The most delicious ham recipe in a ham maker. Pork ham in a ham maker with walnuts and prunes - “Spicy”

26.03.2018

Ham is considered to be a meat treat cooked in a ham maker. If store products may raise doubts, then ham in a ham maker in the oven will undoubtedly turn out very tasty and natural. The recipes for its preparation are varied - from the choice of meat, adding additional ingredients and ending with the level of complexity.

Homemade ham The ham in the oven will definitely turn out tasty and juicy. Of course, there are some peculiarities in its preparation. For example, gelatin is added to better bind all the ingredients. You can choose any type of meat at your discretion.

Advice! To prevent the ham from turning out watery and losing its taste, it is better to choose chilled meat without fatty layers.

Ingredients:

• elk fillet – 800 g;
• boar meat – 300 g;
• semolina – 1 tsp. spoon;
• carrots - 1 root vegetable;
• greenery;
• gelatin – 1 teaspoon. spoon;
• onion - 1 piece;
• salt, mixture of ground pepper.

Preparation:

1. To prepare this ham we use exotic meat. But in absolutely the same way, pork ham is prepared in a ham maker in the oven. You can add beef tenderloin for variety.
2. Let's start with preparation necessary products. Remember that only chilled meat is suitable for cooking ham.
   
3. We thoroughly wash the meat components and dry them.
4. Cut one type of meat into small pieces. In this form we will add it to the ham.
   
5. The second type of meat, in our case it is elk fillet, is washed, dried and cut into portions.
   
6. Grind the elk meat in a meat grinder until it reaches the consistency of minced meat. To make the mass more homogeneous, you can grind it two or three times.
   
7. Peeled sweet bell pepper wash, cut the pulp into small cubes.
   
8. We peel the carrot root, wash it thoroughly and cut it into cubes.
   



9. Add gelatin. We do not dilute the thickener with water.
10. We also enter here semolina, salt and a mixture of ground pepper.
11. Mix everything actively until a mass of homogeneous consistency is obtained.
    
12. Cover the ham pan with a baking sleeve.
13. Transfer the prepared mass into the ham dish and compact it.
    
14. Close the ham maker and place it in a fireproof dish.
15. Fill the form with water. Add about ½ cup.
    
16. We will bake in the oven for an hour and a half at a temperature of 180°.
17. Leave the ham to harden. And then we place it in the refrigerator for another day until it hardens.
    
18. Cut the ham into portions and enjoy its unsurpassed taste.

On a note! If you want the ham to have a jelly layer, dilute the gelatin with water according to the instructions.

Holiday snack

Turkey ham in a ham maker in the oven turns out incredibly tasty. If you are preparing an appetizer for the holiday table, add beef tongue.

Ingredients:

• chilled beef tongue – 0.3 kg;
• turkey fillet – 1 kg;
• powdered milk– 1 table. spoon;
• ground nutmeg - a pinch;
• carrots - 1 root vegetable;
• laurel leaf – 1 piece;
• allspice peas – 2 pieces;
• onion – 1 head;
• fresh dill - several sprigs.

Preparation:

1. Thoroughly rinse the beef tongue with water.
2. Using a knife, scrape off the top layer.
3. Place the beef offal into a saucepan, add water and boil until done for 2.5 hours.
4. About half an hour before the end of cooking beef by-product add peeled carrot root, onion, bay leaf and allspice peas to the broth.
5. Fill the tongue with chilled water and carefully remove the skin. Cut the boiled tongue into cubes.
6. Wash the cooled turkey fillet, dry it and grind it in a meat grinder to the consistency of minced meat.
7. Add ground nutmeg and whole milk powder to the minced meat.
8. Mix all ingredients thoroughly, add salt and a mixture of ground peppers.
9. Combine the minced meat with the boiled tongue, knead until a mass of homogeneous consistency is obtained.
10. Transfer the mixture into the sleeve and then into the ham pan.
11. Place the ham in the oven for an hour and a half.
12. Cool the cooked ham and leave it in the refrigerator for several hours.

Ham made from chicken breast. You can add vegetables, mushrooms, and prunes for variety. A lot depends on the spices too.

