It is completely normal to prefer homemade products to purchased ones nowadays, 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

The use of 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 pepper, 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 into the piece as possible, deeply and throughout its thickness. After, leave the meat in the cold for three days, turning it over from time to time.

Wrap the pickled 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 your homemade pork ham, grate a piece with a couple tablespoons of salt and leave in the cold. 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.

Ham is a favorite meat dish, which will be appropriate on any festive table. When buying in a store, it is impossible to know in what conditions it was cooked, what ingredients were used. And no one foresees the taste of a meat product.

So is it worth spending money on something that might go to the trash can? There is a way out: try to cook the ham at home on your own.

Making your own ham has many benefits.

First, it will be known from which meat and spices the product is prepared.
Secondly, homemade ham will not contain any preservatives or dyes, which is safe for the whole family.

Thirdly, the meat delicacy will be so tasty and juicy that you will never want to go to the store to buy ham.

How to choose the right and what kind of pork

First you need to choose the right pork. For its preparation, usually use the neck or pork ham. Also often when cooked from shoulder blades or brisket.

If the choice fell on the ham, then it is better to take the lower part, since there is a lot of fat, cartilage in the upper part and it will be difficult to cut it. You need to cook ham from chilled fresh meat.

The choice of meat also depends on the degree of fat content you want to see it. For example, ham will turn out to be fat from the brisket, and lean from the shoulder blade. In this case, when cooking, you can mix different types of pork.

Pork ham: cooking at home

This type of ham is very easy to prepare, although it takes a long time to mature. Having cooked according to this recipe, guests and households will be delighted with the gustatory range of meat delicacy.

Cooking method:

First you need to prepare the marinade for the meat. Boil the water, add salt, pepper and any spices to your taste. Boil for a couple of minutes and turn off;

The marinade must be cooled and drawn into a large syringe. Now we fill the meat with a syringe, chopping it off from all sides. It is important to pierce the deepening of the syringe in varying degrees, the juiciness and taste of the ham depends on it;

Dip the meat in the remaining marinade and cover with a plate with a load. Send for 3 days in the cold. For even salting, it is advisable to turn the meat to the other side every day;

After 3 days, tighten the ham with a rope or wrap it tightly in cling film;

Now it remains to cook. So that the ham does not turn out to be boiled, it cannot be cooked in boiling water;

Bring the water temperature to 80 degrees and dip the ham into it. Cook in this way for 2.5 hours. To prevent the water from boiling periodically, add cold water to the pan. Readiness depends on the size of the meat;

After the time has elapsed, take out the ham and pour it over with cold water. After it cools down, it should lie in the cold for a few more hours.

The ham is ready!

Chopped pork ham how to cook it at home

The downside of cooking ham yourself is the lengthy cooking process. But it's worth it, the meat is very juicy and aromatic. To prepare this type of ham, you need to use two types of meat: lean and fatter.

Before cooking, the meat must be rinsed well in cool water, cleaned from the existing veins and fat, and then blotted dry.

Ingredients:

• Pork (shoulder) - 0.7 kg;
• Pork belly - 0.3 kg;
• Salt;
• Dry or fresh garlic;
• Pepper;
• 0.1 liters of cold water.

Cooking method:

1. Chop the brisket finely, not the fatty type of pork (shoulder) into large pieces. The fatty part of the meat should be one third of the total weight of the meat;
2. Salt the meat. Salt is taken at the rate of 15 g per 1 kg of meat;
3. Put everything in a deep bowl and cover with cool water. Stir the meat mixture with your hands for 15-20 minutes. The resulting minced meat should be homogeneous and slightly sticky;
4. Place the mass in cellophane and wait 2-3 days in the refrigerator for readiness. After 3 days, we take out the meat. It should become deep red;
5. Add dry or chopped fresh garlic, pepper and any spices you like. Mix the mixture thoroughly with your hands and leave in the cold for another 2 hours;
6. The finished mass will need to be laid out in a special wrapping bag for cooking sausages and ham, it can be purchased at the store;
7. Immerse the shell in water for a few minutes to soften;
8. Now you need to fill the wrapping bag with meat. For convenience, you can use the attachment in the meat grinder. If there is no such device, then the casing can be filled by hand, in this case forming small sausages;
9. Now you need to cook the sausages. Dip in cold water on the stove, cook for 3 hours at a temperature of 50 degrees. Then increase by 30 degrees and cook for another hour, provided that the sausages are small. If necessary, increase the time by half an hour.

