• pork (back part, it is the back, it is also a ham) without bone - 1 kg;
• salt - 110g;
• water - 1l;
• allspice - 5 peas;
• cloves - 3 buds.

How to cook ham at home:

At the first stage of cooking, we will salt the meat. Therefore, let's start by boiling the brine, it will need to be allowed to cool to room temperature. For brine, put salt, allspice and cloves in 1 liter of water. Bring to a boil, cook for five minutes and turn off. Cool down.

If you bought meat with a bone, it must be cut as carefully as possible so that you have an even piece of meat.

In order for the meat to be better salted, and as a result, homemade pork ham was juicy - we will inject brine. We take a syringe (10 cubes), draw brine into it and begin to inject the meat from all sides, pouring about 1/5 of the contents of the syringe at a time.

We tie the pricked meat with culinary thread or twine, or even ordinary threads folded in several layers, giving it a neat shape.

Pour the remaining brine after injection into a container of sufficient size so that you can immerse the meat in it.

We remove the pork in the refrigerator. Ham should be salted at home for three days. During this time, we periodically turn it from side to side, from side to side.

After three days, we proceed to the next stage - cooking. We take a large saucepan, pour enough water into it so that it completely covers the meat. This is the most difficult stage and its complexity lies in the fact that when cooking pork ham at home, it is imperative to maintain a certain temperature of the water in which the meat is cooked. Of course, it is convenient to do this with a thermometer. Now I will first tell you how to cook with it, and then I will make a digression and tell you what to do if you want homemade ham, but there is no thermometer.

Bring the water in the pot to 80°C.

We put meat in it.

The temperature naturally drops. We lower the thermometer probe into the water, but not to the very bottom, approximately to the lower third of the container, and wait for the temperature to rise.

An important nuance! You need to cook ham at home at a temperature of 77-80 ° C. It is very important! At this temperature, the protein coagulates and the meat WILL NOT BE RAW, but it will remain juicy. Get the so-called ham "with a tear."

The temperature will fluctuate. Your task is not to go far and control it.

Now, as promised, how to cook without a thermometer. Naturally, everything is very, very relative, but we are not doing physical experiments here, but we are cooking ham, so an error of 5-7 ° C is not fatal for us. Look at the bottom of the pot as the water begins to boil. The first small bubbles appeared - the size of the "crab eye" - the water temperature is about 70 ° C. The boiling noise increased and the bubbles became larger, now their fisheye size is about 80°C. Put in the meat. Wait for the formation of the same "fish eye" again and, by adjusting the heating of the burner, maintain this state of the water.

As for time. Taking 1 kg of pork as a standard, we cook it for 50 minutes to get ham at home. Accordingly, we cook 1.5 kg for 75 minutes (1 hour and 15 minutes), 2 kg - 100 minutes (1 hour and 40 minutes), etc. In general, consider yourself.

After the time has elapsed, we take out the ham and immediately put it in cold water for half an hour to stop cooking. Then take it out and put it in the refrigerator.

Patience and more patience. Homemade ham needs to rest and mature. Therefore endure the night (8 hours). And then we take, cut off a juicy slice and enjoy its taste.

An important nuance! Home-cooked ham will have a greyish pink color, unlike store-bought pink ham. This does not mean that you have digested it. Pink color of all meat products such as ham, carbonate, etc. is maintained (or created) by the addition of sodium nitrite. That's it.

Bon appetit!

Cooking time - 7 hours.

Today we will tell you how not to play the lottery with your own health. We will teach you how to cook homemade ham! It turns out it's quite easy. You only need one device - a ham maker.

How the ham is arranged

The device of the accessory is quite simple - it consists of a cylinder and two round plates, which are pulled together inside the cylinder with the help of three springs.

The meat during cooking is pressed under the pressure of the springs, resulting in a dense meat product.

With it, you can cook at home:

• Meat and poultry ham
• meat rolls
• Cervelat
• puddings
• fish rolls

The device completely frees you from buying meat products of incomprehensible quality in the store. With it, you yourself control the composition and taste of sausages.

A quick recipe for homemade ham in a ham pot

Ingredients

• Pork trimmings - 1.3 kg
• Nitrite salt - 26 g
• A mixture of crushed peppers - 50 g

Procedure

Pork trimmings - the meat is not of the best quality. But for our needs, more is not required.

We wash the meat, cut it into small pieces (1 * 1 cm) and put it in a separate dish. If we want to get a denser ham, half of the cubes must be scrolled through a meat grinder and mixed with the rest.

We use seasonings. In our case, this is salt and a mixture of crushed peppers. But in general, it all depends on your imagination and taste preferences. You can use onion, garlic and other ingredients. We will limit ourselves to salting and the use of peppers.

We take salt 2% by weight of meat, peppers - about 50 g. Mix. Cover the dish with foil and refrigerate for 2-3 hours to ripen.

The finished charged projectile remains to be thoroughly boiled. We put the ham in a pot of water and start heating.

We heat the water to 70 ° C, wait 1 hour. Then we increase the power and, with a light boil, cook for 2 hours.

Homemade pork ham video recipe

Outcome

Similarly, you can cook ham in the oven. You just need to put the projectile loaded with meat in the oven for 1.5 hours. Bake at 180°C.

Want to get safe and tasty homemade ham? Then use only factory-made food grade stainless steel hams. They do not rust, do not interact with the product and are completely safe for health.

Homemade pork ham according to this recipe is prepared quite quickly, that is, a day. Usually, it takes a little longer to cook homemade ham, but there is a way to reduce the time spent (with a very small loss in quality, which, however, is almost not noticeable). The ham turns out to be smoked-boiled both in color and in taste. At the same time, it is prepared without stabilizers, chemical additives - only natural products and seasonings. I advise you to stock up on a kitchen thermometer, but if this is problematic, then I will explain how to do without it. By the way, a kitchen timer will also not be superfluous.

• Preparation and Cooking Time: 3 hours
• The ham will be ready: after 24 hours
• Quantity: about 900 g

Ingredients for Homemade Pork Ham

• 1.2 kg of pork ham or brisket;
• 60 g of table salt;
• 1 liter of water;
• 10 g ground turmeric;
• 20 g of onion peel;
• 2 tsp cumin;
• 2 tsp coriander;
• 3 bay leaves.

How to cook a quick and tasty homemade pork ham

We cut the chilled pork into pieces weighing about 500 g (it is so convenient to cook meat in a small saucepan). I made ham from lean brisket with skin, you can take a ham. It is important that there are layers of fat, it will be tastier with it. Even if you do not like fatty meat, you have to accept: fat in this case is a necessary component of success.

Put the meat in a small saucepan with thick walls. I cook in a deep brazier - it closes tightly, the water from it evaporates slowly, and the temperature inside is fairly stable.

Pour salt without additives. If there are no scales, then for a piece of meat weighing about a kilogram, you need 4 tablespoons without a slide of coarse table salt.

Let's give the "smoked" color to pork with the help of turmeric and onion peel - no "liquid smoke" and other chemicals! Natural products will give the meat an appetizing golden-brown hue of smoked meats.

To add flavor to the brine, add spices - cumin, coriander and bay leaf. Spices (except lavrushka) are pre-fried in a dry frying pan until the first haze appears and roughly crushed in a mortar.

Next, pour about 1 liter of cold water into the pan, mix, leave for 3-4 hours at room temperature. During this time, the brine will be absorbed into the meat a little. Ideally, the ham is pricked with a saline solution using a special syringe.

Then we put the pan on the stove, bring it to a temperature of 80-85 degrees Celsius over low heat. Nothing should boil! If there is no kitchen thermometer, then determining the desired heating is also not difficult. When white steam forms over the water, and the first “bulbs” appear, reduce the temperature to a minimum and cook the meat for 2.5 hours.

Periodically we look into the pan, and if suddenly the water boils, add a little bit of cold water.

Then remove the meat from the stove and leave in the brine. When it cools to room temperature, put it in the refrigerator compartment on the bottom shelf for a day.

Ready homemade ham can be sprinkled with paprika, wrapped in parchment and stored in the refrigerator for several days.

Quick and delicious homemade pork ham is ready. Bon appetit! Cook delicious food at home!

A classic quick and tasty breakfast - fragrant sandwiches with sausages, sausage or ham. It's also the perfect hearty snack.

Not always a factory-made product pleases with decent quality. The homemade version always wins when it comes to natural taste. Experienced chefs and simple lovers of delicious meat dishes will be helped by a ham maker in this matter.

Classic ham recipe

All people periodically pay attention to the composition of sausages bought in the supermarket. Most upsetting is the excessive amount of preservatives, stabilizers, dyes that cause tremendous harm to the human body. The best alternative to the finished product can be homemade ham. With the help of a ham maker, the time spent on preparing a fragrant delicacy is reduced.

Many hostesses do not know how to make semi-finished meat at home. The process itself is not clear, where to start, and how to do everything right. The process of preparing a meat delicacy is quite lengthy. On average, it is up to four days. The work itself on the manufacture of blanks for ham will take no more than two hours.

Any ham product begins with the right choice of meat preparation. This is followed by salting (marinating) and heat treatment procedures.

Process features:

You can use the delicacy for sandwiches, as an appetizer, an ingredient in salads.

Helper in the kitchen

A ham maker is a great solution if you want to reduce the effort and time of preparing homemade ham. There will be no loss of taste in the finished product.

The ham is a mold that consists of the following elements:

• flask-shaped (metal or plastic) case with holes;
• two removable covers, between which the future ham is placed;
• springs - there may be a different number of them, depending on the manufacturer of the device.

The book that comes with the unit contains recipes for ham.

And also the kit should include a thermometer, special baking bags and instructions for use. The recipes that come with the instructions give clear instructions about the volume and weight of the product. The required weight for any model of ham maker is at least two kilograms. In this case, the output of the finished product will be up to 1.5 kilograms. There are units designed for three kilograms of the product.

The recipe for cooking a meat delicacy in a ham maker involves strict adherence to the order of actions:

• choose the method by which the dish will be prepared;
• purchase semi-finished meat and marinate if desired;
• load the blank into a bag or wrap it in foil;
• put a bag with the workpiece into the flask of the device, install all the lids and carefully tighten the springs;
• start heat treatment (slow cooker, pan, oven or air grill).

By adhering to this simple algorithm, you can end up with very tasty ham at home from pork.

The finished product can be easily cooled by placing it immediately under running cold water.

Recipes galore

The word "ham" is associated with pork. But in order to diversify the usual taste, it can be prepared from absolutely any type of meat. Chicken or turkey makes a great diet option. And the beef delicacy will turn out with a rich color and taste, an elastic structure.

Option for ham

There are many recipes for how to cook ham in a ham oven. Any method of heat treatment of meat is suitable: cooking, baking, air grill, slow cooker.

As ingredients you need:

The meat is chopped into pieces no more than one centimeter and mixed with the rest of the ingredients. Grind the garlic as finely as possible and add to the meat.

Place a baking bag in the ham and fill it with meat preparation.

Lay carefully, tightly. Tie the baking bag with thread or special clips, install the top cover and springs. Put it on its side in the pan and fill it completely with water. If a slow cooker is used, put the workpiece in the same position and set the “soup” mode, the time is one and a half hours. simple cooking option - in a saucepan. Put the ham filled with water in a saucepan on the fire and cook on the weakest fire for an hour and a half under the lid. After this time, carefully, so as not to burn yourself, take out the device, let it cool at room temperature and send it to the cold for five hours.

The healthiest product in terms of proper nutrition, made at home in simple conditions. And it is not necessary to have a special unit for this. You can make a ham maker with your own hands - from a cut plastic bottle or a large tin can, after cutting off the bottom and rounding the sharp edges.

Sausage turns out chopped. To increase the density of the original product, experienced chefs advise adding gelatin or agar-agar to the meat. It won't affect the taste. And take the pulp itself from different parts of the bird, for example, breast and legs. So the sausage will turn out more delicious.

As components you will need:

• chicken pulp - up to 1 kg;
• Provence herbs - 1.5 tbsp. l.;
• garlic - 3 cloves;
• gelatin - 1 sachet (10 g);
• seasoning for legs, salt, paprika - to taste.

All membranes and fat must be removed from the meat. Cut the pulp across the fibers, so the sausage will be even more juicy.

Mix chopped meat with all seasonings and chopped garlic, add gelatin and Provence herbs. If you want to add color to the future sausage, you can add a teaspoon of sweet paprika or turmeric to the blank.

Mix all the ingredients and leave for half an hour. Then fill the baking sleeve with the workpiece and place it in a home-made (or ready-made) ham maker. Place the workpiece in the cylinder on a baking sheet sideways and bake. Heat treatment should take place at 200 degrees for at least an hour. From time to time the jar needs to be turned over. Allow the finished product to cool and send in the cold for a day.

