Homemade chopped pork ham. How to cook pork ham at home

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.

Video

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Discuss

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

Cooking time – 7 hours.

Today we will tell you how not to play the lottery with your own health. We will teach you how to cook homemade ham! It turns out it's not difficult at all. You only need one device - a ham maker.

How does a ham maker work?

The design of the accessory is quite simple - it consists of a cylinder and two round plates, tightened inside the cylinder using three springs.

During cooking, the meat is pressed under the pressure of springs, resulting in a dense meat product.

With its help you can cook at home:

Ham and poultry
Meat rolls
Cervelat
Puddings
Fish rolls

The device completely frees you from purchasing meat products of unknown quality in the store. With it, you yourself control the composition and taste of sausages.

Quick recipe for homemade ham in a ham maker

Ingredients

Pork trimmings – 1.3 kg
Nitrite salt – 26 g
Mix of crushed peppers – 50 g

Procedure

Pork trimmings are not the best quality meat. But for our needs we don’t need more.

We wash the meat, cut it into small pieces (1*1 cm) and put it in a separate dish. If we want to get a denser ham, half the cubes need to be minced and mixed with the rest.

We use seasonings. In our case, it is salt and a mixture of crushed peppers. But in general, everything depends only on your imagination and taste preferences. You can use onions, garlic and other ingredients. We will limit ourselves to salting and using peppers.

We take salt 2% by weight of meat, pepper – about 50 g. Mix. Cover the dish with foil and refrigerate for 2-3 hours to mature.

We prepare the ham maker for work: we fasten the bottom to the body with the help of springs and place it on it. Carefully line the inner surface with foil.

The most important stage is laying the meat. We place the pieces tightly, trying to avoid air gaps. Then wrap the top of the meat with foil and install the second lid. We hook the springs onto it.

The finished loaded projectile remains to be thoroughly boiled. Place the ham maker in a pan of water and start heating.

Heat the water to 70°C, wait 1 hour. Then increase the power and cook at a gentle boil for 2 hours.

After 2 hours, carefully drain the hot water, take out the product and put it in the refrigerator to cool. After a couple of hours, the aromatic ham is completely ready to eat. Bon appetit!

Video recipe for homemade pork ham

Bottom line

You can cook ham in the oven in a similar way. You just need to put the shell loaded with meat in the oven for 1.5 hours. Bake at 180°C.

Do you want safe and delicious homemade ham? Then use only factory-made ham makers made of food-grade stainless steel. They do not rust, do not interact with the product and are completely safe for health.

Already read: 12165 times

Dear readers, I invite you to cook real homemade ham with your own hands. I assure you that preparing it is not at all difficult. Ham can be prepared from absolutely any meat: pork, chicken, beef, lamb, turkey and even rabbit. So here you go several options for preparing homemade ham. Read on.

How to cook homemade ham: recipes

If you have a ham maker, which has become popular recently, then cooking ham at home becomes much easier.

Recipe Homemade chicken ham with mushrooms in a ham maker

Ingredients:

chicken
200 gr. champignons
onion
2 teeth garlic
100 gr. sour cream
1 tbsp. l. gelatin
1 tsp. salt
greenery
chicken seasonings

Cooking method:

Using a sharp knife, first cut the chicken into separate parts: legs, wings, breast and thighs.
Wings and spine are not needed.
Separate the breast from the central bone and divide into two fillets with skin, then each into two more.
Remove the meat from the thighs and legs with skin and sinews.
Cut this meat into large bars or strips.
Chop the garlic and herbs and combine with the chopped meat.
Add salt, pepper and spices to the minced meat.
Finely chop the onions and champignons, simmer a little in a small amount of water.
Add fried mushrooms to the minced meat.
Soak the gelatin in cold water and when it swells, mix with sour cream.
Now combine all the ingredients in a bowl.
Place the bottom in the ham maker and secure the baking sleeve.
Fill the sleeve in the ham with minced meat, tie or secure the top of the sleeve with a knot. Close the top lid of the ham.
Place the ham maker in a deep baking pan.
Pour 2 cm of water into the pan.
Bake the ham at 200 degrees for no more than an hour.
Cool the meat in the ham maker at room temperature, then put it in the refrigerator for 6-8 hours.
The finished ham is easily removed from the device and sleeve. Cut the ham into slices and serve.

Homemade Pork Ham Recipe

Ingredients:

1.5 kg boneless pork ham (one flat piece)
1 d water
110 gr. salt
0.5 tsp. ground white and black pepper
allspice
2 pcs. carnations
dried hot chili peppers

Cooking method:

Add all the spices and salt to the water. Put water on fire and boil. Cool the brine.
Next you will need a 10 cc syringe. Fill the syringe with brine and chop the entire piece of meat, 1 cube for each cm of meat. Don’t be lazy, it’s better to give more “injections” than not to finish.”
Then place the meat in a bowl and pour in the remaining brine. Cover the dishes with cling film and refrigerate for three days.
Approximately once every 12 hours, a piece of meat needs to be turned over so that the inside is of a uniform color.
Roll the salted meat tightly into one piece, tie it with thread, or you can use an elastic mesh bandage from the pharmacy.
To cook ham you need water at 85 degrees, for this you will need a kitchen thermometer.
Place the ham in the water.
Reduce heat and cook the ham for about two hours, at a water temperature of 78-80 degrees, but not higher.
Pour the finished ham first with hot water, then with cold.
Cool to room temperature and then refrigerate overnight or 12 hours.
Only after this can the ham be cut into thin slices and served.

