Aired (December 28, 2024): Ngayong holiday season, hindi mawawala sa hapag ang star ng Noche buena-- ang hamon. Samahan si Kara David para alamin at tikman ang iba’t ibang version ng hamon sa bansa. Panoorin ang video!
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00Oh my gosh, it's still on fire, sir!
00:08Yes, it's still on fire, ma'am.
00:10Oh, I can already smell the burnt sugar.
00:14That's white sugar, ma'am.
00:15There.
00:16Oh my gosh, look at that.
00:19Ma'am, it's like a candle that won't go out.
00:23Shucks, is it burnt?
00:26Ma'am, just don't let it burn for too long.
00:27If you let it burn for too long, it'll get burnt.
00:29Please, please, ma'am.
00:31There.
00:32There.
00:34Is it even now?
00:35Yes, here, please.
00:36You can also do this.
00:37There.
00:38Wait, I'll do this.
00:42Okay, okay.
00:44Wow.
00:46Wow.
00:48This is the most delicious ham of all the ham that's here.
00:55The meat is very lean, but it has a layer of fat on the outside.
00:59And the sweetness is just right.
01:02You can really taste the meat.
01:04You can really taste that you're eating meat, you're eating pork.
01:14Chewy.
01:16The sauce tastes nice.
01:20It's like chicken, but you have to chew it.
01:24For a longer time.
01:25Very sweet.
01:28And then, the ham that you love.
01:33Wow.
01:34Very tender.
01:35Plus, I like that they added a layer of fat.
01:40Because the fat is what gives the moisture.
01:46It's Christmas, Kapuso!
01:48And every Christmas season, let's admit that our food is delicious.
01:52How can you be left out of the delicious food?
01:56But in all the food that we eat, there's one special that can be considered.
02:01The salty, sweet, tender, and juicy.
02:06The star of Noche Buena, Hamon.
02:10Hamon has a long history.
02:12Aside from the long and arduous process of making it,
02:16the traditional hamon is made from a whole pig.
02:19In fact, the word hamon comes from the Old English word, hom,
02:24which means back of the knee or hind legs.
02:29In making hamon, pig is usually used.
02:32Because it's the most filling part.
02:35This ham factory in Pasig still uses the traditional method of making hamon.
02:45This is what they call a smoking room.
02:47Smoking room.
02:49Smoking room of hamon.
02:52This room can accommodate up to 150 to 200 pieces of hamon.
03:01So they let it smoke.
03:02It will be filled with smoke.
03:04The temperature is 150 degrees.
03:08Then they let it smoke for 4 to 5 hours
03:11to remove the moisture from the hamon
03:15so that it won't get infected by bacteria.
03:20The smoked hamon will be transferred to the airing rack.
03:24The smoked hams will stay here for 3 days.
03:28We're now at the third stage of processing the ham.
03:33This is the cooking stage.
03:35This is where they cook it.
03:37This is where they cook it.
03:38This is the pan.
03:39What's inside this?
03:40Where do we cook these hamons?
03:43There, ma'am.
03:44In water with sugar,
03:47laurel, clove, and clove.
03:50What's that?
03:51Clove.
03:53What's clove?
03:55Oh, it's like anise?
03:56Yes.
03:59Star anise.
04:03Star anise, clove, and laurel.
04:05And laurel.
04:06There.
04:07There's no oil?
04:08No, ma'am.
04:09It's just water.
04:10The oil comes out from the star anise.
04:12Because there's a lot of fat?
04:13Yes, ma'am.
04:15How long do you cook this?
04:17From 3 hours to 5 hours.
04:24Okay, so this is what we've cooled down.
04:28The ham is now cooked,
04:30but as you can see, it's still brown.
04:32Yes, it is.
04:33We know that ham is pinkish and has no skin.
04:37Yes, ma'am.
04:38So what are we going to do now, Jun?
04:40Now, ma'am, we're going to remove the skin.
04:43How?
04:44Like this, ma'am.
04:45Just like that?
04:46Yes, just like that, ma'am.
04:48We're going to remove the skin, ma'am.
04:49Oh.
04:51It's really cooked and soft.
04:54Yes, it's soft because it's newly cooked, ma'am.
04:56There.
04:57Oh.
04:58It smells so good.
05:03So this is the oil.
05:07It's really oily, right?
05:09Yes, ma'am.
05:10Wow.
05:11We're going to add white sugar.
05:13That much?
05:14Yes, just a little bit, ma'am.
05:15Just a little bit?
05:16Oh, my gosh.
05:18It's so sinful to eat this.
