Prepare pork ham. Homemade pork ham. The ingredients required

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

How should you cook a meat product like ham? The recipe, implemented in a ham maker, 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 much tastier and healthier than what is sold in regular 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 ham is

A mold is called a vetichinnitsa, which consists of the following elements:

flask-shaped body with holes (it can be metal or plastic);
two removable lids, between which the raw materials (for example, minced meat) are placed;
springs (their number may vary depending on the brand of the device).

So how is ham cooked in a ham maker? The recipe for such a product is often described in a collection that comes with the kitchen appliance. Manufacturers also add a thermometer, baking bags and operating instructions to this device.

Design Features

The ham in the ham maker necessarily indicates 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 maker. 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 the ham maker 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 it in foil;
fill the body of the kitchen device with the semi-finished product, and then install all the covers and tension the springs;
expose (for example, in a convection oven, slow cooker, oven or regular saucepan).

Follow this algorithm, and you will definitely get tasty and aromatic homemade ham in the ham maker.

Meat recipes (at home)

Dishes prepared with your own hands are much more nutritious and tastier than those sold in stores and various cafes. This also applies to products such as ham. We’ll tell you right now how to prepare it at home using a special device.

So what ingredients will you need to make a delicious and flavorful ham?

The recipe implemented in the ham maker requires the use of the following products:

homemade minced meat made from beef, bacon and pork - approximately 900 g;
minced broiler poultry (preferably breasts) - about 500 g;
chicken eggs - 2 pcs.;
onions - 2 heads;
instant gelatin - approximately 20 g;
aromatic spices - use according to your taste (you can take ground black pepper, ground coriander and paprika, dried garlic);
sea salt - at your discretion.

Preparation of 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 will you receive a tasty and tender meat product that will be appreciated by all invited guests.

To prepare the dish in question, you need to make a base. A mixture of pork and beef is combined with chicken, then finely chopped bacon is added to it. This ingredient is used to ensure that the final product is as juicy as possible.

Having prepared the aromatic base, finely chopped onion, sea salt, lightly beaten chicken eggs and various spices are added to it one by one. Next, instant gelatin is dissolved in a small amount of warm water. After this, the resulting mass is heated over low heat (without boiling) and added to the prepared minced meat.

All of the listed components are thoroughly mixed until a homogeneous and fairly viscous mass is obtained.

The process of properly forming a ham

How is ham formed? The recipe implemented in the ham maker requires compliance with all the recommendations presented in the operating instructions. Despite the apparent complexity, this dish is made quite quickly and easily.

As soon as the meat base is prepared, they immediately begin to assemble the kitchen device.

The bowl of the device used is carefully covered with a baking sleeve. Next, pre-prepared minced meat is placed in it and compacted thoroughly (by hand or with a special masher).

After the described steps, the sleeve is tightly tied with threads. Several small punctures are also made in it. In the future, all the steam will escape through these holes.

At the very end, the filled ham pot is covered with a lid, after which the springs are tightened.

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, or on the stove. We decided to use the latter option. To do this, place the filled device in a saucepan with cold water and then place it 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 pan of boiling water should be cooked for about two hours (at least).

How to serve it correctly at the dinner table?

After preparing the flavorful ham at home using a device such as a ham maker, it is carefully removed from the boiling water and then set aside to cool.

After some time, the device is opened. 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 circles and served for dinner along with a slice of bread.

Turkey ham in a ham maker: recipe

Above we described how to prepare homemade ham using a kitchen device - a ham maker. It should be especially noted that using the same algorithm you can make a dish using minced turkey. As you know, such meat is especially tender and has low calorie content. Therefore, it can be used to prepare dietary ham.

You should cook not for two hours, as mentioned above, but for 60-75 minutes. This time should be enough for the poultry meat to fully cook and set in the ham maker, forming a tasty and nutritious snack product.

Let's sum it up

Now you know that homemade ham in such a device as a ham maker 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 some side dish.

Previously, ham was a pork ham that was soaked in brine, smoked and left to mature for several weeks. Since then, the process has been significantly automated and simplified. Humanity received a beautiful pink ham of ideal shape. However, if you dig deeper, the ham contains phosphates, nitrites, color fixatives, transglutaminase (which binds meat trimmings together) and saltpeter.

Those who think about the health of their family are switching to home-cooked delicacies. A ham maker will help with this.

What is a ham maker and how it works

The ham maker is a small mold made of stainless metal or food-grade plastic. The mold uses springs to compress the components of your dish into a single whole during the cooking or baking process. This is how hams and some rolls are created. Under pressure, the meat simmers at a temperature of approximately 80 degrees, releasing juice naturally, giving homemade ham an excellent taste.

This is why a ham maker is often used in tandem with a multicooker or convection oven, because they maintain a constant temperature according to a given program. You can cook in a ham maker using a conventional electric oven or even a saucepan.

