Recipe for delicious pork ham in a ham maker. Homemade ham recipes in a ham maker How to make homemade pork ham

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

How to make homemade ham: recipes

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

Recipe Homemade chicken ham with mushrooms in a ham maker

Ingredients:

• hen
• 200 gr. champignons
• onion
• 2 tooth. garlic
• 100 g sour cream
• 1 tbsp. l. gelatin
• 1 tsp salt
• greenery
• seasonings for chicken

Cooking method:

1. Cut the chicken with a sharp knife first into separate parts: legs, wings, breast and thighs.
2. No wings or spine needed.
3. Separate the breast from the central bone and divide into two fillets with skin, then each into two more.
4. Remove the meat from the thighs and legs from the skin and veins.
5. Cut this meat into large pieces or strips.
6. Chop the garlic and herbs and combine with the chopped meat.
7. Add salt, pepper, spices to the minced meat.
8. Chop the onion and champignons finely, simmer a little in a little water.
9. Add the mushroom frying to the minced meat.
10. Soak gelatin in cold water and mix with sour cream as it swells.
11. Now combine all the ingredients in a bowl.
12. Place the bottom in the ham maker and fasten the roasting sleeve.
13. Fill the ham sleeve with minced meat, tie or knot the top of the sleeve. Close the top lid of the ham.
14. Place the ham into a deep baking sheet.
15. Pour 2 cm of water into a baking sheet.
16. Bake the ham at 200 degrees for no more than an hour.
17. Chill the meat in a ham maker at room temperature, then refrigerate for 6-8 hours.
18. The finished ham can be easily removed from the appliance and from the sleeve. Cut the ham into slices and serve.

Homemade pork ham recipe

Ingredients:

• 1.5 kg boneless pork leg (one even piece)
• 1 d of water
• 110 g salt
• 0.5 tsp white and black ground pepper
• allspice
• 2 pcs. carnation
• dried hot chili peppers

Cooking method:

1. Add all the spices and salt to the water. Put water on fire and boil. Cool the brine.
2. Next, you need a syringe for 10 cubes. Fill a syringe with brine and chop the whole piece of meat, 1 cube for each cm of meat. Do not be lazy, it is better to make more "injections" than not to finish ".
3. Then put the meat in a bowl and pour over the remaining brine. Cover the dishes with cling film and refrigerate for three days.
4. Turn a piece of meat about once every 12 hours so that the inside of it is an even color.
5. Roll the salted meat tightly into one piece, tie it with a thread, or you can use an elastic bandage-net from the pharmacy.
6. To boil ham, you need 85 degrees of water, for this you need a kitchen thermometer.
7. Dip the ham into the water.
8. Reduce heat and cook the ham for about two hours, at a water temperature of 78-80 degrees, but not higher.
9. Pour the finished ham first with hot water, then cold.
10. Refrigerate at room temperature and then refrigerate overnight or 12 hours.
11. Only then can the ham be cut into thin slices and served.

Recipe Homemade Ham "Assorted"

Ingredients:

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

Cooking method:

1. Cut the meat into small cubes.
2. Pass the garlic through a press and mix with mustard. Add the garlic-mustard mixture, salt, pepper and gelatin to the meat.
3. Knead the minced meat.
4. Put the minced meat in a tight plastic bag, shape it into a sausage, tie the ends and wrap it in a second bag. Tie the whole length of the ham with a string.
5. Boil water in a large saucepan.
6. Dip the ham bag in boiling water, cover the saucepan and reduce heat.
7. Cook the ham for 1.5 hours.
8. Chill the cooked ham in bags at room temperature.
9. Then refrigerate for 3-5 hours. Remove the bags from the ham, chop gently and serve.

Recipe Chicken ham with cucumbers in a bag of juice

Ingredients:

• 0.5KG chicken fillet
• 1 pickle
• 1 tooth. garlic
• pepper

Cooking method:

1. Cut the chicken fillet into strips, then into cubes.
2. Grate the cucumber. Pass the garlic through a press.
3. Combine all ingredients.
4. Take a 1 liter packet from any juice. Cut off the top of the bag and wash the inside thoroughly. Fill the bag with minced meat. Compact the minced meat with a spoon.
5. Pour 1.5 liters of water into a saucepan, put a bag of minced meat in a saucepan and then put on fire.
6. Cook the ham for 1.5 hours with a low boil of water.
7. Remove the bag from the pan and cool at room temperature for 2-3 hours.
8. Put the ham bag in the refrigerator overnight.
9. Carefully cut the edges of the bag and remove the ham before serving. Cut the ham into slices.

Video recipe " Homemade ham"

Enjoy cooking and be healthy!

Always yours, Alena Tereshina.

