Homemade ham. (Beloboka. Beloboka.). Ham in a ham maker in the oven: recipes for cooking from different types of meat How to properly cook ham in a ham maker

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.

Pork ham (recipes for ham maker)

Delicious homemade ham from the ham maker!

I recently bought such an interesting thing - it’s called Belobok’s ham maker.

Everyone here rushed to cook in it. So, I also gave in and today I tried to cook pork ham in it. Essentially, this homemade ham is pressed meat. There are many ham recipes for the Belobok ham maker; for this recipe, you can take assorted meats and try different combinations. It turned out really well!

First, watch the video on how ham is prepared in general, how to use the Belobok ham maker - here is a video instruction for you.

What you need for pork ham (pressed meat)

• Meat (pork or assorted meat - for example, pork and chicken breast) - 1.3 kg;
• Carrots – 1 piece;
• Garlic – 1 head or less (as you like);
• Salt – 1 tablespoon;
• Pepper mixture (or black pepper) – 1 teaspoon;
• Regular gelatin - 1 tablespoon.

Everything you need to cook ham in a ham maker

How to cook ham in a ham maker

• Cut the meat into fairly small pieces. You can stuff each piece with carrots and garlic. I just finely chopped a large carrot and a few cloves of garlic.

Slicing meat for ham in a ham maker

• Then make a curing mixture: mix salt, pepper and gelatin. Mix everything with the meat (and the curing mixture, and the carrots and garlic).
• Place the ham inside with either foil or a sleeve (bag) for baking. Place meat in it. Cover with a lid (so that the metal cylinder is closed on all sides) and secure the springs. Everything is written in detail in the booklet - instructions for Belobok.

This is what a device for cooking ham looks like - a ham maker. The meat is inside, the springs are secured.

• The shell with the future ham can be baked in the oven, in an air fryer, pressure cooker, or simply boiled in a large saucepan. The process of boiling or baking ham in a ham maker takes about 1 hour 20 minutes.
• Then the dishes with meat cool down. You can't open it until it's cooled down. Once it has cooled down, remove the springs and cover. Remove the ham (turn the ham rack upside down).

And this is how you get homemade ham.

We open the foil, and there is a delicious and aromatic homemade ham made from real meat!

You can make chicken ham and fish roll using the same method.

This homemade pork ham looks like a roll. The taste is quite spicy. If you don’t have a ham maker, then you can (from milk or kefir), it’s very simple and accessible to any housewife. It is not so pressed and strong, but also very tasty.

You can only cut homemade ham when it has cooled down (otherwise it will fall apart).

This is what homemade ham looks like, cooked using a ham maker

If you make ham in a ham maker in the oven, then you can use fattier meat. And when you cook it, it says that this is the most dietary option.

Delicious natural homemade ham!

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

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

What is a ham maker and how it works

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

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

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

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

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

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

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

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

Ingredients:

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

Step-by-step preparation with photos:

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

Pass the meat through a meat grinder 2 times.

Add egg, salt and spices to the minced meat.

Add dry cream (milk) and mix thoroughly.

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

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

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

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

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

Nutritional value 100 grams:

Homemade ham recipes

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

Chicken

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

Ingredients:

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

Step-by-step preparation:

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

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

Nutritional value 100 grams:

From pork

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

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

Ingredients:

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

Step-by-step preparation:

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

Nutritional value 100 grams.

Turkey with chicken hearts

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

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

Ingredients:

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

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

Step-by-step preparation:

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

Nutritional value 100 grams:

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

With the arrival of a child in the house, you begin to think about healthy and, most importantly, tasty food.

The Redmond ham maker is not an electrical appliance, but simply an additional accessory for preparing homemade sausage in a slow cooker.

It’s clear that you won’t be able to make boiled sausage like you get in a store, but you are guaranteed a tasty product.

The vessel is easy to use, and the sausage recipes in the Redmond ham maker are simple!

To use this ham maker, you don’t need to have a slow cooker. You can take a regular saucepan.

Then put on a small fire, approximately the same one on which the soup is cooked, and cook for an hour and a half.

