Quick Cured Ham Recipe for Commercial Use

Ham is a very expensive meat product in the market and also regarded as food for the rich. Manufacturing ham, however, is simple and does not require sophisticated tools and equipment.

There are several ways to process ham and the taste of the product is as variable as the number of ways to manufacture it. The flavor and other attributes of ham largely depend on the method of processing used, the quality of meat, the adequacy of refrigeration and other related factors. Sanitation also plays an important role in determining the quality of cured meat. Ham can be processed to fit the specific tastes of individual consumers.


  • 1 kg Pork pigue, boneless, skinless

Pumping Pickle Solution for 1 kg Meat

  • 1 tbsp Salt, refined
  • 1 tsp Curing salt
  • 1 tbsp Sugar, refined
  • 1 tsp Phosphate
  • 1/4 Vitamin C powder
  • 1/2 tsp Hamspice
  • 1 tbsp Isolate (minimize shrinkage in ham and promotes better sliceability)
  • 1 tsp Carageenan
  • 1/2 cup Water, chilled

Dry Cure Mixture

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

Cooking Ingredients

  • 2 cups Brown sugar
  • 1 cup Pineapple juice
  • 1/2 cup Anisado wine
  • 1-2 pcs Bay leaf
  • 3-5 pcs Clavo de comer
  • 3-4 strands Oregano, dried
  • 1 tsp Cinnamon powder
  • 1 bottle 7-up


  1. Select good quality raw materials. Trim and weigh.
  2. Prepare the pumping pickle solution and dry cure mixture. In preparing the pumping pickle solution, mix all the dry ingredients first, then add water.
  3. Inject the pumping pickle solution into the lean portion, only one inch apart (1/2 cup pickle per kilo of meat).
  4. Massage in order to evenly distribute the pickle.
  5. Apply the dry cure mixture into the fat and lean portion.
  6. Cure at room temperature for 8 to 10 hours or refrigerate for 2 to 7 days.
  7. Wash for 90 seconds and tie with an abaca twine to form a shape and put in ham net.
  8. Cook with the recommended ingredients for 1 and 1/2 hours, then turn over after 45 minutes.
  9. Cool. Remove the abaca twine and caramelize with brown sugar.
  10. Pack and store in freezer.

Caramelization Process

  • Using a blow torch – Put brown sugar on fat portion and caramelize.
  • Using the oven – At broiling temperature, put the brown sugar at the fat portion of the meat and cook for 20 minutes.
  • Using turbo broiler – Put the brown sugar on top of the fat and cook at a temperature of 350°F for 20 minutes until golden brown.
  • Using a hot turner or the traditional syanse – Put the hot syanse on top of the fat portion with brown sugar.
  • Use of thick syrup to be put on top of the fat portion – The thick syrup is prepared by boiling 1 cup cooking solution (broth), 2 cups brown sugar and 1/4 cup pineapple juice. Boil the solution until it thickens. Add 1/2 teaspoon carageenan dissolved in 1/4 cup water.

Source: DA – ATI, Diliman Q.C.

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