CHRISTMAS CHICKEN HAM

1 dressed chicken (1 to 1.2 kilos)

for the pumping pickle solution (50 degree salinity) per kilogram of dressed chicken... whatever this means di ko alam... hahahaha

1 tbps refined salt
1/2 tsp. curing salt
1 tbps. refined sugar
1 tsp. phosphate
1/4 tsp. vit. c powder
1/2 tsp. hamspice
1 tsp. isolate
1 tsp. carageenan
1/2 cup chilled water

for the dry cure mixture:

2 tbps. refined salt
3 tbps. refined sugar
1/4 tbps. phosphate
1/4 tsp. vit. c powder

for the cooking solution:

1-2 cups water
2 cups brown sugar
1-2 cups pineapple juice or 7-uo or sprite (hehehe may advertisement pa)
1/2 cup anisado wine
2-3 pcs. cloves
2-3 laurel leaves
few strands of dried oregano

For the thick syrup:

1 cup of reserved cooking solution
2 cups brown sugar
1/2 tsp. carageenan, disolved in 1/4 cup water

for the ham sauce:
1 cup of reserved cooking solution
1 cup brown sugar
1/2 tsp. carageenan disolved in 1/4 cup water.

at eto na ang procedure after that sobrang habang ingridients... hehehe

* trim and clean the chicken very well.
* prepare the pumping pickle solution: dissolve the dry ingredients in water.
* pass pumping pickle mixture through a strainer to remove undissolved particles.
* Using a 30-cc syringe for ham, inject the pumping pickle solution into the lean portions of the chicken (thigh, wings, breast, back) 1-inch apart.
* massage the meat for even distribution of pumping pickle.

* combine ingredients for the dry cure mixture.
* rub mixture on surface and cavity of the chicken.
* cure at room temp. for 8-10 hrs or refrigerate for 2 to 3 days

after curing

* wash the chicken under running water.
* drain and place chicken in ham net or tie with cotton cord to maintain shape

* prepare the cooking solution
* in a deep pot, combine water, brown sugar, pineapple juice, anisado wine, cloves, oregano and laurel leaves.
* immerse chicken ham in liquid and bring to boil. cover and let simmer for 1 1/2 hours.
* drain into a bowl, reserving at least 2 cups of the cooking solution.
* let ham cool, then remove strings or from the ham net.

to make the thick syrup:
* bring to boil 1cup of reserved cooking solution, brown sugar, and dissolved carageenan.
* cook until thick and well caramelized.
* pour over ham and cool.
* leave ham in the refrigerator or freezer overnight, serve with ham sauce.

for the ham sauce:
* follow the same procedure as the thick syrup.