Ingredients:

• chilled chicken meat – 1 kg;
• food gelatin – 15 g;
• carrots - 1 root vegetable;
• sweet bell pepper – 1 piece;
• cognac – 3 table. spoons;
• salt and a mixture of ground peppers;
• garlic cloves – 1-2 pieces.

Preparation:

Every housewife from time to time has gloomy thoughts about the composition of store-bought food. meat products. And it seems clear that preservatives, dyes, stabilizers and other “chemicals” are unlikely to benefit the body, but what to do if they are now everywhere? But you can cook deli meats at home! Do you think it's long and difficult? Not at all if you have a ham maker. For example, ham in a ham maker, the recipe for which we will consider below, will require an active cooking time of no more than 15 minutes. And within a day it turns out completely natural and very delicious product. Shall we try?

Despite the fact that ham makers have been on the market for at least five years, many housewives are not even aware of their existence. An unfortunate misunderstanding, perhaps caused by a somewhat simple-minded appearance. The unit is a tall hollow cylinder made of stainless steel, locked on both sides with lids. They are attracted to each other by means of powerful springs, compressing the contents of the cylinder.

The design is simple and all ham makers work the same, but manufacturers, in an effort to attract buyers, come up with convenient options for their products.

So, there are ham makers:

• equipped with a thermometer;
• elevator mechanism for removing contents;
• a single spring that simplifies locking the structure;
• with a stationary bottom;
• various shapes (round, square).

These simple devices have different volumes and outputs. finished product, which varies from 500 grams to one and a half kilograms. But the principle of operation is the same for all models. Housewives have long established experimentally that even if individual ham makers are more convenient to use, this in no way affects the quality of the ham itself.

The principle of operation of the ham maker

Despite the simplicity of the design, cooking ham in a ham maker requires some skill. Meat consumption is usually more than a kilogram, plus spices and additional ingredients- not the cheapest pleasure.

Therefore, in order not to translate products, follow these rules:

1. Always insert an ovenproof bag into the ham maker before filling. Or better yet, two. They say that you can use both foil and a cooking sleeve, but, as experience shows, the bag is more convenient.
2. Don't be greedy. Fill the entire volume of the ham tin as tightly as possible. Then the finished product will not crumble when cut.
3. Take the time to marinate the meat and texture it. Many people simply cut the meat into pieces and immediately put it in a bag. This is also acceptable for a dish cooked on a quick fix, it will still be eaten with pleasure. But if you really want to cook tasty treat, then marinate the meat first and let it stand for at least an hour. Then knead it like dough, or even beat it into pieces. Mix all ingredients, fill cylinder, tighten with springs. Let the meat ripen for at least two more hours, but it can remain in the refrigerator for two days.
4. Ham can be cooked in a large saucepan, in a slow cooker, pressure cooker, air fryer, or simply in the oven. But, most importantly, take your time! The best results will be achieved by cooking slowly. Place the ripe meat cold in cold water and heat it up gradually. The ideal product, pink and juicy, will come out after a long simmer at 75-85 degrees. So the meat is not boiled, but languishes in own juice. Time proper preparation is at least three hours.
5. The finished ham must be cooled immediately, as boiled eggs, immediately placing under running water (still in the ham maker, of course), and then leaving in cold water for half an hour or an hour. Once it cools down, put it in the refrigerator. In the morning, remove from the bag and try.

Recipes for ham in a ham maker

Cooking ham gives incredible scope for imagination! You can combine different types of meat - fatty with lean, poultry with pork, meat with offal, and so on. Feel free to add olives, eggs, mushrooms or herbs, peas, lard, spices, prunes, and so on. Grind the meat at your discretion; you can cook it as a whole piece, grind it into a pate, or pass it through a meat grinder.

Any ham maker comes with instructions from the manufacturer and basic recipes preparations. But with experience, you will be able to cook ham “by eye”, checking the time and quantity of ingredients yourself.

For cooking you can use plain salt, but it’s better to mix it in half with nitrite. It is this that will give that unique “ham” taste that cannot be achieved in other ways.

So, see below how homemade ham is prepared in a ham maker, recipes and cooking tricks.

Classic recipe for making pork ham in a ham maker

What do you associate with the word “ham”? Most likely, with pork, that’s why we’ll start our experiments with it.

1. To prepare, take 1.0-1.2 kg pork ham. Choose a piece that is not too fatty.
2. Prepare the brine. For a liter of water, take 130-150 grams of salt, several bay leaves, half a spoonful of sugar, black pepper and other seasonings that seem appropriate to you. Boil the brine, cool and dip the meat into it.
3. Let it sit for two to three days. Periodically pierce the meat so that the process goes faster and it is completely salted.
4. Place the meat in a ham pan lined with a bag and place in the slow cooker. At a temperature of 80ºC, the ham will be cooked in three hours.

Pork ham in a ham maker with pork tongue

A very interesting result comes out when using minced pork with pieces of tongue. You've probably seen similar boiled sausage in stores. You shouldn’t cherish the hope that yours will be in some way similar to the store-bought one - without any “E-sheks” and other additives, its taste will surprise you.

1. Take 300 grams of pork ham, 200 grams of brisket, 350 grams of tongue.
2. Make minced meat. Salt, pepper, add two teaspoons of mustard.
3. Transfer the mixture to a blender, add 350-400 grams heavy cream and grind until you obtain a homogeneous, pate-like consistency.
4. Cut the tongue into cubes no larger than a centimeter, mix with salt and pepper, let it brew.
5. Mix your tongue with meat pate and place the resulting mass in the ham maker for 3 hours.

The resulting “sausage” will be more porous than the usual boiled one, and its taste will be more natural and softer.

Pork ham pieces with a layer of jelly

When you want to put a delicious piece of real meat on bread with a tight jelly layer, use the following recipe.

1. Take 700 grams of pork with lard and one for variety chicken fillet and a pair of legs. If you want, you can use only pork, but cold cuts It will still be more interesting.
2. Cut the meat small pieces, stir. Add salt and spices.
3. Add 10 grams of dry gelatin to the meat cocktail and let it sit for several hours to a day.
4. Place the entire mixture in the ham maker and cook for up to two hours. Cool thoroughly and serve. Carefully! Don't bite your fingers off - it's delicious!

Spicy pork ham in a ham maker with walnuts and prunes
If you are already tired of regular ham, make its taste more refined and interesting by adding prunes and nuts.

1. Divide a kilogram of pork in half. Cut one part into small pieces, twist the other into minced meat. Mix.
2. Enter in meat mass garlic to taste, crush with pepper and salt.
3. Finely chop the prunes and chop the walnuts. Add the ingredients to the meat and stir so that your additives are evenly distributed.
4. Get ready savory dish one and a half to two hours, cool and serve for breakfast.

There is no shame in surprising guests with such homemade ham. festive table, and the simplicity of preparation allows you to do it as often as you wish.

Pork ham in a ham maker with champignons

Every housewife knows that pork and mushrooms are a win-win combination. And ham is no exception. For one kilogram of meat, take 200 grams of mushrooms, onions and spices.

1. Grind the meat in a meat grinder, add salt, pepper and your favorite seasonings.
2. Chop the onion and fry until half cooked, add the champignons.
3. Transfer the onions and mushrooms to the minced meat and knead thoroughly. If desired, add gelatin and a spoonful of semolina.
4. Transfer the resulting mixture to a ham maker and cook for approximately two hours or a little longer.

Let the finished ham cool and serve after 8-12 hours.

How to make homemade ham from pork shoulder

If you don’t know what interesting thing to make from the pork shoulder that’s been stuck in the freezer, then cook an excellent ham.

1. Take a little over a kilogram of meat and cut into small pieces. For this amount of pork you will need about 20 grams of salt. Salt, remember carefully and refrigerate for a couple of days. You can cook the meat right away, but then its flavor will be less intense.
2. Mash the ripened meat thoroughly again, pepper, add nutmeg. Fill the ham pot.
3. Ripened ham can be removed after about an hour and a half.

The finished product is dense, juicy and tender. The taste of real meat, cooked without any additives, will give no chance to any store-bought sausage.

Marbled ham in a ham maker

To cut the ham with a beautiful “marble” pattern, take equal parts of two types of meat - pork and lean veal. You will also need 300 grams of pork lard.

