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.
Homemade ham always turns out tasty, juicy and healthy. You yourself know that the purchased one is several times different from the one you made yourself. You can prepare homemade ham from fresh, high-quality meat and add your favorite aromatic and tasty additives. In a word, you can create a product that can fully meet all your tastes, desires and preferences.
To prepare turkey ham at home, I advise you to use a wonderful device as an assistant - a ham maker. It presses meat perfectly and is easy to use.
I recommend using nitrite salt, it not only preserves the color of the meat, but also prevents the appearance of botulism toxins in food. Nitrite salt increases the shelf life of ham. Although we don’t store it for a long time - it’s eaten instantly.
Prepare the necessary ingredients. I used turkey thighs. This is a great cut for cooking ham: not dry, with a little fat. Naturally, the skin will need to be removed. You will also need dried paprika and tomatoes; table salt and nitrite salt.
Wash the turkey meat, remove the skin and cut out the bone. The bones can be used to make excellent broth.
Cut the thigh into two parts and cut each of them into strips approximately 1 cm wide.
Place the prepared meat in a deep bowl.
Add both types of salt.
Now comes the most painstaking work - mixing. This will take 10-15 minutes. The meat must not just be stirred, but stirred intensively, pressing a little.
Before your eyes, the meat will begin to change color and become viscous. If you stretch the meat like this, you can see these white “threads”. This means that you can move on to the next stage.
Add paprika and dried tomatoes. To stir thoroughly.
Line the ham pan with a food bag or sleeve and place the meat inside. It needs to be compacted well, pressed both to the walls and to the bottom. There should be as little air left inside as possible.
Tighten the edges of the bag and close with the lid. Then tighten the springs one by one.
Place the ham dish in cold water and place over low heat.
Cook turkey ham in a ham maker for 2 hours at a temperature of 80-85 degrees.
After the time has passed, place the ham for 2-3 minutes under a cold shower, and then put it in the refrigerator until it cools completely.
Remove the finished ham from the ham maker and then from the bag.
Cut into thin slices and serve.
The smell and taste of home-cooked turkey ham is unsurpassed!
Bon appetit. Cook with love.
Many ham lovers have never even thought about preparing it themselves. But in vain. A home-cooked dish is no less tasty, and sometimes even better, than a store-bought prototype.
For those on a diet, pork can be replaced with turkey. There are many similar recipes for this meat. In addition, you can completely do without a ham maker.
Turkey ham with Dukan gelatin
This recipe will please even many people. To prepare ham at home, you need to acquire the following products:
- Turkey breast – 600 g;
- Sweet paprika – 3 tsp;
- Gelatin – 2 tbsp. (30 g);
- Oregano and marjoram - 1/2 teaspoon each;
- Salt;
- Ground red pepper - to taste
- Spices and seasonings can be selected individually, depending on everyone’s taste.
Turkey ham takes a long time to prepare using this method, but the process is quite easy.
- To begin with, the washed white meat must be cut into arbitrary pieces 1-2 cm in size. After this, cover it with spices and gelatin and leave it in the refrigerator for three hours. After this time, the gelatin will swell slightly, and the turkey will absorb the pleasant aroma of spices.
- After this, pour everything into a baking sleeve and tie it tightly. Having given the meat an oblong shape, put it in the oven for two hours. The required temperature is 180°C.
- After the time has passed, remove the sleeve from the oven and leave until cool. After this, we give the dish the required shape one last time and put it in the refrigerator overnight. For better results, you can place a suitable weight on top.
Classic Dukan Turkey Ham
You can prepare a dietary dish without an oven or gelatin. In this case you will need:
- Fillet – 1.5 kg. You can use other parts of the carcass. But do not forget to remove fat;
- Turnip onion – 2 pcs.;
- Bay leaf - several pieces;
- Carnation - a pair of inflorescences;
- Allspice – 6-7 peas;
- Salt;
- Garlic – 4 cloves;
- Spices to choose from - to taste.
- To prepare this dish at home, it is advisable to use a ham maker. But in its absence, you can replace it with an object that everyone has. However, everything is in order.
- First you need to boil the meat in water (the liquid should lightly cover the meat) with the addition of onions, peppers, bay leaves and cloves. It is necessary to cook over low heat for at least one and a half hours, removing noise and fat in a timely manner.
