• Prepare the brine: pour a liter of water, add spices and salt, put on fire, bring to a boil. Remove from heat and cool completely. Take a syringe and prick the meat with brine over the entire surface. This will help the meat salt evenly. Transfer the chopped meat into a bowl, pour in the remaining brine, press down with pressure, and place in a cold place for three days.
• Turn the meat once a day so that it is salted as evenly as possible and the color remains uniform. Roll the salted ham as tightly as possible and tie it with twine or wrap it tightly in stretch film. After this, the cooking process begins. This process is considered the most difficult because it requires periodic monitoring.
• Heat the water to 85 degrees, put the ham in it. Make the fire quieter, cook for two hours, while making sure that the water temperature does not rise above 80 degrees. The result will be a beautiful and juicy ham. To measure the temperature, it is advisable to use a cooking thermometer. Take out the cooked ham, dip first in hot water, then in cold.
• Cool and place in the refrigerator overnight to allow the salt and juices to dissipate in the ham. If you cut a piece of ham while it's warm, it may seem over-salted, but in the morning, when the ham is soaked, the taste will be completely different. Homemade pork ham can be stored in the refrigerator for about four days because, apart from salt, it does not contain any other preservatives.

1. The classic recipe for homemade pork ham involves using the simplest spices, but if you wish, you can use absolutely any seasonings to your taste. Cooking ham in this way takes quite a lot of time, but most of it is spent on salting the meat.

2. To prepare the brine, you need to combine salt, spices and fill it all with water. In this case, the spices used are a mixture of peppers (black, allspice, hot) and cloves. You can add a couple of bay leaves, as well as other aromatic spices. Place everything on the fire and bring to a boil. Then cool completely.

3. To ensure that the ham is properly soaked in brine, it is convenient to use a syringe. With its help you can chop meat from all sides. Place the pork in a deep container and pour in the remaining salt brine. Place a weight on top (a jar of water, for example) and put it in the refrigerator. The recipe for making homemade pork ham assumes that the meat will be salted for at least 3 days. During this time, the pork must be turned several times so that it is evenly soaked.

4. After the meat has been thoroughly soaked in salt, you can bandage it tightly so that it holds its shape well and place it in boiling water. Cook on low heat for about two hours. Then carefully remove the ham and rinse it under cold water. Leave the ham to rest overnight.

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.

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 per 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 per 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 per 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.

Good afternoon, dear readers. Every man loves meat, and sausage sandwiches are an integral part of their breakfast. Regardless of buying strange meat products in the store, I bring to your attention a recipe for preparing ham at home. It can be prepared from any meat.

For example, chicken, pork, beef, lamb, rabbit, etc. If you have a ham maker, cooking will become much easier and faster. This product is prepared by salting or smoking.

Therefore, today we will look at a recipe for homemade pork ham in a ham maker. You knew that ham sausage was first served in Ancient Rome before our era. Therefore, its popularity has spread throughout the world. Ham sausage can be chopped or whole-piece. We will prepare chopped sausage.

We take the necessary products for 1 kilogram of meat:

1. Pork – 1 kg.

2. Nitrite salt – 10 g

3. Table salt – 7 g

4. Black pepper – 1 teaspoon

5. Garlic – 4 – 5 cloves

6. Spices - to taste

7. Water – 100 g

I’ll tell you step by step how to cook homemade ham with photos.

Cooking method:

1. Take pork, cut it into walnut-sized pieces. Transfer to a deep container.

Salt the meat with nitrite salt and table salt. Mix thoroughly.

Note: Nitrite salt is a mixture of regular salt and nitrite salt. It preserves the natural color of the product and also adds a ham flavor to our dish. Remember, add 10 grams of nitrite salt and 7 grams of table salt per kilogram of product.

2. Grind black peppercorns in a mortar.

Note: Do not use ground pepper as it will dry out quickly and may not impart that zingy flavor.

3. Peel the garlic. Using a garlic press, squeeze it into our bowl.

Add spices to taste.

