Christmas Giveaways: How to Make Special Pina Ham

Meat Material:

  • 1 kg Pork pigue, boneless, skinless

Pumping Pickle Solution:

  • 1/2 cup Water, chilled
  • 1 tbsp Salt, refined
  • 1 tbsp Sugar, refined
  • 1/2 tsp Curing salt
  • 1 tsp Phosphate
  • 1/4 tsp Vitamin C powder
  • 1/2 tbsp Hamspice
  • 1 tbsp Isolate
  • 1 tbsp BF Blend

Dry Cure Mixture:

  • 2  & 1/2  tbsp Salt, refined
  • 1  & 1/2 tbsp Sugar, refined
  • 1/4 tbsp Phosphate
  • 1/4 tsp Vitamin C powder

Cooking Ingredients:

  • 2 cup Water
  • 3 cup Brown sugar
  • 1-2 cup Pineapple juice or crushed
  • 1/2 cup Anisado wine (or any cooking wine)
  • 1-2 pcs  strand Bay leaves
  • 3-5 pcs Clavo de comer
  • 3-4 strand Oregano, dried
  • 1 tsp Cinnamon powder
  • 1 med bottle 7-Up
  • 5 pcs Star anise

Note: T=tablespoon; t=teaspoon


  1. Select good quality meat. Trim and weigh.
  2. Prepare 50% pumping pickle and dry cure mixture.
  3. Inject pumping pickle into the lean portion, only one inch apart (1/2 cup pickle per kilo of meat).
  4. Massage the meat for even distribution of pickle.
  5. Apply dry cure mixture into the fat and lean portion. Wrap in plastic.
  6. Cure at room temperature for 8-10 hours or refrigerate for 6-7 days.
  7. Wash in running water for 90 seconds and tie with abaca twine to form a shape, or put in ham net.
  8. Cook with recommended ingredients for 2 1/2 hours, at the middle of the cooking time, invert then put on low fire.
  9. Cool. Remove abaca twine and caramelize with brown sugar.
  10. Pack and store in freezer.

Caramelization Process

  • Use of blow torch. Put brown sugar of fat portion and caramelize.
  • Use of oven at broiling temperature for 20 minutes with brown sugar on the fat portion of the meat.
  • Use of turbo with brown sugar on top of the fat. Temperature is 350 °F for 20 minutes until golden brown.
  • Traditional hot syense on top of the fat portion with brown sugar.
  • Use of thick syrup to be poured on top of the fat portion. Thick syrup is prepared by
    • boiling 1 cup cooking solution, 2 cups brown sugar and 1/4  cup pineapple juice. Boil until it thickens.  Add 1/2 tsp carageenan, dissolve in 1/4 cup water.

Ham Sauce:

  • 1 cup Cooking Solution (from cooking of Ham)
  • 1 cup Brown Sugar
  • 1/2 tsp Carageenan dissolved in 1/4 cup water.
  • Boil the mixture at simmering temperature for 10 minutes.

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, photo from

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