Photography by Patrick Martires | Demonstration by Gene Cordova, Chef and President, American Hospitality Academy, assisted By Jan Viray, Assistant Chef-Instructor, and Ken Perido| Styling by Angelo Comsti
Make the brine: Prepare the brining solution by mixing together 2 liters water, 4 teaspoons curing salt, 3 cups salt, and 1 cup brown sugar, until the salts and sugar are completely dissolved.
Submerge 1 to 1.5 kilos pork pigue or kasim with fat in the brining solution for at least 5 days and place the container in the refrigerator. Make sure the container is sealed well and that you place it on the top shelf of the refrigerator to prevent anything from dripping into the container.
Make the ham: After 5 days of brining, rinse the meat with tap water to wash off some of the saltiness from the meat. With paper towels, pat the meat dry, place it on a roasting rack, and let it dry inside the refrigerator for at least 2 hours. In a large pot, heat the braising liquid. When it is completely heated, gently put the meat in the pot. Cook the meat in this liquid for about 1 hour, gently pouring liquid over the meat with the use of a ladle every few minutes.
Preheat oven to 350 degrees F. Braise the meat in the oven for 1 to 1 1/2 hours. Take the meat out of the liquid and gently score the fat off the pork.
Raise oven temperature to 500 degrees F. Place the meat in a roasting rack, fat side up, and put it back in the oven until it turns golden brown, about 15 minutes. When the meat has turned a dark golden brown, take it out of the oven and let it rest for a few minutes.
When the meat has turned a dark golden brown, take it out of the oven and let it rest for a few minutes. Slice the meat according to your preferred thickness.
Make the braising liquid and ham glaze: In a pot, combine 1/2 cup brown sugar, 4 cups pineapple juice, 1/2 cup rum, 1 bay leaf, 10 cloves, 1 1/2 tablespoons garlic (minced), and 10 whole peppercorns, and simmer on low heat for 20 minutes. Braise meat. After taking meat out of the braising liquid, continue cooking the liquid on low heat until reduced to less than half - this is the ham glaze. Stir constantly to prevent any thick liquid from sticking to the bottom of the pot.
Pour the glaze over the meat before serving. Serve on the side for guests who may wish to have more.