Chopped pork ham is ready, it remains only to cool it and serve.

If the meat was originally frozen, then in no case should it be defrosted by dipping it into warm water or putting it in the microwave. Pork can not only lose its taste, but also deteriorate.

For taste, pork ham should be cooked with the addition of various spices and herbs. This can be any kind of pepper (white, black, pea), bay leaf, coriander, pork spice mix, Italian herb mix, etc.

To spice up the ham, brush it with mustard.

When boiling, it is very important to adhere to a special temperature regime, otherwise the ham may simply boil. For this, it is advisable to use a kitchen thermometer.

When the meat is aged for several days, it must be constantly turned over, not only for uniform marinating, but also to maintain an even shade.

Now you can safely cook ham at home and use only fresh, without various preservatives.

The best homemade ham is a combination of several types of meat, making it juicy and piquant. Spices add piquancy, which will reveal all the delights of pork and beef. Boiled marbled ham holds its shape perfectly and does not crumble when slicing. By the way, no frying or casings - only pure meat, with a minimum amount of fat. Incredible taste and mouth-watering aroma will give you a real pleasure: homemade ham will be a great substitute for the store one. Try it yourself: you will definitely love the home-cooked pork and beef ham.

Ingredients:

• meat - 1 kilogram (300 grams of lean pork, pork with fat, beef and 100 grams of bacon or lard);
• salt - 17 grams;
• black peppercorns (to taste);
• other spices for meat dishes (at your discretion).

The best homemade marbled ham. Step by step recipe

1. First we take the beef, rinse thoroughly with water and cut into small cubes.
2. Then grind the bacon into small pieces, which gives the ham, cooked at home from pork and other meat, juiciness and piquancy.
3. Divide the pork neck into two identical pieces. We cut one of them into cubes, and from the second we make very small minced meat. To do this, you can use a meat grinder or blender: grind the fillet to a pasty state. We need minced meat to tie the pieces of meat together.
4. Pour the chopped meat and minced meat into a deep container.
5. Pour peppercorns into the mortar (I use both black and allspice), crush it well, add it to the meat.
6. Then season with the spices of your choice: I use dried cranberries and marjoram. We add some salt to the meat consistency, and mix all the ingredients well together. We cover the container with a lid and put it in the refrigerator for several hours, so that the mass is infused.
7. We roll out the cling film, spread one third of the meat mixture on one edge. We moisten our hands with water, and press the meat well, forming a sausage. Then we wrap it tightly with a roll. If you notice air bubbles, take a toothpick and gently pierce the tubercle so that the film adheres smoothly to the meat. This will make the beef and pork ham smooth and whole, just like the recipe says.
8. After that, take the sausage by the tails and roll it back and forth on the working surface: this way, the ham will become even denser and tastier.
9. Roll out the film again: put the sausage on the edge, squeeze the tails under the bottom and wrap the second layer. We roll the ham on the surface: as in the first case. Then we make the third and fourth layers of the film using the same technology.
10. Form two more sausage bars in the same way. In total, according to this recipe for homemade pork and beef ham, three sticks are obtained.
11. We put a saucepan with water on low heat and heat it up: the temperature should not exceed 80 degrees - that is, we do not bring it to a boil. Then we immerse the homemade ham, cover and cook according to the recipe: about 2.5 hours.
12. Further, according to the recipe, boiled ham should be cooled to room temperature: since it is recommended to eat it cold. Then, for a few hours, we will send it to the refrigerator: this way the sausage will become more fragrant and dense.
13. With a knife, carefully remove the shell, cut into pieces and serve. Homemade ham is very tasty and has a long shelf life.

Now you know how to make the most delicious ham at home. Delight yourself and your loved ones with a fragrant and juicy delicacy. You will find more recipes on our website "Very tasty" - we have only the best recipes!

Homemade chicken and pork ham is not a luxury.

And just a common product that can be eaten for breakfast, served with side dishes or put on a meat plate.

The complexity of cooking is no higher than that of cutlets.

So what's the deal?

Let's delight our family with homemade ham, tasty and healthy!

Homemade chicken and pork ham - general cooking principles

Combined ham from several types of meat products is always lumpy. Entirely prepared from only one type of meat. The main products are cut into pieces and mixed. Sometimes part is twisted into minced meat, and the second part is chopped into pieces.