Recipe: Homemade Assorted Ham

Ingredients:

1 kg of meat (200 g each of chicken, turkey, pork, beef and liver)
3 teeth Garlic
pepper
mustard beans
1 tsp. gelatin

Cooking method:

Cut the meat into small cubes.
Pass the garlic through a press and mix with mustard. Add garlic-mustard mixture, salt, pepper and gelatin to the meat.
Knead the minced meat.
Place the minced meat in a thick plastic bag, shape it into a sausage, tie the ends and wrap in a second bag. Tie the ham with thread along the entire length.
Boil water in a large saucepan.
Place the bag of ham in boiling water, cover the pan with a lid and reduce heat.
Cook the ham for 1.5 hours.
Cool the finished ham in bags at room temperature.
Then put it in the refrigerator for 3-5 hours. Remove the ham from the bags, carefully slice and serve.

Recipe Chicken ham with cucumbers in a juice carton

Ingredients:

0.5 kg chicken fillet
1 pickled cucumber
1 tooth garlic
pepper

Cooking method:

Cut the chicken fillet into strips, then into cubes.
Grate the cucumber. Pass the garlic through a press.
Combine all ingredients.
Take a 1 liter package of any juice. Cut off the top of the bag and wash it thoroughly from the inside. Fill the bag with minced meat. Compact the minced meat with a spoon.
Pour 1.5 liters of water into the pan, place the bag of minced meat in the pan and then put it on the fire.
Cook the ham for 1.5 hours at low boiling water.
Remove the bag from the pan and cool at room temperature for 2-3 hours.
Place the bag of ham in the refrigerator overnight.
Before serving, carefully cut the edges of the bag and remove the ham. Cut the ham into slices.

Video recipe " Homemade ham"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

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!

The best homemade ham is made from a combination of several types of meat. Thanks to this, it will turn out juicy and piquant in taste. If desired, add spices to the ham - they will highlight the taste of pork and beef.

Boiled marbled ham holds its shape perfectly and does not crumble when slicing. By the way, no frying or casings - only clean meat with a minimum amount of fat. The incredible taste and appetizing aroma of boiled ham will give you real pleasure. Try it too: you will definitely love homemade pork and beef ham.

Homemade ham recipe made from pork and beef

Ingredients

meat - 1 kilogram (300 grams each of lean pork, pork with fat, beef and 100 grams of bacon or lard);
salt - 17 grams;
black peppercorns (to taste);
other spices for meat dishes (at your discretion).

How to make minced meat

Cut the beef into small cubes.
We cut the bacon into small pieces, which gives ham, prepared at home from pork and other meats, juiciness and piquancy.
Divide the pork neck into two equal pieces. We cut one of them into cubes, and from the second we make very fine minced meat. To do this, you can use a meat grinder or blender: grind the fillet to a paste. We need minced meat to bind the pieces of meat together.
Pour the chopped meat and chopped minced meat into a deep container.
Pour peppercorns into a mortar (I use both black and allspice), crush them thoroughly, and add to the meat.
Then season with spices at your discretion. Salt the meat mixture and mix all the ingredients thoroughly. Cover the container with a lid and place in the refrigerator for several hours to allow the mixture to infuse.

How to form a loaf

Roll out the cling film and place a third of the meat mixture on one edge. We moisten our hands with water and press the meat thoroughly, forming a sausage. Then wrap it tightly with a roll. If you notice air bubbles, take a toothpick and carefully pierce the lump so that the film adheres smoothly to the meat. This will ensure the beef and pork ham is smooth and whole, just as the recipe calls for.
After this, take the sausage by the tails and roll it back and forth on the work surface: this way the ham will become even denser and tastier.
Roll out the film again: place the sausage on the edge, tuck the tails under the bottom and wrap the second layer. Roll the ham over the surface: as in the first case. Then we make the third and fourth layers of film using the same technology as in the chicken ham recipe.
We form two more sausage bars in the same way. In total, according to this recipe for homemade ham from pork and beef, you get three loaves.

How to cook

We put a pan of water on the fire: the temperature should not exceed 80 degrees - that is, do not bring it to a boil. Then add homemade ham, cover with a lid and cook at the rate of 50 minutes per 1 kg of loaf weight.
Boiled ham should be cooled, as it is recommended to eat it cold. Afterwards, we put it in the refrigerator for several hours: this way the sausage will become more aromatic and dense.
Using a knife, carefully remove the shell, cut into pieces and serve. Homemade ham is very tasty and can be stored for a long time.

Now you know how to cook the most delicious ham at home.