Ham is such a wide family of meat products that only a vegetarian will not find a favorite recipe among them. The basis of ham is meat, you can choose it at your discretion, but today we are preparing a classic pork ham. But all other ingredients, seemingly not so significant, we will have the most diverse. Of all the possible technologies, the simplest, perhaps, is the use of a collapsible ham cooker for cooking, which is exactly what we need.
Pork ham in a ham maker - general principles of cooking
Most often, pork ham is prepared from sliced \u200b\u200bmeat. Often, half a serving of pork is cut, and the rest is added, ground into minced meat. In the preparation of ham, it is desirable to use lean pieces of pulp containing only a small amount of fat. The meat should not be frozen, only chilled or fresh should be taken. Pieces that have been frozen lose most of their valuable juice when thawed.
Purchased pork must be rinsed with cold water before use to remove any dirt that has accidentally entered. Excess films and veins from the pulp must be cut off, excess fat is also removed. After that, the pork is cut into pieces or ground into minced meat, it all depends on the chosen recipe.
The meat mass for ham is seasoned with spices at your discretion and be sure to add salt, taking into account your taste preferences. To improve the taste characteristics, wine, milk powder, chopped garlic and fresh herbs can be added to it.
Gelatin is used to better hold the pieces together. It is added to the bulk dry. If you want to get a small layer of jelly in the ham, water is added along with the gelatin.
Pork ham in a ham maker can be cooked in combination with beef, mushrooms, prunes, nuts or tongue. In the latter case, the pork offal is pre-boiled with spices, after which it is cut into medium-sized pieces and mixed with minced meat.
The prepared mass, tightly tamping, fill the form. In order for the ham to retain all the juices, the ham is first lined from the inside with a narrow baking bag. After filling, the edges of the package are tightly folded and fixed with a thick thread and the ham is assembled, guided by the instructions attached to it.
Pork ham prepared with a ham maker can be boiled in a saucepan or slow cooker or baked in the oven. Regardless of the heat treatment method, the finished product is cooled directly in the ham maker, first placed on the table, and then placed in the common refrigerator compartment.
A simple recipe for pork ham in a ham oven for the oven
Ingredients:
One and a half kilograms of chilled pork;
A tablespoon of instant gelatin;
One large carrot;
A small head of garlic;
Hand-ground black peppercorns - a third of a teaspoon.
Cooking method:
1. Mix gelatin and pepper together. Add about a teaspoon of salt and mix well again.
2. Cut the pork washed with cold water into small pieces. Add chopped on a coarse grater carrot and chopped garlic. Pour in the previously prepared mixture and mix everything well again.
3. From the inside, line the walls of the ham with foil and, tamping tightly, put the meat mass into it. Attach the top lid, install the springs and place on a baking sheet set in the middle rack of the oven.
4. At 180 degrees, bake the ham for an hour and a half. Then take it out, wait until the form has completely cooled, then put it in the refrigerator for three hours.
5. Release the finished ham from the mold, cut into thin slices.
Ham from pork in a ham with pork tongue
Ingredients:
Pork tongue - 300 gr.;
A kilogram of pork pulp;
30 gr. dry milk;
A spoonful of nutmeg powder;
35 gr. fine boiled salt;
small carrot;
Five peas of black pepper;
Two large leaves of lavrushka;
A sprig of fresh dill;
Head of bitter onion.
Cooking method:
1. Soak the pork tongue in a sufficient amount of cold water. After three hours, remove, carefully scrape from all sides with a knife under running water. Transfer the offal to a saucepan, pour water and place on intense heat. Regularly collect the resulting foam from the surface. After boiling, turn down the heat and continue to cook the tongue under the lid for an hour and a half.
2. Cut the carrot into thinner rings, and the onion into medium-sized slices. Transfer the vegetables to a dry frying pan and fry over moderate heat until brown marks form on the pieces.
3. About half an hour before the language broth is ready, add fried vegetables to it, dip the peppercorns and parsley, salt.
4. Dip the finished boiled tongue for ten minutes in cold water. Then take out, clean, cut into centimeter cubes.
5. Wash the pork with cold water, cut into pieces and grind once with a meat grinder with a large grill, and then two more times, setting the smallest one.
