Recipes for ham from Oleg Kochetov. Homemade ham. (Beloboka. Beloboka.). Homemade ham from a whole piece of pork neck: recipe for a ham maker

Do you love sausage, but do you know that the product is fatty, harmful, and there is practically no meat in it? But you buy it anyway and tell yourself that it’s time to end this, switch to proper nutrition and, in general, it’s time to lose weight.

Sound familiar? For sure. What then should you eat for breakfast instead of sausages and hot sausage sandwiches? Homemade ham. The most authentic, made from 100% meat.

And there is nothing complicated about it. The recipes for preparing it are very simple, you just need to get a ham maker - a mechanical device for shaping and pressing the ham during its preparation.

This device looks like a regular tin can, only a little larger. Its height is 17 cm, width - 11. The covers on both sides are easily removed and just as easily inserted. There are 3 levels for the bottom. This is required for different filling capacities of the ham pan. The fewer products are placed inside, the higher the level should be selected.

When installing, the top lid should always be at the very top of the jar. In this case, the spring pressure on it will be maximum, which means the ham will be pressed well.

Outside, on the sides of the can, 3 springs are stretched at equal distances from each other. With small hooks they cling to the rim of the ham pan from below, and to the holes in the top lid from above. At the same time, they must be stretched very strongly.

During cooking, the meat loses its original volume, and the springs are compressed, constantly pressing it with the top lid. To make this possible, 3 slits were made from the top edge of the jar, approximately 0.5 cm wide and 7 cm long. So the springs crawl along them, trying to compress. After cooking the chicken ham, the top lid dropped 4.5 cm.

The process of preparing a homemade delicacy is very simple. You need to take any meat that you want to see on your table, wash it, cut it into pieces, some of it can be ground into minced meat, seasoned with a variety of spices and spices, mix well and put it inside, having first inserted a baking sleeve or foil into the ham maker. You can, of course, not insert it, but then some of the deliciousness will be boiled into the water, and the jar will be much more difficult to wash.

The meat can be diluted with a variety of additives - carrots, sweet peppers, mushrooms, dried fruits, cheese and whatever you want. And you can cook ham not only on the stove in a saucepan or pressure cooker. It can also be baked in the oven or air fryer. A multicooker-pressure cooker will also work to speed up the process. Only its bottom should first be covered with a non-stick mat. This will take 1-2 hours, depending on the type of meat chosen and the cooking method.

Homemade chicken ham recipe

So, I decided to conduct my first experiment on chicken fillet.

1 kg chicken fillet
1 raw egg
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon sweet paprika
1 teaspoon cumin
0.5 large head of garlic
1 nutmeg
1 tbsp. spoon of potato starch
2 handfuls of dried apricots

I washed the fillet, cut it into small pieces, added all the spices and spices, after grating the nut on a fine grater and passing the garlic through a press. Add starch and beat in an egg. Dried apricots were thoroughly washed and cut into small pieces.

I mixed everything very well with my hands and put it in a baking sleeve, which I placed inside the ham maker.

I closed it with an assistant, since it turned out to be a bit difficult to do it alone. The springs need to be stretched from three centimeters to seventeen, and they are so thick.

I placed the jar in already boiling water and left it to gurgle quietly for an hour. Then she took it out, cooled it on the table and put it in the refrigerator.

And in the morning I took out the resulting meat cylinder, which exuded a very pleasant fragrance, cut it into generous slices and sent it to my family for tasting.

Next up is now veal and pork and all the other options, which, as always, I will share with you.

A little trick on how to place foil in a ham maker

Take a regular glass liter jar and turn it upside down. Cut a piece of foil and fold it into 4 layers. Wrap this piece around the bottom of the jar from the outside and insert it into the ham maker.

Remove the liter jar, and carefully spread the remaining foil inside the ham maker along its bottom and side walls.

Carefully spread the inside of the foil along the sides and walls of the ham pan.

Place the meat inside and fold the edges of the foil over the top.

Now close the lid and tighten the springs.

A classic quick and tasty breakfast - flavored sandwiches with sausages, sausage or ham. It's also the perfect filling snack.

