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Homemade ham (collection of recipes for ham mills)

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Ham recipes

Homemade sausage recipes

Homemade ham (collection of recipes for a ham maker)
TABLE OF CONTENTS
Ham maker - appearance and principle of operation Self-taught baker

Ham maker - instructions for use Admin

"DIY" ham maker - a variant of making a ham maker from a stainless sieve Pakat

Do-it-yourself ham maker - another option for making a ham maker from a can Anna1
Several experienced developments Anna1

Instructions for making ham from a whole piece of meat Admin

How to insert foil into a ham maker. Master Class. Elena Bo, Admin

How to close a ham maker (master class) Lyulek

Workings for a ham maker Mams

Useful Information: Killing Temperature of Harmful Bacteria in Meat Anna1

Cooking minced meat for sausages Admin

Correspondence of Hairpins with Beloboka - answers to questions about the sleeve Hairpin

Trying to decorate the sides of the ham (research option) Anna1

Summary of Recipe Book and Seven Hills Admin

A few general tips Mams

Preparation of meat (long-term storage) Hairpin

Procurement of meat (long-term storage) - specified version Hairpin

Harvesting meat (long-term storage) - story in pictures Hairpin

Preparation of meat (long-term storage) Qween
Recipes

Ham "Assorted" (without gelatin) Elena Bo

Assorted ham (beef, pork, chicken) with mushrooms Luysia

Assorted ham (veal, pork, chicken breast) marysichca

Assorted ham (veal, chicken breast) with mushrooms marysichca

Assorted ham (pork, beef, chicken) with mushrooms Suslya

Assorted ham (pork, chicken breast) NatalyMur

Assorted ham (pork + chicken) Lyulek

Ham in sprat cans - options for variety jadan2

Ham in a slow cooker Alexandra

Ham in a slow cooker or saucepan with a lid (link) Pakat

Ham in a slow cooker Severyanka

Pressure cooker ham (with pomegranate juice) MariV (Photo)

Ham "Hungarian", "Piquant", "Merchant", Pressed meat, Home-made bacon, Chicken roll (from turkey), Fish fillet, Spicy beef Admin

Beef neck ham LaraN

Homemade ham "Yum-yum" irusya

Turkey ham with mushrooms LaraN

Turkey and chicken ham with boiled chanterelles LaraN

Chicken leg ham tatulja12

Chicken ham Mams

Chicken ham Misha

Chicken and turkey ham with mushrooms skate

Chicken ham with champignons Anna1

Large minced pork ham (no gelatin) Elena Bo

Ham from a ham - a recipe from the book "Sausages, ham, pates" Admin

Fish ham Mams

Fish ham Alexandra

Pork ham - link to Good Cook Leska

Pork ham - photo of the finished product Leska

Pork ham (debut) kava

Pork and beef ham (looks like a doctor's sausage) Katyushka

Pork and beef ham from the "Gastronom" magazine Self-taught baker(Photo)

Pork and turkey ham Mams

Pork and chicken navel ham Gin

Pork and veal ham LaraN

Pork ham with mushrooms Pani Olga

Mixed minced ham with mushrooms Gin

Mixed minced ham with chicken Uncle Sam

Ham with olives and mushrooms Elena Bo (Photo)

Shaped ham (whole piece) Admin (photo of the second option)

Homemade basturma (link) dopleta

Brawn in a slow cooker Pakat (Photo)

Sausage Mortadel (recipe from Good cuisine) - trying to make doctor's sausage Anastasia

Pork shank sausage in natural casing Qween (Photo)

Whole pork shank sausage in natural casing Qween
Chicken roll (photo) Admin

Roll "Moulin Rouge" Elena Bo (Photo)

Saltison (ham in a juice bag) julifera (Photo)

Saltison (ham in a juice bag) Master class wa-yur (julirezept)

Saltison (ham in a juice bag) shuska
Elena Bo
You can cook in the oven by pouring a little water into a baking sheet and placing a ham maker there and in a saucepan of water on the stove.
Tanyusha
Lena, you have already used the ham maker, did you like it?
Elena Bo
Made from chicken, bell pepper and mushrooms. But, the chicken was small, so during the cooking process it was compressed, of course, but not as much as it should. But the smell ...
I want to try to make large minced meat. And you should try with gelatin.
Made in the oven, in the sl. once I will try in a pot of water on the stove.
In short, you need to find your own way of cooking.
Self-taught baker
Quote: tenidia

I don't hear any reviews about the ham maker. So I want to know if a thing is worthwhile, or ...

I have had this ham maker for a long time, at first I did very well. often, then abandoned, the effect of novelty disappeared
Quite a convenient thing, I made both meat and fish, in every way, but it is more convenient to do it in the oven on a tray with water.
I didn't really like the saucepan, everything boils down and shrinks very much, and you can't go anywhere with broth, after all, the iron was boiled ...
In general, an interesting thing.
Alexandra
Can you fit a ham maker into a slow cooker? And maybe not only meat and fish rolls, but some kind of dough or cereals with dried fruits? With cottage cheese?
Self-taught baker
Quote: tenidia

Self-taught baker! And what is she like? What is the principle of action? Is it possible to do without it, in another way?
Operating principle :
Put meat / fish and all additives between two plates, salt, pepper and other spices beforehand. Then clamp with clamps (springs with hooks), and send either to the oven on a baking sheet with water, or to a pot of water on the stove, and cook depending on what you put.
The meat was cooked for about 1-1.30 hour.
Elena Bo
Self-taught baker
Tell me, as an experienced user, can you put gelatin in the mixture or not? Someone talked about gelatin, but I got hooked and I don't know what to do. And what do you think is better - to fill with minced meat with ham or slices?

And this is my first experience. Very tasty and aromatic, but I want something more tender. I will experiment.
Bee
Quote: tenidia

Is it possible to do without it, in another way?
Can! In a Tetra bag of milk, juice, etc., tightly closing the top. Place vertically in a pot of water and cook for 1-1.5 hours.
Elena Bo
As far as I know, jellied meat is obtained in the package. And the principle of operation of the ham maker is pressing.
Nat_ka
Elena Bo, and where is the recipe for this TASTY ?!
Elena Bo
Roll "Moulin Rouge"

Products: 1 kg. chicken fillet, 500 gr. champignons, 1 red bell pepper, small onion, mushroom or chicken bouillon cube.

Preparation: Cut the chicken and mushrooms into pieces. Finely chop the pepper. Grate the onion on a fine grater. Knead the cube. Mix everything thoroughly (mayonnaise can be added). Line the bottom and sides of the ham with foil. Put the food into the mold. Cover the mold with a lid and clamp with springs.
We place in the oven, add 1 glass of hot water to the pot (where we will put the ham) and bake at 210 gr. From 50 min.

Self-taught baker
Quote: Elena Bo

Self-taught baker
Tell me, as an experienced user, can you put gelatin in the mixture or not? Someone talked about gelatin, but I got hooked and I don't know what to do. And what do you think is better - to fill with minced meat with ham or slices?

And this is my first experience. Very tasty and aromatic, but I want something more tender. I will experiment.

First experience say ???
Super!!!!! Very cool, but I think the taste is just lovely.
I did NOT do it with gelatin, as you correctly noted, there is the principle of pressing - the product boils down and is compressed more strongly by the springs.
From my experience: I made a mixture of minced meat (on a large wire rack) and chunks. It turned out delicious. When we lived in the country, I made rabbit meat for children.
It is very interesting to get it from mackerel fillets with vegetables, if you need more fried, just slightly "wind" on the airfryer mode.
tenidia
Quote: Elena Bo