You can use this recipe for Doctor’s sausage as a basis:

• 1200 g minced meat (in any combination)
• 1 medium egg
• powdered milk - 3 tbsp. spoons
• spices, salt, sugar to taste

1. Mix until smooth, preferably with a blender, take a metal flask, insert the bottom bottom.

The springs need to be secured to the holes with hooks to tighten both bottoms.

3. And put it in a large saucepan with water (at least 5.5 liters) so that the water covers the device. Cook for 1-1.5 hours over low heat, and the sausage in the ham maker is ready.

The flask must be removed and allowed to cool indoors. Then put it in the refrigerator for 2-3 hours.

The finished sausage can be rolled in spices.

Baked pork and meat rolls are prepared using the same principle.

It’s good to make a combined filling: chicken breast, pieces of pork. The meat can be pre-marinated in any barbecue marinade.

Some housewives use the following recipe when making homemade ham in this way:

• pork - 1 kg
• salt - 1 tbsp. l.
• ground black pepper - to taste
• paprika - to taste
• garlic - 10 g

1. Cut the meat into 1 cm cubes, add salt and all the spices, let it sit for half an hour.

2. Insert the bottom into the ham maker and put in a baking bag. Place pieces of meat tightly into it.

The more meat, the better and denser the sausage will be.

3. The baking bag must be tied at the top and, having placed the top bottom, secured on all sides with springs.

It is better to do the last step on a cutting board, since the bottom of the ham maker can damage the countertop - it is quite sharp. The springs are very strong, they compact the meat and give shape to the future sausage.

4. We send the ham to cook for an hour and a half.

The device must be completely covered with water so that the springs heat evenly. The heating temperature should be low so that the bag does not burst prematurely.

5. Take the ham out of the water and place it vertically on a plate to cool.

The springs will immediately begin to crackle and retract to the bottom. Sometimes, the finished product turns out to be only half the volume of meat supplied.

6. At this stage, it is better to help the oven bag burst if it does not burst itself. Otherwise, the excess liquid and fat evaporated from the meat will prevent the pieces of meat from sticking together. The ham will fall apart.

7. At night, put the ham and sausage in the refrigerator to ripen. In the morning, remove the springs and remove the sausage from the cylinder.

From 1 kg of meat you get 0.7-0.8 ham sausage. In any case, it turns out to be more profitable than store-bought sausage.

Moreover, the sausage is made exclusively from well-known products and its cost is one and a half times lower than the store price.

To prepare sausage in a ham maker, it is better to use meat that is not pumped with liquid, that is, homemade or purchased at the market. The sausage yield is much greater; it is not boiled down as much.

For sausage, the minced meat must not only be thoroughly passed through the finest grate of your meat grinder 2 times, but also mixed with all the additives, preferably in a food processor with a chopping knife at high speed.

Under this condition, the minced meat turns out fluffy, without large stringy fibers.

In the case of sausage, you need to put “thickeners” and “emulsifiers” in the minced meat: milk powder, maybe sour cream, soaked gelatin (a little), eggs, so that your sausage doesn’t crumble at the end.

Then the sausage will come out like sausage.

You can add vegetables, mushrooms, olives, greens to the ham, everything will work out, it’s been tested.

You can cook it in a slow cooker, using the “Soup” program, but metal parts can damage the Teflon coating.

But in a multicooker with pressure cooker mode, you save time twice as much.

You can cook sausage in a ham maker in the oven, but it must be placed on a baking sheet, as the juice will flow, it will start to burn, and then you will have to clean the entire structure.

It is also necessary to turn the flask all the time, but in a saucepan everything happens more evenly and much easier.

Buy a ham maker 1.5 kg:

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:

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 the 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 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.
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. This way the meat is not cooked, but simmers in its own juices. Proper preparation time is at least three hours.
5. 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.

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 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.

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, 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.
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 chop the walnuts. Add the ingredients to the meat and stir so that your additives are evenly distributed.
4. 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.

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 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.

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 peppers, carrots and green beans separately. 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 a holiday 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 the sea cocktail with 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 a delicate taste and an appetizing 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.