A factory-produced product is not always of decent quality. The homemade version always wins when it comes to natural taste. A ham maker will help experienced chefs and simple lovers of delicious meat dishes in this matter.

Classic ham recipe

All people periodically pay attention to the composition of sausages purchased in the supermarket. What is most distressing is the excessive amount of preservatives, stabilizers, and dyes, which cause colossal harm to the human body. Homemade ham may be a better alternative to the finished product. With the help of a ham maker, the time required to prepare the aromatic delicacy is reduced.

Many housewives do not know how to make semi-finished meat products at home. The process itself is unclear, where to start, and how to do everything correctly. The process of preparing a meat delicacy is quite lengthy. On average it is up to four days. The work itself on making ham blanks will take no more than two hours.

Any ham product begins with the correct choice of meat preparation. This is followed by salting (marination) and heat treatment procedures.

Process Features:

You can use the delicacy for sandwiches, as a snack, or as an ingredient in salads.

Kitchen helper

A ham maker is an excellent solution if you want to reduce the effort and time of preparing homemade ham. There will be no loss of taste in the finished product.

The ham maker is a mold that consists of the following elements:

flask-shaped (metal or plastic) body with holes;
two removable lids, between which the future ham is placed;
springs - there may be a different number of them, depending on the manufacturer of the device.

The book that comes with the unit contains recipes for the ham maker.

The kit should also include a thermometer, special baking bags and instructions for use. The recipes that come with the instructions give clear instructions regarding the volume and weight of the product. The required weight for any model of ham maker is at least two kilograms. In this case, the yield of the finished product will be up to 1.5 kilograms. There are units designed for three kilograms of product.

The recipe for preparing delicacy meat in a ham maker involves strict adherence to the procedure:

choose the method by which the dish will be prepared;
purchase semi-finished meat product and marinate if desired;
load the workpiece into a bag or wrap it in foil;
put the bag with the workpiece into the flask of the device, install all the covers and carefully tighten the springs;
start cooking (slow cooker, saucepan, oven or convection oven).

By following this simple algorithm, you can ultimately get a very tasty ham at home from pork.

The finished product can be easily cooled by placing it immediately under running cold water.

Recipes galore

The word "ham" is associated with pork. But to diversify the usual taste, it can be prepared from absolutely any type of meat. Chicken or turkey makes an excellent dietary option. And the beef delicacy will have a rich color and taste, and an elastic structure.

Option for ham maker

There are many recipes for how to cook ham in a ham maker. Any method of heat treatment of meat is suitable: boiling, baking, convection oven, multicooker.

The ingredients needed are:

The meat is chopped into pieces no larger than one centimeter and mixed with the rest of the ingredients. Chop the garlic as finely as possible and add to the meat.

Place a baking bag in the ham maker and fill it with the meat preparation.

Lay carefully and tightly. Tie the baking bag with thread or special clips, install the top lid and springs. Place the pan on its side and fill it completely with water. If you are using a multicooker, place the workpiece in the same position and set the “soup” mode, the time is one and a half hours. simple cooking option - in a saucepan. Place the ham in a saucepan filled with water and cook on the lowest heat for an hour and a half under the lid. After this time, carefully, so as not to get burned, remove the device, let it cool at room temperature and put it in the cold for five hours.

The healthiest product in terms of proper nutrition, made at home in simple conditions. And it is not necessary to have a special unit for this. You can make a ham maker with your own hands - from a cut plastic bottle or large tin can, after cutting off the bottom and rounding off the sharp edges.

The sausage turns out chopped. To increase the density of the original product, experienced chefs advise adding gelatin or agar-agar to meat. This will not affect the taste. And take the pulp itself from different parts of the bird, for example, the breast and legs. This will make the sausage more delicious.

The components you will need:

chicken pulp - up to 1 kg;
Provencal herbs - 1.5 tbsp. l.;
garlic - 3 cloves;
gelatin - 1 sachet (10 g);
seasoning for chicken legs, salt, paprika - to taste.

All films and fat must be removed from the meat. Cut the pulp across the grain, so the sausage will be even juicier.