It is completely normal to prefer homemade products to purchased ones in our time, since the composition of the latter is often replete with components that are not very useful for our health, but useful for increasing the shelf life of the product. If you are trying to introduce a maximum of natural products into your diet, then this recipe for pork ham at home will be very useful.

Homemade pork ham recipe

The total cost of homemade pork ham differs little from the finished product, they are also very similar in taste, and the cooking process itself is very simple, although it takes a long time.

Ingredients:

• pork (ham) - 1.7 kg;
• salt - 115 g;
• hot pepper - 1 pc.;
• peppercorns - 7 pcs.;
• carnation buds - 2 pcs.;
• laurel leaf.

Preparation

Using meat with fat in the recipe allows you to preserve the appetizing color of the finished product and its juiciness. Do not take tenderloin, pulp and other "lean" pieces, since all the time will be wasted - the finished ham will have the taste and color of simple boiled meat.

Start by making a simple brine, in which our piece will marinate, and then cook. Pour the salt with a liter of water, add hot peppers, peppercorns, cloves and laurel. Let the pork ham marinade simmer, remove from heat and chill completely. Using a syringe, inject as much of the marinade as possible into the piece, deeply and throughout its thickness. After, leave the meat in the cold for three days, turning it over from time to time.

Wrap the marinated piece with foil or tie it with a string so that it retains its neat shape during cooking. Pour the remaining brine into a saucepan and combine with water. Let the liquid come to 80 degrees and put a piece of ham in it. The temperature is extremely important here, because if it rises above 80-85, then the meat will turn out to be just boiled, and not as tender and pleasant in color as what we see in the store.

A piece is cooked for about 2 hours, after which it is completely cooled, freed from threads and cut.

Pork ham in a ham - recipe

A ham maker is a simple device, which is a stainless steel cylinder with springs that gives a piece of meat the required shape. With its help, it is very convenient to cook chopped ham, which we will pay attention to below.

Ingredients:

• pork - 1.4 kg;
• garlic - 3 cloves;
• a pinch of nutmeg;
• crushed ice - 1 tbsp.;
• - 5 g.

Preparation

Pre-cut the pork into fairly large pieces. Combine the meat with a pinch of salt and nutmeg, add puréed garlic, gelatin, and then crushed ice. The latter will provide juiciness to the meat. Refrigerate everything for 3 hours. After a while, put the meat in the sleeve, tie both edges of it, and then put it in the ham maker. Tighten all springs well to shape the meat. Then you can go in two ways: bake the meat in a baking sheet with water for about an hour and a half at 180, or boil for a couple of hours over low heat (no more than 80 degrees).

Chopped pork ham at home is then cooled for at least 5 hours, and only then removed from the mold.

Ingredients:

Preparation

The night before making the homemade pork ham, grate a piece with a couple tablespoons of salt and refrigerate. Over time, bandage the meat and leave to cook in a marinade of the remaining salt, marjoram, laurel, pepper and garlic. After 40 minutes, the meat is removed from the heat and left in the brine until it cools down, after which the piece is removed and placed in the refrigerator.

2015-03-24

Homemade smoked-boiled ham, according to tradition, must be present in the Transcarpathian Easter basket. It is prepared from pork - most often from the hind leg. Although the shoulder blade and the lean neck are also excellent for these purposes. In a few days, I will go to the market to slowly select the right meat for making homemade ham from the pork available there.

The process of choosing pork is real fun for me. Talking to butchers is a sacred thing, without it, and ham will not be ham! For how many years I have been communicating with each of them, but everything is there. what to discuss and what to talk about. A small town has its own charms - one of which is that you know good masters of their craft personally, you can trust them and consult with them. I will gladly buy a few kilograms of pork to make an Easter treat for our whole big family - a delicious, juicy, aromatic homemade ham. This is what our Easter basket looks like when we go to church.

Over the years, the process of buying meat has developed in different ways. Sometimes I buy a whole hind leg of pork, cut it into boneless raw materials, and sometimes I buy ready-made pure pork meat right away. I like the first method better, because then I prepare the most suitable and convenient pieces for cooking the ham.

How to make homemade pork ham

To get ham, the meat must first be salted. There are several salting methods, the main ones being dry and wet salting. As in the production, in the process of cooking ham, I am guided by the rule that, what easier recipe- the tastier the result. No spices needed - just salt and nothing else!

I have already given ours in some detail. In this article, I just want to raise the question that everyone can cook meat delicacies at home. It is not at all necessary to smoke the ham - just boiled is very tasty and healthier. Of course, if you live in a private house or have a summer cottage, then sometimes you can afford to cook some smoked products from pork or other meat.

Dry ambassador with extrusion:

Boneless pork

Water 1 liter

Salt 100-110 grams

For 1 kg of raw materials, 100 grams of brine is needed. Syringe the meat with large-volume disposable syringes, then lightly salt the meat with dry coarse salt, massaging. We put the pieces tightly into the salting dish; it is good to put some kind of load on top. We soak the meat for 4-5 days, turning and massaging daily. Next, prepare boiled or smoked-boiled ham from it.

Brine for wet salting:

Boneless pork

Water 1 liter

Salt 100-110 grams

We put the meat in brine for 3-4 days, then wash it, wrap it in cling film and cook at a temperature of no more than 80-85 ° C at the rate of 50 minutes for each kg of raw material. We cool, without removing the film, in very cold water, then we put on exposure in the refrigerator.

Pork ham can be tied with strong linen thread, dried, and then smoked in cold smoke until the desired beautiful color. After smoking, cook the ham as described above. Wash the finished product first in hot, then in very cold running water. Further cooling - in the refrigerator.

My remarks:

• Steamed pork is not suitable for the production of ham. meat must be cooled at least during the day at a temperature of 2-4 ° C.
• It is best to cook ham from the meat of a well-fed animal, whose live weight exceeded 120-150 kg.
• Beech, oak sawdust, as well as sawdust from fruit tree wood are best suited for smoking.
• The brine must be made from clean, non-chlorinated cold water.

Homemade pork ham turns out to be tender, juicy, which is called "with a tear".

She will definitely not leave anyone indifferent! In order to cook it, you don't need a lot of equipment - stainless steel dishes for salting, a spacious cooking pot and a thermometer. A smoker is a more bulky and not affordable equipment for everyone, but you can also purchase a compact home one, which is easily installed in the kitchen of a city apartment. But, having learned how to make ham at home, you will never again buy meat products of dubious quality in the supermarket. The high price and beautiful packaging do not at all guarantee health safety, and the composition of other products makes you wonder whether it is worth putting this in your mouth? Eat homemade and be healthy!

Anna Netrebko - "Casta Diva" (Vincenzo Bellini "Norma")

step by step recipe with photo

Homemade ham turns out to be so tasty and juicy that there is no desire to buy such meat products in stores. After all, the list of ingredients is so small that you don't even want to guess what kind of compositions are written on the labels of store-bought ham. It turns out that delicious juicy meat can be cooked using a minimum of products and a little time. Cooking ham can be divided into several stages - salting, boiling, rolling in spices.

Ingredients

• 750 kg pork chop
• 15 g nitrite salt
• 1 g ground black pepper
• 0.5 g ground nutmeg
• 75 ml cold water
• 2 g dried garlic
• 2 g mustard seeds
• 2 g dried paprika
• 2 tbsp. l. gelatin
• 50 ml water (for rolling)

How to make homemade ham

1. Wash and dry chilled or defrosted pork meat (chop or balyk - almost fat-free).

2. If there are pieces of bones, it is better to cut them out. They can then be used to cook broth. The excess fat can be trimmed off as desired.

3. In order for the ham to retain its pale pink color and acquire a "ham" flavor, it is necessary to add the nitrite salt - this is a mixture of common salt with sodium nitrite. You can buy it at a specialty sausage store. Measure out the required amount - you can use a scale or take a tablespoon of salt with a small slide.

4. A piece of pork should be salted before cooking. Therefore, place it on cling film.

5. Stir the salt in 75 ml of water until it is completely dissolved. You can take a regular syringe with a volume of 20 cubic meters or a special one for syringing. After filling it with salt water, chop the meat on all sides.

6. The piece will slightly increase in size. If you press down on your fingers, fluid will escape.

7. In a bowl, combine ground black pepper and nutmeg, roll the meat on all sides in spices and wrap tightly in plastic. Refrigerate overnight or 24 hours.

8. After a day, unfold the film and wash a piece of carbonate under running water, dry it.

9. Fold the pork in a couple of sturdy bags to be sure. Place in a saucepan of cold water and turn on low heat. The temperature of the water in the pan should not rise above 78-80 degrees. In the finished piece of carbonate, the temperature should be no more than 70 degrees. It will cook in about 1 hour and 40 minutes.

10. Of course, during this time you need to be near the stove to control the temperature. If it approaches the borderline, you need to either add cool water or turn off the gas for 5-7 minutes. I am glad that during this time it is quite possible to do other things. Put the cooked ham on a plate to cool. The carbonate has a delicious pink hue and is not at all like ordinary boiled meat. Pork has a pleasant spice smell.

11. On the cut, the carbonate is even pinker, it is clear that the meat is very juicy, although it may not be as soft as the store meat.

Many people are used to buying ham in stores. However, while doing this, we cannot be sure of the quality of the product. Manufacturers often add colorants and preservatives to the ham to give it a beautiful color and increase the 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 piece
• Black pepper, other spices - to taste

Step by step cooking process at home

1. Prepare the required ingredients. Rinse and dry the pork. During the cooking process, you will also need a syringe and a baking bag.