Thinking and still completing your menu for the holidays? Do you want to spend wisely? Are you health conscious? If your answers are “yes” then this is one recipe for you!
Lulu Rivera, a Meat Processing guru says, “We are using chicken as an alternative because it has less cholesterol.”
Not only that, in his book ‘Ideal Health through Sequential Eating,’ Dr. Stanley Bass mentioned that chicken takes only 1½ to 2 hours digestion time (without skin) compared with pork which takes 4½ to 5 hours.
Step 1 – Requirements
- 1.3 kilogram whole dressed chicken. Wash thoroughly
- Food syringe
- Cotton rope
- Blow torch
Step 2 – Pumping Pickle Solution
- 1 tablespoon Iodized Salt
- ½ teaspoon Curing Salt
- 1 tablespoon White Sugar
- 1 teaspoon Phosphate
- ¼ teaspoon Vitamin C
- 1 tablespoon Ham spice
- 1 tablespoon Isolate
- 1 tablespoon Carrageenan
- 1 teaspoon Binder Filler (BF) blend
- ¼ tablespoon Smoke Flavor
- ½ cup Cold water
|Meat Processing guru Lulu Rivera (in pink) explaining the proper
Techniques of injecting the pumping pickle solution
- Mix all the ingredients of the picking solution and put in the syringe
- Inject the solution into the chicken 1 inch apart
- Make sure to inject all parts of the chicken
- Massage the chicken for even distribution of the solution.
Step 3 – Dry Cure Mixture
- After injecting the pumping pickle solution, get a separate container, and mix all these ingredients
- 2 tablespoon Iodized salt
- 4 tablespoon While sugar
- ¼ tablespoon Phosphate
- ½ teaspoon Vitamin C
- Rub the mixture onto the chicken
Step 4 – Curing
- If you don’t have a refrigerator or if you don’t want to put it in the refrigerator l, cure the chicken with dry cure mixture in room temperature for 8 to 10 hours.
- If you want to put it in a refrigerator or freezer, curing takes 2 to 3 days.
- Put in the middle part of the refrigerator
Step 5 – Trussing
- After curing, wash it in running water to wash away the salt
Step 6 – Cooking Proper
- Truss the chicken -- tie with a cotton rope starting from crossed legs, jump to the wings, and lastly, the middle body.
- Trussing the chicken gives shape to your ham
- 2 to 3 cups water
- 1 to 2 cups pineapple juice
- A little bit of Clavo de Comer, dried oregano and laurel
- Put all the ingredients in a boiler
- Fire should be on high temperature.
- When it starts to boil, lower the fire to simmer mode
- Boil it for 1 1/2 hours
Step 7 – Caramelization
- Take out the chicken from the boiler. Don’t discard the syrup/broth.
- Remove excess water and spread white sugar on it
- Use blow torch to caramelize the sugar
- In the absence of blow torch, put 1 cup of syrup/broth, 2 cups sugar and 1 teaspoon carrageenan in a boiler
- Boil until it becomes sticky then add the chicken
- Let it simmer until you notice the chicken is caramelized by the sticky syrup.
- Let it cool. Put cling wrap and keep it safe in the refrigerator.
There you have it! The process may appear complicated and tedious but it’s not. This recipe is not only for the rich or those who can afford. Yes, you can make your own ham at home! Who knows, this might be a start of your new venture.
Ingredients are found in Divisoria, Quiapo, groceries, in other food stores or you may avail it at Spice and Food Mix House, Telephone #4411349, or mobile 09208577215. – with reports from Rea Tiama, Segment: Kusina Clinic, aired November 26, 2011
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