Having such an assistant on hand, you can prepare not only classic ham, but also sausages, boiled pork, fish dishes and even terrine (baked pate). Mushrooms, olives, vegetables, herbs, spices - everything that your imagination tells you can be used in the cooking process.

By the way, all components of the ham maker can be easily washed in the dishwasher. It will take up minimal space in the kitchen. And the price for it cannot but rejoice. A useful purchase in every sense!

Step-by-step recipe for doctor's sausage in a Redmond ham maker for beginners

Ham maker Redmond RHP-0 is a device designed for home production of ham, sausages, pates and many other delicacies from meat, poultry, and fish. The operating principle of the action is based on heat treatment of products while simultaneously pressing inside the mold.

This ham maker can be used in a slow cooker, oven, pressure cooker, air fryer, or simply in a five-quart saucepan. The ham maker comes with a cookbook from leading chefs. In it you can find both classic cooking recipes and original ones.

Preparation time: half an hour of active participation. Degree of difficulty: medium. Ham is suitable for breakfast, holidays, picnics.

Ingredients:

pork - 800 grams;
beef - 300 grams;
chicken egg - 1 piece;
salt - 1 tablespoon;
sugar - 1 teaspoon;
dry cream - 2 tablespoons;
cardamom - 1/2 teaspoon;
ground paprika - 3-4 tablespoons.

Step-by-step preparation with photos:

Wash the meat thoroughly in cool water. Cut into pieces for a meat grinder. You can freeze them a little.

Pass the meat through a meat grinder 2 times.

Add egg, salt and spices to the minced meat.

Add dry cream (milk) and mix thoroughly.

Following the instructions, place it on the bottom of the ham pan, placing it with the vertical slits facing up. Place a baking bag in it. Be careful not to get scratched by sharp edges.

Pack the prepared minced meat tightly into the bag. The more tightly you compact, the denser the sausage will be. Tie the free edge of the bag or secure it with a clip.

Close the ham maker with a lid. Secure the lid and bottom with springs.

Place the future sausage in the multicooker bowl, fill it completely with water and turn on the “Soup” mode.

After the multicooker signal, carefully remove the device. Leave to cool at room temperature. Then place in the refrigerator for 3 hours. The end result is this beauty.

Nutritional value 100 grams:

Homemade ham recipes

Cooking ham at home is a creative and fun process. During the cooking process, you can independently select the ingredients to suit your taste, add your favorite spices and vegetables. The main thing is that you will always know what the ham you and your children eat is made from.

Chicken

Homemade chicken ham is one of the most popular recipes for the ham maker. A dish with sliced chicken ham will be the “highlight of the program” on any table. It turns out juicy, beautiful and very tender.

Ingredients:

chicken carcass - 1 piece;
raw carrots - 2 pieces;
powdered gelatin - 2 tablespoons;
dry cream - 4 tablespoons;
ice - 180 grams;
granulated sugar - 1/2 teaspoon;
onion - 2 pieces;
salt, nutmeg - 1/2 teaspoon;
fresh adjika - 1/2 teaspoon;
ground paprika - 4 tablespoons;
dry ground garlic - to taste.

Step-by-step preparation:

Cut the chicken carcass, separating the meat from the bones. Cut the meat into pieces and put it in the freezer for several hours.
After two hours, pass the frozen pieces through a meat grinder twice.
Grate the carrots on a fine grater.
The onion can be minced in a meat grinder, or chopped in a blender. Squeeze out excess juice.
Add dry cream, carrots, spices, sugar, salt to the twisted meat. Cover with dry gelatin. Add dry paprika - it will give the ham a nice color.
Mix the minced meat.
Break the ice into crumbs in a blender and add to the minced meat.
Place a bag or baking bag in the ham maker. Place the minced meat tightly into it. Tie the bag or secure it with a clip. Cover the ham maker with a lid and place it in a deep saucepan. Fill with cold water until the water completely covers the unit, turn on the lowest heat. Simmer for 1 hour.
Cool at room temperature and place in the refrigerator overnight without removing from the unit.

In the morning, carefully remove, cut into slices and you can eat.

Nutritional value 100 grams:

From pork

Homemade pork ham is a classic of the genre. It requires a minimum of ingredients - pepper, salt and garlic. The end result is a delicious delicacy.

Preparation time: half an hour of active participation. Degree of difficulty: medium. The recipe is suitable for: breakfast, holiday, picnic.

Ingredients:

chilled pork - 1.5 kg;
instant gelatin - 1 tablespoon;
head of garlic - 1 piece;
salt and pepper - to taste.