And this is my first experience. Very tasty and aromatic, but I want something more tender. I will experiment.
How does the first experience keep its shape? How is it cut?
Elena Bo
There was little chicken, so it was rather weakly compressed (it crumbled a little when cutting). Products, as I understood, must be taken in full, not reduced. But very tasty and aromatic.
Elena Bo
Second experience in a ham maker. Coarsely ground minced meat, olives, marinated milk mushrooms, fried onions, gelatin 1 sec. l .. It was excellent.
Self-taught baker


SUPER!!!!!
This is what I understand - the man wanted his ham .... Great !!
Were the milk mushrooms whole or also chopped?
Elena Bo
Whole milk mushrooms, but small.
Galina57
Something is not very good at me. Can you show how you load a ham maker step by step? How to stack foil or a bag so that during cooking everything does not creep into the pan? Does the pink color of the ham come out naturally or do you need to add something?
Elena Bo
Galina57, next time I'll take a photo.
And so, I put the foil on the bottom and so that the sides still remain up. And in height, in a circle, I also spread the falg. I put the mass there up to the very top of the ham. On top of the foil I bend a little inward and another piece of foil to cover the top completely. Then I cover it with a lid and pressing on it from above, I tighten the springs. All. Nothing comes out. During the cooking process, the springs press the imposed mass down to half (almost to the end of the slots). I put the hot ham to cool and then in the refrigerator. After a few hours I take out, take out the ham, remove the foil from it.
LaraN
Yesterday I bought a ham maker !!! Hurrah!
I've seen enough pictures in the subject. I will try.
It's time to open a new topic with ham recipes.
Elena Bo
LaraN, congratulations
When putting on and removing the springs, hold the ham maker on top through the grabber. You can cut yourself - sharp (it was a sad experience).
LaraN
Elena, thank you! Please publish the recipe for the ham, which is in the last photo. Looks great!
I plan to make the first one from turkey, just have everything. Called Hungarian in recipes.
Elena Bo
Recipe for ham with olives and mushrooms.
1 kg of large minced meat (I have veal)
1 jar of olives
1 jar pickled mushrooms (you can probably put raw mushrooms too)
1 bell pepper (chopped)
Favorite seasoning, salt.
1 tbsp. l. dry gelatin.
Mix everything properly.
Put in a ham (tightly) to the very top, close and put in heated to 240g. oven in a bowl of hot water for 1.5 hours (the finished ham is pressed to the end of the slots). Make sure that the water in the bowl does not boil away if you add hot water. Take out and put on a plate to cool. When it cools down, I put it in the refrigerator for a few hours.
If a little minced meat remains, you can put it in the freezer and use it for another serving of ham, even if it is conceived from other products, it will not be worse.

PS... I didn’t write, but now I decided to clarify. Do not forget the ham, before laying the mass, lay out the inside with foil
Pakat
I make such a ham - brawn, in a slow cooker, stewing, without water, then in a liter bag of milk, kefir, juice, tamped tightly, poured with the remaining liquid and into the refrigerator.
The initial ones are chicken, turkey, salt, spices, olives, cucumbers, carrots, bell peppers, onions and in general, whatever your imagination tells you to eat at hand.
It is possible from meat, but it is better to make boiled pork from it ...
Boo Boo
Pakat, but it is possible in more detail, very interesting. How much of what should be put and how much time to stew?
Pakat
Everything is strict on the tail on the eye, legs and wings from a chicken, or from a turkey, or all together in a cartoon, salt, pepper and simmer for 1.5-2 hours, remove the meat, separate from the bones, cut medium, return to the cartoon, add spices and everything else, 1 -2 sachets of gelatin and simmer for another 0.5-1 hour. More time and gelatin if there is a lot of meat, especially turkey.Then it is tamped tightly into a liter bag of milk, kefir, juice, filled with the remaining liquid and into the refrigerator. Tastier than any sausage, because everything is selected to your taste ...
Caprice
Pakat, the package must be aluminum from the inside? Or is ordinary cardboard enough?
Pakat
The package is only a form, you can use casings for sausages made of intestines, or polyethylene, just the bags are always at hand if not thrown away. Anyone will do, just aluminum from under the juice is stronger, but ordinary ones do not flow either, you can put on a plastic bag from below and put it in the refrigerator, for safety reasons ...
Boo Boo
Packat, thanks. Boom to try.
What a wonderful healthy kitchen gadget - a bag of juice or milk. And I then, unknowingly, in the trash.
Olga @
Quote: Packet link = topic = 1429.0 date = 1211407064

