The art of ham making

The art of ham making dates back hundred years ago.

In ancient China where peasants only ate pork on special occasions, giving a leg of ham was a gesture of friendship and respect. Historians say that in Medieval Europe, hams were served on banquet feasts of kings, knights and noblemen.

It is not exactly known when and how ham became an indispensable holiday delicacy for the Filipinos. But the fact remains that seasonal hams contribute a big chunk of the meat processing business during the Yuletide.

CDO-Foosphere, Inc, a key player in the processed meat industry which has carved a niche for its 100 percent delicious Holiday Ham, gives us an overview how zesty hams are made.

"There are nine steps to follow in processing Holiday Ham," reveals Amy Cuna, VP for Manufacturing of CDO.

1. It starts with the stringent selection of pork leg meats wherein the company’s quality assurance personnel evaluate the meats physically, chemically and microbiologically.

"We see to it that all meat materials come from slaughterhouse that are accredited with the National Meat Inspection Commission (NMIC) of the Department of Agriculture," said Cuna.

2. After the selection of meat, trimming follows. It is a process wherein the unwanted parts of the meat such as the ligaments, skin and bones excess fats are being trimmed off.

3. The trimmed meat is flavored using brine solution using through an automatic injector machine. The brine solution is pumped and distributed evenly into the whole muscle ham to enhance its color and flavor.

After the injection process, the pork leg meat is kept in a curing room with a controlled temperature. This condition allows the curing ingredients to react with meat pigments resulting in a pinkish red color meat.

4. When the meat is already cured, it undergoes massaging in a tumbler machine or massager. The meat is tenderized gently without rupturing the meat muscle thereby retaining its juiciness and flavor.

5. The massaged meat is then stuffed with a net to form the shape of the ham. The "netted" ham is "smoked" in a hot chamber with a controlled humidity and temperature for a certain period.

This process helps to prolong the shelf life of the ham. The smoked ham is cooked using a special solution that further improves the taste of ham. This process differentiates CDO Holiday Ham from the rest.

6. The hams are fully cooked in a secret solution to boost the flavor and aroma. This process also makes CDO hams ready-to-serve, unlike other hams in the market that need to be cooked before serving.

7. The ham is cooled in a chiller before denetting, a process where the deforming net is removed.

8. The cooked ham is glazed with sugar and subjected to high temperature for the sugar to caramelize. This adds up to the flavor and appetizing look of the ham.

After glazing, the ham is packed using a vacu-thermal pouch to seal in the freshness of the product.

9. The packed ham is stored in a chiller for immediate cooling down of temperature prior to distribution. The hams are transported to the trade using refrigerated vans.