Mix the chopped meat with all the seasonings and chopped garlic, add gelatin and Provençal herbs. If you want to add color to the future sausage, you can add a teaspoon of sweet paprika or turmeric to the preparation.

Mix all ingredients and leave for half an hour. Then fill the baking sleeve with the preparation and place it in a homemade (or ready-made) ham maker. Place the workpiece in the cylinder on a baking sheet sideways and bake. Heat treatment should take place at 200 degrees for at least an hour. From time to time the jar needs to be turned over. Allow the finished product to cool and refrigerate for a day.

Pork boiled pork

This version of a homemade delicacy will surprise you with its ease of preparation. This recipe does not require fancy devices and structures that give the finished product a cylindrical shape. The only thing you need is a large piece of pulp and a long thread, preferably a culinary thread. The boiled pork will turn out juicy and appetizing. To prepare it you need to take:

pork ham or neck - 1.5 kg;

water - 3 l;
coarse salt - 60 g;
garlic - 6 cloves;
dried basil - 2 tbsp. l.;
bay leaf, black pepper - to taste.

The meat must be thoroughly washed and dried with paper napkins. Then rub the entire surface of the piece with two tablespoons of salt and place in the refrigerator for eight hours. Roll into a roll and tie tightly with thread. The water should already be boiling at this time; pour the remaining salt and seasonings and whole cloves of garlic into it. Place the meat stock into boiling water. Reduce the heat by a third and cook the boiled pork for an hour.

After cooking for an hour, turn off the heat and leave the pan on the stove until it cools completely. After this, refrigerate for another ten hours (overnight). In the morning, boil the pan with brine again. Place the meat in the pan only when the brine is bubbling. Cook for another hour and wait for it to cool again at room temperature. After cooling, remove the meat, pat dry with paper towels, remove the thread and place in the refrigerator.

Beef option

An easy version of homemade ham. But professional chefs recommend adhering to two rules: salt the meat using a syringe and leave the meat in the brine for at least three days, but no more than a week.

The product will require the following components:

beef pulp - at least 1.5 kg;
water - 1 l;
salt - 120 g;
a mixture of ground hot peppers - to taste.

Boil water with salt and pepper mixture in a saucepan. Let it simmer for two minutes and turn it off. Take the resulting brine into a syringe and prick the pulp on all sides. Pour the rest of the marinade over the meat, cover with film and place in the refrigerator for 3 days. Then take it out, roll it into a roll, and tie it tightly with thread. Pour water and cook over low heat for at least three hours. Cool at room temperature, then remove excess moisture from the product and place in the refrigerator.

This option will help you out if you cannot purchase a special device. The finished product will have the same beautiful appearance and unique taste. Chopped meat mixed with minced meat gives the dish a zest. This significantly reduces cooking time. The jar must be wide and long, with a volume of at least 1 liter.

The components you need to take are:

Pork flesh is cut into pieces (no more than 1 centimeter). Then you need to mix it with minced beef and all the spices, add salt. Leave for an hour. Then mix all the ingredients again, wrap in cling film or put in a plastic bag, simultaneously giving the workpiece a cylindrical shape. Place the package in a jar, put the jar in a pan. Pour water into the pan up to the sides of the jar. Cook the ham for at least two hours. After cooling completely at room temperature, place in the refrigerator for a day.

Attention, TODAY only!

Pork ham (recipes for ham maker)

Delicious homemade ham from the ham maker!

I recently bought such an interesting thing - it’s called Belobok’s ham maker.

Everyone here rushed to cook in it. So, I also gave in and today I tried to cook pork ham in it. Essentially, this homemade ham is pressed meat. There are many ham recipes for the Belobok ham maker; for this recipe, you can take assorted meats and try different combinations. It turned out really well!

First, watch the video on how ham is prepared in general, how to use the Belobok ham maker - here is a video instruction for you.

What you need for pork ham (pressed meat)

Meat (pork or assorted meat - for example, pork and chicken breast) - 1.3 kg;
Carrots – 1 piece;
Garlic – 1 head or less (as you like);
Salt – 1 tablespoon;
Pepper mixture (or black pepper) – 1 teaspoon;
Regular gelatin - 1 tablespoon.