05:20Yes, ma'am.
05:21Sugar and fat.
05:23Oh, my God.
05:24It's like a plant.
05:25It won't burn.
05:26It won't burn.
05:27Because if there's no sugar,
05:29the fat will burn.
05:31This is what makes it delicious.
05:32Yes, ma'am.
05:33Because once it's balanced,
05:34it will look like a lechon.
05:37This is what will serve as its coating.
05:39When we eat ham,
05:41there's caramelized sugar on top, right?
05:43Yes.
05:44Oh, my God.
05:45It's so delicious.
05:47After that,
05:48it will be planted to melt
05:50or caramelize the sugar.
05:53Oh, my gosh.
05:54Why is it still on fire, sir?
05:55Yes, it's still on fire, ma'am.
05:57I can already smell
05:59the burnt sugar.
06:01White sugar, ma'am.
06:03It's like a lechon.
06:05Oh, my gosh.
06:06Look at that.
06:07Then, ma'am,
06:08all of this will be planted.
06:12Oh.
06:13Can I try it, sir?
06:14Yes, ma'am.
06:15You can.
06:16There.
06:20Okay.
06:21It's still on fire.
06:22Oh, my gosh.
06:23Then, like this?
06:24Yes, ma'am.
06:25There.
06:26Look at that, ma'am.
06:27It's like a lechon
06:28that won't melt.
06:30Oh, my gosh.
06:31It's still on fire, right?
06:32Yes, ma'am.
06:33Just make sure
06:34it doesn't take too long, ma'am.
06:35If it takes too long,
06:36it will burn.
06:37Please, ma'am.
06:38There.
06:40There.
06:42Is it done?
06:43Yes, ma'am.
06:44Please, ma'am.
06:45You can do it, too.
06:46There.
06:47Wait, I'll do this.
06:48Okay.
06:50Okay, okay.
06:51Okay.
06:52Okay, ma'am.
06:53Sir, you go ahead.
06:54I think I did it wrong.
06:55It's okay, ma'am.
06:56It's okay, ma'am.
06:57It's okay, ma'am.
06:58It's okay, ma'am.
06:59It's okay, ma'am.
07:00There.
07:01It's so heavy.
07:02Oh, my gosh.
07:03It's really heavy.
07:04And it hurts my eyes.
07:05It's burning.
07:06It's burning.
07:07It's burning, ma'am.
07:08That's why it hurts my eyes.
07:10It's burning.
07:11I'll take a bite.
07:13Wow.
07:16Wow.
07:18It's so delicious.
07:19This is just the skin.
07:21Even the skin, sir,
07:22is delicious.
07:25It's delicious.
07:26The combination of sweet and salty is delicious.
07:31Wow.
07:32It's amazing.
07:35The ham will be wrapped in a plastic wrap,
07:37vacuumed,
07:38and weighed.
07:41Alright.
07:42This is 5.3 kilos,
07:467,397 pesos.
07:49Wow.
07:50Wow.
07:51That's why,
07:52from then until now,
07:55ham is usually only eaten
07:58when there's a special occasion
08:00because it's expensive.
08:02It's expensive,
08:03but it's worth it
08:04because the ingredients used are first-class.
08:07And then,
08:09it's a long process
08:11before you taste this leg of ham.
08:20The Spaniards say
08:21that ham was first brought to Aten.
08:24They made ham out of the meat
08:26to preserve it.
08:28Ham is not from Aten.
08:31It's from Europe,
08:33particularly Spain.
08:37It became a traditional food
08:39during the wintertime.
08:42Not necessarily during Christmas,
08:45but when it's cold.
08:46Actually,
08:47ham is a food
08:49for travelers.
08:52Because there are no airplanes yet.
08:54They look for ships
08:56that cross the Pacific and the Atlantic.
08:58Ham is a long-lasting food.
09:03So, the Spaniards brought it to the Philippines.
09:08But when it came to the Philippines,
09:10ham was considered as a special dish.
09:13It was only eaten
09:14whenever there's a special occasion,
09:16especially during Christmas.
09:18It became a part of the Filipino culture.
09:22Actually,
09:23the first to start this
09:24were the priles,
09:26members of the high society.
09:29They were rich.
09:31So, they would eat this
09:33every Christmas Eve.
09:35Because,
09:36back then,
09:37it was a status symbol
09:39to have ham
09:40because it was imported.
09:43It came from Madrid,
09:45particularly in Cadiz,
09:47in Spain.
09:49They don't eat it directly.
09:51They let you taste it.
09:53Actually,
09:54it's not eaten as a dish.
