Sweet Ham Recipe Ingredients

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3 kilos (pigue or hita) pigs leg without the bones; select one with the skin and fat intact 9 tbsps sugar 8 tbsps salt 1-1/2 tsps msg or vetsin 2 tsps prague powder (instead of saltpeter or salitre) Procedure:

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Mix all dry ingredients in a bowl. Rub these seasonings well into the meat. Set aside the seasoned meat in a glass bowl. Cover and refrigerate for one day. Tie the ham tightly into a ball with string (I use cotton crochet string). Remove/Drain the meat juices that were left in the glass bowl and set aside for injecting. Using a huge syringe (you can buy the largest syringe at Mercury drugstore for less than 20 pesos), inject the flavored meat juice all around the ham in small doses. Set the ham aside in the glass bowl (covered) inside the refrigerator. Repeat the injecting process every day until no juices remain. Keep the ham inside a plastic bag in the freezer for a month or more. To cook the ham:

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Add enough pineapple juice to cover the ham at about 3/4s level (not quite to the top of the ham). Add the following: brown sugar ( just enough to sweeten the pineapple juice mixture), bay leaves, crushed garlic. Cook the mixture in a heavy, teflon-type pot over a low fire until the meat becomes tender. Watch out that the meat doesnt get burned. You can prevent over-browning by turning the meat from time to time. Cool the meat and slice into pieces. If you want a drier ham, put the ham in a glass dish (pyrex) before cooling and slicing. The meat, however, will shrink considerably and will be a little tough (almost like beef jerky consistency). If there are certain fruits you dont like, you can always include more of another, or some of your own favorites. Dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. Rich Holiday Fruit Cake Ingredients:

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1/2 cup seedless white raisins 2/3 cup candied red kaong 1/4 cup butter 1 tablespoon grated orange rind 1/2 cup seedless dark raisins 2/3 cup candied pineapple 1/2 cup brown sugar, firmly packed 3/4 cup sifted flour 1/4 cup mixed candied fruit

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1 cup chopped nuts 1 egg 1/4 teaspoon salt Procedure

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Rinse and drain raisins; mix with other fruits and nuts. Cream butter and sugar until fluffy. Beat in egg and orange rind. Sift flour and salt together; stir into creamed mixture. Stir raisins, fruits and nuts into batter. Grease 7- by 3- by 2-inch pan. Pour batter into pan. Bake in oven with small pan of water on lower rack at 275 F for 2 hours* or until cake is done. Yield: 2-pound cake. Golden Fruitcake Recipe Ingredients:

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1 cup butter at room temperature 1 cup brown sugar 4 large eggs or 5 medium eggs 3 cups all purpose four 1/2 cup flour (to dredge fruits and nuts) 1 tsp baking powder 1 teaspoon salt 1/2 cup milk 5 tablespoon prune juice 3 tablespoons Molasses 1/4 teaspoon baking soda (mix in molasses) 1 teaspoon vanilla 2 teaspoons cinnamom 1 teaspoon nutmeg 1/2 teaspoon allspice 1/4 teaspoon cloves 1 1/2 cups nuts or combination of walnuts, pecan, cashew, pili) 1 1/2 cups dates 1 1/2 cups fruit glaze 1/2 cup cherry brandy Extra Cherries, fruit glaze,nuts for decorating on top of cake Cherry brandy to brush top of the cake Directions a. Fruit Mix

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Soak fruits in 1/2 cup cherry brandy overnight. Drain the fruits for one hour. b. Preparing the Baking pan

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Dont use waxpaper. Use thick cellphane (1 piece only). Use enough to cover the cake after baking. You can also use aluminum. It could be more messy but more sure. c. Batter

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Heat oven to slow. Cream shortening. Add sugar slowly until fluffy. Beat in egg one at a time, beating after each addition until light. Blend flour, baking powder, salt, cinnamon, allspice, cloves, nutmeg. Stir in alternately with milk, molasses, juices and vanilla beginning and ending with flour. Add half cup of flour to fruit mixture. The batter is then mixed to the fruits. Add the nuts on top of the batter. Put batter in cellophane lined or 4 aluminum lined pans. Bake for one hour at 300 F. Check the temperature based on the pan you use. Baking time can be as short as 45 minutes to 1 hour at 325 F.

