Homemade ham. (Beloboka. Beloboka.). Recipes for cooking in a ham maker Cooking ham in a Belobok ham maker

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

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

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

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

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

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

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

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

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

Homemade chicken ham recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

Now close the lid and tighten the springs.

The Beloboka press mold for heat treatment of products helps me prepare ham at home, without nitrates, dyes and other industrial additives. It's very easy to cook with it. A festive, aromatic, unusual in appearance piece of ham, available for preparation by any housewife. The process is very interesting, creative and not complicated. You can always add something new to the recipe - your own. The result will always be magnificent.) The main thing is good fresh meat and your imagination. And remember: everything is good in moderation.
Compound:

• Meat (pulp) - 1.8 kg.
• Carrots - 1 pc.
• Garlic - 4 cloves
• Onion - 1 pc.
• Gelatin - 1 teaspoon
• Salt and spices - to taste

Wash the meat, lightly blot it with a paper towel, removing excess moisture. I cut it into portions.

I cut portions into small pieces.

Place the chopped meat in a deep bowl.

I chop onions and garlic in a meat grinder.

I add onions and garlic to the meat. Salt and pepper. If desired, you can add other spices.

I mix everything thoroughly.

I close the bowl with a lid and leave the meat for a while to soak in the flavors and juices.

Now I need a mold and a baking sleeve.

I cut off the baking sleeve, slightly larger than the height of the mold. I secure one end with a clip or tie a knot. I insert the sleeve into the mold. I open and level the bottom.

Just before putting the meat in the pan, I add the last ingredients. Wash the carrots, peel and grate them on a coarse grater.

I add carrots and a teaspoon of dry gelatin to the meat.

I stir.

I fill the form with sliced ​​meat.

I place the pieces of meat as close to each other as possible.

I close the mold with a lid and secure the top and bottom lids with springs.

I cook ham in an air fryer. It’s very convenient, set it and forget it.) But if you don’t have an air fryer, you can cook the ham in the oven or just cook it in a saucepan.
In order for the mold to fit freely into the convection oven, I install an expansion ring on the top of the flask. Pour a glass of hot water into the bottom of the air fryer. I put the lowest grill. I place a mold filled with meat on the grill.

I lower the air fryer lid. I set the program. Temperature 260 degrees, high speed, time 1 hour 30 minutes.

After the program has ended, I leave the ham in the pan until it cools completely.
The ham turns out very tasty with a delicious smell.

It looks very appetizing and is always eaten as the very first dish offered to guests.)

Bon appetit!
Attention: all materials/articles (including any text and graphic elements) posted on this blog are the work and property of the blog creator. Copying, including partial copying, is prohibited. Copyright infringement is monitored and prosecuted by law.

The ham in this version is made from the idea, but it can be made from chicken. It will be no less tasty.

Ingredients:

• turkey thigh without bone and skin – 800g;
• skinless breast meat – 200g;
• paprika – 2 tbsp;
• pepper mixture – 1 tsp;
• khmeli-suneli – 1 tsp;
• salt - to taste;
• grain mustard – 1 tsp;
• honey – 0.5 tsp.

Preparation:

First, I’ll tell you what a ham maker is (if you’re not familiar with it and are just planning to purchase one). There are ham makers on sale from two main manufacturers: Redmond and Beloboka. I have a second one. They are alike. But, as I read, there are slight design differences. Both of them consist of a cylinder, two covers and springs (Beloboka has three).
When preparing ham, whether in a ham maker or without it (there is a recipe for homemade ham from pork on the blog), it is important to maintain the temperature regime. When the temperature inside the piece of meat reaches 72°C, the ham is ready. If you don’t hold it for long, you’ll get a raw product; if you don’t hold it for too long, you’ll get a dry product. A food probe thermometer will help you maintain the desired temperature. They are now sold in many stores. If there is an Ikea in your city, look there. It is inexpensive and very convenient to use. The probe with the temperature sensor needs to be immersed in the center of the piece of meat, but the ham maker is not suitable for this. My husband upgraded it in a couple of minutes - he drilled a hole of the required diameter in one of the covers (it’s on the left in the photo). Now I always have this lid on the top (initially the lids are exactly the same and can be used both from above and from below).

It seemed to me that it is better to cut the meat into large pieces, about 3-4 cm in size.
Mix all the spices together.
Salt the meat and mix with spices.

Assembling the ham. We place it with the slots facing up. We take one cover (if you made a hole like mine, then take the one without it), insert it from below into the cylinder. There are small protrusions on its walls; we turn the lid so that it rests on one of the rows of protrusions. With the above quantities of ingredients, this will be the bottom row of ridges. With a smaller number, the row is higher and so on.


When the lid is firmly in place, place the meat firmly in a baking bag.

Place the turkey bag into the cylinder.

We bend the edges inwards.

Cover with a second lid (with a drilled hole).

We insert small spring hooks into the small slots in the lid.

We tighten the springs and secure them in small holes in the body of the ham maker (these are intermediate holes).

Now that the lid is fixed, turn the ham maker upside down, unhook the springs one by one from the intermediate holes, and thread the free end into the long slots.

We put the ham maker on its head.
Now about the IKEA thermometer. Switch it to the “cook” position.

We insert the probe into the drilled hole in the lid of the ham maker, pierce the bag, and immerse the probe approximately to the middle. Set the temperature to 72°C. The photo on the right shows the temperature inside the meat, which we set on the left. When the temperature inside the ham reaches this point, the thermometer will beep.

Pour cold water into a large saucepan (I have 9 liters). We lower the ham maker. The water should reach approximately the level of the lid.

Turn on the heat, wait until it boils, turn down the heat so that the water in the pan only “moves” slightly, and rare bubbles rise from the bottom. And we leave to do other things, the thermometer will give a signal.

Important nuance!

If you don't have a thermometer but want to cook the ham in a ham pot, keep the water boiling at about this point and cook the meat for 1 hour.

Remove the cooked ham from the water. Place in a bowl with sides (liquid will leak out), cool to room temperature. Even a cooled ham cannot be removed from the cylinder. We put it in the refrigerator for several hours. Usually until the next day.

After time has passed, we remove it from the cylinder.

In principle, we can stop there. The ham in the ham maker is ready! But then I want to tell you how to make it even tastier.
Mix mustard and honey in a cup.

Cover the ham with the mixture, place on a baking sheet, and place in an oven preheated to 250°C for 10-15 minutes. Turn from side to side every 5 minutes.

We take it out, cool it and that’s it, now the ham has become even tastier.


Bon appetit! Save to "Cookbook"

The best cooking recipes homemade ham ham lady with photos step by step.

Store-bought sausage products have recently raised more and more questions and doubts - they are so generously stuffed with flavor and aroma enhancers, meat substitutes, and unfamiliar and frightening chemical compounds.

When looking at the composition of such a seemingly uncomplicated ham, one cannot shake the feeling that there is practically nothing natural in it. And in terms of price, such meat products are no cheaper than natural meat.

Naturally, those who care about their health and wallet sooner or later come to the idea of ​​making their own sausages and, accordingly, buying a ham maker.

This miracle kitchen device will help you prepare completely natural sausage, ham, brawn and much more, not only from meat, but also from fish. The ham maker gives scope for cooking not only fatty and nutritious meat dishes, but also for preparing more dietary sausages and pressed meat.

Meat in a ham maker can be boiled in a saucepan, stewed in a slow cooker or pressure cooker, baked in an oven or convection oven. To make the final product more juicy, the minced meat is placed in a ham maker in foil or a baking sleeve.

Ham maker: pork ham recipes

Homemade pork ham with tender pieces of turkey fillet is a great recipe for your feast.

Products:

• 300 grams of turkey breast,
• 300 grams of pork,
• 18-20 g salt;
• 1 tsp. red pepper;
• 10 grams of sugar;
• 1/2 teaspoon ground coriander (2-3 grams)
• 1/2 tsp. nutmeg (no more than a gram)
• 100 ml cold water/milk.

Preparation:

1. a third of the turkey meat and all the pork are cut into pieces and ground in a blender,
2. Salt and sugar are dissolved in water/milk and poured into the minced meat, knead
3. Cut the remaining turkey meat into small 2 x 2 cm cubes.
4. Mix minced meat and chopped meat with spices in a glass bowl. You can add a teaspoon of ketchup for color and additional taste.
5. Place the finished mixture in the refrigerator overnight under cling film.
6. Place the meat in the ham maker, compacting it from time to time.
7. Close the lid and tighten the springs. Leave in the refrigerator for at least 24 hours.
   