09:57It's like
09:59a snack.
10:01It's like a drink.
10:04Because the demand for ham increased,
10:06especially during Christmas,
10:09it became a modern dish.
10:12In the town of Marilao, Bulacan,
10:13a modern ham factory,
10:15we will visit.
10:17Because they are very concerned
10:18with cleanliness
10:20and sanitation,
10:24we need to wear
10:26this kind of clothing.
10:30Right.
10:33I'll just use my pen as a doctor.
10:44Okay.
10:46What is this?
10:47This is the towing area, ma'am.
10:49We tow the meat
10:50for 16 to 24 hours.
10:53Because it's frozen?
10:54It's frozen.
10:55It's rock frozen.
10:56We blower it
10:57and it's in a controlled temp.
10:58Our room is in a controlled temp
11:00and positive A.
11:01The meat is pre-cut
11:03to remove excess fat
11:04and blood clot.
11:05Then,
11:06it will go through a metal detector
11:08to make sure
11:09that there are no metals in the meat.
11:11We mix the meat
11:12in a vacuum tumbler
11:15to mix the ingredients.
11:18Here,
11:19the meat is softened
11:20for almost 3 hours.
11:23The meat goes straight
11:24to the stuffing machine
11:26where the ham will form a ball.
11:28Once it's out of the smoking machine,
11:30it will be frozen
11:31so that it won't overcook.
11:33So, this is the smokehouse?
11:35This is the smokehouse.
11:36This is where we cook the ham
11:37for 3 hours.
11:39Once it's steamed,
11:40this is what will come out.
11:41It will be put in the ice.
11:43Yes, ma'am.
11:44Ice chilling.
11:45Ice chilling.
11:46So, what you want to achieve here
11:48is for it to be frozen?
11:49That's right, ma'am.
11:50We'll just cool down the ham
11:52so that it won't overcook.
11:54After 1 hour,
11:56the ham is ready for glazing.
11:58They have 7 kinds of ham
12:00to choose from
12:01depending on your budget.
12:03This is the most ham-like ham
12:05and the most delicious
12:07of all the ham that's here.
12:10The meat is very lean
12:12but it has a layer of fat on the outside
12:14and the sweetness is just right.
12:18You can really taste the meat.
12:20You can really taste that
12:22you're eating meat,
12:23you're eating pork.
12:24They have different categories of ham
12:27with different prices
12:28so that all kinds of Filipino families,
12:31whether rich or poor,
12:33have a chance to taste the ham
12:36or have their own ham.
12:39But did you know, Kapuso?
12:41Not only pork can be used as ham.
12:43In the town of Balagtas,
12:45here in Bulacan,
12:46they have a healthier version of ham.
12:49This ham has a lower or almost no fat content.
12:53Not only can pork be used as ham,
12:55our fellow Filipinos have also thought of
12:57different kinds of meat
12:59that can be used as ham
13:01just like LA.
13:02Hello, ma'am.
13:03Rabbit.
13:04Yes.
13:05Rabbit?
13:06That's cute.
13:07Bugs, bunny, things like that?
13:08Yes.
13:09In the Philippines,
13:10it's really cute.
13:11But in other countries,
13:13it's allowed and eaten
13:15as part of poultry meat.
13:17Okay.
13:18Actually,
13:19rabbit is a poultry meat in other countries.
13:22Because rabbits multiply fast.
13:24That's right.
13:25They also grow fast.
13:26Yes.
13:27They grow fast
13:28and then they have children.
13:29High in protein,
13:30low in cholesterol.
13:31For those on a diet,
13:32it's good for those on a diet.
13:36In making rabbit ham,
13:39white pepper,
13:41salt,
13:42and curing salt
13:43will be rubbed on the rabbit meat.
13:45What is this?
13:46Curing salt.
13:47Curing salt.
13:48Is this used in longganis in the kitchen?
13:51Yes, also in ham.
13:52Oh, also in ham.
13:53That's what we use.
13:54We also have salt.
13:56Regular salt.
13:58And then sugar.
13:59And then I put the orange peel.
14:02Orange peel.
14:04So it has a citrus flavor.
14:06Yes, extra mild.
14:07The rabbit meat will be marinated overnight.
14:10So this is the overnight marination.
14:12Yes.
14:13What will you do next?
14:14We'll prepare the wet ingredients.
14:16Wet ingredients.
14:17Water.
14:19Three cloves of star anise.
14:22Bay leaves.
14:23Bay leaves.
14:24Garlic.
14:25Baked garlic.
14:26Oh, baked.
14:27Okay.