6. Add milk powder to the prepared minced meat, sprinkle with nutmeg, salt and mix well. Beat the meat mass with a blender. The more airy the meat mass, the more tender the ham will turn out. Thoroughly mix the cooked minced meat with pieces of boiled tongue.
7. Transfer the meat mass to a ham tin lined with a baking sleeve, tamp it well, pressing down with your hands. Assemble the mold and put it in the refrigerator for two hours.
8. After that, lower the form into a saucepan, pour fresh boiling water over it and leave to cook on low heat for at least 40 minutes. When finished, remove, cool in the air and leave in the refrigerator for two hours.
Pork ham in slices with a layer of jelly - "Royal"
Ingredients:
A kilogram of pork (pulp or neck);
4 gr. ground nutmeg;
A spoonful of finely ground salt;
200 ml of drinking water;
A small pinch of ground pepper;
Granular instant gelatin - 15 gr.
Cooking method:
1. Cut the pork, dried after washing in cold water, into cubes 3 × 3 cm in size. Finely chop the peeled garlic cloves with a knife.
2. Mix the pieces of meat with garlic. Add gelatin, season the mixture with ground pepper mixed with nutmeg and salt. Pour cold water into the meat mass and mix slowly.
3. Transfer the cooked meat mass to the ham, lined with foil or a sleeve on the inside. Press down the meat, pressing down with your hands or a spoon, and, having collected the form, lower it into the pan. Pour hot, almost boiling, water and put on intense heat.
4. When the water in the pot comes to a boil, turn the heat down just enough to keep it at a simmer. Cover the pan with a lid and boil the ham for an hour and a half.
5. Cool the mold by draining the water from the pan and put it in the cold for about three hours.
Pork ham with champignons
Ingredients:
Fresh young champignons - 200 gr.;
Six tablespoons of dry semolina;
Two spoons of granulated gelatin;
50 ml of wine, Cabernet variety, or similar;
One kilogram of chilled or fresh pork;
Spices for meat;
A small bunch of fresh dill.
Cooking method:
1. Dry the mushrooms washed in cold water with a towel and cut into thin longitudinal slices.
2. Rinse the pork, cut off all films and strands. Pieces of lard can be left, but not much. Pat the flesh dry with a towel and cut into thin sticks.
3. Season the pieces folded in a bowl with your favorite spices, salt to your liking. Pour gelatin mixed with semolina, mix and pour wine on top. Add finely chopped dill, mix thoroughly and set aside. After ten minutes, mix with chopped mushrooms.
4. Place a narrow baking bag in the ham and, tamping tightly, lay out the meat mixture. Twist the edges of the bag and fix it by tightly tying it with a thread. Assemble the mold by tightening the springs well and lower it into a pot of hot water.
5. After boiling, slightly reduce the heat and continue to cook under the lid, with slight bubbling for two and a half hours.
6. Cool the finished pork ham with mushrooms right in the form. First on the table, taking it out of the water, and then in the refrigerator.
Pork ham in a ham dish with walnuts and prunes - "Piquant"
Ingredients:
Pork neck with a low fat content - 800 grams;
130 gr. walnut kernels;
Pitted prunes - 180 gr.;
A spoonful of vegetable oil;
Ground black pepper.
Cooking method:
1. Rinse the neck piece well and cut into transverse slices, up to 2 cm thick. Beat the pork pieces with a culinary mallet through the bag, rub them with a mixture of salt, chopped garlic and ground pepper. Transfer to a bag, tie it tightly and refrigerate for two hours.
2. Rinse the prunes with water, scald with boiling water, then dry and cut into thin, medium-sized strips. Grate the walnut kernels on a fine grater, you can chop with a blender.
3. Spread the marinated pieces of pork on the table on cling film so that there is no free space between them. Sprinkle a layer of meat with chopped nuts and prunes and roll up. Wrap it tightly with cling film and transfer to a ham maker, tamp down.
4. Place the assembled form, laying on its side, in a saucepan, pour boiling water and leave to cook over low heat for about two hours. Then cool according to the usual scheme, laying out of the pan, and when completely cooled - in the refrigerator.
