Around GMA

Article Inside Page

With the -ber month starting off already, it is no wonder that Filipinos are now planning their safe and socially-distanced holiday itineraries, food staples included. And with that said, a perfectly seasoned ham can be expected.

Morning talk show Unang Hirit has got it all covered in their latest infotainment report featuring the long-time ham manufacturer Estela Pedrosa along with her son Kapuso actor Manolo Pedrosa.

During the interview, the mother-son duo shared the step-by-step cooking process of their sought-after leg hams that were traditionally prepared and cooked.

“Ang kilala sa amin is old traditional way pa rin. Parang long cut pa rin to make ham kasi ilang years na 'yung mga modern technology. We're still old, traditional way,” Estela said.

Here's how the Pedrosas do their signature leg ham:

1. Curing - Pork leg cuts were soaked in a mixture of various herbs and spices and cured for five to six months.

2. Smoking - Once cured, the meat cuts were smoked with Star Apple and Mango woods for two to three hours.

3. Washing - After smoking, the meat cuts need to be submerged in the water for 20 hours to remove its saltiness.

4. Boiling - When rinsed, the leg cuts were cooked in a boiling mixture of sugar, star anis, laurel for three to five hours.

5. Glazing - After months of preparation, hams were glazed with white sugar. The sweetness of the glaze will complement the saltiness of the ham.

Watch it here: