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Homemade ham (collection of recipes for ham mills) (page 6)

Zubastik
Mams, thanks for the advice. I can't find a turkey on sale, but I just did it from chicken - also not that, a little dry and cutlet. I didn't make minced meat in a meat grinder - only in a combine, as it seems to me, he grinds the minced meat into fluff, but sausage still doesn't work.
In general, I'll try to find a turkey, maybe it will make sense. But it seems to me that gelatin is present everywhere in sausage - today I even studied sausages at this moment. But maybe it should be bred first, and not sprinkled dry?
Pakat
Zubastik, no need to grind in a food processor, cut the meat into pieces, you can do it larger, you get a clear structure of the ham.
If your chicken turns out a little dry, add fatter meat, or pieces of bacon, as an amateur will, only tastier ...
musyanya
I made ham from pork cheeks (a strange word), after cooling, it initially tasted like a pressed cutlet, after a night in the refrigerator, everything in appearance and taste resembles smoked sausage (I added 1 tsp of smoke, turned it through a large wire rack 1 time + 10% I added meat in pieces of 2-4 cm.) My husband liked it, I'm fat. And as boiled sausage is obtained so far only from store-bought liquid minced chicken.
Sergey Kornilov
And I make ham, in packs of juice or milk. They are covered with foil from the inside. Chop the minced meat, load it into a cut-off box, and put it in an oven or double boiler. After an hour, we take it out, cool it so that the liquid also solidifies like jelly and shake it out on a plate. We cut and eat beautifully.
Aunt Besya
Right now I’ll try the ham I just bought: it’s been in the oven for 1 hour and 20 minutes and the lid hasn’t sagged yet, on the contrary, at first it even lifted up, as if it was bursting from the inside. Chicken fillet filling inside: part passed through a large wire rack along with onions, garlic and lard, and part cut into pieces of about 2x2, carrots. Bulgarian pepper, spices. The smell in the apartment is breathtaking. I wonder what happens? It’s embarrassing that she didn’t even start to press in such a time!?!
LaraN
Aunt Besya, congratulations on your purchase! You'll like it!

Quote: Aunt Besya

It’s embarrassing that she didn’t even start to press in such a time!?!


It's okay, I've had this too. Then, when it cools, it will shrink.
Aunt Besya
So, a report on the first experiment: during the cooling period, it nevertheless shrank almost half, truthfully, somehow kosoboko (one edge came out just below the other). Some of the juice apparently flowed out and a dense dark crust formed. In general, it turned out fragrant, tasty, but slightly dry, especially from the ends, the closer to the middle, the juicier. It was not possible to take a whole picture, but you can get a general idea
Homemade ham (collection of recipes for a ham maker)
By the way, together with the ham, I was given a demo disc in the store: there a young man (a representative of the plant, as I understand it) talks about the history of the creation of this miracle of culinary technology and prepares ham from pieces of pork stuffed with pieces of carrot and cloves of garlic, dipping them into the composition 3 tablespoons of salt and a spoonful of red and black pepper. They did not put anything inside in the sense of a bag or foil and cooked this thing in a pressure cooker for 1 hour.
Tanta
Aunt Besya , the crust is because you overexposed the ham in the oven. At first I also decided to play it safe and held it for about 1.5 hours. The result is dryness and crustiness. Then she began to bake a booklet.
Without foil, you can also try to itch your hands ... But it's interesting - will it be just as easy to cook in a saucepan as in a pressure cooker? And how long then to cook?
By the way, I like chicken more than pork.I mix the thighs with the skin and breasts, mix with garlic and carrots, to the bottom and top - bay leaf, it turns out very tender and juicy.
tenidia
Ham owners! How is it going? Should you buy? Does anyone else make ham?
Katyushka
I recently made it from chicken, albeit in an aluminum mold (there is no ham maker yet).
She removed the meat from the chicken and cut it into pieces right from the skin, added onions, garlic, olives and mushrooms, salt and pepper. I put it in a mold and put it in the oven on a pan into which I poured some water, and pierced the mold itself at the bottom several times with a knife. After about 40 minutes, she took out and placed a jug of water on top. After about 30 minutes I cut it into little pieces - it was delicious!
Anastasia
Quote: Katyushka

I recently made it from chicken, albeit in an aluminum mold (there is no ham maker yet).
She removed the meat from the chicken and cut it into pieces right from the skin, added onions, garlic, olives and mushrooms, salt and pepper. I put it in a mold and put it in the oven on a pan into which I poured some water, and pierced the mold itself at the bottom several times with a knife. After about 40 minutes, she took out and placed a jug of water on top. After about 30 minutes I cut it into little pieces - it was delicious!

And if the mold had not been perforated, and the chicken would have been sprinkled with 20 grams of gelatin before being placed in the mold and then cooled in the mold, then we would have received another product called saltison. I did, I really liked it.
Look here the topic, maybe you will like it 🔗
Pakat
Anastasia, I do this all the time, in a multicooker, and then pour it into the mold (bags) and into the refrigerator ...
Temka is somewhere ...
LaraN
Quote: tenidia

Ham owners! How is it going? Should you buy? Does anyone else make ham?

tenidia, buy, worth it! I do not regret. My favorite is turkey ham. Read this topic, there are recipes.
Marishka123
Thanks for the idea for homemade ham. I bought a ham maker yesterday in the Electronic Paradise on Prazhskaya Street. Pavilion 1D-17. I ventured to cook at first the simplest one, from chicken, so that it would not be a pity, if anything. I took chicken legs, minced chicken, mushrooms, bell peppers and green peas. I cut the meat from the legs and cut into pieces, added a little minced meat. It turned out very juicy and tasty. I will continue to cook. Only I will "play" on contrasts and next time I will try veal.
Marishka123
Oh, I forgot to attach a photo! It may not look very good, but tasty and juicy, although I was afraid that it would be dry.
Scarecrow
This is the first time I taste a ham too. I stuffed the ingredients of the chicken roll, which I often make, into it. She lined everything with a baking sleeve (a clever person suggested) and put it in ... a double boiler. For an hour and a half. Nobody tried a double boiler for such a thing? I cook this roll in it, so I plugged the ham maker. I have a two-story Tefalevskaya steamer. Just the ham got in. I packed it so that I can't even catch the smell in the house, although there is garlic there. Tomorrow I will see the result, although, in theory, it should differ little from the boiled roll, but it should be well pressed. In general - then I will report ...
Mams
And I do. She gave it to her friend to try, so she bought herself, taught her neighbor, and gave it to her mother-in-law.

Yesterday I made ham from fish. Finally got ready. Expensive, but tasty
Salmon fillet - in small pieces.
Pike perch fillet - in a meat grinder.
A little shrimp (peeled, bright red).
Several pitted olives.
Salt, spices to taste, gelatin (put 3 tbsp. L. Soluble) - for a bunch
Total weight - 1kg 400g.

for 1 hour 10 minutes at 200 degrees in a convection oven.

The result in the photo, and in the stomachs of the husband and son - both really liked it

DSC_1195.JPG
Homemade ham (collection of recipes for ham mills)
Scarecrow
Here is my first ham experience

🔗

I didn't like my work very much. By the way, the ham itself has nothing to do with it. The mistakes turned out the same as the very first time with this chicken roll in a regular film: through some unknown hole all the juice with gelatin flowed out, and,despite sworn assurances not to take more chicken breasts for the roll, I made only of them (which was available). The result is dry. It was compressed quite well, although my pieces are quite large (seen in the section).
I will try further ...
Gin
my first experience of making ham came out like the first pancake, the liquid leaked out in the process, the ham turned out to be a dryish cutlet (made from minced beef with olives and mushrooms, + 1 tbsp. l gelatin, + 1 tbsp. l. semolina)
the juice escaped from both sides - it broke through the turns of the foil on top (it baked well on the top of the lid) and I probably put on the bottom lid incorrectly, because I pierced the foil from the bottom with a hook from the spring
I want to repeat the experience, though not in the oven, but in the pressure cooker. I'll figure it out with the lid below. but how to make sure that it does not run away from above?

I post a photo. overnight (tried in the evening) probably everything cooled down well and looks better on the cut. and the taste, it seems, is not so critical.

vetchina.jpg
Homemade ham (collection of recipes for ham mills)
LaraN
Gin, but it looks delicious!
Try adding one egg, some mayonnaise (about 1 rounded tablespoon). I think it will be more juicy.
You can also use a baking sleeve instead of foil. It is stronger than foil, but it can tear too.
Did you pour water into a baking sheet?
Gin
Thanks, I'll try! And with mayonnaise and up my sleeve - I'm full of enthusiasm. Poured water. The ham maker stood in a separate vessel, there was initially 2-3 cm of water. In the end, there was twice as much liquid.
Leska
Quote: Gin

my first experience of making ham came out like the first pancake, the liquid leaked out in the process, the ham turned out to be a dryish cutlet (made from minced beef with olives and mushrooms, + 1 tbsp. l gelatin, + 1 tbsp. l. semolina)
the juice escaped from both sides - it broke through the turns of the foil on top (it baked well on the top of the lid) and I probably put on the bottom lid incorrectly, because I pierced the foil from the bottom with a hook from the spring
I want to repeat the experience, though not in the oven, but in the pressure cooker. I'll figure it out with the lid below. but how to make sure that it does not run away from above?

Gin, I did it in the sleeve and in the multicooker, everything was fine, very little juice leaked into the water. But a minute after the ham maker was placed on a plate to cool down, fountains (as if it had been punctured by a needle) with juice came out of the bag. I had to urgently throw a towel over the unit. Next time I'll try to insert a double sleeve
Scarecrow
Something up my sleeve didn't like it at all. Tears (in the sense of the liquid goes somewhere all the time). I'll try the same way as a roll - two plastic bags, one in the other and very tightly wrap on top with cling film. Then I will report what happened ...
dopleta
And I put a food plastic bag in a ham maker and cook in a pressure cooker for about 30 minutes, pouring 4-5 cm of water to the bottom. It turns out great.
Gin
according to the instructions, the bottom cover must be inserted with the sides up, while threading the hooks from the springs into the slots. it turns out that the hooks are inside the ham. they can make one to three holes in a bag or foil.
can try to insert the lid with the sides down, and attach the hooks to these sides, like on the top cover? I tried it on an empty ham - everything seems to hold

dopleta, and in the pressure cooker which program do you choose? or do you set the time manually?
dopleta
I have a Unit 3-liter, the ham doesn’t fit into it, so I cook the ham in an ordinary, mechanical pressure cooker.
BELOBOKA
Good hour, dear forum users!

Ham maker BELOBOKA invites you to the exhibition New Year's gift 2008, which will take place in St. Petersburg from 18 to 21 December at the St. Petersburg Sports and Concert Complex (metro station Park Pobedy).

I give almost for a GIFT Your BELOBOKA

NY Presents 2008.gif
Homemade ham (collection of recipes for ham mills)
musyanya
and I saw a ham maker in the store as a white-sided one, but not real, it is clear that it is made of tin can and the springs consist of two parts ... The price is naturally lower than the real one ...
Pakat
musyanya , ask who the thread is from St. Petersburg, buy it for you at a discount at the exhibition and send it to you in your news ... So maybe it will work out fine ... Look, more 🔗 promise 500+ shipment ...
Gin
about 600-700g pork - finely chopped,
about 300g minced pork - 1/3 through a blender, leave the rest as it is,
about 300g of chicken navels (stomachs) - through a blender (my husband does not like offal, did not want to know that they are there),
1 large carrot - through a blender,
1/2 red bell pepper - through a blender,
3 cloves of garlic - through a blender,
3 tbsp. l. gelatin,
2 pcs. bouillon cubes (I had chicken),
salt, seasonings.

