Meat Processing - Boneless Ham

INGREDIENTS:

• 2 kg pork meat (kasim or pigi)

Injecting Solution:

• 1 cup water
  ½ cup salt
• ¼ cup sugar (white)
• 250 mg monosodium glutamate/vetsin (optional)
• 1 tsp ham spice
• 3 tsp prague powder
• ½ tablet ascorbic acid

Curing Solution:

• (cover pickle)
• 8 cup water
• 2 cup salt
• ½ cup sugar (brown)
• 2 tbsp prague powder

or

Dry Curing Mixture

• 1 cup salt
• ¼ cup brown sugar
• 2 tbsp prague powder

Cooking Mixture per kg of ham

• ¾ cup beer
• 2 pc cloves
• 2 pc bay leaves
• 1 cup pineapple juice
• 1 cup sugar (brown)
• water enough to cover

UTENSILS:

• mixing bowl
• chopping board
• casserole
• tray
• measuring cup carajay
• measuring spoon
• turner/blow torch
• syringe
• weighing scale
• knife
• stove

* Note 1 cup " 250 mL (applicable only on liquid)
1 cup " 150 g (salt)

PROCEDURE:

A. Meat Curing

1. Dissolve salt and sugar in boiling water for injecting solution.
2. Cool then strain thru clean cloth.
3. Add vetsin, hamspice, prague powder and ascorbic acid.
4. Inject all of the injecting solution into different parts of the meat.
5. If curing solution is used, soak in curing solution for 4-5 days in the refrigerator.
6. If dry curing mixture is used, sprinkle and rub ½ part of the dry curing mixture and stand overnight in a curing rack at room temperature. On the 2nd day, rub the remaining ½ part of curing mixture and stand again for another 12-24 hours.

B. Ham Cooking

1. After curing, wash off the excess salt several times and finally soak in warm water. Drain.
2. Boil the ham in enough water for 5 minutes.
3. Discard water.
4. Finally cook the ham in the cooking mixture for about one hour or until tender.
5. Cover the ham with brown sugar and caramelize by placing in an oven or using hot "siyanse" or blow torch.