Step-by-step preparation:

Mix dry gelatin with pepper. Add a teaspoon of salt. Mix.
Remove the pork from veins, membrane and obviously fatty pieces (ideally use lean pork, which contains a small proportion of fat). Cut fresh or chilled meat into small pieces.
Grate the carrots on a grater with a large blade, chop the garlic. Add to meat, stir. Add a mixture of salt, pepper and gelatin and mix thoroughly.
Place a baking sleeve in the ham maker. Press the mass into it tightly. Tie the bag or secure the edges with a clip. Cover the ham maker with a lid and place it on a baking sheet. Place on the middle rack of the oven.
Bake the ham at 180 degrees for 90 minutes. Then remove from the oven and wait for the pan to cool, then leave in the refrigerator for 3 hours.
Carefully release the finished ham from the mold and cut into slices.

Nutritional value 100 grams.

Turkey with chicken hearts

Many chefs love turkey meat. Turkey is a very tender, light and lean meat that does not require special culinary skills. It contains vitamins A and E. Turkey ham cannot be spoiled; it always turns out wonderful.

Preparation time: half an hour of active participation. Degree of difficulty: medium. The recipe is suitable for: breakfast, holiday, picnic.

Ingredients:

turkey meat - 1 kg;
chicken hearts - 0.5 kg;
large raw carrots - 1 piece;
dry semolina - 15 grams;
cream 34% - 170 ml;
salt, garlic, spices - to taste.

Turkey meat has an extremely low cholesterol content, making it easily absorbed by the body.

Step-by-step preparation:

Process the hearts: remove the film and arteries from them. Rinse turkey fillet and chicken hearts with cold water and mince a couple of times. Also chop the carrots and garlic.
Add chilled cream, carrots and garlic to the resulting minced meat. Add dry semolina and a teaspoon of salt. Mix.
Insert a baking bag into the ham maker and place the minced meat tightly in it.
Tie the free end of the bag.
Place the form with the future ham in the multicooker bowl, pour cold water to the maximum and cook in the “Soup” mode for an hour and a half.
Remove from pan and cool at room temperature. Then put in the refrigerator for 3 hours.
Carefully remove from the mold, cut into slices and serve to your family.

Nutritional value 100 grams:

When preparing minced meat, you should not use only poultry breast - the product will turn out a little dry. Add to it the meat cut from the legs.
To cool the finished ham faster, place it in the pan in ice water.
Homemade ham should be sliced after it has cooled, otherwise it may fall apart.
One teaspoon of mustard will give the product a piquant flavor.
It is better to slightly freeze the meat before cooking; the slices will be more neat.
The layers of meat can be slightly beaten before slicing, the ham will be more tender.
Experiments are welcome - olives, prunes, nuts will make the taste of your masterpiece more refined.
Homemade sausage should be stored for no more than 3-4 days; it contains no preservatives.
The meat can be marinated in advance, which will have a very beneficial effect on the taste of the final product.
It is better to place a silicone mat under the bottom of the ham maker, then the dishes will not be scratched by sharp edges.

In our time, it is completely normal to prefer homemade products to store-bought ones, since the composition of the latter is often replete with components that are not very beneficial to our health, but are useful for increasing the shelf life of the product. If you are trying to introduce a maximum of natural products into your diet, then this recipe for pork ham at home will come in handy.

Homemade pork ham recipe

The final cost of homemade pork ham differs little from the finished product, they also taste very similar, and the cooking process itself is very simple, although it takes a long time.

Ingredients:

pork (ham) - 1.7 kg;
salt - 115 g;
hot pepper - 1 pc.;
peppercorns - 7 pcs.;
clove buds - 2 pcs.;
laurel leaf.

Preparation

Using meat with fat in the recipe allows you to preserve the appetizing color of the finished product and its juiciness. You should not take tenderloin, pulp and other “lean” pieces, since all the time will be wasted - the finished ham will have the taste and color of simple boiled meat.

Start by preparing a simple brine, in which our piece will be marinated and then boiled. Pour a liter of water over the salt, add hot pepper, peppercorns, cloves and laurel. Leave the pork ham marinade to simmer, remove from heat and cool completely. Using a syringe, inject as much marinade into the piece as possible, deeply and throughout its entire thickness. Afterwards, leave the meat in the cold for three days, turning it over from time to time.

Wrap the marinated piece in film or tie it with thread so that it retains its neat shape during cooking. Pour the remaining brine into the pan and combine with water. Let the liquid reach 80 degrees and place a piece of ham in it. The temperature here is extremely important, because if it rises above 80-85, then the meat will simply be boiled, and not as tender and pleasant in color as what we see in the store.

The piece is cooked for about 2 hours, after which it is completely cooled, freed from threads and cut.

Pork ham in a ham maker - recipe

A ham maker is a simple device, which is a stainless cylinder with springs that gives a piece of meat the required shape. With its help it is very convenient to prepare chopped ham, which we will pay attention to later.