everything is mixed, shoved into a ham maker (in the roasting sleeve), cooked in a pressure cooker (lay on its side) on the program for stewing meat / legumes - 2 times (1 cycle took 35 minutes, I thought it would not be enough). I poured hot water into the bowl of the pressure cooker to about half the ham. the night cooled down, froze in a ham between the window sashes.

it turned out very tasty, and the smell !!! Bon Appetit!

vetchina.jpg
Homemade ham (collection of recipes for ham mills)
dopleta
Gin, it's not entirely clear from the recipe, what are these white blotches? Is this lard made from chopped pork?
Gin
dopleta, no, it's all meat. I took lean pork, without lard.
BELOBOKA
Good hour, dear forum users!

Ham maker BELOBOKA invites you to the exhibition New Year's gift 2008, which will be held in St. Petersburg with December 18 to 21 in the St. Petersburg Sports and Concert Complex (metro station Victory Park).

I give almost for a GIFT Your BELOBOKA

NY Presents 2008.gif
Homemade ham (collection of recipes for ham mills)
Misha
On Gorbushka I bought a ham maker in the department where Hotter grills are sold. And immediately made this ham:
-1 kg of chicken fillet (cut meat with skin from chicken),
-2 medium onions,
-1 carrots,
-Champignon,
- bell pepper,
-salt pepper,
-spice.
For my taste it turned out a little dry, a lot of juice flowed into the pan, but very tasty.

gfdg 466.jpg
Homemade ham (collection of recipes for ham mills)
gh398.jpg
Homemade ham (collection of recipes for ham mills)
tenidia
BELOBOKA! And how much will the ham maker cost there and the entrance?
BELOBOKA
Quote: tenidia

BELOBOKA! And how much will the ham maker cost there and the entrance?

Good hour Tenidia.

Thank you for your question!

At the exhibition New Year's gift 2008 BELOBOKA will be sold at a very, very attractive price in RUB 550

The entrance fee is only 50 rubles.
Free entry for seniors and schoolchildren

See you
Celestine
BELOBOKA, but in Ukraine there is no such product, in Kiev in particular)?
Pysanka
Quote: Celestine

BELOBOKA, but in Ukraine there is no such product, in Kiev in particular)?
And I am from Ukraine and also want to buy this wonderful device, I think there would be more people willing ...
Admin
My version of the ham in a ham maker.

Ham shaped.

Whole piece of pork loin (lean) marinated in dark beer + marinated chicken breasts.

It was laid in a ham maker without any shell, and cooked in hot water.

Homemade ham (collection of recipes for a ham maker)\

The result is a piece of ham of two colors and two types of meat, without excess fat, and very tender in taste.
And as an attachment - 2 liters of clear broth.
Cubic
Quote: Admin


The result is a piece of ham of two colors and two types of meat, without excess fat, and very tender in taste.
And as an attachment - 2 liters of clear broth.

M-mm .. Adminwhat yummy
Uncle Sam
Yes, Admin!
Delighted is the wrong word!
I wanted to say "like a ham from a meat processing plant." But it looks like it turned out many times better than the factory one.
Thanks for the recipe. And a little troublesome (no need to twist the minced meat). And closer to the ideal (a large piece of meat)
Admin

Another option for ham made from a whole piece of meat

Homemade ham (collection of recipes for a ham maker)

shuska
Admin, the ham is really impressive. If I understood correctly, did you cook the ham? And please tell me in more detail how to marinate meat in beer.
Anna1
Yes, Admin, great, and, if possible, in more detail. Did you add any spices, what was it boiled in, how much water was poured in and how long did it cook? Was it difficult to launder the ham afterwards?
I recently bought a ham myself. Here's my first experience:
Homemade ham (collection of recipes for a ham maker)
This is all that was left after the son-in-law came to "drink tea"
Made from pork, the piece was lean with a little fat. Cut into large pieces and stuffed with carrots. Then sprinkled with a mixture of salt, pepper and dry garlic. I put everything in an ordinary cellophane bag and ham. Cooked in a high saucepan for 1 hour. 20 minutes. Poured water to the level of the ham. It turned out tasty, juicy, but the meat was boiled down by almost half, and the fat did not boil down at all, so a very large layer of fat turned out in the finished product.
Admin

Thank you for your feedback and your interest in this cooking method.

I cook ham from a whole piece of meat, the taste and type of ham depends on the type of meat.

In the first photo ham from a whole piece of lean pork loin. But since there was still room to the top of the ham, she filled skinless chicken breasts, also pre-marinated spices (no beer).
The meat was marinated in dark beer. She rubbed a piece of meat with spices and salt, put it in a bowl and poured it with dark beer, kept it for a day, turned it over once.
Preparation:
Put a whole piece of meat in the "on the bottom" mold, that is, if it is not clear, lay the meat in a piece along the fibers, along the mold. She put the breasts on top. I did not use any foil and film covers.
I clamped all this meat with springs and put it in a saucepan.

I have a saucepan like this. I bought it for cooking pasta and potatoes, it is very convenient to cook. The saucepan is narrow, but a free form with springs fits into it, and you have to add a small amount of water - only 2 liters.

Homemade ham (collection of recipes for a ham maker)

The first time I did "On science", according to which such a ham is prepared at factories (I read it in the book).

After placing the mold in the pan, add enough boiling water to cover the top of the ham - that's 2 liters.
First, I bring the water to a boil, but immediately I reduce the heat to the smallest one so that the water only “agitates” a little on the surface, that is, the water temperature in the pan should be 90-95 * C - cooking in hot water (but not boiling) ...
The water needs to be salted a little more than usual, taste it.
The cooking time of the ham depends on the weight of the meat in the mold and should be approximately 50-55 minutes per 1 kg. weight of meat.

Another way to determine readiness is to insert a temperature probe into the hole of the mold at the top of the hole, sinking it into the meat. The temperature of the finished meat is 68-72 * C inside the meat.
The temperature probe helps a lot, 100% readiness guarantee.

When the meat is ready, drain the water, leave the mold in the pan to cool, then put it in the refrigerator so that the meat reaches a temperature of 4-6 * C.
Then remove the meat from the mold and it is ready to eat.

I did not pour out the broth water, but left it for further use, poured it into containers and froze it, later the broth was useful for making porridge-garnish from various cereals. The meat was not greasy, and the broth was also not greasy and transparent.

In the finished ham, there was absolutely no fat inside in any form (and it was not immediately fatty).
Under the influence of springs (press), the meat was pressed, pushed out fat and other moisture from itself out into the water, and at the same time remained soft under the influence of what was cooked in water.
And of course depends on the variety, softness, fat content of raw meat.


Second photo of ham - the meat is folded in a roll, the kidney portion of lean pork.

Marinade - sprinkled with salt, spices and kept for more than a day in the refrigerator, turning over.

Then, before placing it in the mold, I “pumped” the meat with a mixture of boiled water and dry wine (200 water, 50 wine). I pumped it with a thick syringe.

The cooking principle is the same as described above. Only this time I put the mold in a heat-resistant bag and then in water, so that all the liquid from the mold remains in the bag and the interpenetration of the liquid occurs with its own broth, and not with water from the pan. And the form also cooled in this broth, drained only the water from the pan.

The result of the finished ham in the photo.

Since I prefer whole-cut ham, I also liked this cooking method better.
A little troublesome and simple.

Although, already now there are ideas to make a ham in a shell inside a mold and a combination with different types of meat.

