I’m sorry for being in hiatus, haven’t posted new recipes in a while. I guess the holiday rush has gotten in me, lol. Feeling lazy to write something and focus more on preparing for our Christmas and coming New Year events.
So here I am with my birthday and Christmas feast, all prepared at home except for the cake and cookies, hahaha not much into baking that’s why. Hubby and I cooked all these with the extra help from my mom who brought her special kare-kare because she knows it’s my favorite. We had Chopsuey (the best seller) halabos na hipon (shrimps cooked in sprite), Rellenong bangus (stuffed milkfish) the filling ingredients is consist of fish meat, ground pork, onion, bell pepper, chopped carrot and potato, with a surprise addition of what do you know – glazed fruit instead of raisins. Patatim and of course Mom’s Kare-kare. Desserts are fruit salad, leche plan, cookies and cake plus fresh fruits and Pineapple juice for the drink.
This special event is for my family and for friends who will drop by if not busy with their own celebrations are very much welcome. After eating family members enjoyed hours of singing with our videoke machine. Yes, singing has always been part of our yearly celebrations, from Karaoke of the old time to Videoke of the present, since it’s already a complete package with lyrics and background music, I don’t have to buy a musical instrument for accompaniment or encounter a yamaha credit card login just in case.
Enjoy the holiday guys and wishing that the coming new year will be a prosperous and peaceful one. Merry Christmas and a Happy New Year to all, God bless!
Ham is traditionally part of the Holiday feast during Christmas and New Year, particularly on the eve which is called “Noche Buena” a banquet shared by the whole family and sometimes close friends welcoming the birth of Christ and “Media Noche” on New Year’s eve to welcome the coming year with lots of food for prosperity.
And because the ‘ber’ months had started, hubby again decided to test his skill on making home-made ham, lol.. yup he’s been doing it as the holiday season getting nearer. Because commercial hams found at grocery stores are getting expensive every year, we can save a lot and 100% sure that what we have is really delicious and delectable plus the fulfillment he felt every time people who tasted his home-made ham, gave him thumbs-up for a job well done. 🙂
If you want to get the recipe, check this post How to cook home-made ham. Happy cooking!
As promised, sharing here my husband’s recipe for his home-made ham that we ate during our Noche Buena and Media Noche – (Christmas and New Year’s eve midnight snack) as a tradition this holiday season.
1.5 – 2 kg. pork leg boneless and skinless with fats kept intact on the meat
- 1 tsp. praque powder
- 1 tsp. ascorbic acid
- 1 Phosphate powder
- 1/cup rock salt
- 1 cup brown sugar
- 1 tbsp. ground black pepper
Mix the ingredients all together. Massage the curing solution to the meat and put in a covered plastic bowl and store on the refrigerator, make it a point to massage the meat everyday and inject the juice produce by the meat using big syringe, you can buy it at any drugstore. Do it everyday for 7-10 days.
Hubby has a small DIY coal oven where he put the meat in a net and smoked it for 3-4 hours (optional).
To cook the ham:
- In a deep sauce pan, mix 1-2 liters of pineapple juice or as much as needed, 1 cup brown sugar, 2 pcs. bay leaves, 3-4 cloves of garlic, and 1/2 tsp pepper corn.
- Cook the cured meat until tender (est. time is 1-1/2 hours), test this with fork.
- Make a crisscross marks on the fat using knife and toast or bake it in the oven for a few minutes or until the fats turn a bit brown.
- (Hubby used a small torch to brown the sugar on top of the fat, where he achieved the awesome appearance of his ham, lol.)
- Let cool, slice and serve. You can also use the remaining sauce on the pan as sauce for your ham.
Yes. it was quite tedious at the start but later on as you got used to it like hubby, it’s gonna be a breeze.