Note: each time you cook, the number of grams of spices added may change, and it all depends on the brand of the manufacturer.

4. Add 100 grams of water to the meat.

Note: add water 10% of one kilogram.

Mix with your hands until the pork has completely absorbed the water.

5. Cover with cling film and refrigerate for 2 days.

Note: if you used old spices, the meat may turn sour. Check it every four hours. If it has already acquired an unpleasant taste, proceed immediately to heat treatment.

6. Two days have passed and we take it out of the refrigerator. We divide it in half.

We put the first half through a meat grinder. Place whatever is left in a bowl and mix thoroughly.

It's time to prepare it:

7. Take the collagen film and place our meat there.

8. Wrap it in a roll.

9. Pack it in a packing net and tie the ends tightly. For those who understand how to use a ham maker, place our future sausage there.

Note: When wrapping in film there should be no bubbles. If they appear, pierce them with a toothpick.

Place the ham in warm water for 1 hour, then take it out to dry for 4 hours.

10. After all this, put the ham in the oven for 3 hours. No matter how dry the ham is, place a baking tray with water at the very bottom.

Place the prepared sausage in the refrigerator for 6 – 10 hours.

11. You spent a lot of time on preparation, but in front of you is a natural product with a pleasant taste and aroma. Bon appetit!

12. The technological process does not stand still and therefore now you can prepare homemade sausage in a slow cooker. When cooking, all stages are preserved, only at the end you do not put it in the oven, but put it in a slow cooker.

Pour water into a bowl and add sausage. We put the unit on the “Cooking” mode with a timer for one and a half hours. After the time has passed, remove it from the multicooker and put it in a cool place until the morning.

You can not only buy real ham in the store, but also make it yourself. There are several excellent recipes that do not require a lot of time and effort to prepare this meat delicacy. An excellent option for preparing rich homemade ham allows you to get a smoked and boiled delicacy with an appetizing taste and pleasant color. However, a special advantage of such a product is its safety. After all, homemade ham contains no chemical additives, stabilizers, or flavorings. Here everything is decided only by the quality of meat and seasoning.

Ingredients

To prepare delicious homemade ham you will need:

• pork ham – 1.2 kg;
• onion peel – 20 g;
• water – 1 l;
• bay leaf – 3 pcs.;
• table salt – 60 g;
• cumin – 2 tsp;
• ground turmeric – 2.5-3 tsp;
• coriander – 2 tsp.

How to cook real ham at home

You can make homemade ham yourself quite simply and even quickly without losing the taste of the finished product.

1. The chilled piece of meat should be cut into 3 parts, each weighing approximately 500 g.

1. The slices are placed in a small, thick-walled pan.

On a note! To do this, you can use a Dutch oven, as it closes tightly and allows you to maintain a stable temperature.

1. The pork is getting salty.

1. Next comes the seasonings. To give the meat an appetizing hue, you need to flavor it with onion peels and turmeric. At this stage, it is very important to resist the temptation to use food coloring or liquid smoke.

1. Spices are used next. Bay leaves, coriander and cumin are placed in a container with meat.

Note! In order for the spices to quickly reveal their aroma and “give it” to the pork, first cumin and coriander should be lightly fried in a frying pan without oil and pounded in a mortar.

1. The workpiece is filled with water. Everything is mixed and left for 2-3 hours. The temperature should be room temperature. After the specified amount of time, the container is placed on the fire and heated over low heat. But the mass should not boil! The optimal temperature is 80 degrees. A kitchen thermometer will help you determine it. When a hint of boiling appears, the heat is reduced to a minimum, everything is cooked for 2.5 hours.

On a note! When the liquid boils, you need to periodically add cold water a little at a time.

1. After 2.5 hours, the fire is turned off, and the pork remains in the marinade until it cools completely (it is optimal not to touch it for a day). Ready homemade ham can be sprinkled with a little paprika.

Video recipe

This video recipe will help you make delicious real homemade pork ham: