The chicken ham recipe will surely take root in families where they simply adore all sorts of meat delicacies and where they are not limited to only pork or beef. Chicken, and especially its white meat from the breastbone, is a very dietary and healthy product, and therefore such ham can be given even to children or people with stomach problems, during the recovery period after surgery and while limiting the consumption of fatty and "heavy" foods.

In no case do we convince you to cook chicken ham in the oven solely for illness! After all, it turns out to be very tasty, tender, appetizing and not at all bland ... This is a full-fledged replacement for store sausages for sandwiches and table cuts, which does not contain a single gram of excess salt, dyes, preservatives and much, much more that manufacturers and technologists are silent about. food workers. But in our homemade ham 90% chicken meat, and the rest - colorful vegetables, homemade eggs and all the necessary natural additives and spices. All processes are under your control, as well as the quality of the chicken meat itself, so this chicken ham deserves only the highest score!

We recommend preparing such an appetizing chicken ham on a festive table, cut it into 1 cm so that all the vegetables are visible. I am sure that your guests will be pleasantly surprised that such a nice and tasty dish can be prepared from such simple products.

Ingredients

• chicken fillet - 2 pcs. / 0.5 kg;
• chicken thighs - 5-6 pcs. / 0.5 kg;
• egg - 2 pcs.;
• fresh peas - 100 g;
• sweet pepper - 1 pc.;
• carrots - 1 pc.;
• powdered milk - 35 g;
• garlic (granules) - 1-2 tsp;
• seasoning for chicken / pork dishes - 2 tsp;
• salt, pepper - 1 tsp each

Cooking time: 1.5 hours. Servings: 15

How to cook baked homemade chicken breast ham in the oven

For ham it is very good to use two types of poultry meat, namely white chicken fillet and red poultry meat from the thigh or legs. If you cook such a ham only with loin pieces, it can turn out to be dryish, and vice versa, if you take only a chicken thigh, the ham will contain a lot of fat and may simply not keep its shape. Therefore, ideally, it is necessary to combine the fillet and chicken thigh in a ratio of 50 to 50, or 50 to 60 in the direction of increasing the chicken fillet.

Prepare the poultry meat as follows: remove the skin from the thighs and cut out the bones with all cartilaginous fragments, cut the fillets into medium cubes.

Grind the chicken fillet very thinly, using a submersible blender or through a meat grinder with pâté nozzles. The fillet should turn into such a pasty mass.

With the thighs, everything is easier - we cut them together with subcutaneous fat into small pieces of about 1 by 1 cm.

In one large bowl, combine the pasty fillet and finely chopped thighs. Add milk powder and eggs. Stir and thoroughly dissolve milk powder by weight, as it tends to quickly clump in a humid environment.

Stir and add spices (seasoning for chicken or even better for pork dishes), dry granulated garlic, salt and pepper. We mix all the aromatic additives into the minced meat.

The turn has come to refresh our future ham with vegetables, for example, red bell peppers, orange carrots and green peas. It will look very bright when cut and good for the face!

Mix thoroughly again, distribute all the added vegetables evenly over the weight.

To make ham from chicken, you don't need to have a ham maker or special forms - you can just take a rectangular iron pan for baking bread or a muffin dish. We line it around the entire perimeter with foil, ram the ham mass into a mold. When laying, tap the form on the table so that possible bubbles come out of the mass, and the minced meat fits as best as possible in level. Level the surface of the minced meat with a spoon on top.

Cover the minced ham completely with the edges of the foil that was used to cover the form. We heat the oven to 180-190, set the mold to a medium level, the time the ham is in the oven is 45-50 minutes.

When the ham from the chicken breast is baked, we leave it without removing it from the mold until it is completely cooled, after draining the formed meat juices from the mold, which, after cooling, usually solidify in jelly and do not allow the ham to thicken well.

Now you can cut it as you like - slices or large pieces, admiring the "traffic light" vegetable coloring and an absolutely natural product! The baked chicken ham with vegetables is ready!