Everything you need to cook ham in a ham maker

How to cook ham in a ham maker

Cut the meat into fairly small pieces. You can stuff each piece with carrots and garlic. I just finely chopped a large carrot and a few cloves of garlic.

Slicing meat for ham in a ham maker

Then make a curing mixture: mix salt, pepper and gelatin. Mix everything with the meat (and the curing mixture, and the carrots and garlic).
Place the ham inside with either foil or a sleeve (bag) for baking. Place meat in it. Cover with a lid (so that the metal cylinder is closed on all sides) and secure the springs. Everything is written in detail in the booklet - instructions for Belobok.

This is what a device for cooking ham looks like - a ham maker. The meat is inside, the springs are secured.

The shell with the future ham can be baked in the oven, in an air fryer, pressure cooker, or simply boiled in a large saucepan. The process of boiling or baking ham in a ham maker takes about 1 hour 20 minutes.
Then the dishes with meat cool down. You can't open it until it's cooled down. Once it has cooled down, remove the springs and cover. Remove the ham (turn the ham rack upside down).

And this is how you get homemade ham.

We open the foil, and there is a delicious and aromatic homemade ham made from real meat!

You can make chicken ham and fish roll using the same method.

This homemade pork ham looks like a roll. The taste is quite spicy. If you don’t have a ham maker, then you can (from milk or kefir), it’s very simple and accessible to any housewife. It is not so pressed and strong, but also very tasty.

You can only cut homemade ham when it has cooled down (otherwise it will fall apart).

This is what homemade ham looks like, cooked using a ham maker

If you make ham in a ham maker in the oven, then you can use fattier meat. And when you cook it, it says that this is the most dietary option.

Delicious natural homemade ham!

Essentially, it is a food compaction press made of either metal or plastic. Some recipes will require the device to be boiled, so consider the pros and cons before purchasing.

The five most commonly used ingredients in ham maker recipes are:

The ham maker can easily be complemented by modern kitchen units such as a multicooker. It is installed inside on the steam bowl and closed with a lid on top, if the size of both devices allows. Some models have a timer and the ability to set the desired temperature. It’s easy to work with any type; just read the instructions included in the package once. Recipes in the ham maker, by the way, are also included in it.

Five of the most nutritious recipes in a ham maker:

The best recipes for a ham maker - go to the website

But it’s easier and safer to opt for proven methods of preparing dishes in a ham maker, already tested by other chefs, and, if necessary, ask for advice from more experienced ones. You can cook not only meat delicacies, but also fish and seafood rolls. The product mass in the device is compressed so tightly that it turns into a homogeneous structure, which is then subjected to heat treatment.

Helpful advice :

to prevent puddles from appearing under the ham pan, place a baking sleeve in it, and only then add the meat

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Mar 3 2017

Content

A delicious sandwich with greens and sausage, sausages or ham is a classic not only for a quick breakfast, but also for any snack. However, the factory product does not give much hope for quality, and the taste of the homemade product will be inferior. Experts advise lovers of such dishes to figure out how to cook ham in a ham maker or in more accessible ways.

How to cook ham at home

In the eyes of most housewives, semi-finished meat products (sausages, sausages, etc.) are not something that is easy to do with your own hands, since it is not at all clear what the procedure itself looks like. Which edge should I approach from and what manipulations with the meat will need to be done? Partly, the fears are not empty, since preparing ham at home is a long process, taking approximately 3-4 days, although the housewife will only need to work with the products for a couple of hours. However, the general algorithm is not as complex as it initially appears.

Basic scheme:

Any DIY ham starts with choosing the meat. Experts advise using pork, preferably a ham (from the back), but you can use the neck or brisket. It is important that there is no cartilage that would prevent slicing.
Before heat treatment, the meat goes through the stage of salting or marinating: this stage will last for several days, since the piece is large and soaks in liquid for a long time.
Afterwards, cooking, baking or smoking is carried out - the choice depends on what equipment the cook has available. This is the shortest stage.
All that remains is to keep the homemade ham in the refrigerator for several hours or even a day (depending on the chosen recipe and heat treatment), after which it is used for its intended purpose: for sandwiches, appetizers, for salads, etc.

Recipe

What spices to use to make this nutritious product, what heat treatment method to choose - baking or boiling, when to take the ham out of the water and how best to tie it? A lot of questions and almost no universal answer. Each homemade ham recipe has its own nuances and subtleties, so among the 10 offered you can find one that will satisfy you in all respects.

In the ham maker

Cooking time: 7 hours.
Number of servings: 5 persons.
Calorie content of the dish: 2652 kcal.
Purpose: for breakfast.
Kitchen: homemade.

If you have a special device called a “ham maker,” the list of dishes available to you increases dramatically. Any meat rolls, boiled pork, sausages, etc. – you no longer need to buy all this if you figure out how to prepare them at home. Recipes for ham in a ham maker, according to the list of ingredients, are similar to those that are aimed only at the oven, stove, multicooker, etc.

Ingredients:

combined minced meat – 350 g;
pork ham – 300 g;
beef – 300 g;
powdered milk – 10 g;
garlic cloves – 4 pcs.;
large egg;
salt, seasonings for meat.

Cooking method:

Chop the meat (the main condition is pieces no larger than 1 cm), mix with the rest of the ingredients (chop the garlic) of the future ham.
Place a baking sleeve in the ham maker and fill with meat mixture. Pack very tightly.
Tie the sleeve, install the lid of the ham maker, and secure it according to the instructions. Place it sideways on the bottom of the pan and fill it completely with water.
This homemade ham in a ham maker can be prepared using a slow cooker, where you need to set the “soup” mode and the timer for 1.5 hours. You can make it easier by placing a pan on the stove where you need to put the ham maker. Be sure to fill it with water and cook on low power under the lid for the same 1.5 hours.
Using tongs, remove the ham maker from the hot water, let it cool and set aside to cool for 4-5 hours.

Chicken

Preparation time: 1 hour 40 minutes + 1 day.
Number of servings: 5 persons.
Calorie content of the dish: 1569 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

The most dietary option for such a delicious product, created at home, would be chicken ham. It is chopped, since even the breast does not have enough volume to be used entirely, but this will not affect the taste. For the density of the product, professionals recommend adding gelatin (there is no need to soak it in advance), and it is better to take the meat itself from different parts: you should definitely add a leg to the dry breast - this way the ham will not be too high in calories, but juicy.

Ingredients:

chicken meat – 800 g;
dry herbs - 1 tbsp. l.;
garlic cloves – 3 pcs.;
gelatin – 10 g;
salt – 1 tsp;
seasoning for chicken – 1 tsp.

Cooking method:

Remove fat and films from chicken meat, cut with a knife across the grain - this will make the ham juicier.
Stir, combine with pressed garlic, salt and seasonings.
Sprinkle with gelatin and herbs. You can add a little turmeric, which will give the chicken ham a golden hue.
Mix everything again and leave for half an hour.
Fill a special bag or sleeve with the ham base.
Form a cylinder and place a tin can/pipe on top.
Tie the other end of the sleeve/bag. Place the ham on a baking sheet.
Bake for 65 minutes at 200 degrees, turning the jar periodically.
Allow the ham to cool along with the jar and refrigerate with it for the next 24 hours.

From pork

Cooking time: 22 hours.
Number of servings: 5 persons.
Calorie content of the dish: 3698 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

This homemade pork ham is characterized by the utmost simplicity of the steps the cook takes. There is no need to look for additional structures and devices that give the product its shape. The only condition is to take a large piece of meat, find a large saucepan and a long, strong culinary thread. The ham turns out aromatic, spicy, juicy, and is eaten instantly.

Ingredients:

pork ham – 1.4 kg;
coarse salt – 60 g;
water – 2.5 l;
dried marjoram – 1.5 tbsp. l.;
bay leaf;
black allspice – 4 pcs.;
garlic cloves – 5 pcs.

Cooking method:

Rinse the meat, remove moisture with napkins, rub a couple of tablespoons of salt over the entire surface. Refrigerate for 8 hours.
Roll up and tie tightly with thread.
Boil water (use a large pan, the size of the ham), add the remaining salt and seasonings. Throw in the peeled garlic cloves.
Place the pork roll there. Set the power to 35%, cook for an hour.
Turn off the burner and leave the pan with the ham on the stove until it cools completely.
Remove to cool for another 10 hours, in the morning return the pan to the stove, but remove the ham. Put it back only when the brine boils.
Cook for another hour and wait until it cools completely.
Remove the finished homemade pork ham, remove moisture, and remove the thread.

From the knuckle

Preparation time: 8 days.
Number of servings: 5 persons.
Calorie content of the dish: 3591 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

This homemade method of preparing delicious ham is characterized by long-dry salting, the time of which is selected individually. The minimum period is 7 days, it can be increased to 14, but this will entail an increase in the salinity of the product. Homemade shank ham is a little fattier than ham, but it holds its shape well even without gelatin.

Ingredients:

pork knuckle;
salt – 55 g;
garlic cloves – 4 pcs.;

Cooking method:

Carefully wash the shank to remove all moisture: this will affect the crust of the ham.
Rub coarse salt over the entire surface, wrap in natural cotton white cloth, and put on a bag. Release the air and tie tightly.
Let it sit for a week in the refrigerator so that the future ham is well salted. Be sure to turn from side to side daily.
Remove the knuckle from the bag and cloth, fill it completely with water, and leave for 8 hours.
Remove the bone from the pork, rub the inside with chopped garlic, add salt and sprinkle with pepper. Roll up so that the skin is on top.
Wrap with cling film several times and tighten with string.
Fill with water and cook using a large saucepan for 2.5 hours (stove power is minimal). Let cool and slice for serving.

Beef at home

Preparation time: 3 hours + 2 days.
Number of servings: 5 persons.
Calorie content of the dish: 2807 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

This homemade beef ham is simple to prepare, but the professionals have a few conditions for those who want the perfect product. Firstly, be sure to salt it through a syringe; secondly, let it sit under brine for at least 3 days, but not longer than a week. After cooking, be sure to cool there, on the stove, and then let it sit in the refrigerator overnight.

Ingredients:

beef – 1.5 kg;
salt – 110 g;
water – 1 l;
a mixture of ground peppers.

Cooking method:

Boil water, add ground pepper and salt. After a couple of minutes turn off.
Draw up the brine with a syringe. Pierce a piece of beef several times, trying to vary the depth of insertion and do it evenly over the entire surface.
Pour the remaining brine over the beef, cover with film, and leave in the refrigerator for 2 days.
Take it out, roll it up and tie it tightly. Pour in fresh water and cook over very low heat for about 3 hours.

Turkey

Cooking time: 12 hours.
Number of servings: 5 persons.
Calorie content of the dish: 1511 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

It will not be possible to find a recipe for turkey ham at home easier than the one discussed here - this is the basic option. The result is no less tasty than with more complex technologies, even in the absence of an abundance of spices. If you have the opportunity to smoke the ham with cold smoke at home, it will take on an even more attractive appearance.

Ingredients:

turkey – 1.5 kg;
salt – 120 g;
water – 1 l.

Cooking method:

Heat water with salt, place a piece of turkey there, formed into a neat roll. Cook for 1.5 hours.
Wrap in cling paper and refrigerate for 10 hours.

In the bank

Preparation time: 3 hours + 1 day.
Number of servings: 5 persons.
Calorie content of the dish: 3894 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

This recipe with a photo will help you figure out how ham should be prepared in a tin at home in order to have a beautiful appearance and ideal structure. The attractiveness of the product is added by minced meat mixed with minced meat: in addition, this move reduces the working time, because a whole piece would take longer to cook. Take a long and wide jar, 1 liter in volume.

Ingredients:

minced beef – 0.5 kg;
pork ham – 1 kg;
dry herbs – 1 tsp;
quick gelatin – 8 g;
paprika – 1 tbsp. l.;
hot ground pepper - a pinch;
salt – 2 tbsp. l.