14:28So the smoky flavor will be there.
14:30We'll also put orange zest.
14:32Orange zest again.
14:33And this is the orange itself.
14:35Sugar.
14:36Sugar.
14:37So this will be the sauce for the ham.
14:40This will also be the glaze towards the end.
14:44This is maple syrup.
14:45Okay.
14:47He'll also add oyster sauce.
14:48Let it boil until the meat is tender.
14:54When the sauce thickens,
14:55he'll add mango puree for added sweetness to our ham.
14:59He'll remove the ham from the sauce,
15:01add sugar,
15:02and heat up the sience.
15:16Chewy.
15:18The sauce tastes nice.
15:22It's like chicken,
15:23but you have to chew it for a long time.
15:27But I love the sauce.
15:28It's like the hamonado we know,
15:31but this one doesn't have pineapple.
15:34It has a citrusy flavor
15:37because of the mango and orange.
15:41It has less sweetness compared to pineapple.
15:47But it also removes the smell.
15:49I hope there's rabbit.
15:51If you don't know what rabbit is,
15:53think about the chicken you're eating.
15:55In Victoria, Laguna,
15:57also known as Duck Capital of the Philippines,
16:00can you guess where their hamon is made from?
16:03You're right, Kapuso.
16:04Their hamon is made from duck.
16:07This is the specialty of the restaurant
16:09where Kuya's brother sells duck ham.
16:13So this is the first step.
16:15We'll just mix the ingredients.
16:19This is what we call pumping pickle.
16:22Pineapple powder, honey,
16:25and our smoke flavor.
16:32Then, we'll add cold water.
16:38The mixture is crushed in different parts of the duck.
16:43After adding everything,
16:45he'll massage it
16:47to make sure that all the pumping solution
16:51has spread inside the duck.
16:53Then, he'll rub curing salt on the meat
16:56and put it in the chiller for 7 days.
16:59The next step is to tie it up before cooking.
17:04We tie it up so that it'll have a nice shape
17:08while it's being cooked.
17:09Otherwise, it'll break apart.
17:12The duck meat will be boiled in a mixture of pineapple juice,
17:15apple juice,
17:16anisado wine,
17:17and different herbs and spices
17:18for 2 to 3 hours.
17:23Once it's tender,
17:24the duck ham is ready for glazing.
17:34It's delicious.
17:36It's tender.
17:37The flavor is smooth.
17:42It's a real ham.
17:45It's delicious.
17:46It's sweet.
17:47And it's tender.
17:48It tastes like ham.
17:49It's a winner.
17:51Ham is special and expensive.
17:58It's usually only available during Christmas season.
18:02The process of making ham is long and tedious.
18:06But if you're craving for it even if it's not Christmas,
18:10Marikina has a yummy alternative.
18:13Their shortcut version of ham is
18:20hamonado.
18:24Compared to hamon,
18:25hamonado is sweeter and has more sauce.
18:29And because hamonado has sauce,
18:31it's perfect for big servings.
18:39I'll teach you how to make pork hamonado.
18:42We'll marinate this overnight.
18:46We'll add a bit of salt,
18:49salt,
18:50and then,
18:51wine,
18:53upside down,
18:55on both sides.
18:57And then, ham,
19:00cheese.
19:01We'll roll it into a big piece.
19:04We'll cut the fat in the middle
19:08so that when it's sliced,
19:09when it's cooked, it's nicely sliced.
19:11And then, we'll tie it at the end
19:14so that the ham and cheese won't come out.
19:19This is a piece of pork.
19:24After we tie the pork hamonado,
19:28we'll put it in a pan.
19:33And then,
19:34we'll add pineapple juice,
19:36sugar,
19:38and star anise.
19:39This will make the hamonado smell good.
19:42We'll wait for it to soften.
19:45We'll boil it on low fire
19:47for 45 minutes to 1 hour.
19:53We'll remove the meat
19:54and remove the string.
19:57We'll cook it again
19:58so that it softens.
20:04We'll add pineapple chunks,
20:07and after a few minutes,
20:08our pork hamonado is ready to serve.
20:14The way it's cooked is soft.
20:18The sauce is very sweet.
20:22And then,
20:25the ham is very tender.
20:29I like that they added
20:31a layer of fat
20:33because fat gives moisture.
20:38For P260,
20:40you can buy a serving of hamonado
20:42that's good for 5 to 8 persons.
20:49Because of the abundance of food
20:51during Christmas,
20:52there's usually leftovers.
20:57This includes hamon,
20:58the star of Noche Buena.