1. Cut the meat and bacon into small pieces. Salt, add pepper and other seasonings to taste.
2. Fill the ham pot and cook traditional way about an hour and a half.

You can achieve a beautiful “marble” pattern on a cut using only pork shoulder. Take it with dense fat and cut into thin, thin strips. Salt the meat and let it ripen for a day or two. Then cook as usual.

Holiday Ham

Do you want to surprise your guests without putting in almost any effort? Make it colorful, juicy, aromatic ham with vegetables and different types meat.

1. For such a dish, choose chicken fillet and pork in any proportions, with a total weight of about a kilogram. Cut the meat into small cubes or mince the pork. Salt, add seasonings and pepper, gelatin and chopped garlic.
2. Take a pack ready vegetable mixture"Mexican". Or cook separately peas, corn, bell peppers, carrots and green beans. Fry a bright vegetable cocktail and add to the meat.
3. Place the entire mixture into the ham pan and close it as tightly as possible. Cook for about one and a half hours.

Fish ham recipe

Who said ham can't be fishy? You can choose any fish, cut it into pieces or make minced fish- the cooking principle remains traditional.

Try to please your family the most tender ham from sea cocktail.

You will need half a kilo of trout and 300 grams of perch and peeled shrimp. Also prepare onions, mushrooms, garlic and milk.

1. Finely chop one hundred grams of champignons and fry with onions.
2. Soak a couple of pieces of loaf in milk, peel three cloves of garlic. Scroll everything in a meat grinder.
3. Prepare minced fish and add whole shrimp to it. Add mushrooms with onions, and bread-garlic mixture.
4. Mix the whole mixture thoroughly, fill the ham pot and let it cook for about an hour.

This ham goes well with tartar sauce and looks great on a holiday table.

Homemade cod and pink salmon ham

You can make ham from any type of fish. Try making it, for example, from cod and pink salmon, but in principle, any logical combination will do. In our case, the tandem of white and red meat will give a beautiful pattern on the cut.

Take a kilogram of cod fillet and dilute its taste with 500 grams of pink salmon fillet. For piquancy, prepare a jar of pitted black olives, salt and seasoning that you usually use for a fish dish.

1. Cut the fillet and mix with your hands, kneading thoroughly. Sprinkle Seafood Cocktail salt and spices, add olives. Let it sit for a quarter of an hour.
2. Fill the ham pot and send it to cook for about half an hour - this is enough for our fish.
3. Remove the cylinder and press down on the lid to release the juice, otherwise the finished product will crumble. Repeat the procedure a couple of times and leave to cool. The fish ham in the ham maker will be ready to serve in 5-8 hours.

Homemade Turkey Ham

Excellent ham comes from poultry. Let's try to cook it first from turkey.

1. Take 700 grams of breast and thigh flesh. Focus on the volume of your ham maker.
2. Prepare a simple brine: add up to 130 grams of salt per liter of water, half a spoonful of sugar, add pepper and coriander. Heat the water so that the salt dissolves and the spices open up.
3. While the brine is cooling, chop the meat into large pieces. If you want, you can salt it whole.
4. Place the turkey in the brine and let it freeze in the refrigerator for a couple of days. Pierce the meat with a wooden stick or even inject the brine with a syringe.
5. Place the ripened meat in a ham maker and send it to cook. You can remove the ground turkey ham after two hours. But if you cooked it as a whole piece, it may take a little longer.

How to cook homemade chicken ham (diet ham)

For those who prefer less high-calorie food, an excellent solution would be chicken ham. It comes out quite dense, does not fall apart, has delicate taste and a delicious layer of jelly on the surface. Chicken ham not as fatty as pork and cooks faster.

1. Take a couple of kilos chicken thighs, remove the pits and skin. At the end you will have a little over a kilogram of meat left.
2. Cut it into small pieces, add 25 grams of salt, a quarter spoon of sugar, a few bay leaves and pepper. Place the entire mass in the refrigerator and let the chicken dry-salt for 24 hours.
3. The next day, remove the bay leaf. Grind a little less than half the meat in a meat grinder, add chopped garlic, a pinch of nutmeg and turmeric.
4. Mix the meat with minced meat and let it cook. The chicken ham in the ham maker will be ready in an hour and a half.

