we will not wait for 3 to 5 hours before cooking the meat.
04:12 Because there is already something ready.
04:14 Yes.
04:15 And Manolo will glaze.
04:17 Glazing.
04:18 This is my favorite part, Ms. Susan.
04:20 The glazing.
04:21 Really? Why?
04:22 We will put sugar on top and glaze it using a plancha.
04:26 That's so satisfying.
04:33 Yes.
04:34 And the skin is also sold separately.
04:36 And then, we will put sugar.
04:38 That's why Ms. Susan will put sugar.
04:40 I will put sugar.
04:42 Like that?
04:43 I will just bite it.
04:44 Okay.
04:45 There.
04:46 Oh, it looks like you're just rolling it.
04:48 It's already bathed and boiled.
04:51 Now, it's scrubbed.
04:53 Of course, so that the dead skin will last longer.
04:55 Oh, it's already bathed.
04:57 Is there a lot of sugar?
04:58 There's a lot.
04:59 There.
05:00 Okay, that's okay.
05:01 Glaze it, Manolo.
05:03 Okay, let's go.
05:05 Let's go.
05:06 Oh.
05:08 Oh, that's how it's done.
05:10 That's so satisfying.
05:13 Do you want to try, Ms. Susan?
05:14 Yes.
05:15 Okay.
05:16 Is it heavy?
05:17 This is just Ms. Susan's first time to glaze.
05:19 Yes, it's been a while.
05:20 Let's go.
05:21 Yes.
05:23 Will it take long?
05:24 No.
05:25 Just slide it.
05:26 Slide.
05:27 There.
05:28 There.
05:29 Wow.
05:31 Oh, it's smoking.
05:33 Why is it smoking?
05:34 Ms. Susan, what are you doing?
05:36 Why is it smoking?
05:37 Why is it smoking?
05:38 It's really like that.
05:39 Really?
05:40 Yes.
05:41 I'm scared.
05:42 I thought it's going to be like that.
05:43 There.
05:44 There.
05:45 It's so fun.
05:47 It's so fun to cook this, Manolo.
05:50 And of course, we can taste it.
05:52 In the long process, we can finally taste it.
05:57 This is the most exciting part.
05:59 Go ahead, Ms. Susan.
06:00 It's all yours.
06:01 This is big.
06:03 Here.
06:04 The skin is falling off.
06:06 The fat is delicious.
06:13 Yes, I thought it's fat.
06:15 It's delicious.
06:17 Well.
06:18 It's delicious.
06:19 It's not salty.
06:20 And it's delicious because it has fat.
06:22 You can eat it as is.
06:23 You don't need sauce anymore.
06:24 You can also fry it.
06:25 You can put it in pandesal or with rice.
06:28 It's delicious.
06:29 Thank you.
06:30 It's Christmas time.
06:31 Half-leg, if it has an average weight of 5 kilos, it will cost 8,000 pesos.
06:36 If it's half-leg, if it has an average weight of 2.5 to 3 kilos, it will cost 4 to 5 thousand pesos.
06:43 It's certain that in the upcoming holiday season,
06:45 there will be a lot of leftover ham that you can pack in your refrigerator.
06:49 So to avoid wasting, here's the #TipidTips and wise advice from us.
06:56 We will show you our fried rice with a twist.
07:01 You have leftover ham, right?
07:03 Cut it into thin slices.
07:05 Then, saute it a little.
07:08 We can now add the rice.
07:12 Once we mix it, you can add cheese.
07:15 If you have leftover cheese,
07:17 Okay, let's put it in a plate.
07:23 Once your fried rice with ham and cheese is cold,
07:26 we will roll it.
07:27 We will dip it in egg.
07:29 We will roll it in breadcrumbs.
07:31 Let's start the frying.
07:33 Actually, you don't need to dip it in oil.
07:38 You will just cook the egg.
07:41 So this is our version of ham and cheese fried rice balls.
07:47 It also smells different.
07:50 Now, there are Majestic Ham outlets in different malls and supermarkets in Metro Manila.
07:56 Manolo's business has already reached a far distance.
07:59 And it's not impossible if you will start this business even with a small amount of income.
08:05 I saw small businesses in the bazaars.
08:10 They have their own ham.
08:11 They just make it in the microwave.
08:14 They prepare the ham there.
08:16 They can do it.
08:18 They can start from there.
08:20 Just like them, you will also earn 7 figures soon.
08:25 Let's manifest that.
08:27 If it's lean months, we produce 1,000 to 3,000 legs.
08:32 If it's bear months, we produce 10,000 legs.
08:35 If it's lean seasons, we earn 1 to 2 million a month.
08:40 But if it's peak seasons, we produce 10 million above.
08:43 And for more Filipino families to have a happy and joyful Christmas and New Year,
08:49 we have prepared a gift for you, Jarell and Manolo.
08:53 Our plan is to broaden our audience.
08:56 As of now, we are only in Metro Manila.
08:59 Some people ask in the provinces if they want Majestic Ham.
09:04 So we thought of broadening our customer base.
09:10 Every Christmas, because of the joy and blessings of the Hamonado business.
09:19 [Music]
09:42 [BLANK_AUDIO]
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