What is added to the ham mass:

All kinds of spices;

Onions, garlic, peppers;

Gelatin;

The gelatin is added dry and acts as a binder for the pieces. Sometimes they do without it. There are recipes with cheese, eggs, which also help keep the shape and hold the food together.

Homemade ham is boiled or baked. Sometimes they use a slow cooker. But, regardless of the method chosen, after cooling, the product must be allowed to rest for several hours. Sometimes oppression is used to strengthen the mass.

How can a ham be shaped

The ham maker is a wonderful kitchen device that simplifies the process of making homemade ham and gives the finished product the perfect shape. But what if she's not there?

To form the ham you can use:

Baking bags, sleeves;

Large diameter casings, special casings;

Small forms;

Packages and boxes from juice, milk, salt.

For boiled ham, baking bags are most often used. For cooking in the oven, you can also take a bag (sleeve) or foil. Or get along with other improvised items.

Recipe 1: Homemade "Meat" chicken and pork ham in a roasting bag

It won't take long to cook such a chicken and pork ham at home, and the result is simply amazing!

Ingredients

500 grams of chicken fillet;

500 grams of pork neck;

1 pinch of nutmeg

15 grams of gelatin;

2 cloves of garlic;

A mixture of peppers.

Preparation

1. Freeze chicken and pork a little. Then cut into small cubes and put into a cup.

2. Add nutmeg, pepper, salt and immediately pour in the gelatin. Add chopped chives. Mix the resulting minced meat.

3. Put the mass in a baking bag, form a sausage, simply cover the free edge with a second layer. We tie the edges with a thread and wrap it several times along the entire length with it.

4. Make 1-2 holes with a thin needle, put the ham in a baking dish and send to the oven.

5. Bake for about 1.5 hours at 180 degrees.

6. We take out, let the ham cool completely and put it in the refrigerator for 5 hours. During this time, it will fully strengthen and you can remove the sleeve.

Recipe 2: Homemade chicken and pork ham with olives

Festive recipe for pork and chicken ham at home with a very rich composition. The product is very aromatic, and the olives add spice.

Ingredients

800 grams of chicken fillet;

600 grams of pork;

150 grams of cheese;

1 onion;

Salt pepper;

2 tablespoons of mayonnaise;

Some dry greenery.

Preparation

1. Cut the chicken into pieces and place in a bowl.

2. Add chopped onion, mayonnaise and herbs. Salt and leave to marinate for half an hour.

3. In the meantime, twist the pork into minced meat through a meat grinder or chop with a combine.

4. Open the jar of olives, drain the marinade and cut each into 4 pieces. We send to the chicken.

5. Cut the cheese into cubes and also send it to a bowl with the rest of the products.

6. It remains to lay out the minced pork, add pepper and mix well.

7. If there is a ham, then insert a baking bag into it, fill it with cooked minced meat, pack it, make a small hole and throw it into a saucepan with water for 1.5 hours.

8. If we just use a bag, then we put the meat in it, firmly tie the edges. Then we wrap the thread in a circle to keep the shape of the log. We also boil for 1.5 hours.

Recipe 3: Homemade chicken and pork puff ham

An unusual technology for cooking ham with chicken and pork at home. Dry gelatin recipe, cooked in the oven.

Ingredients

400 grams of pork;

400 grams of chicken;

15 grams of gelatin.

Preparation

1. Cut the chicken into slices, beat each lightly and sprinkle with spices. We put it on top of each other and send it to the side for now.

2. Do the same with pork. We also beat off a little, but not much. Otherwise, the meat will lose all juices.

3. We take a small rectangular mold, you can use a container for baking bread, cake. Line the bottom with a piece of foil.

4. Put several pork slices in the first layer, sprinkle with gelatin crystals.

5. Now lay out a layer of broken off chicken slices and sprinkle with gelatin crystals as well.

6. Repeat layers until all the meat and chicken are finished. But this amount of products usually does not come out much. Sprinkle the top layer with gelatin.

7. Cover the top with a piece of foil and bake for 80 minutes at 200 degrees.

8. Take it out of the oven and, without removing the foil, put the oppression on top. You can simply lower the foil onto the meat itself and place a pack of salt on it.

9. Cool to room temperature, and then put it in the refrigerator as it is. It is better to stand it overnight so that the ham is well strengthened.

Recipe 4: Homemade chicken and pork ham in a juice bag

A very interesting way to cook ham, for which you will need an empty juice pack with a volume of at least a liter. You can also take a milk carton.