Ingredients:

pork - 1.4 kg;
garlic - 3 cloves;
a pinch of nutmeg;
crushed ice - 1 tbsp.;
- 5 g.

Preparation

First cut the pork into fairly large pieces. Mix the meat with a pinch of salt and nutmeg, add pureed garlic, gelatin, and then crushed ice. The latter will provide juiciness to the meat. Place everything in the refrigerator for 3 hours. After time has passed, place the meat in the sleeve, tie both ends, and then place it in the ham maker. Tighten all the springs well, shaping the meat. Then you can go in two ways: bake the meat in a baking tray with water for about an hour and a half at 180, or boil it for a couple of hours over low heat (no more than 80 degrees).

Chopped pork ham at home is then cooled for at least 5 hours, and only then removed from the mold.

Ingredients:

Preparation

The night before making homemade pork ham, rub the piece with a couple tablespoons of salt and refrigerate. After time has passed, tie up the meat and leave to cook in the marinade of the remaining salt, marjoram, laurel, pepper and garlic. After 40 minutes, the meat is removed from the heat and left in the brine until it cools, after which the piece is removed and placed in the refrigerator.

Description

Pork ham is a tasty and very simple dish that even the most inexperienced housewife can prepare with her own hands. A detailed recipe with step-by-step photographs will help you understand the intricacies, and will also clearly show all the secrets of producing excellent ham at home.
The high calorie content of the product makes it possible to quickly get enough of it. Homemade ham will be an excellent snack on the road or at work, a nutritious protein breakfast and just a tasty snack, suitable at any time.

Chopped ham prepared according to this recipe will please everyone in your household. Stripes of pepper will make it marble, and gelatin will help maintain its desired shape, even if it is kept warm for some time. Unlike store-bought analogues, such ham will be completely natural and safe.
Cooking ham with sweet peppers is a very interesting activity. The process is simple and consists in the fact that the meat prepared in a marinade with spices is boiled for a certain time, and then it is allowed to rest under pressure or hung out for fermentation. Heat treatment of ham, namely cooking, can be done either in a saucepan or slow cooker, or in the oven by filling a deep baking sheet with the ham placed in it with water. The taste of the product will not change depending on the choice of device.
The product is most often prepared from chicken and turkey, as well as assorted dishes, combining, for example, pork with beef. You can make the ham as a whole piece, or you can cook it from small pieces in a ham maker. But it doesn’t matter if you don’t have this device, because you can use a regular plastic bag instead. Of course, a ham product will look neater than one cooked in cellophane.
After some thought, we decided to conduct an experiment. And it turned out to be more than successful. Therefore, we recommend that you do exactly as we did: fill a milk pouch with meat, foil on the inside and cardboard on the outside. You will see what happened as a result in the cooking steps.

Ingredients

Pork ham - recipe

To prepare the ham, first prepare the pork meat. It must be fresh and fatty so that the product turns out tender. No need to add lard, just choose the appropriate piece that matches the characteristics: the part of the back or back close to the spine.

The best choice for housewives would be a piece of pork similar to the one shown in the photo. Rinse it in cold water and dry it with disposable towels.

Cut the pork into strips. Place the meat in a deep bowl in which it will be convenient for you to mix it.

Cut the milk carton as shown in the photo. After this, rinse it in warm water with baking soda added and rinse thoroughly in plenty of running water. Turn it upside down and allow the water to drain.

Prepare the spices indicated in the recipe. Sprinkle them and gelatin over the meat, and then mix the mixture thoroughly. Cover the bowl with cling film and leave the pork to marinate for a few minutes. Select a couple of sweet peppers. Rinse them thoroughly in running water, blot them with napkins, and then remove the seeds and stalk.

Cut the pepper into strips, as in the photo.

Fill the tetra pak one third with meat.

Place pepper strips on top of the meat. Make sure that the peppers are placed a centimeter deep into the product so that the finished ham does not crumble when slicing.

Alternate layers. The pork should be on top. We fit three layers of meat and two layers of pepper between them. Place the products tightly so that the finished ham has a uniform structure when slicing.

Close the tetra pack with a “lid” and then wrap it in cling film, as shown in the photo.

Prepare a container the size of which allows you to lower the “bar” to the very bottom. Place the workpiece in a pan and fill it with hot water. Place the pan on the stove, heat the water to 90 degrees and maintain this temperature for four hours. During this time, the ham will be completely warmed through. We recommend turning the bag over to the opposite side after two hours. This will allow the product inside to heat evenly.

Once the time is up, carefully pour the hot water into the sink and remove the finished product from the pan. Cool it, without unpacking, on the table for half an hour. Next, place the ham in a wide-rimmed bowl. Then place a cutting board of suitable size on it. Press down the ham in the bag with a weight that is five times the weight of the product. In our case, this is a five-liter bottle of water. Place the ham in a cool place for four hours.