Christmas Giveaways: How to Make Pear Shaped Ham

Meat Material:

  • 700 g Pork pigue, boneless, skinless ground coarsely
  • 300 g Pork backfat, ground coarsely


  • 1 tbsp Isolate
  • 1 tsp Carageenan
  • 1/4  Chilled Water (To dissolve the above 3 ingredients)

Curing Mix:

  • 1 tbsp Salt, refined
  • 1 tsp Curing salt
  • 1 tsp Phosphate
  • 1/4 tsp Vitamin C powder
  • 1/2 cup Chilled water (To dissolve the above 4 ingredients)


  • 2 & 1/4 tbsp Sugar, refined
  • 1/2 tsp Meat enhancer
  • 1/2 tsp MSG
  • 1 tsp Cinnamon powder
  • 1 tbsp Ham spice
  • 1 tsp BF Blend (Binder Filler)


  1. Chill meat and backfat before grinding.
  2. Grind pork and backfat using a fine plate or double grind.
  3. Measure or weigh all the ingredients.
  4. Mix meat with backfat and mix with curing mix until tacky.
  5. Add hydrated extenders little by little until well blended.
  6. Finally add the seasonings. Mix well.
  7. Put this mixture in ham molder and steam for 1 hour. Cool.
  8. Remove from mould package and chill/freeze.


  • Simple “llanera” maybe used to attain the “pear-shape” appearance of ham.
  • Square ham maybe produced by using baking pan mold with aluminum foil.

For meat processing ingredients and training, contact:

Spices & Foodmix House
Nutrition Foundation of the Philippines Bldg.
107 E. Rodriguez Sr. Ave., Quezon City
Tel: (02) 411-1349, 742-0826/7866
Email: [email protected]

source: Ms. Lulu Rivera of UEC, DTI-PTTC

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