Ingredients

500 grams of chicken;

500 grams of gelatin;

3 cloves of garlic;

20 grams of gelatin;

1 tsp salt;

Preparation

1. Twist half the chicken and half the pork into minced meat. Cut the rest of the meat products into small cubes. Putting it together.

2. Add spices and dry gelatin, mix.

3. Disassemble the top of the juice bag, open it, rinse it and stuff it tightly with minced meat.

4. Put the blank in a baking bag, tie the top with a knot and make a small hole in the same place.

5. The bottom of the box, together with the bag, must be wrapped in foil.

6. We put the structure in a saucepan, pour water and cook the ham after boiling for 1 hour and 40 minutes.

7. Cool, put in the refrigerator and wait for solidification.

Recipe 5: Marbled chicken and pork ham at home

Detailed technology of the famous marble ham at home. It can be prepared not only from chicken with pork, but also from any other meat. And so that the finished product really turns out to be marbled, we use bright spices: paprika, curry, herbs.

Ingredients

400 grams of pork;

500 grams of chicken;

1 spoonful of paprika;

3 cloves of garlic;

1.5 tablespoons of gelatin;

0.5 tablespoons of curry;

A little dried dill;

Preparation

1. Chicken and pork should be cut into neat pieces, but not finely. The optimal size is 1.5-2 centimeters. We drop it into a bowl.

2. Add chopped garlic.

3. Mix all the spices with dried dill and gelatin, pour into a bowl to the meat.

4. Stir with your hands and immediately form the ham. We do not let the product stand. Either we put it in a ham maker, or in a bag, it can be in foil or a mold. We choose the appropriate method.

5. Put the marbled ham to bake in the oven for two hours at 180 degrees.

6. Then cool and let rest in the refrigerator overnight.

Recipe 6: Homemade Chicken and Pork Ham with Nuts

Adding nuts to chicken and pork ham gives the product a very interesting flavor. It is best to use walnuts that are pre-fried and chopped.

Ingredients

0.7 kg of pork;

0.3 kg breast;

3 tablespoons of nuts;

Salt pepper;

4 cloves of garlic;

0.5 tablespoons of gelatin;

0.5 pod of sweet pepper (red).

Preparation

1. Twist the pork through a meat grinder together with garlic.

2. Cut the chicken into cubes and combine with the twisted minced meat.

3. Add one raw egg, chopped nuts, add gelatin. You can not put it, the egg will help the mass to keep its shape. But with gelatin, the pieces will be firmer, and the ham will be easier to cut into neat slices.

4. Now finely chop half of the sweet pepper and add to the minced meat too. It will appear as red dots.

5. Thoroughly knead the mass, put it in a ham maker or pack it in any other way.

6. This ham can be boiled or baked in the oven for an average of about 70-80 minutes at 180.

Recipe 7: Homemade chicken and pork ham with lard

Recipe for fatty, juicy ham with bacon. Very similar to the real one. From this amount, a fairly large loaf is obtained, if desired, we cut the ingredients proportionally.

Ingredients

1 kg of pork ham;

0.5 kg of chicken;

0.5 kg of bacon;

15 grams of gelatin;

1 tsp mustard;

1 onion;

4 cloves of garlic;

2 tsp salt;

1 tsp paprika;

1 tsp mixture of peppers;

A little dry parsley.

Preparation

1. Lard needs to be frozen to make it easier to work with. Then cut into small cubes.

2. Cut pork and chicken into larger pieces, as for goulash. Combine with lard.

3. Put chopped garlic cloves and onion.

4. Add mustard and all other spices.

5. Throw in dry gelatin, salt a lot, stir. Cover the bowl and put in the refrigerator for 10 hours to marinate.

6. Take out, mix again and put in a ham maker. Or we form a log (rectangle) in any other way.

7. We bake in the oven for at least two hours. If a ham maker is used, then do not forget to add a little water to the baking sheet. If the ham is baked in a sleeve, then you can periodically turn it over to the other side.

8. Then let it cool and keep it in the refrigerator for at least 5 hours before being removed from the mold.

Homemade chicken and pork ham - tips and tricks

Ham is very spicy. But besides pepper, you can also add mustard to it. Just one spoon added to the minced meat will make it much more aromatic and delicious.

Homemade sausages are never cooked from fresh meat, the pieces need to be well cooled. And if you need to cook chopped mass, then it is better to freeze it a little. It will be easier to cut and the pieces will be neater.