You can also add grated cheese, fried mushrooms, olives to the ham. Serve it in portions, you can also make sandwiches out of it, use it for various snacks, and take it with you as a snack to work, a picnic or a trip.

2016-04-22

Hello my dear readers! Pre-Easter chores "eat up" a huge amount of time. The big house needs my attention more than ever. After all, I want to refresh and put in order absolutely everything for the holiday - from windows and huge glasses of a shower room to a dressing room, which usually does not have enough nerves. But I don’t want to disappear for a long time so that you don’t miss me. Especially for you, I get a recipe for chicken ham at home from the "bins of the Motherland".

From an impressive list of "feats", only a few actions were performed. I finally peeled the nuts for and ground the poppy seeds for. I already wrote that I salted the meat for and washed the largest window. I already dream of permanent cleaning - microfiber rags flying, as in slow motion, hugging with a variety of mops and window cleaning devices, and I realize with horror that I have no time to do anything. When I wake up, I remember the words that my mother always says: "Be glad that you have something to clean!" So I am happy, especially when it is already cleaned.

Of course, they are tasty, but too common. The same cannot be said about the ham. I walked a little on the Internet and did not find an acceptable chicken ham recipe that can be easily and simply implemented at home. Therefore, I am sure that many of you, my dear readers, will like my recipe. A minimum of fuss and a maximum of excellent results - these are its characteristics.

I would like to talk about chicken ham “to the accompaniment of Edgaro Coco's violin, Caimmy's guitar and Dr. Walter da Silveira's enchanting flute” (as the unforgettable Jorge Amado wrote) - it is so beautiful! And I have to scribble to the buzz of news annoying me, but what can you do, my own husband wants to be "in the know." Therefore, I’ll put on my headphones, start something Brazilian, well, at least I’ll start Chicu Bouarque!

Homemade chicken ham: the simplest recipe with a photo

Ingredients

• 500-600 grams of chicken fillet.
• 5-6 grams of salt.

Preparation

My remarks

I really hope that the chicken ham recipe will "take root" as "native" and in your family! That's it for today! I was invariably glad to talk with you, my dear readers! Please share the article with your friends and acquaintances on social networks - they may also find the information presented here useful. Subscribe to my blog updates so you don't miss anything interesting. Good luck to everyone!

We will only believe that you have tasted the homemade ham when you show your ham. Otherwise, these are all excuses for cooking. If you really want to try real homemade ham, chances are you are already leafing through the recipes below.

General cooking principles

The texture of the meat base is very important in cooking. It should be as homogeneous as possible. Therefore, it is recommended that you have a good knife or be the owner of a blender / meat grinder. If the pieces of meat are too coarse, the finished ham cannot be sliced ​​thinly, otherwise it will fall apart.

It is not written everywhere about this, but after boiling or baking the ham, it is important to cool it well, so that all the components are well "bonded". To do this, first bring the ham to room temperature, and then put it in the refrigerator overnight. All this must be done without getting out of the mold.

Homemade Herb Chicken Ham

Cooking time

calorie content per 100 grams

If you want something special, go ahead! The herb ham will conquer your taste buds from the first bite. As herbs, you can choose whatever you like, and then it will definitely turn out perfect!

How to cook:

Tip: The ham should not be cut thinly, otherwise it may crumble.

Mushroom chicken roll in the oven

It is known all over the world that chicken and mushrooms are classics. That is why we decided to combine these two components. And we ended up with an insane taste and an even crazier flavor.

How much time - 3 hours + night.

What is the calorie content - 182 calories.

