Homemade cooked ham. Homemade pork ham recipe with photos. Video recipe for homemade pork ham

Every housewife from time to time has gloomy thoughts about the composition of store-bought food. meat products. 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 simple-minded 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:

1. 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.
2. Don't be greedy. Fill the entire volume of the ham tin as tightly as possible. Then finished product will not crumble when cut.
3. 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 also acceptable for a dish cooked on a quick fix, it will still be eaten with pleasure. But if you really want to cook tasty treat, then marinate the meat first and let it stand 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.
4. 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. So the meat is not boiled, but languishes in own juice. Time proper preparation is at least three hours.
5. The finished ham must be cooled immediately, as boiled eggs, immediately placing under running water (still in the ham maker, of course), and then leaving 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 recipes preparations. 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.

1. To prepare, take 1.0-1.2 kg of pork ham. Choose a piece that is not too fatty.
2. 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.
3. Let it sit for two to three days. Periodically pierce the meat so that the process goes faster and it is completely salted.
4. 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 something similar boiled sausage in shops. 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.

1. Take 300 grams of pork ham, 200 grams of brisket, 350 grams of tongue.
2. Make minced meat. Salt, pepper, add two teaspoons of mustard.
3. Transfer the mixture to a blender, add 350-400 grams of heavy cream and grind until you obtain a homogeneous, pate-like consistency.
4. Cut the tongue into cubes no larger than a centimeter, mix with salt and pepper, let it brew.
5. 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.

1. Take 700 grams of pork with lard and one for variety chicken fillet and a pair of legs. If you want, you can use only pork, but cold cuts will still be more interesting.
2. Cut the meat into small pieces and mix. Add salt and spices.
3. Add 10 grams of dry gelatin to the meat cocktail and let it sit for several hours to a day.
4. 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.

1. Divide a kilogram of pork in half. Cut one part into small pieces, twist the other into minced meat. Mix.
2. Add garlic to the meat mixture to taste, sprinkle with pepper and salt.
3. Finely chop the prunes and crumble walnuts. Add the ingredients to the meat and stir so that your additives are evenly distributed.
4. Get ready savory dish 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.

1. Grind the meat in a meat grinder, add salt, pepper and your favorite seasonings.
2. Chop the onion and fry until half cooked, add the champignons.
3. Transfer the onions and mushrooms to the minced meat and knead thoroughly. If desired, add gelatin and a spoonful of semolina.
4. 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.

1. 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.
2. Mash the ripened meat thoroughly again, pepper and add nutmeg. Fill the ham pot.
3. 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.

1. Cut the meat and bacon into small pieces. Salt, add pepper and other seasonings to taste.
2. Fill the ham pot and cook traditional way 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.

1. 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.
2. Take a pack of ready-made Mexican vegetable mixture. Or cook peas, corn, bell pepper, carrots and green beans. Fry a bright vegetable cocktail and add to the meat.
3. 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.

1. Finely chop one hundred grams of champignons and fry with onions.
2. Soak a couple of pieces of loaf in milk, peel three cloves of garlic. Scroll everything in a meat grinder.
3. Prepare minced fish and add whole shrimp to it. Add mushrooms with onions, and bread-garlic mixture.
4. 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... festive table.

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.

1. Cut the fillet and mix with your hands, kneading thoroughly. Sprinkle Seafood Cocktail salt and spices, add olives. Let it sit for a quarter of an hour.

Excellent ham comes from poultry. Let's try to cook it first from turkey.

1. Take 700 grams of breast and thigh flesh. Focus on the volume of your ham maker.
2. 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.
3. While the brine is cooling, chop the meat into large pieces. If you want, you can salt it whole.
4. 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.
5. 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 delicate taste and a delicious layer of jelly on the surface. Chicken ham is not as fatty as pork ham and cooks faster.

1. 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.
2. 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.
3. 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.
4. 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.

1. Classic recipe homemade pork ham involves using the simplest spices, but if you wish, you can use absolutely any seasonings to your taste. Cooking ham in this way takes quite a lot of time, but most of it is spent on salting the meat.