Recipe for pork ham in a ham maker with beef and minced meat for a slow cooker
Ingredients:
Mixed pork and ground beef - 300 gr.;
Pork and beef, premium pulp - 400 gr each;
Granular gelatin - 15 gr.;
Meat seasonings - to taste;
Powdered milk - 10 gr.;
Cooking method:
1. Rinse all meat under running water. Cut off excess films, tendons and fat from pieces of pulp. Cut into medium-sized pieces of approximately the same size and put in a large bowl.
2. Break the egg to the meat, lay out the minced meat, pour in the milk powder, add a little salt, finely chopped garlic, season everything with pepper and mix thoroughly and slowly.
3. Place one of the lids on the ham and line it from the inside with a roasting sleeve. Wrap the free edges of the sleeve on the outer surface of the "form".
4. Put the prepared meat mixture into the ham and tamp it tightly. Unscrew the edges of the sleeves turned outwards, and, carefully releasing the air, tie them tightly with a thick twine or secure with a special clip.
5. Fix the second cover from above and carefully, so as not to break through the sleeves, insert the springs. Place the "form" in the multicooker bowl, laying on its side, fill with water.
6. Set the time to one and a half hours and start the appliance in the "Soup" mode. After stopping the program, remove the ham from the multicooker, let cool until completely cooled, then place in the cold for three to four hours.
Pork ham in a ham maker - cooking tricks and useful tips
Add brewed mustard for a more flavorful ham. Just a teaspoon of seasoning will give not only a delicate aroma, but also a special piquant taste.
Do not use fresh meat for cooking ham, be sure to refrigerate it. If a piece of pulp needs to be cut into pieces, slightly freeze it. This will make the process easier and the pieces will be neater.
Sliced meat, lightly beat off, then cut into smaller pieces, this will speed up cooking and make the ham softer and more tender.
For homemade ham, I used goose meat, but it can be replaced with any other: pork, chicken, lamb or beef. Everything is at your discretion and taste - the ham in the end will be insanely delicious. It is not difficult to cook it, it is difficult to resist and not eat it all yourself. The meat turns out tender and juicy, it is easily and evenly cut. Homemade ham can be served on the festive table in the form of cuts, as a great addition to sandwiches, you can also take it on the road to work. Homemade ham goes well with vegetables, salads, as well as various side dishes.
To cook ham without a ham maker at home, you will need a food sleeve and a baking dish.
Prepare the necessary ingredients.
Wash the goose thoroughly both outside and inside. With the sharp tip of a knife, cut off the goose breast, then all the rest of the meat from the bone.
The goose, especially if homemade, is very fatty, so some of the fat must also be removed. But a small part still needs to be left so that as a result the ham does not turn out dry.
Cut all the meat into thin strips and put in a deep bowl.
Pour in salt and spices. You can use any spices you like. I only use dried paprika, tomatoes, garlic and mustard seeds.
Put the sleeve for baking, and on top - the meat.
Roll tightly and tie off one end. Then, releasing the air as much as possible, tightly tighten and tie the second edge.
So that water does not get inside and the appearance of the ham is not deformed, make another layer of the food sleeve and twist it tightly, tie it with a rope.
Put the ham in a baking dish and refrigerate for at least an hour, preferably overnight.
After the time has passed, send the ham to the oven. Bake for 2 hours at 190 degrees.
After that, without removing the ham from the package, send it to the cold for at least 4 hours. The ham should cool down well, no matter how much you want it - you don’t need to get it warm, otherwise it will crumble and fall apart.
During the baking of ham, an incredibly appetizing aroma will stand in the house.
As you can see, cooking ham without a ham maker at home is quite simple, albeit a long one.
The ham itself is very tasty, tender, satisfying and its own... homemade...
Bon appetit. Cook with love.
26.03.2018
Ham is considered to be a meat treat cooked in a ham maker. If store-bought products can be in doubt, then ham in a ham in the oven will undoubtedly turn out to be very tasty and natural. Recipes for its preparation are varied - ranging from the choice of meat, the addition of additional ingredients, and ending with the level of complexity.
Homemade ham in a ham oven in the oven will definitely turn out tasty and juicy. Of course, there are some features of its preparation. For example, for better bonding of all ingredients, gelatin is added. You can choose any meat of your choice.
