Comments on: A Fresh Ham… https://www.marketmanila.com/archives/a-fresh-ham A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sat, 08 Jun 2013 13:56:53 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Kirk https://www.marketmanila.com/archives/a-fresh-ham#comment-486683 Sat, 08 Jun 2013 13:56:53 +0000 http://www.marketmanila.com/?p=30900#comment-486683 Any recipe for this?

]]> By: Junb https://www.marketmanila.com/archives/a-fresh-ham#comment-480579 Fri, 24 May 2013 00:07:40 +0000 http://www.marketmanila.com/?p=30900#comment-480579 Once I did it with only kosher salt, whole black pepper and sugar plus fresh herbs and cure it inside the ref for 4 weeks. You need to drain the water extracted from the meat every day. After a month, the meat has bind together like a real ham but I still boiled them on a pineapple juice, cloves, bay leaves, etc and then roast it in the oven to brown. The result! The best ham we’ve ever had :)

]]> By: Jun Balangue https://www.marketmanila.com/archives/a-fresh-ham#comment-480578 Fri, 24 May 2013 00:06:39 +0000 http://www.marketmanila.com/?p=30900#comment-480578 Once I did it with only kosher salt, whole black pepper and sugar plus fresh herbs and cure it inside the ref for 4 weeks. You need to drain the water extracted from the meat every day. After a month, the meat has bind together like a real ham but I still boiled them on a pineapple juice, cloves, bay leaves, etc and then roast it in the oven to brown. The result! The best ham we’ve ever had :)

]]> By: kristin https://www.marketmanila.com/archives/a-fresh-ham#comment-477138 Tue, 14 May 2013 16:56:59 +0000 http://www.marketmanila.com/?p=30900#comment-477138 will definitely try this!

]]> By: Marketman https://www.marketmanila.com/archives/a-fresh-ham#comment-476440 Mon, 13 May 2013 03:04:20 +0000 http://www.marketmanila.com/?p=30900#comment-476440 arf, the cure is similar to a brine, so just increase salt in cure if you prefer the ham saltier.

]]> By: arf https://www.marketmanila.com/archives/a-fresh-ham#comment-476352 Sun, 12 May 2013 21:00:06 +0000 http://www.marketmanila.com/?p=30900#comment-476352 MM, makakatulong kaya sa flavor nung meat kung i-bbrine yung ham bago i-cure gamit yung bon appetit recipe?

]]> By: sonny sj https://www.marketmanila.com/archives/a-fresh-ham#comment-475485 Fri, 10 May 2013 05:26:28 +0000 http://www.marketmanila.com/?p=30900#comment-475485 @khi, i think the correct tagalog term is PIGI.

]]> By: Betchay https://www.marketmanila.com/archives/a-fresh-ham#comment-475342 Thu, 09 May 2013 18:25:29 +0000 http://www.marketmanila.com/?p=30900#comment-475342 Yeah, sounds easy with very professional results! Will have to try this when we get back home from our vacation.See, MM even on vacation I have to check on your posts…it is addicting! :)

]]> By: Footloose https://www.marketmanila.com/archives/a-fresh-ham#comment-475300 Thu, 09 May 2013 16:58:02 +0000 http://www.marketmanila.com/?p=30900#comment-475300 @Charly, I have been using that great product for years even if I have to get it from across the border. It has the correct proportion of saltpeter to salt and safe as long as their guidelines for use are observed. Morton is now owned by a Canadian company called Windsor but they don’t market it here. Go figure.

If you do not have any consequential health concerns, it can be mixed with 4 parts sugar and used for making tocino, longaniza and lots of other cured porky treats.

]]> By: risa https://www.marketmanila.com/archives/a-fresh-ham#comment-475237 Thu, 09 May 2013 15:45:36 +0000 http://www.marketmanila.com/?p=30900#comment-475237 I am attempting corned beef which is on its 3rd brine day. I am looking at a pancetta recipe but I’m wondering where to hang it in this horrid hot weather!

Wala lang. Excited.

I will now search your archives for pancetta.

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