How to cook:

1. Wash the chicken thoroughly and then remove the skin from it. This is quite simple to do - you just need to make an incision on the back and separate the skin from the meat.
2. Then cut off all the meat with a sharp knife, leaving the bones bare.
3. Cut it into small cubes.
4. Peel the caps and legs of the mushrooms, cut them into cubes.
5. Pour oil into a frying pan and warm it up, pour mushrooms.
6. Add spices to taste, stir and simmer until tender.
7. Add salt, pepper and spices, mushrooms to the chicken.
8. Mix all components thoroughly by hand or with a spoon.
9. If possible, recapture the mass in order to remove the "empty" places.
10. Grease a sheet of foil with a little oil.
11. Lay out the chicken skin on top, forming a rectangle out of it.
12. Put the prepared minced meat on top in the form of a brick.
13. Wrap it tightly in leather, and then place it all in foil.
14. Transfer the roll to the prepared form (you can take a cake pan or bake directly on the baking sheet).
15. Bake for an hour and a half at 180 degrees Celsius.
16. After that, remove the ham, cool and place the load on top.
17. Remove the entire "structure" in the refrigerator overnight.
18. After that, the ham can be taken out and cut to the table.

Tip: you can choose any mushrooms to taste. These can be porcini mushrooms, chanterelles, honey agarics, champignons, russula, etc.

Homemade ham in a package

A recipe for those who do not know how to wrap minced meat in chicken skin and who cannot get a full roll from the baking sleeve. Get started cooking faster for faster results!

How much time - 2 hours + night.

What is the calorie content - 191 calories.

How to cook:

1. Clean chicken meat from films, streaks and fat.
2. Divide into two parts and cut one of them into small cubes.
3. Grind the second part, and then beat with a blender until smooth or scroll through a meat grinder. You can also chop it into minced meat with a knife, you get minced meat.
4. Mix the meat, pour in the gelatin and spices to taste, stir.
5. Pour the juice out of the bag (we will use the beverage box) and cut off the top.
6. Rinse it from the inside, then stuff with minced meat, ramming it as tightly as possible.
7. Place the whole thing in a baking sleeve, tie it at the top and pierce it.
8. Wrap the bottom of the box with foil.
9. Place all this in a deep saucepan, pour water until there is foil.
10. Put on the stove, turn on the heat and bring to a boil.
11. Cook for one hour and forty minutes.
12. Then remove from water, cool and refrigerate overnight.

Tip: For a savory ham, use fresh chili. It must be washed with running water, cut into rings, if desired, cleaned of seeds. Then stir in the minced meat and enjoy the result a little later.

A simple recipe in a slow cooker

If you have a multicooker, then everything will be even easier. We offer a recipe for homemade ham in a slow cooker. She will cook everything unattended in two hours, then all that remains is to cool and serve. Bon Appetit!

How much time - 2 hours and 30 minutes + night.

What is the calorie content - 115 calories.

How to cook:

1. Wash the chicken thoroughly, then remove films and fat.
2. Cut into small pieces and mince or use a blender.
3. Add spices to taste, milk powder, a little liquid smoke, gelatin to the mass.
4. Peel the garlic, remove dry ends and pass the cloves through the crush.
5. Mix all this thoroughly and refrigerate for three hours.
6. Place a bag in a ham maker, put cold minced meat in it.
7. Tamp it well and place in a slow cooker.
8. Pour in the maximum amount of water, close the lid.
9. Cook for two hours on simmering mode.
10. Then take it out of the multicooker, let it cool to room temperature.
11. Then you can put it in the refrigerator overnight, and immediately serve it in the morning.

Tip: To brighten the flavor and appearance of the ham, add fresh vegetables.

If you want a savory ham, but chili is too much for you, use a lot of garlic or regular black pepper. To make the ham spicy and special, stir in a spoonful of mustard into the minced meat. It will be truly unusual!

The broth that remains from the ham (most often remains in the bag) does not need to be poured. Use it to make a variety of savory sauces. Remember that this is the best and most intense base for such cases.

Homemade ham isn't just better than store-bought ham. This ham is perfect! What is on sale can hardly be called ham, and now it is not needed. You have something to compare the taste, appearance and texture to. Enjoy your home, the real!