Ham maker Redmond- a unique device thanks to which you can easily cook homemade delicacies from meat, fish, poultry and seafood with various additions and spices.

From now on, real ones will appear on your table gastronomic delights from natural products, which you chose yourself!

The trend is becoming more and more relevant all over the world healthy eating and a return to traditional cuisine.

The REDMOND company has developed a unique device - ham maker which will allow you cook on your own:

• homemade rolls,
• sausages,
• boiled pork
• and others deli meats.

You can prepare homemade delicacies in the REDMOND ham maker using:

• multicookers with bowl volume from 5 liters,
• multi-pressure cookers,
• pressure cookers,
• oven
• and even regular pans.

Features of the Redmond ham maker:

• stainless steel housing and removable parts
• choice of 3 different volumes of the finished product

The principle of cooking in a ham maker is based on the temperature treatment of products while simultaneously compressing them inside a mold.

The Redmond culinary team has developed recipes especially for you various dishes, which you can prepare using the RHP-M02 ham maker.

Recipes for the Redmond ham maker:

1. Ham "Merchant"
2. Fish ham with shrimp and olives
3. Pork ham with turkey and mushrooms
4. Ham from pork tongue with capers

*Recipes can be adapted for other analogues of ham makers:

Baked pork in a ham maker

Ingredients:

• Pork (neck) 2 kg
• Garlic 20 g
• Grainy mustard 20 g
• Spices

Recipe for cooking boiled pork in a ham maker:

1. Rinse the meat, make cuts in it, stuff it with garlic, rub with salt, spices, mustard, leave to marinate for 3 hours.
2. paragraphs 2–11).
3. Next execute paragraphs 12–13 section.

Ham "Merchant"

Ingredients:

• Beef (fillet) 400 g
• Pork (fillet) 400 g
• Homemade minced meat 300 g
• Egg 1 piece
• Gelatin 15 g
• Garlic 10 g
• Powdered milk 10 g
• Nutmeg (ground) 5 g
• Spices

Recipe for “Merchant” ham:

1. Wash the meat, cut into 2 cm cubes, chop the garlic with a knife.
2. In a separate container, mix meat, minced meat, nutmeg, egg, milk powder, garlic, gelatin, salt, spices, mix thoroughly.
3. paragraphs 2–11).
4. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid.
5. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
6. Next execute paragraphs 12–13 section.

Ingredients:

• Beef (fillet) 700 g
• Pork lard 130 g
• Gelatin 15 g
• Soy sauce 5 ml
• Spices

Recipe for Ukrainian ham:

1. Rinse the meat and pass through a meat grinder.
2. Cut the lard into 0.5 cm cubes.
3. In a separate container, mix meat, lard, gelatin, sauce, salt, spices, mix everything thoroughly.
4. Place the minced meat in the ham maker (see section, paragraphs 2–11).
5. Next execute paragraphs 12–13 section.

Ingredients:

• Pork (fillet) 500 g
• Beef (fillet) 500 g
• Gelatin 15 g
• Garlic 6 g
• Nutmeg (ground) 3 g
• Pepper

Recipe for Tsarskaya ham:

1. Rinse the meat, chop coarsely, chop the garlic with a knife.
2. Mix meat and garlic, add gelatin, nutmeg, salt, spices, mix.
3. Place the meat in the ham maker (see section, paragraphs 2–11).
4. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
5. Next execute paragraphs 12–13 section.

Ingredients:

• Beef (fillet) 750 g
• Pike perch (fillet) 300 g
• Onion 75 g
• Olives 50 g
• Celery stalk 50 g
• Green asparagus 30 g
• Gelatin 15 g
• Spices

Recipe for beef and pike perch ham:

1. Rinse the meat and fish, pass through a meat grinder together with the onions, add olives, salt, spices, gelatin to the minced meat, mix until homogeneous mass.
2. Cut the celery lengthwise.
3. Place the minced meat in the ham maker (see section, p. 2-5).
4. Stuff the minced meat with celery and asparagus.
5. paragraphs 6-11.
6. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
7. Next execute paragraphs 12-13 section.

Ingredients:

• Beef (fillet) 1.3 kg
• Cream 22% 90 ml
• Butter 50 g
• Green onion 20 g
• Garlic 20 g
• Gelatin 15 g
• Soy sauce 5 ml
• Spices

Recipe for beef ham with cream:

1. Rinse the meat, cut into 0.5 cm cubes, chop the onion and garlic with a knife, melt the butter.
2. In a separate container, mix all the ingredients, add salt, spices, mix everything, leave to marinate for 2 hours.
3. Place the meat in the ham maker (see section, paragraphs 2–11).
4. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
5. Next execute paragraphs 12–13 section.

Ingredients:

• Turkey (thigh) 600 g
• Chicken thighs (fillet) 600 g
• Chanterelles (boiled) 150 g
• Onion 130 g
• Honey mushrooms (boiled) 100 g
• Egg 1 piece
• Garlic 30 g
• Gelatin 15 g
• Greens 10 g
• Spices

Recipe for turkey ham with mushrooms:

1. Rinse the fillet and pass through a meat grinder along with mushrooms, herbs, onions and garlic. Add salt, spices, egg, gelatin to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, paragraphs 2–11).
3. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
4. Next execute paragraphs 12–13 section.

Ingredients:

• Turkey (fillet) 1.5 kg
• Chicken hearts 600 g
• Carrots 200 g
• Garlic 20 g
• Semolina 15 g
• Spices

How to prepare turkey ham with chicken hearts:

1. Rinse the meat and hearts, pass through a meat grinder along with carrots (100 g) and garlic (5 g), add semolina, salt, spices to the minced meat, mix until smooth.
2. Carrots (100 g) cut lengthwise into cubes.
3. Place the minced meat in the ham maker (see section, paragraphs 2–5).
4. Stuff the minced meat with carrots.
5. Then follow the instructions in accordance with the section, paragraphs 6–11.
6. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
7. Next execute paragraphs 12–13 section.

Ingredients:

• Salmon (fillet) 750 g
• Squid 400 g
• Carrots 150 g
• Champignons 150 g
• Gelatin 15 g
• Greenery
• Spices

How to prepare salmon ham with squid:

1. Rinse the fish and squid, pass through a meat grinder along with champignons and carrots (80 g).
2. Chop the greens with a knife.
3. Add herbs, salt, spices, gelatin to the minced meat, mix until smooth.
4. Place the minced meat in the ham maker (see section, paragraphs 2–5).
5. Stuff the minced meat with carrots.
6. Then follow the instructions in accordance with the section, paragraphs 6–11.
7. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
8. Next execute paragraphs 12–13 section.

Ingredients:

• Pork (neck) 650 g
• Turkey (thigh) 650 g
• Carrots 50 g
• Celery stalk 40 g
• Onion 40 g
• Greens 30 g
• Capers 20 g
• Gelatin 15 g
• Spices

How to prepare pork and turkey ham with capers:

1. Rinse the meat and pass through a meat grinder along with the onions and herbs.
2. Add salt, spices, capers, gelatin to the minced meat, mix until smooth.
3. Cut carrots and celery lengthwise into cubes.
4. Place the minced meat in the ham maker (see section, paragraphs 2–5).
5. Stuff the minced meat with carrots and celery.
6. Then follow the instructions in accordance with the section, paragraphs 6–11.
7. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
8. Next execute paragraphs 12–13 section.

Ingredients:

• Veal (fillet) 1.5 kg
• Green asparagus 35 g
• Celery 35 g
• Garlic 20 g
• Gelatin (granulated) 15 g
• Adjika 10 g
• Greenery
• Spices

How to prepare veal ham with asparagus:

1. Chop the greens with a knife.
2. Rinse the meat, pass through a meat grinder together with the garlic, add salt, spices, gelatin, herbs, adjika to the minced meat, mix until smooth.
3. Cut the celery lengthwise.
4. Place the minced meat in the ham maker (see section, paragraphs 2–5).
5. Stuff the minced meat with asparagus and celery.
6. Then follow the instructions in accordance with the section, paragraphs 6–11.
7. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
8. Next execute paragraphs 12–13 section.