Pork boiled pork

This version of a homemade delicacy will surprise you with its ease of preparation. This recipe does not require tricky fixtures and structures that give the finished product a cylindrical shape. The only thing you need is a large piece of pulp and a long thread, preferably a culinary one. The ham will turn out juicy and appetizing. To prepare it, you need to take:

pork ham or neck - 1.5 kg;

• water - 3 l;
• coarse salt - 60 g;
• garlic - 6 cloves;
• dried basil - 2 tbsp. l.;
• lavrushka, black pepper - to taste.

The meat must be thoroughly washed and dried with paper towels. Then rub the entire surface of the piece with two tablespoons of salt and refrigerate for eight hours. Roll up and tie tightly with twine. The water at this time should already boil, pour the remaining salt and seasonings into it, whole cloves of garlic. Dip meat into boiling water. Reduce the heat by a third and cook the boiled pork for an hour.

After an hour of cooking, turn off the heat and leave the pan on the stove until it cools down completely. After that, put it in the cold for another ten hours (at night). In the morning, boil the pot with brine again. Send the meat to the pan only when the brine is bubbling. Cook for another hour and again wait for cooling at room temperature. After cooling, remove the meat, pat it dry with paper towels, remove the thread and send it to the refrigerator.

Beef variant

A simple version of homemade ham. But professional chefs recommend following two rules: salt the meat with a syringe and leave the meat in brine for at least three days, but no more than a week.

The product will require the following components:

• beef pulp - at least 1.5 kg;
• water - 1 l;
• salt - 120 g;
• a mixture of ground hot peppers - to taste.

Boil water in a saucepan with salt and pepper mixture. Let it boil for two minutes and turn it off. Draw the resulting brine into a syringe and chop the pulp from all sides. Pour the meat with the rest of the marinade, cover with a film and send for 3 days in the refrigerator. Then take it out, roll the workpiece into a roll, tie it tightly with a thread. Pour in water and cook on the lowest heat for at least three hours. Cool at room temperature, then rid the product of excess moisture and send to the refrigerator.

This option will help you out if it is not possible to purchase a special device. The finished product will have the same beautiful appearance and unique taste. Chopped meat mixed with minced meat gives zest to the dish. This greatly reduces the cooking time. The jar must be taken wide and long, with a volume of at least 1 liter.

As components you need to take:

Pork flesh is cut into pieces (no more than 1 centimeter). Then it must be mixed with ground beef and all spices, salt. Leave for an hour. Then mix all the ingredients again, wrap with cling film or put in a plastic bag, simultaneously giving the workpiece a cylindrical shape. Put the package in a jar, put the jar in a pan. Pour water into the pot up to the sides of the jar. Boil the ham for at least two hours. After cooling completely at room temperature, send for a day in the refrigerator.

Attention, only TODAY!

Previously, ham was called pork ham, which was soaked in brine, smoked and left to reach for several weeks. Since then, the process has been greatly automated and simplified. Humanity has received a beautiful pink ham of perfect shape. However, if you dig deeper, the ham will reveal phosphates, nitrites, color fixatives, transglutaminase (it connects meat trimmings together) and saltpeter.

Those who think about the health of their family are switching to home-made delicacy. The ham will help with this.

What is a ham and how it works

A ham maker is a small mold made of stainless steel or food-grade plastic. The mold with the help of springs compacts the components of your dish into a single whole during the cooking or baking process. This is how ham and some rolls are created. Under pressure, the meat languishes at a temperature of about 80 degrees, releasing the juice in a natural way, endowing the homemade ham with excellent taste.

That is why a ham maker is often used in tandem with a slow cooker or air grill, because they maintain a constant temperature according to a given program. You can also cook in a ham maker using a conventional electric oven and even a saucepan.

With such an assistant at hand, you can cook 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 can be easily washed in the dishwasher. It takes up minimal space in the kitchen. Yes, and the price of it can not but rejoice. A useful purchase in every sense!

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

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

This ham can be used in a slow cooker, oven, pressure cooker, air grill and just in a five-liter saucepan. The ham maker comes with a cookbook from top 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, holiday, picnic.

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 cooking with photo:

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

Skip the meat through a meat grinder 2 times.

