Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged. Boneless hams are easier to carve because there is no bone to carve around but without the bones, the ham will lack the flavor found in a bone-in ham. The texture is also affect by the processing methods used to remove the meat from the bones. There are also boneless hams produced from small chunks and reformed hams (oval shaped), which are meant to be sliced and used for sandwiches.

INGREDIENTS

pork meat (kasim or pigi), 2 kg

Injecting Solution:
water, 1 c
salt, ½ c
sugar (white), ¼ c
monosodium glutamate/vetsin, 250 mg
ham spice, 1 tsp
prague powder, 3 tsp
ascorbic acid, 250 mg

Curing Solution (cover pickle):
water, 8 c
salt, 2 c
sugar (brown), ½ c
prague powder, 2 tbsp

or dry curing mixture
salt, 1 c
brown sugar, ¼ c
prague powder, 2 tbsp

Cooking mixture per kg of ham
beer, ¾ c
cloves, 2 pcs
bay leaves, 2 pcs
pineapple juice, 1 c
sugar, 1 c
water enough to cover


UTENSILS

mixing bowl
chopping board
casserole
tray
measuring cups
carajay
measuring spoons, turner/blow torch
syringe, weighing scale
knife, stove

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 the 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.

Perfect for Noche Buena!


SOURCE: ITDI DOST


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