2. To prepare the brine, you need to combine salt, spices and fill it all with water. In this case, the spices used are a mixture of peppers (black, allspice, hot) and cloves. You can add a couple of bay leaves, as well as other aromatic spices. Place everything on the fire and bring to a boil. Then cool completely.

3. To ensure that the ham is properly soaked in brine, it is convenient to use a syringe. With its help you can chop meat from all sides. Place the pork in a deep container and pour in the remaining salt brine. Place a weight on top (a jar of water, for example) and put it in the refrigerator. The recipe for making homemade pork ham assumes that the meat will be salted for at least 3 days. During this time, the pork must be turned several times so that it is evenly soaked.

4. After the meat has been thoroughly soaked in salt, you can bandage it tightly so that it holds its shape well and place it in boiling water. Cook on low heat for about two hours. Then carefully remove the ham and rinse it under cold water. Leave the ham to rest overnight.

Irina Kamshilina

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

Mar 3 2017

Content

Delicious sandwich with herbs and sausage, sausages or ham - a classic not only quick breakfast, but also 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:

1. 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.
2. 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.
3. Afterwards, cooking, baking or smoking is carried out - the choice depends on what equipment the cook has available. This is the shortest stage.
4. All you have to do is hold it homemade ham in the refrigerator for several hours or even days (depending on the chosen recipe and heat treatment), after which it is used for its intended purpose: for sandwiches, snacks, 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 meatloaf, 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;
• Ham– 300 g;
• beef – 300 g;
• powdered milk – 10 g;
• garlic cloves – 4 pcs.;
• large egg;
• salt, seasonings for meat.

Cooking method:

1. 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.
2. Place a baking sleeve in the ham maker and fill with meat mixture. Pack very tightly.
3. 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.
4. 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.
5. Using tongs, remove the ham maker from hot water, let cool and refrigerate 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 such delicious product, created at home, will 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:

1. Remove fat and films from chicken meat, cut with a knife across the grain - this will make the ham juicier.
2. Stir, combine with pressed garlic, salt and seasonings.
3. Sprinkle with gelatin and herbs. You can throw in a little turmeric, which will give chicken ham golden hue.
4. Mix everything again and leave for half an hour.
5. Fill a special bag or sleeve with the ham base.
6. Form a cylinder and put on top tin can/pipe.
7. Tie the other end of the sleeve/bag. Place the ham on a baking sheet.
8. Bake for 65 minutes at 200 degrees, turning the jar periodically.
9. 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:

1. Rinse the meat, remove moisture with napkins, rub a couple of tablespoons of salt over the entire surface. Refrigerate for 8 hours.
2. Roll up and tie tightly with thread.
3. Boil water (use a large pan, the size of the ham), add the remaining salt and seasonings. Throw in the peeled garlic cloves.
4. Place the pork roll there. Set the power to 35%, cook for an hour.
5. Turn off the burner and leave the pan with the ham on the stove until it cools completely.
6. 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.
7. Cook for another hour and wait until it cools completely.
8. 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 home method The preparation of delicious ham is characterized by dry, long-term 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:

1. Carefully wash the shank to remove all moisture: this will affect the crust of the ham.
2. Coarse salt rub over the entire surface, wrap in natural cotton white cloth, and put on the bag. Release the air and tie tightly.
3. 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.
4. Remove the knuckle from the bag and cloth, fill it completely with water, and leave for 8 hours.
5. 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.
6. Wrap with cling film several times and tighten with string.
7. 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 several 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:

1. Boil water, add ground peppers and salt. After a couple of minutes turn off.
2. 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.
3. Pour the remaining brine over the beef, cover with film, and leave in the refrigerator for 2 days.
4. 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:

1. Heat water with salt, place a piece of turkey there, formed into a neat roll. Cook for 1.5 hours.
2. 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 whole piece It would have cooked longer. Take a long and wide jar, 1 liter in volume.