Add egg, salt and spices to minced meat.

Add dry cream (milk) and mix thoroughly.

Acting according to the instructions, put on the bottom of the ham, placing it with vertical slots up. Put a baking bag in it. Be careful not to be scratched by sharp edges.

Tamp the finished stuffing tightly into a bag. The tighter you pack, the tighter the sausage will be. Tie the free edge of the bag or secure with a clip.

Close the ham with a lid. Pull the cover and bottom with springs.

Lower the future sausage into 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 send for 3 hours in the refrigerator. The end result is this beauty.

Nutritional value of 100 grams:

Homemade Ham Recipes

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

From chicken

Homemade chicken ham is one of the most popular ham recipes. A dish with sliced ​​\u200b\u200bchicken ham on any table will be the "highlight of the program." It turns out juicy, beautiful and very tender.

Ingredients:

• chicken carcass - 1 piece;
• raw carrots - 2 pieces;
• gelatin powder - 2 tablespoons;
• cream powder - 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 slices and put in the freezer for several hours.
2. After two hours, pass the frozen pieces through a meat grinder twice.
3. Grate carrots on a fine grater.
4. Onions can be scrolled in a meat grinder, you can chop 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 mince.
7. Break the ice in a blender into crumbs and add to the minced meat.
8. Put a bag or baking sleeve in the ham. Place mince firmly in it. Tie the package or secure with a clip. Close the ham with a lid and place it in a deep saucepan. Pour cold water so that the water completely covers the unit, turn on the smallest fire. Simmer 1 hour.
9. Cool at room temperature, and refrigerate overnight without removing from the unit.

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

Nutritional value of 100 grams:

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 pork from veins, film and obviously fatty pieces (ideally use lean pork, which contains a small amount of fat). Finely chop fresh or chilled meat.
3. Grate the carrots with a large blade, chop the garlic. Add to meat, stir. Add a mixture of salt, pepper and gelatin and mix thoroughly.
4. Lay a roasting sleeve in the ham. Firmly tamp the mass into it. Tie the package or fasten the edges with a clip. Close the ham with a lid and place it on a baking sheet. Send to the middle rack of the oven.
5. Bake ham at 180 degrees for 90 minutes. Then remove from the oven and wait for the mold to cool, then leave for 3 hours in the refrigerator.
6. Carefully release the finished ham from the mold and cut into slices.

Nutritional value of 100 grams.

Turkey with chicken hearts

Turkey is loved by many cooks. Turkey is a very tender, light and lean meat that does not require special culinary arts. It contains vitamins A and E. Turkey ham is impossible to spoil, 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;
• raw large carrots - 1 piece;
• dry semolina - 15 grams;
• cream 34% - 170 ml;
• salt, garlic, spices - to taste.

Turkey meat is extremely low in cholesterol, making it easily absorbed by the body.

Step by step preparation:

1. Process the hearts: remove the film and arteries from them. Rinse the turkey fillet and chicken hearts with cold water and pass through a meat grinder a couple of times. Also chop carrots and garlic.
2. In the resulting minced meat, add chilled cream, carrots and garlic. Pour dry semolina, a teaspoon of salt. Mix.
3. Insert a baking bag into the ham and tightly place the minced meat in it.
4. Tie off the loose end of the package.
5. Put 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. Take out the mold and cool at room temperature. Then refrigerate for 3 hours.
7. Carefully remove from the mold, cut into slices and treat home.

Nutritional value of 100 grams:

1. Do not use only poultry breast when preparing minced meat - the product will turn out to be rather dry. Add to it the meat cut from the legs.
2. To cool the finished ham faster, put it in a mold in ice water.
3. Homemade ham should be sliced ​​after cooling, otherwise it may crumble.
4. One teaspoon of mustard will add a spicy flavor to the product.
5. It is better to freeze the meat before cooking, the slices will be more accurate.
6. The layers of meat before cutting can be slightly beaten off, the ham will turn out to be more tender.
7. Experiments are welcome - olives, prunes, nuts will make the taste of your masterpiece more refined.
8. Store homemade sausage costs no more than 3-4 days, it does not contain preservatives.
9. Meat can be marinated in advance, which will have a very positive effect on the taste of the final product.
10. It is better to lay a silicone mat under the bottom of the ham maker, then the dishes will not be scratched by sharp edges.