The quality of the sausages sold in stores today leaves much to be desired. However, sometimes you really want to eat a sandwich with aromatic ham in the morning. Do not deny yourself the pleasure. Even kids can enjoy delicious ham if you make it yourself. Well, no, you say. - it's completely impossible. Don't worry, there is absolutely nothing complicated. Making chicken ham at home is quite simple, and how delicious it is! There are dozens of recipes, following which you will get excellent sausage without harmful additives and flavors.

What is required for work

You don't have to be a professional chef or have expensive equipment at home. You don't even need gut stuffing tools. Homemade chicken ham is made using the simplest tools. So, you need a kitchen scale, a cutting board and knives, kitchen towels, a bowl and baking sleeve, a deep saucepan with a lid, a spatula, and a plastic container. We will look at several recipes today, but this basic set will be needed for each of them.

Getting started cooking

Homemade chicken ham is prepared so quickly and easily that, having tried this dish once, you will definitely not give up on it. You will need to defrost the chicken (one serving is an average carcass, weighing about one and a half kilograms). Rinse it thoroughly and remove any existing hemp and feathers. If the liver, lung and heart remain inside, then they also need to be removed. Now we rinse the carcass from the inside, then dry it with paper towels. The finished chicken goes to the cutting board. Now you need to prepare a mixture from it for the future ham.

Cutting rules

Homemade chicken ham is made from pure pulp, without the addition of soy and grains, thickeners and stabilizers. Now we need to divide the carcass into parts and remove all the meat from each of them. It must be cut into small pieces, up to 1 cm in size. The skin, bones, neck and back can be useful for making broth, so put them in a bag and put them in the freezer. Pieces of fat can also be saved, but they do not go into the ham.

Spices for the best taste

What makes sausage so tasty? Of course, because of the professional set of spices, the secret of which is only in the hands of technologists of large enterprises. However, today it is no longer a secret that most of these supplements are not at all useful for the body, so it would be much better to do with natural flavors.

So, from one chicken we got about 800 g of pure pulp. Now you need to season it with salt. Here, each hostess has her own calculations. You can take 0.5 teaspoon as a basis. In addition, sprinkle the meat with black pepper, add 2-3 cloves of garlic, previously passed through a garlic press. At this stage, you can add green peas, chopped carrots, red peppers, and any seasonings you like. Stir well and leave to marinate for 15 minutes.

Ham shaping

The homemade chicken ham recipe involves cooking in an artificial casing. To do this, sprinkle the marinated meat with gelatin and mix thoroughly again. Now you are faced with an important task - to form a tight roll. To do this, you need to choose a shell. This can be a baking film or a plastic bag. The roll must be folded very tightly so that no air remains in it. If you are using thin cling film, then you need to make several layers. To avoid a breakout or puncture, the future ham must be tightened in one layer of aluminum foil. For reliability, wrap the roll with thread very well. Why is so much emphasis on tightness? Because if water seeps into the meat, it will wash away the precious juice and the ham will suffer a lot.

Heat treatment

As you can see, making chicken ham at home is not at all as difficult as it might seem at first glance. The formed roll must be lowered into a deep, wide saucepan and filled with water so that it covers it by about 4-5 fingers. After boiling, reduce the fire to a minimum. A very important point: the roll should lie flat on the bottom, without kinks. Therefore, the dishes must be of a suitable diameter.

It will take about an hour and a half to cook the ham, under a covered lid. Then drain the water and leave it to cool completely to room temperature. After that, without opening the bag, transfer the roll into a plastic container and leave it on the refrigerator shelf overnight.

Tasting

Cooking chicken ham at home is almost done. Cut thin pieces with a sharp knife, spread on a flat dish and decorate with herbs, mayonnaise and ketchup. You can immediately make delicious sandwiches by adding fresh cucumber or mustard to them. Children will be happy to eat them. Optionally, you can add this ham to salads.