10. At 45 minutes baking time, remove pans from oven and decorate top with cherries, buts and fruits. 11. Cover pan with overlapping aluminum foil to prevent burning. 12. Return pans into the oven and bake 15 more minutes until done. d. After Baking 1. 2. 3. Keep cellophane or aluminum intact with the cake Brush the top of the cake with cherry brandy after baking and the cake has cooled down Wrap the whole cake with the overlapping cellophane or aluminum , then more aluminum foil to cover the whole cake ending with colored cellophane. Tips:

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Its important to drain the fruit mix for 1 hour. This drain the alcohol which can destroy the cake batter. Never use peanuts but do use pili, cashew, walnuts, or black walnuts. The batter is mixed to the fruits so that the emulsion in the batter is not destroyed. Easy Fruit Cake Recipe Ingredients

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2 cups (475 ml) flour 1-2/3 cups (400 ml) sugar 1/2 lb (.2 kg). butter 5 eggs 1 tsp (5 ml). nutmeg 1 tsp (5 ml). cinnamon 1 tsp (5 ml). cloves

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1 cup (225 ml) applesauce 1-1/4 cups (300 ml) mixed fruit 1 cup (225 ml) chopped pecans 1 cup (225 ml) chopped black walnuts 1 cup (225 ml) raisins 1/2 cup (125 ml) chopped dates Preparation

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Preheat oven to 325 degrees F (175 C.). Mix flour, sugar, butter and eggs. Add remaining ingredients. Pour into 3 9 inch greased and floured cake pans. Bake at 325 degrees (175 C.) for 35 minutes or until done. Cool on racks. Meat Material: Beef brisket, cubed 11/2 or any boneless beef 1 kg Cover Pickle Ingredients:

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1 cup Water 1 Tbsp Salt, refined 1-1/4 Tbsp Sugar, refined 1 tsp Curing salt 1/4 tsp Vitamin C powder 1 tsp Phosphate Cooking Ingredients:

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Add 2 cups water to the meat and cook with the following ingredients: 1 tsp Nutmeg 1 tsp Corned beef seasoning 1 tsp Garlic powder 1 tsp Vetsin* 2 Tbsp Trimix (after cooking)** 2 Tbsp Carageenan * Add after flaking ** For every 300 grams broth add 2 Tbsp Trimix and 1 tsp carageenan previously disolved in 1/4 cup water and boil it until thickens and add it to 700 grams flaked lean meat to make 1000 grams product. Procedure:

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Select good quality raw materials. Cube the meat into 1 x 1/2 inch Prepare the cover pickle (40 degree salinity) Immerse raw materials into the cover pickle. Cure at room temperature for 8-10 hours or refregerate (34-36 degreeF) for 1-2 days.

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Flake. Separate lean from the stock (sabaw) Pack in polyethylene bags and keep in freezer.

Leche Flan is always on our table in every occassions or celebrations. Holiday is coming soon so here is how to make leche flan in the filipino way. For the Caramel Ingredients:

1 cup of sugar (white) half cup of water 1 tsp of vinegar(to avoid sugar to crystallize)

Procedure: Mix water, sugar and vinegar in a saucepan over low heat. Until caramelized(light amber in color). Pour the caramelized sauce into a molder that has been buttered. For the Flan Ingredients:

8 large yolks 1 can(big) of condensed milk 1/3 cup of evaporated milk(i prefer Alaska if it is available) 1/3 cup of water

Procedures for the Flan: Combine the yolks, condensed milk and evaporated milk, water and mix them lightly in a bowl(dont mix too much coz it will have lots of bubbles). When cooked, turn the mold over onto a plate or a platter to release the leche flan. To cook mixture, use a steamer, the water pan of the steamer should be 3/4 full. Water should be running boiling for 7minutes before putting the leche flan in to steam. I prefer to SERVE this when its COLD.