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  • Chicken_Ham_CI.jpg  

    Chicken Ham


    • 1 whole dressed chicken
    • ½ cup pineapple juice or an
    • 8-ounce bottle of 7-Up
    • ½ cup anisado wine
    • 1 to 2 pieces laurel leaves, dried
    • A small bunch of oregano
    • 3 to 5 pieces clavo de comer (optional)


    1. Clean chicken thoroughly, removing neck, feet, and remaining internal organs.
    2. Weigh chicken to know how much pumping pickle solution to inject. It should be ½ cup per 1 kilogram of meat. To make pumping pickle solution: Mix 2 cups water, ½ cup coarse salt, 1½ tablespoon reÞ ned sugar, and 2 teaspoons curing salt. Boil for 10 to 15 minutes; let cool.
    3. Place chicken on a tray. Pour pickle solution into a cooking or curing syringe. Inject pickle solution into chicken evenly, including the lean portions. Avoid pumping in air or bubbles as this may cause rancidity. Afterwards, massage chicken for 1 minute to distribute the pickle solution evenly.
    4. To make dry cure mixture (per kg of meat): Mix 2 tablespoons salt, 4 tablespoons sugar, ½ tablespoon phosphate, and ½ tablet ascorbic acid, pulverized (500 mg). Apply on all sides and inner portion of chicken. Let stand at room temperature for 8 to 10 hours. After, wash chicken thoroughly under running water to reduce saltiness. Drain then tie abaca twine around legs and wings.
    5. Place chicken in a pot together with pineapple juice, anisado wine, laurel leaves, and oregano. Cook over strong Þ re for 30 minutes or until tender. Let cool.
    6. Apply brown sugar evenly on all sides of chicken.s surface. Glaze chicken with a blowtorch. If you don.t have a blowtorch, roast chicken in oven until golden brown.
    7. Pack chicken in a carton and store in freezer.


    Photography by Miguel Nacianceno



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