If you wish, you can reduce the calorie content of this dish using only chicken breasts. But in this case, the ham is too dry. It is recommended to add butter or a few raw legs to such meat. In this recipe, we considered adding a minimum amount of spices, but you can change everything as you wish. Provence or the spices that are used for meat dishes, turmeric, all of this can be used with great success in this dish.

In addition, many housewives use fresh bell peppers and carrots, cut into long strips, canned peas and corn, boiled eggs, fried mushrooms and olives, gherkins and nuts, as well as a wide variety of greens. With such additives, chicken ham at home (we will give a photo in our article) becomes even brighter and more festive.

Ham in a box

Do you want to have a real square loaf of ham on your table, smart and delicious? Then the following recipe is just for you. Since we can already cook chicken ham at home, it remains only to work on the details. You will need the same amount of meat, dry rosemary and a bag of milk or kefir inside with foil. An empty juice bag is also great.

However, we recommend changing the recipe slightly. We will cut the chicken breast into small pieces, and grind the rest of the meat into minced meat using a meat grinder or blender. Mix everything thoroughly, sprinkle with seasonings and tamp tightly into the prepared box, cover it with foil or foil on top. Now you need to find a deep saucepan, and put an inverted saucer on the bottom. We install the box in it so that the water reaches the place where the minced meat ends. Now bring to a boil and cook for an hour and a half.

Ham in a bag

This is another option for making homemade treats that you may like. In this case, we suggest taking a ham maker of your choice, that is, a special silicone mold in the form of a cylinder with holes along the edges and special plugs. It is ideal for making a loaf of the usual shape.

If you do not have such a device, then do not worry, chicken ham will be cooked at home in a bag at home just as well. To do this, pick up a can of tomato paste or other canned food and cut both bottoms out of it. Insert a baking bag into it. It is best to make it double, otherwise there is a risk that during the cooking process it will be damaged and water will get inside. And then everything is according to the same recipe. We fill the sleeve with minced meat, fix it at both ends and cook in a saucepan with water.

Cooking in the oven

And for this recipe, you need a metal mold. Homemade chicken ham in the oven is no worse than a supermarket delicacy. For a form measuring 13 by 24 centimeters, you will need 600 g of chicken breast and 300 g of thighs. Chop the fillet in a blender and cut the thighs into pieces. Add 2 tablespoons of milk powder, 1 egg and a couple of tablespoons of soy sauce, salt and your favorite seasonings.

Now line the baking dish with foil, and on top with baking paper. Tamp the minced meat thoroughly and cover it with the risers. Preheat oven to 180 degrees and bake the ham for about 40 minutes. Then wait until it has completely cooled down.

Miracle from a bottle

As you can see, there are more than enough options for preparing a delicious snack. But we will not stop there. We've got the next awesome dish next in line - homemade bottled chicken ham. The composition has been slightly modified to show you a lot of variability. Each housewife can reshape it to suit her own taste, and each time a new dish will be obtained.

You will need: two legs, 300 g of chicken liver and 250 g of hearts, as well as spices. Legs must be placed in water and boiled for 50 minutes. Do not pour out the broth, it will still come in handy for us. Boil the hearts and liver separately in a saucepan for 40 minutes. After pre-cooling, cut them and the legs into small pieces. Now pour about one and a half ladle of chicken broth into a separate container and add 5 g of gelatin to it. Heat the solution in a water bath to dissolve the gelatin. Salt the meat, add spices and pour over the resulting broth. Take a pre-prepared plastic bottle that has its neck cut off. Pour the resulting mixture into her and cover with a lid on top that fits in diameter. Place a weight on top, such as a can of water. It will press the meat part down, it will not float, and the ham will be denser. Now put the delicacy in the refrigerator overnight, after which you can cut it into portions.