Ingredients:

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

Cooking method:

1. Mix the minced meat with finely chopped ham.
2. Add salt, herbs, both peppers, salt, gelatin.
3. After an hour, stir, wrap in cling film, shaping into a cylinder.
4. Place in a jar, place it on the bottom of the pan.
5. Pour water up to the sides of the jar. Cook for 2 hours.
6. 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:

1. Cut the beef into small pieces. Blend the turkey until smooth minced meat.
2. Chop the onion and grate the garlic. Cut the carrots and pepper into strips.
3. Blend all products in a blender (20-25 seconds), add spices, and let stand for an hour to soak in the aromas.
4. 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.
5. 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.
6. 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.

Simple and delicious ham at home, in a juice or milk carton, the result is the same as when using a special ham pot or tin can. The meat base can be any, but for pork it is not necessary to use gelatin, because... she has a higher percentage of fat and ham at this chemical composition at home it gels on its own.

Ingredients:

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

Cooking method:

1. Cut half the meat into pieces, grind the rest through a meat grinder.
2. 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.
3. Remove the top of the cardboard bag and place the meat mixture inside. Compact thoroughly.
4. 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.
5. 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:

1. Make a warm brine and immerse the pork in it.
2. After a day, remove and cut into cubes. Add vodka, you can add aromatic herbs. Leave for another day.
3. Place on foil, form into a cylinder, and wrap with thread. Send to bake for an hour (oven temperature – 200 degrees).
4. Transfer to a saucepan without removing the foil. Cook for 4 hours (constant water temperature - 70 degrees).
5. 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

Many people are used to buying ham in stores. However, by doing this, we cannot be sure of the quality of the product. Manufacturers often add dyes and preservatives to ham to give it a beautiful color and increase shelf life. Making pork ham at home is not as difficult as you might think, the main thing is to strictly follow the recipe.

Ingredients

• Pork – 1 kg
• Water - 1 l
• Salt - 100 g
• Chili pepper - 1 pc.
• Black pepper, other spices - to taste

Step-by-step cooking process at home

1. Prepare necessary ingredients. The pork needs to be washed and dried. During the preparation process you will also need a syringe and a baking bag.

First you need to make the marinade. Black pepper and chili pepper must be crushed in a mortar, and it is better to break the chili into small pieces first.

Pour water into a saucepan and bring to a boil on the stove. Add salt and spices. Stirring constantly, cook for a couple of minutes. Remove the marinade from the stove and let cool.

Inject the marinade into the pork; the more evenly it is salted, the tastier the ham will be.

Pour the remaining marinade over the pork, place some weight on it so that the water completely covers it, and put it in the refrigerator for 2-3 days. To ensure even marinating, turn the meat once a day.

After two to three days, remove the meat from the refrigerator, tie it tightly with thread or wrap it in a cooking net.

Place the meat in a baking sleeve and try to get all the air out. Bandage it securely. It is better to repeat the process, ultimately using two packages.

Place the bag in a pan of cold water. Heat the water to 50-60 degrees and keep the pork in this way for 1 hour, after an hour raise the temperature by 15 degrees, after another hour bring it to 85 and simmer in this way for half an hour.

Remove the ham from the bag, rinse with cold water and refrigerate for several hours. The ham is ready!

Ham is a favorite of many. meat dish, which will be appropriate on any holiday table. When buying in a store, it is impossible to know under what conditions it was prepared and what ingredients were used. And no one can predict the taste of a meat product.

So is it worth spending money on something that will probably end up in the trash? There is a solution: try cooking ham at home yourself.

Cooking your own ham has many advantages.

Firstly, it will be known from what meat and spices the product is prepared.
Secondly, homemade ham will not contain any preservatives or dyes, which is safe for the whole family.

Thirdly, the meat delicacy will be so tasty and juicy that you will never want to go to the store to buy ham.

How and what kind of pork to choose

First you need to choose the right pork. To prepare it, you usually use neck or pork ham. It is also common when it is made from shoulder blades or brisket.

If the choice fell on the ham, then it is better to take the lower part, since the upper part has a lot of fat and cartilage and will be difficult to cut. You need to cook ham from chilled fresh meat.

