00:00And this is one thing you can't miss during Christmas, the ham!
00:04There you go!
00:05Look at what we have in front of us, different kinds of ham!
00:09It doesn't just feel like Christmas, it smells like Christmas!
00:12It smells like Christmas night, my dears!
00:14But the ham should be included in the budget and approved by the whole family.
00:18That's right, Chef Parter!
00:19It's perfect because Chef JR is in the process of making Amotkayang Ham!
00:24Chef, how much is the ham?
00:26How much is it in the grocery?
00:28Is it expensive?
00:30Hi, Shaira! Hi, Kaloy!
00:32A blessed morning to our dears out there!
00:34Especially to those who are waiting to know how much the price is.
00:37Shaira, the answer is you can purchase your ham as low as Php 80.
00:43We have a lot of options there.
00:45So, a very affordable and just right for our dears who are preparing their list for Noche Buena.
00:53Of course, one factor in that list is their budget.
00:58That's why we're here in Novaliches, Quezon City to see how the ham is made.
01:04And of course, we need to know all about how their famous ham is made.
01:10And here with us is Ma'am Victoria Asis, our QA Head here.
01:16Ma'am, a blessed morning!
01:17We mentioned the ball ham earlier for Php 80.
01:20But what we're doing now is our prestige ham.
01:23Yes, sir!
01:24How is this step, Ma'am?
01:26The first step is to inject the ingredients.
01:31Injection?
01:32Yes. After the injection, we'll cure it for 7 days.
01:36After that, we'll cut it.
01:40What's in the injection, Ma'am?
01:43It's for flavoring.
01:46So, basically, that's the main thing we're doing.
01:49I just want to ask you this, Ma'am.
01:50What's the difference between the curing and the injection?
01:55Because in the injection, the flavor is absorbed by the ingredients.
02:02Oh, I see.
02:02So, the tissue contains all the ingredients and it's more flavorful.
02:07So, the flavor is really absorbed.
02:10So, after curing, how many days?
02:117 days.
02:127 days.
02:13What's the next step?
02:14After that, we'll weigh it.
02:16So, this is what you're doing.
02:17After weighing, we'll do netting.
02:20So, netting is the part that has a shape.
02:25Okay.
02:26So, this is what it'll look like.
02:28So, after netting, Ma'am?
02:29We'll cook it.
02:30Oh, you'll cook it right away?
02:31Yes, sir.
02:31Okay.
02:32On the cooking process, Ma'am, how long do you cook it?
02:352 hours and 30 minutes.
02:3785 to 90 degrees centigrade.
02:40Oh, there's a specific temperature here, Ma'am?
02:43Yes, Ma'am. It's a slow cooking process.
02:45So, it's a slow cooking process.
02:47Yes, Ma'am. So that it'll be more delicious.
02:49That's true.
02:49And the consistency of the product.
02:51Yes, Ma'am. The taste as well.
02:53Ma'am Victoria, after cooking, what's the next step?
02:57After cooking, we'll do cooling.
02:59Oh, of course.
03:00Okay.
03:01After cooling, we'll glaze it.
03:04So, this is it. We'll let it cool.
03:05This is the finished product that's already cooked.
03:08Okay.
03:08So, we'll glaze it.
03:11And then, Ma'am, this part gives off an aroma, right?
03:15Yes, sir. That's why we torch it.
03:17Okay.
03:18So, here's our glazing. We also have a solution for that.
03:21We also have a mixture that we're using, right?
03:23Yes, sir.
03:23So, the taste of our Hamon will be deeper.
03:26What's next after we glaze it, Ma'am?
03:28After that, we'll do packing.
03:31Okay.
03:32So, this is the important part of packaging.
03:34So, we have an apparatus that we're using for packing.
03:38It's called poly clipper.
03:39Okay.
03:40It's upside down.
03:41We'll put it on plastic.
03:43Okay. We'll put it on plastic.
03:45And then, we'll clip it.
03:47Ma'am, you're saying something critical about this step.
03:50So, after we pack it?
03:52After we pack it, we should put it in the storage
03:55so that it can be frozen.
03:56Right away?
03:57Yes, sir.
03:57So that the quality is still there.
04:00So, very…
04:01So that the quality is still there.
04:03And then, Ma'am, here, we can make, for example,
04:07a Prestige Ham of around 200 to 260 pieces.
04:10So, more or less, around 1,000 to 1,300 pieces per day.
04:15And then, Ma'am,
04:16200 pieces is just one piece.
04:19This is what we mentioned earlier,
04:21ball ham, right?
04:22So, our 80 pesos, Kapuso, is…
04:25How many pounds is this, Ma'am?
04:26This is our ball ham of 500 grams worth 80 pesos.
04:31Okay.
04:32Our ball ham of 1 kilogram worth 160 pesos.
04:36So, it's doubled?
04:37Yes, it's doubled.
04:38So, very affordable, Kapuso.
04:40And of course, aside from the ball hams that we have as options,
04:44do you have other choices?
04:46What are the other hams, Ma'am, that we have?
04:48These are the other hams that we offer.
04:51The Pina Ham, for 200 pesos.
04:55Prestige Ham, for 100 pesos.
04:57That's what we made, Ma'am, right?
04:59Yes.
04:59Okay.
05:00The ball ham with cheese, 200 pesos.
05:02Okay.
05:03This is the ball ham that we mentioned earlier,
05:06of 160.
05:07The pear shape is also available,
05:09of 150 pesos.
05:12And then, the ball ham worth 300 pesos.
05:16And loaf hamcake.
05:18So, it really depends on the budget,
05:20it depends on, they also want to be aesthetic,
05:23on their food in Noche Buena,
05:25you have a choice.
05:27So, you don't have to worry, Ma'am,
05:30that they will miss the ham as part of their spread
05:35in the upcoming Noche Buena.
05:37And this, Kapuso, this is what we did,
05:39what Ma'am Victoria explained to us,
05:41the Prestige Ham.
05:42So, you can see the fiber,
05:44we can see the pinkish shade of it,
05:47that will really top the ham.
05:50Here it is, Kapusos,
05:51let's taste this.
05:53Wait, wait, wait.
05:54It's just the smell,
05:55Karloy said that it smells like Christmas.
06:00The texture is good,
06:01the bite is good,
06:02the taste of sweetness and saltiness,
06:06and then the bitter taste in your tongue,
06:11very festive,
06:12winner, winner.
06:13Ma'am Victoria, thank you so much.
06:16For pouring in our beautiful facility of making ham,
06:20Kapuso,
06:21to those who are looking for a list,
06:23their list will be added to their upcoming Noche Buena,
06:27we will answer that.
06:28So, always tune in,
06:30to your country's morning show,
06:32where you are always first,
06:34Unang Hirit.
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