After boiling or baking ham in a bag (or in a form, in foil), aromatic juice remains. Never pour it out! This liquid can be added to any sauce or to the first, second course. You can simply pour it into molds and put it in the freezer. Natural bouillon cubes will definitely find use!

The chicken skin does not need to be thrown away. It is quite fatty and will give the ham juiciness, but before laying the skin you need to chop well.

It turns out that it is not at all so difficult to make a sausage at home, which will not only be worse, but many times better than a store sausage. And, of course, you will know that it is made from real fresh meat that you bought in the market, and not from who knows what tails, ears, cartilage and soy meat, thrown there by dishonest manufacturers. As soon as you make homemade sausage once, you stop buying store-bought sausage forever.

The only thing is, if you want to make sausages at home and decide to do it on an ongoing basis, you will need to purchase some necessary ingredients and a syringe for stuffing sausage casings. All this nowadays can be bought without any problems in online stores.

Why, ask, not a meat grinder with its special attachments for sausages, but a syringe? Filling the shell with minced meat with a syringe, of course, is much more convenient than using a meat grinder. The process of cooking sausage with such equipment turns into a real pleasure. Unlike a meat grinder with attachments, the syringe does not clog. It works much faster, and the sausages themselves, prepared with its use, are of very high quality: dense, appetizing and without voids.

Why is nitrite salt added in homemade sausage, and what is it?

Nitrite salt contains table salt and a scanty amount of sodium nitrite - 0.5-0.6%. It was designed specifically for home use and completely eliminates the possibility of sodium nitrite overdose. Nitrite salt is an optimal and safe substitute for food nitrate.

The use of nitrite salt is absolutely harmless and safe. It is used in almost all types of sausages, not only to create a pink-red color and the formation of a "ham" and "sausage" taste, but most importantly - it does not allow the development of pathogenic microflora, bacteria, in meat and prevents the development of botulism! And as you know, anaerobic lesions of food are very insidious and in most cases lead to disability or death, so let's not take risks and hope for luck, but just add nitrite salt.

Another ingredient used in homemade sausages is phosphate blends. Phosphate mixtures, reasonably used, do not pose any danger, and their presence in GOST for decades is proof of this. What they are for: they increase the water-binding and emulsifying ability of muscle tissue proteins, reduce the rate of oxidative processes in meat and meat products, take part in the color formation of meat products, have some preservative effect, are good antioxidants and have a weak antimicrobial effect.

A step-by-step ham sausage recipe

Ingredients:

• pork shoulder - 1300 g,
• pork fat from shoulder blade - 200 g,
• minced pork - 250 g,
• phosphate mixture GOST FS No. 4 Muscat - 20 g,
• nitrite salt - 32 g (1.8% per 1 kg),
• dried garlic - 8 g,
• ice water - 200 ml,
• collagen casing - d = 45 mm.

Cooking method:

Cut the meat into 2 by 2 cm (or 1 by 1 cm) cubes. Pass the fat through a meat grinder (through a fine wire rack).

Stir the minced meat, pieces of meat, fat, phosphate mixture, salt, ice water, dried garlic until a sticky homogeneous mass. We stir for a long time by hand, 10-15 minutes (or using a kitchen machine). As a result, when you take meat, it should stretch.

In warm salt water (1 liter of water + 3 tablespoons of table salt) soak the collagen casing for 20 minutes and cut into 4 pieces of 35 cm each.

Fill the shell tightly with minced meat, tie the ends well with twine and put in the refrigerator overnight (about 12-15 hours).

Remove from the refrigerator in the morning and leave to lie for 2-3 hours at room temperature.

Heat the oven to 60 degrees (convection). Insert a culinary thermometer into one of the sausages, put on a baking sheet (so as not to touch each other) and put in the oven. Bake for the first 30 minutes at 60 °, for the next 15 minutes at 65 °, for the next 30 minutes at 70 °, and then increase the temperature in the oven to 80 ° and bake until tender. Readiness is determined by a thermometer. The internal temperature of the sausage must reach 60 °.

Put the sausage in a bowl and place it under cold water for 20 minutes. Dry it dry and smoke it for about 20 minutes, purely for a pleasant aroma (warm up the smokehouse, turn it off and let the sausage hang in it, gain aroma).

Put the sausage in the refrigerator for a day to ripen and then proudly treat relatives, friends and colleagues.