Good luck to all
Anna1
Admin! Thank you very much for such a detailed answer. But, excuse me, one question was not answered: is it difficult to clean the form without liners? I read somewhere in this thread that they made a ham without an insert, and then with difficulty removed it from the mold, and with difficulty washed this form.
And, sorry for the importunity, new questions have appeared. Do you put a lid on the pot when you cook? And which temperature probe do you use: an electronic one with an external probe, or a thermometer with an integrated probe?
Admin
Quote: Anna1

made a ham without an insert, and then with difficulty removed it from the mold, and with difficulty washed this mold.
Do you put a lid on the pot when you cook? And which temperature probe do you use: an electronic one with an external probe, or a thermometer with an integrated probe?

If all the liquid comes out of the mold (foil, bag), then it's difficult to get it, I agree. I have ham in water, liquid interpenetration.

Is the shape after baking bread, or the pan after cutlets easier to wash?
That's right - first soak in water and then rub. I wash my form in a dishwasher, and I wash off what is not washed off with a hard sponge. No more difficult than other dishes.

You do not need to close the lid. There is no boiling of water, only a slight agitation of the surface.

Any temperature probe so that it reaches the center of the mold along the length of the probe. I use a mechanical one with a long needle.
Anna1
Admin! Thank you very much! It seems that there are no more questions. Let's dare !!! And the ham is really a handy thing. Expensive, of course. But what to do? But we will support the domestic manufacturer!
Anna1
Here's another ham of mine
Homemade ham (collection of recipes for a ham maker)
I bought 1.5 kg fillet of chicken legs with skin. On each piece I put some champignons from a jar, sprinkled with a mixture of salt, pepper and garlic, wrapped in the form of a roll; then I put all the rolls in a cellophane bag and ham. Cooked in a 6 L saucepan with the lid closed. This time, the ham was poured 2-3 cm below the level. I cooked it for 1 hour and 40 minutes, until the temperature inside the ham was 90 * C. During this time, she scooped water out of the pan several times as the ham settled, so that the water level was always below the level of the ham.
The finished product turned out to be 880 g in weight, dense, tasty, but dryish. It falls apart a little when cutting.
Dear forum users!After reading this topic, I saw that many cannot, for one reason or another, buy ham. I bought it, but after examining it, I realized that it is quite possible to do something like this ourselves. I offer my own version of making ham:
1. Find a suitable size food can (already written about this).
2. We carefully cut off the top cover, and leave the bottom one, but punch several holes in it. Or we cut off the bottom lid, find a suitable size sieve with a straight bottom and insert a jar into it.
3. We make a bag from cotton dense fabric (for example, linen) according to the size of the can (we make it higher than the can, or equal in height, but then we need to sew handles to it). The bag is needed so that you can easily remove the ham from the jar later.
4. Put the prepared meat in 1-2 plastic bags, the bag in the bag, and the bag in the jar. We put a lid on top (you can also make several holes in it). There should be free space for oppression to the top of the can.
5. We do oppression, for example: collect or buy pebbles at a pet store (I think 1 kg is enough), put it in a cellophane bag (or a linen bag sewn for it) and put on top of the meat.
6. We put everything in water and cook. The water level in the cooking container must not be higher than the level of the ham. When the meat settles, it is necessary to scoop up excess water. Also, when the meat settles, you can add additional weight to the bag with pebbles.
7. At the end of cooking (determined by time or with a thermometer), take out the jar, let it cool and put it in the refrigerator. After 3-4 hours, the ham can already be taken out and eaten.
I would be glad if my advice is useful to someone.
Admin

An interesting option for molding ham

Cooked for 1 hour 40 minutes until the temperature inside the ham was 90 * C.


The beauty is not to boil the ham in boiling water, but to keep the shape in hot water 95 * C, and reach the temp. inside the form 68-72 * С.
If you keep above this pace. can be overexposed.

Your version also has the right to life, like others on this forum

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