Advice! So that the ham does not turn out watery and does not lose its taste, it is better to choose chilled meat without fatty layers.
Ingredients:
- elk fillet - 800 g;
- wild boar meat - 300 g;
- semolina - 1 tsp. spoon;
- carrots - 1 root crop;
- greenery;
- gelatin - 1 tsp. spoon;
- onion - 1 piece;
- salt, a mixture of ground peppers.
Cooking:
- For the preparation of this ham we use outlandish meat. But in the same way, pork ham is prepared in a ham maker in the oven. You can add beef tenderloin for variety.
- We start by preparing the necessary products. Remember that only chilled meat is suitable for cooking ham.
- Meat components are thoroughly washed and dried.
- Cut one type of meat into small pieces. In this form, we will add it to the ham.
- The second grade of meat, in our case it is elk fillet, is washed, dried and cut into portions.
- We twist the elk in a meat grinder to the consistency of minced meat. To make the mass more homogeneous, it can be crushed two or three times.
- We wash the peeled sweet bell pepper, cut the pulp into small cubes.
- We clean the root crop of carrots, wash it thoroughly and cut it into cubes.
- Add gelatin. We do not dilute the thickener with water.
- Here we also introduce semolina, salt and a mixture of ground peppers.
- We mix everything actively until a mass of a homogeneous consistency is obtained.
- We cover the ham with a sleeve for baking.
- We shift the prepared mass into the ham and tamp it down.
- We close the ham and put it in a fireproof form.
- Fill the form with water. Add about ½ cup.
- We will bake in the oven for an hour and a half at a temperature mark of 180 °.
- Leave the ham to cool. And then for another day we put it in the refrigerator until it solidifies.
- We cut the ham into portioned slices and enjoy its unsurpassed taste.
On a note! If you want the ham to have a jelly layer, dilute the gelatin with water according to the instructions.
Festive snack
Unusually tasty is turkey ham in a ham in the oven. If you are preparing an appetizer for the festive table, add beef tongue.
Ingredients:
- chilled beef tongue - 0.3 kg;
- turkey fillet - 1 kg;
- dry milk - 1 table. spoon;
- ground nutmeg - a pinch;
- carrots - 1 root crop;
- laurel leaf - 1 piece;
- allspice-peas - 2 pieces;
- onion - 1 head;
- fresh dill - a few branches.
Cooking:
- Thoroughly rinse beef tongue with water.
- Using a knife, scrape off the top layer.
- We shift the beef offal into a saucepan, fill it with water and boil until tender for 2.5 hours.
- About half an hour before the end of cooking the beef offal, add the peeled carrot root, onion, bay leaf and allspice peas to the broth.
- Pour the tongue with chilled water and carefully remove the skin. Cut the boiled tongue into cubes.
- We wash the chilled turkey fillet, dry it and grind it in a meat grinder to the consistency of minced meat.
- Add ground nutmeg and dry whole milk to the minced meat.
- Mix all the ingredients well, add salt and a mixture of ground peppers.
- We combine the minced meat with the boiled tongue, knead until a mass of a homogeneous consistency is obtained.
- We shift the mass into the sleeve, and then into the ham.
- We send the ham to the oven for an hour and a half.
- We cool the cooked ham and insist it in the refrigerator for several hours.
Tender and tasty ham made from chicken breast is obtained. You can add vegetables, mushrooms, prunes for a change. A lot depends on spices too.
Ingredients:
- chilled chicken meat - 1 kg;
- food gelatin - 15 g;
- carrots - 1 root crop;
- sweet bell pepper - 1 piece;
- cognac - 3 table. spoons;
- salt and a mixture of ground peppers;
- garlic cloves - 1-2 pieces.
Cooking:
How should a meat product like ham be prepared? The recipe, implemented in a ham, as well as a photo of this dish will be presented in this article.
General information
Homemade ham in a ham maker, the recipes of which all housewives should know, turns out to be much tastier and healthier than the one sold in ordinary supermarkets. To make such a dish with your own hands, you should know not only step-by-step recommendations for preparing a meat product, but also have a special device available.
Details about what is a ham
Vetichinnitsa is called a mold, which consists of the following elements:
- flask-shaped body with holes (it can be metal or plastic);
- two removable covers, between which the raw material is placed (for example, minced meat);
- springs (their number may vary, depending on the brand of the device).
