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.
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