Christmas Ham

INGREDIENTS:

2 pcs 1.5 kg whole pork pigue ham network

Pickling solution for pumping:

2 cups water

1 tbsp phosphate

3 ½ tsps McCormick Iodized Salt

2 tbsps brown sugar

1 tsp curing salt

¼ tsp ascorbic acid powder (500 mg)

½ tbsp McCormick Longganisa Hamonado Mix

Mixture for outside rub:

6 tsps McCormick Iodized Salt

1 cup sugar

2 ½ tbsp phosphate

¾ tsp ascorbic acid

Cooking solution:

3 cups unsweetened pineapple juice

1 ½ cups beer

1 ½ cups brown sugar

2 tsps McCormick Black Pepper Whole, cracked

2 pcs McCormick Bay Leaves

2 pcs McCormick Cloves Whole

2 pcs McCormick Star Anise

1 tsp McCormick Oregano Ground

For sauce:

1 cup reduced cooking solution

1 cup brown sugar, to taste

1 tbsp gelatin dissolved in ¼ cup cooking solution

McCormick Cinnamon Ground

PROCEDURE:

1. For the pickling solution, mix all ingredients and bring to a boil. Set aside to cool.

2. For the outside rub mixture, mix all ingredients. Set aside.

3. With a big needle, inject the pumping solution into the meat.

4. Rub the dry mixture evenly onto the meat.

5. Place the meat in a plastic bag and cure for at least 3 days to a maximum of 5 days inside the refrigerator.

6. After curing, wash the meat and pat dry. Wrap around with the ham net. Set aside.

7. Prepare cooking solution by placing all the ingredients in a stock pot. Stir until the sugar is dissolved. Bring to a boil and then add in the meat.

8. Simmer down mixture and cook the meat for about one hour or until done. Turn meat every now and then.

9. Remove meat from cooking solution. Reduce cooking solution into half. Prepare sauce.

10. To make the sauce, dissolve brown sugar in cooking solution over moderate heat. Bring to a boil and add gelatin mixture and ground cinnamon. Taste sauce. If a sweeter sauce is preferred, add more brown sugar.

11. To serve, glaze with extra brown sugar and caramelize with a blow torch.