The choice of meat also depends on the degree of fat content you want it to have. For example, a brisket will produce a fatty ham, while a shoulder will produce a lean one. In this case, during cooking you can mix different type pork.

Pork ham: cooking at home

This type of ham is very easy to prepare, although it takes a lot of time to age. Having prepared this recipe, guests and household members will be delighted with the taste of the meat delicacy.

Cooking method:

First you need to prepare a marinade for meat. Boil water, add salt, pepper and any spices to your taste. Boil for a couple of minutes and turn off;

The marinade needs to be cooled and drawn into a large syringe. Now we fill the meat with a syringe, piercing it from all sides. It is important to pierce the recesses of the syringe to varying degrees; the juiciness and taste of the ham depend on this;

Dip the meat into the remaining marinade and cover with a weighted plate. Refrigerate for 3 days. To ensure even salting, it is advisable to turn the meat to the other side every day;

After 3 days, tie the ham with a rope or wrap tightly in cling film;

Now all that remains is to cook. To prevent the ham from being boiled, it should not be cooked in boiling water;

Bring the water temperature to 80 degrees and place the ham in it. Cook in this way for 2.5 hours. To prevent the water from boiling, you need to periodically add cold water to the pan. Doneness depends on the size of the meat;

After the time has passed, take out the ham and pour cold water over it. After it cools down, it should lie in the cold for several more hours.

The ham is ready!

Chopped pork ham how to cook it at home

The downside to making your own ham is the long cooking process. But it's worth it, the meat turns out very juicy and flavorful. To prepare this type of ham, you need to use two types of meat: lean and fattier.

Before cooking, the meat should be rinsed well in cool water, cleaned of existing veins and fat, and then patted dry.

Ingredients:

• Pork (shoulder) – 0.7 kg;
• Pork belly – 0.3 kg;
• Salt;
• Garlic, dry or fresh;
• Pepper;
• 0.1 liters of cold water.

Cooking method:

1. Finely chop the brisket, not the fatty type of pork (shoulder), into large pieces. The fatty part of the meat should be one third of the total weight of the meat;
2. Salt the meat. Salt is taken at the rate of 15 g per 1 kg of meat;
3. Place everything in a deep bowl and fill with cool water. The meat mixture must be mixed by hand for 15-20 minutes. The resulting minced meat should be homogeneous and slightly sticky;
4. Place the mixture in cellophane and wait for it to be ready in the refrigerator for 2-3 days. After 3 days, we take out the meat. It should become a rich red color;
5. Add dry or chopped fresh garlic, pepper and any spices you like. Mix the mixture thoroughly with your hands and leave in the cold for another 2 hours;
6. The finished mass will need to be placed in a special casing bag for preparing sausages and ham; it can be purchased at the store;
7. Immerse the shell in water for a few minutes to soften;
8. Now you need to fill the shell bag with meat. For convenience, you can use the attachment in a meat grinder. If there is no such device, then the casing can be stuffed manually, in this case forming small sausages;
9. Now you need to cook the sausages. Place in cold water on the stove and cook for 3 hours at 50 degrees. Then increase by 30 degrees and cook for another hour, provided that the sausages are small. If necessary, increase the time by half an hour.

The chopped pork ham is ready, all that remains is to cool it and serve it.

If the meat was initially frozen, then under no circumstances should it be defrosted by dipping it in warm water or putting it in the microwave. Pork can not only lose its taste, but also deteriorate.

For taste, pork ham should be cooked with the addition of various spices and herbs. This can be any type of pepper (white, black, peas), bay leaf, coriander, pork spice mixture, Italian herb mixture, etc.

To add spice to the ham, you need to brush it with mustard.

When cooking, it is very important to adhere to the special temperature regime, otherwise the ham may simply cook. To do this, it is advisable to use a kitchen thermometer.

When aging meat for several days, it must be constantly turned, not only to ensure even marinating, but also to maintain an even color.

Now you can safely cook ham at home and eat only fresh ham, without various preservatives.