Instead of a conclusion

As you can see, there are many ways to make homemade ham. Each of them can become your signature recipe. Try to cook this sausage with your own homemade. We are sure that they will no longer want to look at the grocery stores. In addition, the abundance of variations will allow you to find the most delicious recipe for your household, taking into account their preferences. By analogy, you can use other meat, such as turkey or pork. And again, on the way out, you will receive a new dish.

Step 1: prepare the chicken.

We start with the most important ingredient, which will take a good 25-30 minutes to cut - fresh broiler chicken. If you bought it in a store, it means that it is already peeled, if you bought it on the market, there may be small feathers on the carcass. Gradually we pry them off with the edge of a knife and pull them out with a sharp jerk of the hand to the side.
After that, we remove all the insides from the bird, of course, if any, for example, the kidneys, liver, ventricle and lungs. Then we bake the chicken over medium heat, thus getting rid of thin small hairs. Then we thoroughly rinse it under trickles of cold running water inside and out, dry it with paper kitchen towels, send it to a cutting board and move on.

Step 2: butcher the chicken.

Divide the carcass into 8-10 parts and remove from each, if possible, all the meat, which we immediately cut into small portions of 1 to 1.5 centimeters in size and put in a deep bowl. We do not throw out the skin, bones, neck, back, as well as the extreme phalanges from the wings, they will make a very tasty broth, and fat can be added to the minced meat for cutlets or meatballs, so we also put it in the freezer until better times.

Step 3: prepare the meat mixture.

As a result, about 730-800 grams of pure meat came out of one chicken weighing one and a half kilograms, we season it to taste with salt, ground black pepper and squeeze the garlic cloves, previously peeled from the husk, through a special press. Mix everything thoroughly with clean hands and leave the chicken to marinate a little, that's enough 15-20 minutes.

Step 4: prepare the meat mixture for heat treatment.

After the right time, sprinkle the meat mass with gelatin, again mix everything until smooth with a tablespoon and decide how we will form the ham, for example, you can shift the pieces of poultry into a piece from the baking sleeve or a plastic bag and form an even roll, trying not to leave air inside ...

The same can be done using regular cling film, but after that it is better to tighten the resulting product in one layer of aluminum cling foil. It is better to wrap the roll prepared for boiling with threads, baking twine or tape on top for reliability, so that water does not leak through the package during heat treatment!

Step 5: cook chicken ham at home.

Now we proceed to the next, almost final step. We lower the still raw product into a deep wide saucepan, fill it with purified water 4–5 fingers higher and put it on medium heat, which after boiling we reduce to a minimum. Cook the ham under a covered lid for 1 hour 20-30 minutes... Then, using two kitchen spatulas, we move it onto the cutting board, without opening it, completely cool it to the command temperature, send it directly to the package in a plastic container and refrigerate it in the refrigerator for 4-5, and preferably 12 hours, after which you can confuse to the tasting!

Step 6: serve chicken ham at home.

Homemade chicken ham is a great alternative to any sausage products. After insisting in the refrigerator, remove the packaging from the roll, put it on a cutting board and cut it across portions with a sharp kitchen knife 1 to 1.5 centimeters thick. Then they are either laid out on a large flat dish, decorated with marinades, pickles, as well as fresh herbs and served as an appetizer, or they immediately make delicious sandwiches from the meat with mayonnaise, ketchup, vegetables or whatever you like. Cook with love and enjoy!
Bon Appetit!

Optionally, instead of chicken, you can use a clean fillet of this bird, but in this case the dish will turn out to be dryish, so you should add a couple of raw legs, freed from bones and cartilage, to such meat;

The recipe contains classic spices, they are ideal for this dish, but their set can be supplemented with any other dried herbs, as well as spices that are used during the preparation of meat dishes;

Very often, finely chopped fresh bell peppers, boiled until fully cooked carrots, canned peas, corn, boiled hard-boiled eggs, fried mushrooms, olives, olives, capers, chopped gherkins, crushed nuts or herbs: dill, parsley, cilantro, green onions, basil. Of course, you shouldn't use everything at once, but you can experiment.