- Divide the finished meat into three equal parts. We cut the first into large slices, the second into small ones, and pass the third through a meat grinder. Mix the meat in a bowl, season with salt, finely chopped garlic and other spices. If the mixture is a bit dry, add a little prepared broth. In addition to juiciness, it will help the ham set better.
- Place the meat in a special tool. You can replace it with a regular 2-liter plastic bottle with the top cut off. We press the mixture well and put it in the refrigerator for 7-10 hours with a load placed on top.
- After the allotted time, cut off the bottom of the bottle and carefully remove the dish.
Dietary ham according to Dukan “Empire of Taste”. Reviews and composition
Homemade ham is an excellent alternative to expensive factory-made sausages.
Yes, you have to tinker.
Yes, it is advisable to acquire a special device - a ham maker.
But there are so many positive aspects - from confidence in the quality of the product to the ability to cook ham according to different recipes.
Well, at least open your own diner!
Turkey ham - general cooking principles
Turkey ham is quite easy to prepare at home. It can be baked in the oven from a single piece of turkey or boiled in a saucepan or slow cooker from minced meat. The ham is baked on a baking sheet or in a mold, but to prepare boiled ham you will need a special device - a ham maker. But, despite such subtleties, resourceful cooks have learned to cook boiled ham without it. Instead of a ham pot, they use plastic bottles, metallized juice boxes and even tin cans.
Turkey ham is a lean dish. Therefore, when processing meat, excess fat is always removed from the pieces, and the tendons are also cut out. Then the turkey meat is dried and chopped according to the recipe. It is cut into pieces or minced with a meat grinder. Sometimes ready-made minced meat is additionally ground in a blender. Turkey meat is often boiled before chopping.
The finished boiled ham is cooled directly in the molds. First at room temperature and then in the refrigerator. What is baked in the oven is cooled in the oven with the door closed.
Turkey ham can be used to make sandwiches or as a holiday cut.
The most tender turkey ham in one piece in the oven
Ingredients:
One kilogram of turkey fillet (breast);
Two tablespoons of refined oil;
A spoon of ground paprika;
Ground coriander - 1 tsp;
1/3 spoon of freshly ground pepper.
Cooking method:
1. Take a thick plastic bag, preferably with a special zipper, and pour all the spices and a spoonful of salt into it.
2. Wash the turkey fillet thoroughly with cold water and blot away excess moisture with a disposable towel or napkin.
3. Moisten the meat well with sunflower oil and add to the spices, zip the bag and shake it several times. The spices should completely cover the fillet.
4. Let the turkey marinate in the bag overnight in the refrigerator.
5. Wipe the inner surface of a small form with a rag soaked in vegetable oil, and place the marinated meat into it.
6. Turn on the oven, preheat it to 250 degrees. Place the meat on a rack set on the middle level and roast for 25 minutes. Then turn off the heat and keep the ham closed for at least two and a half hours until completely cooled.
Cooked turkey ham in a juice carton
Ingredients:
800 gr. turkey (thigh);
Sweet ground paprika - to taste;
Three large cloves of garlic;
20 gr. "fast" gelatin.
Cooking method:
1. Remove the skin from the turkey and rinse it with water. Then wipe dry and divide the meat into two equal parts. Cut half of it into small pieces of arbitrary shape, and pass the second part through a meat grinder with a large wire rack installed.
2. Place all the shredded meat into one bowl. Add gelatin, paprika, crushed garlic to it and thoroughly knead the meat mass.
3. Take a juice box. Cut off the top part and place the cooked minced meat into it as tightly as possible.
4. Wrap the bottom of the package with foil and additionally cover the entire package with cling film.
5. Place the container of minced meat in a deep pan, wrapped in foil, side down. Pour water into the container so that it is above the level of the meat placed in the pack and does not cover the bag and simmer at a slight boil, under the lid for one hour.
6. After this, cool the ham directly in the packaging and refrigerate the meat in it overnight.
7. Transfer the finished ham from the bag to a plastic container and store in the refrigerator.
Boiled turkey ham - “Garlic”
Ingredients:
One and a half kilograms of turkey fillet from any part of the carcass;
Two onions;
Six peas of allspice;
Two carnation umbrellas;
Two laurel leaves;
You can add mild spices to taste.
Cooking method:
1. Trim all the fat from the pieces of turkey meat and rinse the flesh well in cold water.
2. Place the fillet in a saucepan and cover with water, just above the meat layer. Add peppercorns, bay leaves, peeled onion and cloves. Lightly salt the water and boil the turkey at moderate temperature until fully cooked. This will take about an hour and a half. Be sure to remove any foam that forms from the surface of the broth; it is also advisable to remove fat.
3. Divide the slightly cooled meat into three equal parts. Cut one part into pieces of arbitrary size and shape, grind the second part in a meat grinder, and cut the third part into centimeter cubes.
4. Thoroughly mix all the chopped meat in one container and season it with spices and salt. Add finely grated garlic and mix again. If the minced meat turns out to be a little dry, add a little meat broth to it. It will not only add juiciness to the ham, but will also help the pieces of meat stick together well.
5. Place the meat in the ham maker. If you don’t have such a tool, take a two-liter plastic bottle and cut off the top part with the neck. When placing meat in a mold, you need to compact it well.
6. Then place a weight on the meat and put the container in the refrigerator for ten hours.
7. After this, carefully cut off the bottom of the bottle and release the finished ham from it.
“Cognac” turkey ham with gelatin, in a slow cooker
Ingredients:
Fresh fillet, turkey - 1.5 kg;
50 ml cognac;
Salt, seasonings and spices;
15 gr. instant gelatin.
Cooking method:
1. Cut the turkey fillet, washed in cold water, into 2 cm cubes. It is not advisable to cut larger. Alternatively, grind part of the pulp (smaller) in a meat grinder.
2. Add seasonings and spices selected to your taste, dried garlic and gelatin to the meat. Pour in the cognac, add a little salt and stir until the turkey has absorbed all the moisture.
3. Lower the lid and refrigerate for one hour.
4. Assemble the ham pot; if you don’t have one, use a tin can with a capacity of at least 600 ml.
5. Insert a baking sleeve into the prepared pan and fill it with marinated meat, compacting it well with your hands.
6. Tie the top of the bag tightly with a thick thread or secure it with a special clip, cut off the remaining free edge of the sleeve.
7. Place the form with the meat in the multicooker bowl and fill the cooking container to the maximum with water.
8. Close the lid of the device, set the timer to an hour and a half and turn on the multi-pan in the “Soup” mode.
9. Carefully remove the finished ham from the bowl and cool to room temperature directly in the pan, then place in the refrigerator for three hours. Once completely cooled, remove the sleeve with the product from the mold.
Turkey ham - “Milk”, with chicken hearts
Ingredients:
Turkey meat - 1 kg;
Half a kilo of chicken hearts;
15 gr. dry semolina;
Carrots - 200 gr.;
170 ml cream, medium fat;
A teaspoon of any spices.
Cooking method:
1. Remove the films from the hearts and remove the remaining arteries. Wash the turkey meat and processed hearts with water and pass twice through the middle grid in a meat grinder. Grind raw carrots and garlic in the same way.
2. Pour cream into the minced meat, add chopped carrots and garlic. Add spices, dry semolina. Add about a teaspoon of salt and knead thoroughly.
3. Insert a baking bag into a ham maker or other device and fill it with minced meat. The more tightly you compact the meat mass, the denser the ham will be.
4. Tie the free edge of the sleeve with a tight knot and trim off the excess tail.
5. Place the form with the minced meat in a cooking bowl filled to the maximum with water and cook under the lid for an hour and a half on the “Soup” program.
6. Cool and refrigerate for three hours before releasing from pan. Store in the refrigerator, wrapped in food-safe film.
Turkey ham with beef tongue - “Festive”
Ingredients:
Beef tongue - 300 gr.;
Half a kilo of turkey fillet;
Turkey trimmings - 500 gr.;
A tablespoon of milk powder;
A small pinch of nutmeg;
One small carrot;
Three allspice peas;
Two small bay leaves;
Onion head;
Two sprigs of young dill.
Cooking method:
1. Carefully scrape your tongue with a knife and rinse with warm water.
2. Place the tongue in a large pan of cold water. At maximum heat, bring to a boil and skim off any simmer that has formed on the surface of the broth. Then reduce the heat to medium and simmer the tongue for two and a half hours.
3. Cut the peeled carrots into rings and the onion into slices. Place the vegetables in a dry frying pan and fry over low heat until charred. Add the fried vegetables to the tongue half an hour before they are ready. Dip peppercorns, bay leaves into it and add a spoonful of salt.
