00:00Oh, yes.
00:02Mamisoo is eating already.
00:05What?
00:06Mamisoo is eating already.
00:08She's really eating.
00:09Oh my, this is really good for night, feels good already.
00:13Because of this delicious ham, look at the size.
00:16It smells good.
00:17Because it has a lot of asteroid.
00:22Mamisoo!
00:24That's amazing.
00:26That's true, Mamisoo.
00:27It can't be missing whenever it's Christmas.
00:29That's why I'm really busy making ham.
00:33Of course.
00:34Here's Chef Jerry who's also helping in making ham.
00:37Oh, Chef!
00:38Can you smell the Christmas smell there?
00:40We can already smell it here.
00:42Because the ham is already cooked.
00:44It's still hot.
00:45It's already cooked.
00:46It's already cooked?
00:47On the back.
00:48Hi, Chef!
00:49It's already cooked on the back.
00:51A blessed morning to you, Binibini.
00:53A blessed morning to our Kapuso.
00:55Ma'am Susan, this is your last feast.
00:57Yes, this is what I'm doing.
00:59I can really smell the deliciousness of Christmas.
01:01That's why, advance Merry Christmas to all our Kapuso who tuned in this morning.
01:06And yes, we're here now for our food adventure here in Pasig City.
01:10Where they were the first to make their signature ham in 1956.
01:16And what you can see that I'm glazing here,
01:18there were a lot of processes that went through.
01:22That's why we need to know the details on how to make a delicious and legendary ham.
01:28We'll be joined this morning by the owner, Sir Jared Pedroza.
01:32Good morning, Coach.
01:33Sir, a blessed morning.
01:34Congratulations.
01:35Almost seven decades of success.
01:38This is what we're doing.
01:39This is what you saw earlier from Ma'am Susan.
01:42This is 5 to 6 kilograms.
01:45It's big, right?
01:465 to 6 kilograms.
01:47How long did it take to cure?
01:51It took us 3 to 6 months.
01:53It took 3 to 6 months to cure.
01:55So, this was just started, Sir Jared.
01:57This is around 10 kilograms, right?
01:59Yes, it's around 10 kilograms.
02:00So, it really shrank.
02:02So, this was cured for 3 to 6 months.
02:05Yes.
02:06What's the next step?
02:07After that, we'll smoke it for 4 to 5 hours.
02:10Then, we'll air it for 2 days.
02:124 to 6 hours of smoking.
02:16Then, we'll air it for 2 days.
02:17Wow. So, it took us 7 months.
02:22But it's not done yet.
02:23It's not done yet.
02:24We're still smoking it, right, Sir?
02:25Yes.
02:26What we're doing now is we're cooking it for 4 to 5 hours.
02:31With water and other spices.
02:33As you can see, it really smells like Christmas, right?
02:36Yes.
02:37I'm sure there's also star anise.
02:39I can see bay leaves and other spices that we're adding for your seasoning.
02:45There.
02:46It took 4 to 6 hours.
02:47And then, as you can see,
02:50Sir Jarrell, this is the finished product.
02:53But we can't just cook it, right?
02:56Yes.
02:57So, this is it.
02:58You can see how it looks after 4 to 6 hours of smoking.
03:00Just be curious, guys.
03:02What does it look like?
03:03Because it still has skin, right?
03:05Yes, it still has skin.
03:06How many pieces did you process?
03:08Around 200 pieces per day.
03:10200 pieces per day?
03:11Yes, per day.
03:12Wow.
03:13This is the latter part.
03:16Yes, the latter part.
03:17So, we're gonna remove the skin and add white sugar.
03:20White sugar.
03:21This is what's gonna caramelize the ham, right?
03:23Yes, before we place it.
03:24There.
03:25So, we're gonna massage it.
03:28200 pieces.
03:30Wow.
03:31So, what's that?
03:32If it's Christmas and it's already December,
03:35it's gonna increase, right?
03:36Yes, it's gonna increase.
03:37Okay.
03:38Let's take a look at this.
03:39As you can see, this is what we're gonna use.
03:43There it is.
03:44It's still a bit hot.
03:46There.
03:48There it is.
03:50Yes, sir.
03:51This is what's gonna give it a distinct caramelized flavor.
03:54Yes, the glazed look.
03:56Okay.
03:57Wow.
03:58We don't realize that the ham we're enjoying
04:03has been processed for almost a year.
04:06Wow.
04:07It's a long process.
04:08So, after this, we're gonna get the right caramelization.
04:12What's next, sir?
04:13Packaging?
04:14Yes, packaging.
04:15After this, we're gonna pack it.
04:16Okay.
04:17Of course, before you pack it,
04:19we need to taste it first, sir.
04:21Let's taste it first.
04:22This is a very popular ham.
04:24It really signifies prosperity
04:27during the Christmas season.
04:29There.
04:30So, here it is.
04:315 to 6 kilograms.
04:33Wow.
04:34How much is this, sir?
04:35This is P1,750 per kilo.
04:37That's our whole leg.
04:38But it's a showstopper.
04:40You can see that, right?
04:42Alright.
04:43Pinkish.
04:45Aroma.
04:46It's a winner.
04:47Mmm-hmm.
04:50I also tasted it.
04:51It's really delicious.
04:53It's really majestic.
04:54Thank you so much, sir.
04:55You're welcome.
04:56This is my weapon of choice.
04:58I'm gonna add more pandesal.
04:59But our food adventure continues.
05:01We have more surprises for you.
05:03So, tune in to your country's morning show
05:05where you'll always have
05:07PUNANGHIRIT!
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