8. Place the ham pot in a deep pan and fill it with water about 1-2 fingers above the “level” of the meat.
9. Cook for about 45 minutes (time calculated for 0.5 kg) at a temperature of 85 °.
10. Immediately after this, remove the pressure, drain the liquid and leave the ham to cool for 24 hours in the refrigerator.

(we do not pour out the liquid - it can be used as a sauce or added when preparing any dish)

Poultry ham in a ham maker: recipe

Very tender, aromatic and tasty poultry ham is prepared easily and simply in a ham maker.

The proportions in this recipe are indicated per 0.5 kg to make it easier for owners of different ham makers to adjust them to their “containers”.

Ingredients:

• 500 g turkey fillet (chicken, goose, etc.)
• 12 g salt
• 4 g sugar
• 1 gram pepper
• 75 ml milk

Preparation:

Great for cold cuts, sandwiches and salads!

Homemade ham from a whole piece of pork neck: recipe for a ham maker

Very tasty and beautiful homemade ham is made in a ham maker from a single piece of pork neck. Great color, incredibly thin and juicy meat!

To prepare, take a whole piece of pork neck weighing about 1 kg, cut it with a sharp knife into the shape of a ham cutter.

Seasonings:

• Spices - 22 g salt,
• 2 pcs. bay leaf,
• 1 tablespoon sugar,
• 2-3 coriander seeds,
• 2-3 grains of black pepper,
• 1 tablespoon. soy sauce,
• 100 ml water
• 100 ml white wine

1. All spices are mixed in a bowl with water and wine. The marinade is introduced into a piece of meat, which is then placed in a ham maker under pressure.
2. Leave in the refrigerator for at least 48 hours.
3. Cook for 2 hours from the moment the optimum temperature is reached - 80-85 degrees Celsius.
4. Once cooked, quickly cool in ice water for 30 minutes and then refrigerate for at least 24 hours.

Recipes for BELOBOKA ham - from the manufacturer!

HUNGARIAN ham

Products:
Turkey, chicken breasts - 1 - 1.5 kg
Boiled mushrooms – 150
1 small onion
1 egg
1 tablespoon mayonnaise
1 teaspoon semolina
Salt, spices to taste

Preparation:
Pass the mushrooms and onions through a meat grinder. Beat the egg with salt and spices, add mayonnaise and semolina. Prepare minced meat (70% turkey and 30% chicken), mix with egg and mushroom mixture.

Line the bottom and sides of the ham pan with foil. Fill the form with minced meat. Cover the mold with a lid and clamp with springs. Pour a glass of boiling water into the bottom of the flask. Place the filled pan in the air fryer and cook for 60 minutes at 205°C.

To cook in the oven:
Line the bottom and sides of the ham pan with foil. Fill the form with minced meat. Cover the mold with a lid and clamp with springs. Place in the oven and bake at 205-210°C for 40 minutes.

For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed either vertically or horizontally), fill with cold water and cook for 50-70 minutes.

Ham “PICTANT”

Products:
1–1.5 kg pork and beef, cut into flat pieces
1–2 large Antonovka apples
2–3 prunes
3–4 dried apricots
5–7 large walnuts
1/3 cup vinegar (can be replaced with lemon juice)
Salt, spices (cardamom, basil, cinnamon, marjoram, ground black pepper, nutmeg) - to taste

Preparation:
Soak the meat for 3 hours in brine: 1 glass of water + 1/3 glass of vinegar + 3 tablespoons of salt. Place the meat in a colander. Mix with spices. Cut the apples into thin slices. Cut prunes and dried apricots into small cubes. Place the ingredients in the mold as follows: pork, apple, beef, dried fruits, nuts, pork.

To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Pour a glass of water, beer or wine into the bottom of the air fryer flask. Place the mold in the air fryer and cook for 90 minutes at 205°C.

To cook in the oven:

For cooking:

Before removing the ham, cool the pan.

Ham "MERCHANT"

Products:
1–1.5 kg pork and beef
Mushrooms, cheese, onions, salt, spices - to taste

Preparation:
Marinate the meat with salt and spices for a day. Chop mushrooms, cheese, and onions coarsely and mix with marinated meat.

To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Pour a glass of hot water into the bottom of the air fryer flask. Place the pan in the air fryer and cook for 60 minutes at 260°C on high speed.

To cook in the oven:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Place in the oven and bake at 205-210°C for 50-80 minutes.

For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed either vertically or horizontally), fill with cold water and cook for 90 minutes.

Before removing the ham, cool the pan.

Ham with SEAFOOD

Products:
1 kg minced meat
150-200 g shrimp (can be replaced with fish, squid, crab meat)
1 small onion
1 tablespoon dry gelatin
1 tablespoon sour cream
Carrots and/or half a red bell pepper – optional
Salt, spices to taste

Preparation:
Beat the minced meat, add spices and seafood, mix. Add gelatin and sour cream. Mix.

To cook in an air fryer:
Place the mixture into the ham dish. Cover the mold with a lid and clamp with springs. Pour a glass of hot water into the bottom of the air fryer flask. Place the ham in the air fryer and cook at 260°C for 30-40 minutes.

For cooking:
Place the prepared mixture tightly into the ham pan. Cover the mold with a lid and clamp it with springs, place it in a pan or pressure cooker (depending on the shape of the pan, the ham pan can be placed either vertically or horizontally), fill with cold water and cook for 40-50 minutes.

Before removing the ham, cool the pan.

Roll "MOULIN ROUGE"

Products:
1 kg chicken fillet
500 g champignons
1 red bell pepper
1 small onion
1 mushroom or chicken stock cube

Preparation:
Cut the chicken and mushrooms into pieces. Finely chop the pepper. Grate the onion on a fine grater. Knead the cube. Mix everything thoroughly (you can add mayonnaise).

To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Pour a glass of water, beer or wine into the bottom of the air fryer flask. Place the mold in the air fryer and cook for 60 minutes at 260°C.

To cook in the oven:

For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed either vertically or horizontally), fill with cold water and cook for 45 minutes.

Before removing the ham, cool the pan.

Roll “SEA BREEZE”

Products:
500 g pink salmon fillet
1 kg mackerel fillet
Ground cloves on the tip of a teaspoon
1 onion
Salt, spices to taste

Preparation:
We cut the fish. Sauté the onion in oil. Mix all the ingredients of the roll and add spices.

To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Place the ingredients in the mold in layers. Cover the mold with a lid and clamp with springs. Pour a glass of water into the bottom of the air fryer flask. Place the ham in the air fryer and cook at 260°C for 30-50 minutes at high speed.

To cook in the oven:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Place in the oven and bake at 205-210°C for 40-50 minutes.

For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed either vertically or horizontally), fill with cold water and cook for 50 minutes.

Before removing the ham, cool the pan.

PRESSED meat

Products:
1.5 kg of meat (beef, pork, lamb or a selection of different types of meat) without bones
1 large carrot and/or half a red bell pepper
Salt, spices to taste

Preparation:
Cut the meat into pieces, rub with a mixture of spices, add carrots and/or red pepper. You can add a tablespoon of dry gelatin.

To cook in an air fryer:
Line the bottom and sides of the ham pan with foil. Place the meat tightly. Cover the mold with a lid and clamp with springs. Pour a glass of hot water into the bottom of the air fryer flask. Place the mold in the air fryer and cook at 260°C for 40-50 minutes.

To cook in the oven:
Line the bottom and sides of the ham pan with foil. Fill out the form. Cover the mold with a lid and clamp with springs. Place in the oven and bake at 205-210°C for 60-80 minutes.

For cooking:
Place a plastic bag into the ham maker. Place the meat tightly. Cover the mold with a lid and clamp it with springs, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham pan can be placed either vertically or horizontally), fill with cold water and cook for 60-80 minutes.

Before removing the ham, cool the pan.

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:

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 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:

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 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:

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 add a little turmeric, which will give the chicken ham a 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 place a tin can/pipe on top.
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 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:

1. Carefully wash the shank to remove all moisture: this will affect the crust of the ham.
2. Rub coarse salt over the entire surface, wrap in natural cotton white cloth, and put on a 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 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:

1. Boil water, add ground pepper 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 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:

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.

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:

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

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Discuss

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