4. Cool the finished tongue slightly in cold water, peel and cut into cubes.
5. Grind the turkey breast and turkey trimmings in a meat grinder. Add milk powder and nutmeg to the minced meat. Lightly salt the mixture and blend it until smooth with an immersion blender.
6. Mix the resulting “minced meat” with pieces of tongue and fill the baking sleeve placed in the ham maker with the mixture. Tie the free edge of the sleeve tightly and put the mold in the refrigerator for two hours.
7. Then remove and place in a container of boiling water. Over medium heat, with the liquid simmering slightly, cook the ham for forty minutes.
8. After this, cool by removing from the water and put in the refrigerator for several hours.
Turkey ham - cooking tricks and useful tips
When filling the sleeve with minced meat, try to compact it more tightly. The better it is compacted, the denser the meat product will be.
Do not use only the breast when preparing minced meat, otherwise the ham will turn out dry. Add fillet cut from turkey thighs to this meat.
To cool the ham faster after cooking, transfer it from hot water to cold water.
Every housewife from time to time has gloomy thoughts about the composition of meat products purchased at the store. And it seems clear that preservatives, dyes, stabilizers and other “chemicals” are unlikely to benefit the body, but what to do if they are now everywhere? But you can cook deli meats at home! Do you think it's long and difficult? Not at all if you have a ham maker. For example, ham in a ham maker, the recipe for which we will consider below, will require an active cooking time of no more than 15 minutes. And within a day you get an absolutely natural and very tasty product. Shall we try?
Despite the fact that ham makers have been on the market for at least five years, many housewives are not even aware of their existence. An unfortunate misunderstanding, perhaps caused by a somewhat rustic appearance. The unit is a tall hollow cylinder made of stainless steel, locked on both sides with lids. They are attracted to each other by means of powerful springs, compressing the contents of the cylinder.
The design is simple and all ham makers work the same, but manufacturers, in an effort to attract buyers, come up with convenient options for their products.
So, there are ham makers:
- equipped with a thermometer;
- elevator mechanism for removing contents;
- a single spring that simplifies locking the structure;
- with a stationary bottom;
- various shapes (round, square).
These simple devices have different volumes and output of the finished product, which varies from 500 grams to one and a half kilograms. But the principle of operation is the same for all models. Housewives have long established experimentally that even if individual ham makers are more convenient to use, this in no way affects the quality of the ham itself.
The principle of operation of the ham maker
Despite the simplicity of the design, cooking ham in a ham maker requires some skill. Meat consumption is usually more than a kilogram, plus spices and additional ingredients - not the cheapest pleasure.
Therefore, in order not to translate products, follow these rules:
- Always insert an ovenproof bag into the ham maker before filling. Or better yet, two. They say that you can use both foil and a cooking sleeve, but, as experience shows, the bag is more convenient.
- Don't be greedy. Fill the entire volume of the ham tin as tightly as possible. Then the finished product will not crumble when cut.
- Take the time to marinate the meat and texture it. Many people simply cut the meat into pieces and immediately put it in a bag. This is acceptable and a dish prepared in haste will still be eaten with pleasure. But if you want to cook a really tasty delicacy, then marinate the meat first and let it sit for at least an hour. Then knead it like dough, or even beat it into pieces. Mix all ingredients, fill cylinder, tighten with springs. Let the meat ripen for at least two more hours, but it can remain in the refrigerator for two days.
- Ham can be cooked in a large saucepan, in a slow cooker, pressure cooker, air fryer, or simply in the oven. But, most importantly, take your time! The best results will be achieved by cooking slowly. Place the ripe meat cold in cold water and heat it up gradually. The ideal product, pink and juicy, will come out after a long simmer at 75-85 degrees. This way the meat is not cooked, but simmers in its own juices. Proper preparation time is at least three hours.
- The finished ham should be immediately cooled, like boiled eggs, immediately placed under running water (still in the ham maker, of course), and then left in cold water for half an hour or an hour. Once it cools down, put it in the refrigerator. In the morning, remove from the bag and try.
Recipes for ham in a ham maker
Cooking ham gives incredible scope for imagination! You can combine different types of meat - fatty with lean, poultry with pork, meat with offal, and so on. Feel free to add olives, eggs, mushrooms or herbs, peas, lard, spices, prunes, and so on. Grind the meat at your discretion; you can cook it as a whole piece, grind it into a pate, or pass it through a meat grinder.