Ingredients:

• Beef liver 300 g
• Chicken liver 200 g
• Chicken gizzards 300 g
• Carrots 150 g
• Onion 100 g
• Semolina 15 g
• Spices

How to cook liver ham:

1. Rinse the stomachs, liver, beef, pass together with onions and carrots (100 g) through a meat grinder, add semolina, salt, spices to the minced meat, mix until smooth.
2. Cut the remaining carrots into cubes.
3. Place the minced meat in the ham maker (see section, paragraphs 2–5).
4. Stuff the minced meat with carrots.
5. Then follow the instructions in accordance with the section, paragraphs 6–11.
6. Set the SOUP program, cooking time 2 hours. Cook until the end of the program.
7. Next execute paragraphs 12–13 section.

Ingredients:

• Tilapia (fillet) 600 g
• Pike perch (fillet) 480 g
• Pike (fillet) 450 g
• Squid 370 g
• Capers 100 g
• Semolina 15 g
• Spices

How to prepare fish ham with squid:

1. Wash the fish and squid, pass through a meat grinder, add salt, spices, semolina, capers to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, paragraphs 2–11).
3. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
4. Next execute paragraphs 12–13 section.

Ingredients:

• Trout (fillet) 500 g
• Perch (fillet) 300 g
• Shrimp (peeled) 300 g
• Champignons 100 g
• Loaf 80 g
• Onion 50 g
• Olives (pitted) 40 g
• Garlic 10 g
• Gelatin 7 g
• Milk 80 ml
• Vegetable oil 30 ml

How to prepare fish ham with shrimp:

1. Chop the champignons and onions with a knife, rinse the fish fillet.
2. Soak the loaf in milk for 5 minutes.
3. Pass the fish fillet, garlic and loaf through a meat grinder.
4. Place champignons and onions in a multicooker bowl, add vegetable oil. Close the lid. Set the Roast program, cooking time 5 minutes, cook, stirring occasionally, until the end of the program.
5. Add fried mushrooms with onions, shrimp and gelatin to the minced meat, stir until smooth.
6. Place the minced meat in the ham maker (see section, paragraphs 2–11).
7. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
8. Next execute paragraphs 12–13 section.

Ingredients:

• Pork (fillet) 900 g
• Beef (fillet) 300 g
• Egg 1 piece
• Powdered milk 25 g
• Nutmeg (ground) 6 g
• Spices

Procedure for preparing homemade sausage “Doctorskaya”:

1. Rinse the meat, pass through a meat grinder (on a fine rack) 3-4 times, add egg, milk powder, salt, sugar to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, paragraphs 2–11).
3. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid.
4. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
5. Next execute paragraphs 12–13 section.

Ingredients:

• Pork (fillet) 1.2 kg
• Pork skin 500 g
• Garlic 30 g
• Pickled ginger 25 g
• Grainy mustard 20 g
• Gelatin 15 g
• Greens (dried) 10 g
• Spices

Preparation proceduredelicacy of pork:

1. Rinse meat and skin.
2. Cut the meat into 2 cm cubes.
3. Chop the garlic with a knife.
4. In a separate container, mix meat, garlic, salt, spices, mustard, dried herbs, ginger, gelatin, mix everything.
5. Cut the skin into 14 cm wide and 30 cm long.
6. Distribute the skin along the inner diameter of the ham maker and place the meat in it (see section, paragraphs 2–11).
7. Place the ham pot horizontally in the multicooker bowl, fill it with water, and close the lid.
8. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
9. Next execute paragraphs 12–13 section.

Ingredients:

• Pork tongue 1.2 kg
• Gelatin 15 g
• Spices

How to prepare pork tongue roll:

1. Pour boiling water over the tongue, then remove the skin and cut lengthwise into slices 0.3 cm thick.
2. In a separate bowl, mix tongue, gelatin, salt, spices, mix thoroughly.
3. Roll the tongue into a roll equal to the inner diameter of the ham maker.
Ingredients:

• Peeled salad shrimps 700 g
• Trout(fillet) 600 g
• tilapia(fillet) 500 g
• Olives 100 g
• Lemon juice 20 ml
• Gelatin (dry) 15 g
• Dried greens
• Salt, spices

How to prepare fish ham with shrimp and olives:

