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

How to make homemade ham: recipes

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

Recipe Homemade chicken ham with mushrooms in a ham maker

Ingredients:

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

Cooking method:

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

Homemade pork ham recipe

Ingredients:

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

Cooking method:

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

Recipe Homemade Ham "Assorted"

Ingredients:

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

Cooking method:

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

Recipe Chicken ham with cucumbers in a bag of juice

Ingredients:

• 0.5 kg chicken fillet
• 1 pickled cucumber
• 1 tooth. garlic
• pepper

Cooking method:

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

Video recipe " Homemade ham"

Cook with pleasure and be healthy!

Always yours Alena Tereshina.

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 made from a combination of several types of meat. Thanks to this, it will turn out to be juicy and piquant in taste. If desired, add spices to the ham - they will set off the taste 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 clean meat with a minimum amount of fat. The incredible taste and mouth-watering aroma of boiled ham will give you a real pleasure. Try it yourself: you will definitely love the home-cooked pork and beef ham.

Homemade pork and beef ham recipe

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).

How to make minced meat

1. Cut the beef into small cubes.
2. Cut the bacon into small pieces, which gives the ham, cooked at home from pork and other meats, 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 spices of your choice. Salt the meat mass 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.

How to form a loaf

1. 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 wrap it tightly with a roll. If you notice air bubbles, take a toothpick and gently pierce the bump 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.
2. 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.
3. 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 as in the chicken ham recipe.
4. Form two more sausage bars in the same way. In total, according to this recipe for homemade pork and beef ham, three loaves are obtained.

How to cook

1. We put a pot of water on the fire: the temperature should not exceed 80 degrees - that is, we do not bring it to a boil. Then we immerse the homemade ham, cover with a lid and cook at the rate of 50 minutes per 1 kg of loaf weight.
2. The boiled ham should be cooled, as 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.
3. 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.

2015-03-24

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

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

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

How to make homemade pork ham

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

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

Dry ambassador with extrusion:

Boneless pork

Water 1 liter

Salt 100-110 grams

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

Wet salting brine:

Boneless pork

Water 1 liter

Salt 100-110 grams

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

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

My remarks:

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

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

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

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

Many people are used to buying ham in stores. However, while doing this, we cannot be sure of the quality of the product. Manufacturers often add colorants and preservatives to the ham to give it a beautiful color and increase the shelf life. Making pork ham at home is not as difficult as you might think, the main thing is to follow the recipe.

Ingredients

• Pork - 1 kg
• Water - 1 l
• Salt - 100 g
• Chili pepper - 1 piece
• Black pepper, other spices - to taste

Step by step cooking process at home

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