Any ham maker comes with instructions from the manufacturer and basic cooking recipes. But with experience, you will be able to cook ham “by eye”, checking the time and quantity of ingredients yourself.
For cooking, you can use simple salt, but it is better to mix it half and half with nitrite salt. It is this that will give that unique “ham” taste that cannot be achieved in other ways.
So, see below how homemade ham is prepared in a ham maker, recipes and cooking tricks.
Classic recipe for making pork ham in a ham maker
What do you associate with the word “ham”? Most likely, with pork, that’s why we’ll start our experiments with it.
- To prepare, take 1.0-1.2 kg of pork ham. Choose a piece that is not too fatty.
- Prepare the brine. For a liter of water, take 130-150 grams of salt, several bay leaves, half a spoonful of sugar, black pepper and other seasonings that seem appropriate to you. Boil the brine, cool and dip the meat into it.
- Let it sit for two to three days. Periodically pierce the meat so that the process goes faster and it is completely salted.
- Place the meat in a ham pan lined with a bag and place in the slow cooker. At a temperature of 80ºC, the ham will be cooked in three hours.
Pork ham in a ham maker with pork tongue
A very interesting result comes out when using minced pork with pieces of tongue. You've probably seen similar boiled sausage in stores. You shouldn’t cherish the hope that yours will be in some way similar to the store-bought one - without any “E-sheks” and other additives, its taste will surprise you.
- Take 300 grams of pork ham, 200 grams of brisket, 350 grams of tongue.
- Make minced meat. Salt, pepper, add two teaspoons of mustard.
- Transfer the mixture to a blender, add 350-400 grams of heavy cream and grind until you obtain a homogeneous, pate-like consistency.
- Cut the tongue into cubes no larger than a centimeter, mix with salt and pepper, let it brew.
- Mix the tongue with the meat pate and place the resulting mass in the ham maker for 3 hours.
The resulting “sausage” will be more porous than the usual boiled one, and its taste will be more natural and softer.
Pork ham pieces with a layer of jelly
When you want to put a delicious piece of real meat on bread with a thick jelly layer, use the following recipe.
- Take 700 grams of pork with lard and, for variety, one chicken fillet and a couple of legs. If you want, you can use only pork, but cold cuts will still be more interesting.
- Cut the meat into small pieces and mix. Add salt and spices.
- Add 10 grams of dry gelatin to the meat cocktail and let it sit for several hours to a day.
- Place the entire mixture in the ham maker and cook for up to two hours. Cool thoroughly and serve. Carefully! Don't bite your fingers off - it's delicious!
Spicy pork ham in a ham maker with walnuts and prunes
If you are already tired of regular ham, make its taste more refined and interesting by adding prunes and nuts.
- Divide a kilogram of pork in half. Cut one part into small pieces, twist the other into minced meat. Mix.
- Add garlic to the meat mixture to taste, sprinkle with pepper and salt.
- Finely chop the prunes and chop the walnuts. Add the ingredients to the meat and stir so that your additives are evenly distributed.
- Cook the savory dish for one and a half to two hours, cool and serve for breakfast.
Such homemade ham is not a shame to surprise guests at the holiday table, and the simplicity of preparation allows you to make it as often as you wish.
Pork ham in a ham maker with champignons
Every housewife knows that pork and mushrooms are a win-win combination. And ham is no exception. For one kilogram of meat, take 200 grams of mushrooms, onions and spices.
- Grind the meat in a meat grinder, add salt, pepper and your favorite seasonings.
- Chop the onion and fry until half cooked, add the champignons.
- Transfer the onions and mushrooms to the minced meat and knead thoroughly. If desired, add gelatin and a spoonful of semolina.
- Transfer the resulting mixture to a ham maker and cook for approximately two hours or a little longer.
Let the finished ham cool and serve after 8-12 hours.
How to make homemade ham from pork shoulder
If you don’t know what interesting thing to make from the pork shoulder that’s been stuck in the freezer, then cook an excellent ham.
- Take a little over a kilogram of meat and cut into small pieces. For this amount of pork you will need about 20 grams of salt. Salt, remember carefully and refrigerate for a couple of days. You can cook the meat right away, but then its flavor will be less intense.
- Mash the ripened meat thoroughly again, pepper and add nutmeg. Fill the ham pot.
- Ripened ham can be removed after about an hour and a half.
The finished product is dense, juicy and tender. The taste of real meat, cooked without any additives, will give no chance to any store-bought sausage.