So how is ham prepared in a ham maker? The recipe for such a product is very often described in the collection that is attached to the kitchen device. Manufacturers also add a thermometer, baking bags and instruction manual to the configuration of this device.
Design features
Hams in a ham maker without fail indicate the required volume of the device. The required weight for almost all models of this device is 1.5-2 kg. In this case, the yield of the finished dish is 1-1.5 kg.
An exception to the rule is the Biowin ham. As you know, it is designed for 3 kg of meat product.
Algorithm
What needs to be done to make a very tasty homemade ham? The recipe, implemented in a ham, requires strict adherence to the following algorithm:
- choose a cooking method;
- purchase all the necessary components (if desired, the meat product can be pre-marinated);
- load the prepared raw materials into a bag or wrap in foil;
- fill the body of the kitchen device with a semi-finished product, and then install all the covers and tighten the springs;
- expose (for example, in a convection oven, slow cooker, oven or regular pan).
Follow this algorithm, and you will definitely get delicious and fragrant homemade ham in a ham maker.
Recipes for meat dishes (at home)
Dishes prepared with one's own hands are much more nutritious and tastier than those sold in shops and various cafes. This also applies to products such as ham. We will tell you how to cook it at home using a special device right now.
So what ingredients do you need to make delicious and flavorful ham?
The recipe, implemented in a ham, requires the use of such products:
- homemade minced meat made from beef, bacon and pork - about 900 g;
- minced meat from broiler poultry (preferably from breasts) - about 500 g;
- chicken eggs - 2 pcs.;
- onion bulbs - 2 heads;
- instant gelatin - about 20 g;
- fragrant spices - use to your liking (you can take black ground pepper, ground coriander and paprika, dried garlic);
- sea salt - at your discretion.
Preparation of the meat base (from minced meat)
How is ham made in a ham maker? Recipes with photos require the use of only mixed homemade minced meat. Only in this case you will get a tasty and tender meat product that all invited guests will appreciate.
To prepare the dish in question, you should make a base. Mixed pork and beef are combined with chicken, then finely chopped bacon is added to it. This ingredient is used to make the final product as juicy as possible.
Having prepared a fragrant base, finely chopped onions, sea salt, lightly beaten eggs and various spices are added to it in turn. Next, the instant gelatin is dissolved in a small amount of warm water. After that, the resulting mass is heated over low heat (not boiling) and added to the prepared minced meat.
All of the above components are thoroughly mixed until a homogeneous and rather viscous mass is obtained.
The process of proper shaping of ham
How is ham formed? The recipe, implemented in a ham, requires compliance with all the recommendations presented in the instruction manual. Despite the apparent complexity, this dish is made quite quickly and easily.
As soon as the meat base is prepared, they immediately begin to collect the kitchen device.
The bowl of the device used is carefully covered with a baking sleeve. Next, pre-cooked minced meat is placed in it and it is carefully rammed (with hands or a special pusher).
After the described actions, the sleeve is strongly tied with threads. It also has a few small holes in it. In the future, all the steam will come out through these holes.
At the very end, the filled ham is covered with a lid, after which the springs are pulled.
Heat treatment of meat products (on the stove)
You can cook homemade ham in a device such as a ham maker in the oven, in a slow cooker, and on the stove. We decided to use the latter option. To do this, the filled device is placed in a pot of cold water, and then put on medium heat. If the liquid covers only half of the ham, then after 60 minutes it should be turned over to the other side so that the product is completely cooked.
Thus, homemade ham in a pot of boiling water should cook for about two hours (at least).
How to serve at the dinner table?
Having prepared fragrant ham at home using a device such as a ham maker, it is carefully removed from boiling water, and then left aside to cool.
After a while, the device opens. A culinary sleeve with a cooked meat product is removed from it. Next, the dish is placed in the refrigerator. After the ham has hardened, the sleeve is removed, and the product itself is cut into not very thick slices and served for dinner along with a piece of bread.
Ham from turkey in a ham: recipe
Above, we have described how to cook homemade ham using a kitchen device - a ham maker. It should be especially noted that according to the same algorithm, you can make a dish using minced turkey. As you know, such meat has a special tenderness and low calorie content. Therefore, it can be used to prepare dietary ham.
Cooking should not be two hours, as mentioned above, but for 60-75 minutes. This time should be enough for the poultry meat to be fully cooked and seized in the ham, forming a tasty and nutritious snack product.
Summing up
Now you know that homemade ham in such a device as a ham cooker is very easy and simple to prepare. Follow all the recommendations and requirements of the presented recipes, and you will definitely get a fragrant and tasty product. By the way, it can be used not only as an excellent snack, but also, for example, as a meat dish for any side dish.
Every housewife from time to time is visited by unhappy thoughts about the composition of meat products bought in a store. And it seems clear that preservatives, dyes, stabilizers and other "chemistry" are unlikely to benefit the body, but what if it is now everywhere? But you can cook meat delicacies at home! Do you think it's long and difficult? Not at all, if you have a ham. For example, ham in a ham dish, the recipe of which we will consider below, will require an active cooking time of no more than 15 minutes. And in a day you get an absolutely natural and very tasty product. Shall we try?
Despite the fact that ham makers have been on the market for at least five years, many housewives are not even aware of their existence. An unfortunate misunderstanding caused, perhaps, by a somewhat rustic appearance. The unit is a high hollow stainless steel cylinder, lockable on both sides with lids. They are attracted to each other by powerful springs, compressing the contents of the cylinder.
The design is simple and all ham makers work the same way, but manufacturers, in an effort to attract a buyer, come up with convenient options for their products.
So, there are hams:
- equipped with a thermometer;
- an elevator mechanism for extracting the contents;
- the only spring that simplifies the locking of the structure;
- with a fixed bottom;
- various shapes (round, square).
These simple devices have a different volume and output of the finished product, which varies from 500 grams to one and a half kilograms. But the principle of operation for all models is the same. Empirically, the housewives have long established that if individual ham makers are more convenient to use, then this in no way affects the quality of the ham itself.
The principle of operation of the ham
Despite the simplicity of the design, cooking ham in a ham maker requires some skills. Meat consumption is usually more than a kilogram, plus spices and additional ingredients - not the cheapest pleasure.
Therefore, in order not to translate products, follow these rules:
- Always put a baking bag in the ham before filling. And two is better. They say that you can use both foil and a cooking sleeve, but experience shows that a bag is more convenient.
- Don't be greedy. Fill the entire volume of the ham as tightly as possible. Then the finished product will not crumble when cut.
- Take the time to marinate the meat and structure it. Many people simply cut the meat into pieces and immediately put it in a bag. This is acceptable and a dish cooked in haste will still be eaten with pleasure. But if you want to cook a really tasty treat, then marinate the meat first, let it stand for at least an hour. Then knead it like dough, or even beat off the pieces. Mix all the ingredients, fill the cylinder, clamp with springs. Let the meat ripen for at least another two hours, but it can stand in the refrigerator for two days.
- Ham can be cooked in a large saucepan, and in a slow cooker, pressure cooker, air grill, and just in the oven. But most importantly, don't rush! The best result will be with slow cooking. Place the ripened meat cold in cold water and heat gradually. An ideal product, pink and juicy, will come out with a long languishing at 75-85 degrees. So the meat is not boiled, but languishes in its own juice. Proper cooking time is at least three hours.
- The finished ham should be cooled immediately, like boiled eggs, immediately placed under running water (of course, still in the ham), and then left in cold water for half an hour or an hour. Once cool, put in the refrigerator. Take it out of the package in the morning and try it.
Ham Recipes
Cooking ham gives incredible scope for imagination! You can combine different types of meat - fatty with lean, poultry with pork, meat with offal, and so on. Feel free to add olives, eggs, mushrooms or greens, peas, lard, spices, prunes and so on to the composition. Grind the meat at your discretion, you can cook it as a whole piece, and grinding it into a pate, and passing it through a meat grinder.
Each ham maker comes with instructions from the manufacturer and basic cooking recipes. But with experience, you will be able to cook ham "by eye", independently verifying the time and quantity of ingredients.
For cooking, you can use simple salt, but it is better to mix it in half with nitrite. It is she who will give that unique "ham" taste, which cannot be achieved in other ways.
So, see below how homemade ham is prepared in a ham maker, recipes and cooking tricks.
The classic recipe for pork ham in a ham maker
What do you associate the word "ham" with? Most likely, with pork, therefore we will begin our experiments with it.
- For cooking, take 1.0-1.2 kg of pork ham. Choose a piece that is not too greasy.
- Prepare the brine. For a liter of water, take 130-150 grams of salt, a few bay leaves, an incomplete spoonful of sugar, black pepper and other seasonings that seem appropriate to you. Boil the brine, cool and dip the meat into it.
- Let stand two or three days. Periodically pierce the meat so that the process goes faster and it is completely salted.
- Put the meat in a bag-lined ham maker and send it to the slow cooker. At a temperature of 80 ºС, the ham will be cooked in three hours.
Ham from pork in a ham with pork tongue
A very interesting result comes out when using minced pork with pieces of tongue. You have probably seen a similar boiled sausage in stores. You should not cherish the hope that yours will be somewhat similar to the store-bought one - without any "E-shek" and other additives, its taste will surprise you.
- Take 300 grams of pork ham, 200 - brisket, 350 - tongue.
- Make minced meat. Salt, pepper, add two teaspoons of mustard.
- Transfer the mass to a blender, add 350-400 grams of heavy cream and grind until a homogeneous, pate-like consistency is obtained.
- Cut the tongue into cubes no larger than a centimeter, mix with salt and pepper, let it brew.
- Mix the tongue with meat pate and send the resulting mass to the ham for 3 hours.
The resulting "sausage" will be more porous than the usual boiled, and its taste is more natural and softer.
Pork ham slices with a layer of jelly
When you want to put a delicious piece of real meat with a tight jelly layer on bread, use the following recipe.
- Take 700 grams of pork with bacon and, for a change, one chicken fillet and a couple of legs. If you want, you can use only pork, but cold cuts will still be more interesting.
- Cut the meat into small pieces, mix. Sprinkle with salt and spices.
- Add 10 grams of dry gelatin to the meat cocktail, let it stand from several hours to a day.
- Spread the whole mass in a ham and cook for up to two hours. Cool well and serve. Carefully! Don't bite off your fingers - it's delicious!
Spicy pork ham in a ham tin with walnuts and prunes
If the usual ham is already fed up with you, make its taste more refined and interesting by adding prunes and nuts.
- Divide a kilogram of pork in half. Cut one part into small pieces, twist the other into minced meat. Mix.
- Add garlic to the meat mass to taste, crush with pepper and salt.
- Finely chop the prunes and chop the walnuts. Pour the ingredients into the meat and stir until your additions are evenly distributed.
- Cook a spicy dish for one and a half to two hours, cool and serve for breakfast.
It is not a shame to surprise guests at the festive table with such homemade ham, and the simplicity of preparation allows you to make it as often as you like if you wish.
Pork ham with champignons
Every housewife knows that pork and mushrooms are a win-win combination. And ham is no exception. For one kilogram of meat, take 200 grams of mushrooms, onions and spices.
- Twist the meat in a meat grinder, salt, crush with pepper and your favorite seasonings.
- Cut the onion and fry until half cooked, add the mushrooms.
- Transfer the onion with mushrooms to the minced meat and knead thoroughly. If you wish, enter gelatin and a spoonful of semolina.
- Transfer the resulting mass to the ham and cook for about two hours or a little longer.
Let the finished ham cool and serve at the table in 8-12 hours.
How to make homemade pork shoulder ham
If you don’t know what to make interesting from a pork shoulder stale in the freezer, then cook an excellent ham.
- Take a little over a kilogram of meat and cut into small pieces. For this amount of pork, you will need about 20 grams of salt. Salt, remember carefully and refrigerate for a couple of days. You can cook the meat immediately, but then its taste will be less intense.
- Mash the ripened meat again, pepper, add nutmeg. Fill the ham.
- Ripe ham can be removed after about an hour and a half.
The finished product is dense, juicy, tender. The taste of real meat, cooked without any additives, will leave no chance for any store-bought sausage.
Marbled ham in a ham tin
To cut the ham with a beautiful "marble" pattern, take two types of meat equally - pork and lean veal. You will also need 300 grams of pork fat.