Cooking method:

Mix the minced meat with finely chopped ham.
Add salt, herbs, both peppers, salt, gelatin.
After an hour, stir, wrap in cling film, shaping into a cylinder.
Place in a jar, place it on the bottom of the pan.
Pour water up to the sides of the jar. Cook for 2 hours.
Cool overnight in the refrigerator.

In the oven

Cooking time: 2 hours 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 2577 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

Experts are confident that there is no need to look for separate recipes for a ham maker, since its task is only to set the shape of the product and speed up the cooking process, and it does not change the general algorithm of actions. Homemade ham in a ham maker in the oven is prepared in the same way as using a simple tin can, so try playing with the filling to add variety to the scheme.

Ingredients:

turkey (fillet) – 500 g;
beef – 700 g;
carrots – 200 g;
bell pepper;
salt – 2 tbsp. l.;
ground pepper;
garlic cloves – 2 pcs.;
small onion;
egg.

Cooking method:

Cut the beef into small pieces. Blend the turkey until smooth minced meat.
Chop the onion and grate the garlic. Cut the carrots and pepper into strips.
Blend all products in a blender (20-25 seconds), add spices, and let stand for an hour to soak in the aromas.
Mix in the egg, fill the ham dish with this mixture (put the bag in there in advance). Compact and tie the bag. Put on the lid.
Place on a baking sheet and pour a glass of water there. Bake for half an hour at 220 degrees, then at 170 degrees for another 35 minutes.
Allow to cool completely before opening the homemade ham tin.

In a juice carton

Cooking time: 10 hours 20 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 2431 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

A simple and tasty ham at home in a juice or milk carton is the same as when using a special ham maker or a tin can. The meat base can be any, but for pork it is not necessary to use gelatin, because... its fat percentage is higher and ham with such a chemical composition gels on its own at home.

Ingredients:

meat – 850 g;
garlic clove;
gelatin – 15 g;
salt – 1 tbsp. l.;
paprika – 5 g;
ground black pepper – 1 tsp.

Cooking method:

Cut half the meat into pieces, grind the rest through a meat grinder.
Add spices, gelatin and salt. An important condition: stir for a couple of minutes to ensure that the bulk ingredients are well distributed over the ham base.
Remove the top of the cardboard bag and place the meat mixture inside. Compact thoroughly.
Place vertically on the bottom of the pan, pour in water so that it does not reach 4-5 cm from the top of the bag. Cover with a lid.
Cook for 70 minutes, power low. Let cool on the stove, remove the bag of ham to cool overnight.

Chopped

Preparation time: 5 hours + 3 days.
Number of servings: 5 persons.
Calorie content of the dish: 418 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

Chopped ham at home differs in appearance from the classic one, but the taste can be absolutely identical to it. Due to the fine cutting of meat, the heat treatment time is reduced, and on the cut you get an interesting mosaic effect. If you use dry herbs and even some vegetables (mostly hard ones), you can further emphasize this nuance. Combine several types of meat if desired.

Ingredients:

pork neck – 1.2 kg;
salt – 120 g;
clove buds – 3 pcs.;
water – 1.5 l;
vodka – 30 ml.

Cooking method:

Make a warm brine and immerse the pork in it.
After a day, remove and cut into cubes. Add vodka, you can add aromatic herbs. Leave for another day.
Place on foil, form into a cylinder, and wrap with thread. Send to bake for an hour (oven temperature – 200 degrees).
Transfer to a saucepan without removing the foil. Cook for 4 hours (constant water temperature - 70 degrees).
Rinse the ham with cold water, let cool and put in the refrigerator for a day.

When making this product, you need to know several basic conditions that determine the result, and which some housewives forget about:

Ham is an uncooked product, so it should be cooked at a water temperature no higher than 85 degrees.
To make homemade ham, it is recommended to use chilled meat.
Homemade ham does not last long, because... There are no preservatives, so try to prepare the volume for 2-3 days.
A little professional trick: if you don’t have a ham maker and you couldn’t find a canned food can, buy a springform cake pan.

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Ham at home - recipes with photos. How to cook in a ham maker, bag or jar