Marbled ham in a ham maker
To cut the ham with a beautiful “marble” pattern, take equal parts of two types of meat - pork and lean veal. You will also need 300 grams of pork lard.
- Cut the meat and bacon into small pieces. Salt, add pepper and other seasonings to taste.
- Fill the ham pot and cook in the traditional way for about an hour and a half.
You can achieve a beautiful “marble” pattern on the cut using only pork shoulder. Take it with dense fat and cut into thin, thin strips. Salt the meat and let it ripen for a day or two. Then cook as usual.
Holiday Ham
Do you want to surprise your guests without putting in almost any effort? Make colorful, juicy, flavorful ham with vegetables and different types of meat.
- For such a dish, choose chicken fillet and pork in any proportions, with a total weight of about a kilogram. Cut the meat into small cubes or mince the pork. Salt, add seasonings and pepper, gelatin and chopped garlic.
- Take a pack of ready-made Mexican vegetable mixture. Or cook peas, corn, bell peppers, carrots and green beans separately. Fry a bright vegetable cocktail and add to the meat.
- Place the entire mixture into the ham pan and close it as tightly as possible. Cook for about one and a half hours.
Fish ham recipe
Who said ham can't be fishy? You can choose any fish, cut it into pieces or make minced fish - the cooking principle remains traditional.
Try to please your family with the most tender ham from a sea cocktail.
You will need half a kilo of trout and 300 grams of perch and peeled shrimp. Also prepare onions, mushrooms, garlic and milk.
- Finely chop one hundred grams of champignons and fry with onions.
- Soak a couple of pieces of loaf in milk, peel three cloves of garlic. Scroll everything in a meat grinder.
- Prepare minced fish and add whole shrimp to it. Add mushrooms with onions, and bread-garlic mixture.
- Mix the whole mixture thoroughly, fill the ham pot and let it cook for about an hour.
This ham goes well with tartar sauce and looks great on a holiday table.
Homemade cod and pink salmon ham
You can make ham from any type of fish. Try making it, for example, from cod and pink salmon, but in principle, any logical combination will do. In our case, the tandem of white and red meat will give a beautiful pattern on the cut.
Take a kilogram of cod fillet and dilute its taste with 500 grams of pink salmon fillet. For piquancy, prepare a jar of pitted black olives, salt and seasoning that you usually use for a fish dish.
- Cut the fillet and mix with your hands, kneading thoroughly. Sprinkle the sea cocktail with salt and spices, add olives. Let it sit for a quarter of an hour.
- Fill the ham pot and send it to cook for about half an hour - this is enough for our fish.
- Remove the cylinder and press down on the lid to release the juice, otherwise the finished product will crumble. Repeat the procedure a couple of times and leave to cool. The fish ham in the ham maker will be ready to serve in 5-8 hours.
Homemade Turkey Ham
Excellent ham comes from poultry. Let's try to cook it first from turkey.
- Take 700 grams of breast and thigh flesh. Focus on the volume of your ham maker.
- Prepare a simple brine: add up to 130 grams of salt per liter of water, half a spoonful of sugar, add pepper and coriander. Heat the water so that the salt dissolves and the spices open up.
- While the brine is cooling, chop the meat into large pieces. If you want, you can salt it whole.
- Place the turkey in the brine and let it freeze in the refrigerator for a couple of days. Pierce the meat with a wooden stick or even inject the brine with a syringe.
- Place the ripened meat in a ham maker and send it to cook. You can remove the ground turkey ham after two hours. But if you cooked it as a whole piece, it may take a little longer.
How to cook homemade chicken ham (diet ham)
For those who prefer lower-calorie foods, chicken ham is an excellent solution. It comes out quite dense, does not fall apart, has a delicate taste and an appetizing layer of jelly on the surface. Chicken ham is not as fatty as pork ham and cooks faster.
- Take a couple of kilograms of chicken thighs, remove the bones and skin. At the end you will have a little over a kilogram of meat left.
- Cut it into small pieces, add 25 grams of salt, a quarter spoon of sugar, a few bay leaves and pepper. Place the entire mass in the refrigerator and let the chicken dry-salt for 24 hours.
- The next day, remove the bay leaf. Grind a little less than half the meat in a meat grinder, add chopped garlic, a pinch of nutmeg and turmeric.
- Mix the meat with minced meat and let it cook. The chicken ham in the ham maker will be ready in an hour and a half.