- Cut meat and bacon into small pieces. Salt, add pepper and other seasonings to taste.
- Fill the ham and cook in the traditional way for about an hour and a half.
You can achieve a beautiful “marble” pattern on the cut using only a pork shoulder. Take it with dense fat and cut into thin, thin strips. Salt the meat and let it ripen for a day or two. Then cook as usual.
Ham Festive
Want to wow your guests with little to no effort? Make colorful, juicy, flavorful ham with vegetables and different types of meat.
- For such a dish, choose chicken fillet and pork in any proportions, with a total weight of about a kilogram. Cut the meat into small cubes or twist the pork into minced meat. Salt, add seasonings and pepper, gelatin and chopped garlic.
- Take a pack of ready-made vegetable mixture "Mexican". Or cook peas, corn, bell peppers, carrots and green beans separately. Fry a bright vegetable cocktail and add to the meat.
- Put the whole mass into a ham maker, close it as tightly as possible. Cook for about an hour and a half.
fish ham recipe
Who said ham can't be fish? You can choose any fish, cut it into pieces or make minced fish - the principle of preparation remains traditional.
Try to please your family with the most delicate sea cocktail ham.
You will need a pound of trout and 300 grams of perch and peeled shrimp. And also prepare onions, mushrooms, garlic and milk.
- Finely chop one hundred grams of champignons and fry with onions.
- Soak a couple of pieces of a loaf in milk, peel three cloves of garlic. Scroll everything in a meat grinder.
- Prepare minced fish and add whole shrimp to it. Enter mushrooms with onions, and bread and garlic mixture.
- Mix the whole mass well, fill the ham and cook for about an hour.
This ham goes well with tartar sauce and looks great on the festive table.
Homemade cod and salmon ham
You can cook ham from any kind of fish. Try to make it, for example, from cod and pink salmon, but in principle, any logical combination will do. In our case, the tandem of white and red meat will give a beautiful pattern on the cut.
Take a kilogram of cod fillet and dilute its taste with 500 grams of pink salmon fillet. For piquancy, prepare a jar of pitted black olives, salt and the seasoning that you usually use for a fish dish.
- Cut the fillet and mix with your hands, kneading well. Sprinkle the sea cocktail with salt and spices, add olives. Let stand for a quarter of an hour.
- Fill the ham and send it to cook for about half an hour - this is enough for our fish.
- Remove the cylinder, press down on the lid so that the juice comes out, otherwise the finished product will crumble. Repeat the procedure a couple of times and leave to cool. The fish ham in the ham maker will be ready to serve in 5-8 hours.
Homemade turkey ham
Excellent ham comes from poultry. Let's try to cook it first from the turkey.
- Take 700 grams of breast and thigh pulp. Focus on the volume of your ham.
- Prepare a simple brine: add up to 130 grams of salt per liter of water, an incomplete spoonful of sugar, add pepper and coriander. Heat the water so that the salt dissolves and the spices “open”.
- While the brine is cooling, chop the meat into large pieces. If you want, you can salt it in its entirety.
- Dip the turkey in the brine and chill in the refrigerator for a couple of days. Pierce the meat with a wooden stick or even inject the brine with a syringe.
- Transfer the ripened meat to the ham and send to cook. Chopped turkey ham can be taken out after two hours. But if you cooked in a whole piece, then it may take a little more time.
How to cook homemade chicken ham (diet ham)
For those who prefer less high-calorie food, chicken ham is an excellent solution. It comes out quite dense, does not fall apart, has a delicate taste and an appetizing layer of jelly on the surface. Chicken ham is not as fatty as pork and cooks faster.
- Take a couple of kilograms of chicken thighs, remove the bones and skin. At the exit, you will have a little more than a kilogram of meat.
- Cut it into small pieces, add 25 grams of salt, a quarter of a spoon of sugar, a few bay leaves and pepper. Put the whole mass in the refrigerator - let the chicken pickle in a dry way for a day.
- The next day, remove the lavrushka. Scroll a little less than half of the meat in a meat grinder, add chopped garlic, a pinch of nutmeg and turmeric.
- Mix meat with minced meat and send to cook. Chicken ham in a ham maker will be ready in an hour and a half.