21:04But we can still enjoy the leftover ham
21:06until the new year.
21:08In the yummy dishes
21:09that Chef Winston will teach us,
21:13it's easy to cook
21:14his leftover ham recipes.
21:20Merry Christmas, Kapuso!
21:22Today, we're going to cook
21:24a very, very special pasta
21:26because this is our holiday pasta.
21:29We're going to make it
21:30from our leftover hams
21:34during Christmas.
21:35Let's start.
21:37We have here ham.
21:39What we're going to do is
21:41we're just going to cut our ham.
21:43So let's just cut it into cubes.
21:49Okay, so this is our ham.
21:51Make sure that you have equal amounts
21:53of lean meat
21:55and then, we also have a bit of fat.
21:58Let's start.
21:59In a pan,
22:00let's just put our olive oil.
22:03After that,
22:04let's put our ham.
22:09Season it with salt and pepper.
22:12Wow!
22:16Next, we're going to put the tomatoes
22:19and the boiled pasta.
22:23We're going to put the tomato paste,
22:25mushrooms,
22:26olives,
22:28parmesan cheese,
22:30and Italian herbs.
22:31And then, let's add a bit of salt.
22:36And then, we toss it again.
22:41So after about 5 minutes,
22:44our very, very special holiday pasta is ready.
22:56It's delicious.
22:57You can really taste the al dente.
22:59And then, the ham.
23:02It's delicious.
23:03It's accurate.
23:04It goes so well with the pasta.
23:06The ham
23:07became an alternative to the ground meat.
23:09That's why it's delicious.
23:14If you're getting fed up
23:15with asking for leftover ham,
23:16we have a solution.
23:19Let's make leftover ham for breakfast.
23:23Yes, you heard it right, Kapuso!
23:25Let's go into dessert mode
23:26with artisan ham ice cream.
23:33We're going to cut the leftover ham
23:34into small cubes.
23:36Later, the ham bits we're making
23:40will give a different texture
23:42to our artisan ice cream.
23:45We're going to toast the ham bits
23:46until they're crispy.
23:48Okay, once the texture looks like this,
23:51it means that it's ready.
23:54Next, we're going to make
23:55an ice cream mixture.
23:57We have here heavy cream.
23:59That's 3 cups of heavy cream.
24:00Then, we have here 2 cups of sugar.
24:05This double broiler we made,
24:08we just improvised it.
24:10A casserole,
24:11then we put in a stainless bowl.
24:15We're going to put the mixture
24:16we made in the double broiler.
24:21While we're waiting for the mixture
24:22to blend,
24:23let's make the custard.
24:24We're just going to combine
24:25the egg yolk and sugar.
24:29Then, we're going to mix it
24:30with the ice cream mixture.
24:33So here,
24:34right away,
24:36when you put the egg,
24:37you have to mix it
24:39because if you don't mix it,
24:42what will happen is
24:43it will become a scrambled egg.
24:46Our cue is that there are
24:48little bubbles
24:50coming out of the mixture.
24:52It's our cue
24:53that we can now
24:54take this out.
24:56We're going to put this
24:57in an improvised ice bath
24:59to make the mixture
25:00cool faster.
25:05Wow!
25:06When it's cold,
25:07we're going to transfer it
25:08to an ice cream machine
25:09for the churning process.
25:11Then, we're going to add
25:12the vanilla.
25:16After 30 minutes,
25:17we're going to combine
25:18the crispy ham bits.
25:19When we get the right
25:20ice cream consistency,
25:22we can now transfer it
25:23to a container
25:24and let it harden.
25:32The saltiness of the ham
25:34is just right
25:35with the sweetness of the ice cream.
25:37Then,
25:38it's like eating
25:39an ice cream with nuts,
25:41but instead of nuts,
25:43it has ham.
25:45So, it still has tidbits.
25:50The Christmas season
25:51is the happiest time
25:52of the year.
25:53So,
25:54no matter how expensive
25:55the ham is,
25:56we make ways
25:57to eat it
25:58on Christmas Eve
25:59to celebrate
26:00the whole family.
26:01But more than
26:02cooking
26:03and eating
26:04delicious food,
26:05we give life
26:06to the true
26:07spirit of Christmas.
26:08To love,
26:09to love,
26:10to love,
26:11to love,
26:12to love,
26:13to love,
26:14to love,
26:15to love,
26:16to love,
26:17to love,
26:18to love,
26:19to love,
26:20to love,
26:21to love,
26:22to love,
26:24and to give.
26:26Good evening,
26:27I am Cara David
26:29and this is
26:30the pinas saram.