I make such a ham - brawn, in a slow cooker, stewing, without water, then in a liter bag of milk, kefir, juice, tamped tightly, poured with the remaining liquid and into the refrigerator.
The initial ones are chicken, turkey, salt, spices, olives, cucumbers, carrots, bell peppers, onions and in general, whatever your imagination tells you to eat at hand.
It is possible from meat, but it is better to make boiled pork from it ...

What do you think, will it work without gelatin (after all, the liquid that remains from stewing is then gelled in the refrigerator like jellied meat)? I'm just allergic to gelatin.
Pakat
It will freeze in the refrigerator even without gelatin. It will just melt later if left on the table. Gelatin keeps its shape even without a refrigerator.
Try replacing it with other jelly-forming products, agar-agar, pectin, if you are not allergic.
Freken Bock
You know, there is such a recipe for a juice bag and not for a multicooker. Meat (chicken in the recipe), cut, salted, sprinkled with your favorite specialties and instant gelatin. The bag is placed in a pot of water so that the water outside reaches the level of the meat inside. Bath, in general. It is brewed for a couple of hours, it cools down, then into the refrigerator. It is advisable to take a package that is narrow and long, with a square section. It turns into a killer in the water. It turns out such a sausage ...
Pakat
That's right, it is this recipe that is taken as the basis for cooking in a multicooker.
In a slow cooker, on stewing, the temperature is not very high, comparable to a water bath and the meat languishes like in a Russian oven ...
Katyushka
Quote: Pack link = topic = 1429.0 date = 1211468507

It will freeze in the refrigerator even without gelatin. It will just melt later if left on the table. Gelatin keeps its shape even without a refrigerator.
Try replacing it with other jelly-forming products, agar-agar, pectin, if you are not allergic.
I don't know about pectin, but agar-agar should be taken less than five times.
Boo Boo
Pack, and if you first tamp it tightly, and then pour it, will there be all the liquid on top?
Pakat
No, you scoop and ram it together with the liquid, without separating, and then fill it with the rest of the liquid, if there is any ...
Olga @
It's time to open a separate topic on home cooking technologies for ham and brawn.
LaraN
Quote: Packet link = topic = 1429.0 date = 1211407064

I make such a ham - brawn, in a slow cooker, stewing, without water, then in a liter bag of milk, kefir, juice, tamped tightly, poured with the remaining liquid and into the refrigerator.
The initial ones are chicken, turkey, salt, spices, olives, cucumbers, carrots, bell peppers, onions and in general, whatever your imagination tells you to eat at hand.
It is possible from meat, but it is better to make boiled pork from it ...
What's so special about it? After all, any container can be used as a form for jellied meat, and not used disposable packaging from other products. Thank God now everything can be purchased.
Earlier in the topic they talked about the use of bags of milk and juices for making ham, but not in the form of a form (answers No. 252 and 253 and 286).
Pakat
Quote: Pakat

The package is only a form, you can use casings for sausages made of intestines, or polyethylene, just the bags are always at hand if not thrown away. Anyone will do, just aluminum from under the juice is stronger, but ordinary ones do not flow either, you can put on a plastic bag from below and put it in the refrigerator for safety ...

I wrote about this ...
It is the disposable packaging that is used, because they are then cut and thrown away, or you need to have special collapsible forms.
Jellied meat is cooked in water, here not a gram of water, only its own fat and juice ...
Pakat
Admin, where does the wealth?
I have done such a brawn many times, tried different forms, so nothing is more convenient and simpler than milk cartons, there is no juice, but in Canada we have a choice ...
The same can be confirmed by hundreds of people who have done ...
Let those who grumble and are unhappy themselves try to do it at least a couple of times
and offer an equally convenient alternative ...
Criticism must be constructive ...
Caprice
Pakat, "ah bDoste "(c) It is more convenient for people in the 21st century to cook brawn in beautiful jars - let them boil it for themselves, then beat the brawn out of them and wash it Apparently, this is the essence of their wealth And we will do as it is more convenient and practical for us
Pani Olga
I apologize for repeating, but the bottom line is that raw meat with spices and vegetables and gelatin in a bag, a bag for a water bath for 2 hours, is the water higher than the meat? Will the paper part of the bag dissolve?
Pakat
Pani Olga, I do in a multicooker and the package is just for the form ...
I know what they do in a bag, right in a water bath, see above, Freken Bock I also wrote about this ...
And whether the package will creep apart, or not, who can guarantee, that's why I never gave it in water ...
Freken Bock
Pani Olga , did it myself, the package did not creep. True, I did it only once, somehow the taste did not strike me (I did it with a chicken leg, as recommended in the recipe). And then I forgot about it. And now I'm thinking, from anything you can cook such a "sausage". I'll have to try.
LaraN
I decided to open a separate topic so as not to lose among the various devices in the kitchen, useful and not very ...

The first experience of cooking ham in a ham maker.
Turkey ham

Turkey fillet 1.1 - 1.2 kg
Mushrooms (I have boiled chanterelles) 200 g
Pork lard 250 g
Small onion 1 pc
Garlic 3 cloves
Gelatin 1 tbsp. l.
Semolina 1 tbsp l.
Mayonnaise 2 tbsp l
1 egg
Salt, spices to taste
I cut the meat into pieces, raw bacon, onion, garlic twisted through a meat grinder, mixed everything.
She laid out a ham maker inside with a flask, filled it with ready-made minced meat.
Baked in the oven at 2100 1 hour 10 minutes

vetchina indeyka.JPG
Homemade ham (collection of recipes for ham mills)
Katyushka
It turned out very beautiful, I wonder, but without a ham, you can do this in the oven?
Elena Bo
Well, I'll put it in here so that I don't get lost
Quote: Elena Bo

Recipe for ham with olives and mushrooms.
1 kg of large minced meat (I have veal)
1 jar of olives
1 jar pickled mushrooms (you can probably put raw mushrooms too)
1 bell pepper (chopped)
Favorite seasoning, salt.
1 tbsp. l. dry gelatin.
Mix everything properly.
Put in a ham (tightly) to the very top, close and put in heated to 240g. oven in a bowl of hot water for 1.5 hours (the finished ham is pressed to the end of the slots). Make sure that the water in the bowl does not boil away if you add hot water. Take out and put on a plate to cool. When it cools down, I put it in the refrigerator for a few hours.
If a little minced meat remains, you can put it in the freezer and use it for another serving of ham, even if it was conceived from other products, it will not be worse.

PS... I didn’t write, but now I decided to clarify. Do not forget the ham, before laying the mass, lay out the inside with foil
Elena Bo
Quote: Katyushka

It turned out very beautiful, I wonder, but without a ham, you can do this in the oven?
Take an iron can from under canned food with lids cut out on 2 sides, wrap it with foil inside, put it on one lid, apply the mass, close the second lid. Transfer the whole thing to a bowl of hot water. Put a heavy load on top of the lid, of such a diameter that it can freely enter the jar. Everything in the oven.
Rustic stove
Girls, the ham is super! It looks very inspiring. I also want to try to do it in the bank.
QUESTION.
There are two options - one with chopped meat, and the other with large minced meat. And can these recipes be made on finely ground mince, so to speak, to a doctor's sausage? or does it turn into a mess? What do you think?

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