1. Rinse the fish. Pass the tilapia through a meat grinder, cut the trout into 2 cm cubes. Add trout, shrimp, olives, juice, gelatin, dried herbs, salt, spices to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, p. 2–11). Then follow the instructions in accordance with the “Product Operation” section.
3. Set the SOUP program, cooking time 1 hour 30 minutes.
4. Cook until the end of the program. Next, follow steps 12–13 of section « Product operation «
5. Greenery
6. Salt, spices

How to prepare pork tongue ham with capers:

1. Rinse the pork and chop the greens with a knife. Pass the pork, garlic (5 g), tongue and champignons through a meat grinder, add salt, spices, capers, herbs, semolina to the minced meat, mix until smooth.
2. Place the minced meat in the ham maker (see section, p. 2–5).
3. Stuff the minced meat with garlic (15 g). Then follow the instructions in accordance with section, paragraphs 6–11.
4. Set the SOUP program, cooking time 1 hour 30 minutes. Cook until the end of the program.
5. Next, follow steps 12–13 of section.

Ham maker REDMOND RHP-M02- a device designed for preparing ham, sausages, rolls and other delicacies from meat, poultry or fish with the addition of various spices and fillers.

Cook with pleasure!

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Classic fast and tasty breakfast- flavored sandwiches with sausages, sausage or ham. It's also the perfect filling snack.

A factory-produced product is not always of decent quality. Home option always wins when it comes to natural taste. For experienced chefs and simple lovers of delicious food meat dishes A ham maker will help in this matter.

Classic ham recipe

All people periodically pay attention to the composition of products purchased in the supermarket. sausages. Most upsetting excessive amount preservatives, stabilizers, dyes, which cause enormous harm to the human body. Homemade ham may be a better alternative to the finished product. With the help of a ham maker, the time required to prepare the aromatic delicacy is reduced.

Many housewives do not know how to make semi-finished meat product at home. The process itself is unclear, where to start, and how to do everything correctly. The process of preparing a meat delicacy is quite lengthy. On average it is up to four days. The work itself on making ham blanks will take no more than two hours.

Every ham product starts with the right choice meat preparation. This is followed by salting (marination) and heat treatment procedures.

Process Features:

You can use the delicacy for sandwiches, as a snack, or as an ingredient in salads.

Kitchen helper

Ham maker - great solution, if you want to reduce the effort and time of preparing homemade ham. There will be no loss of taste in the finished product.

The ham maker is a mold that consists of the following elements:

• flask-shaped (metal or plastic) body with holes;
• two removable lids, between which the future ham is placed;
• springs - there may be some different quantities, depending on the device manufacturer.

The book that comes with the unit contains recipes for the ham maker.

The kit should also include a thermometer, special baking bags and instructions for use. The recipes that come with the instructions give clear instructions regarding the volume and weight of the product. The required weight for any model of ham maker is at least two kilograms. In this case, the yield of the finished product will be up to 1.5 kilograms. There are units designed for three kilograms of product.

The recipe for preparing delicacy meat in a ham maker involves strict adherence to the procedure:

• choose the method by which the dish will be prepared;
• purchase semi-finished meat product and marinate if desired;
• load the workpiece into a bag or wrap it in foil;
• put the bag with the workpiece into the flask of the device, install all the covers and carefully tighten the springs;
• start cooking (slow cooker, saucepan, oven or convection oven).

By following this simple algorithm, you can end up with very delicious ham at home from pork.

The finished product can be easily cooled by placing it immediately under running cold water.

Recipes galore

The word "ham" is associated with pork. But to diversify familiar taste, it can be prepared from absolutely any type of meat. Chicken or turkey would make great dietary option. And the beef delicacy will have a rich color and taste, and an elastic structure.

Option for ham maker

There are many recipes for how to cook ham in a ham maker. Way heat treatment Any kind of meat is suitable: boiling, baking, convection oven, slow cooker.

The ingredients needed are:

The meat is chopped into pieces no larger than one centimeter and mixed with the rest of the ingredients. Chop the garlic as finely as possible and add to the meat.

Place a baking bag in the ham maker and fill it with the meat preparation.

Lay carefully and tightly. Tie the baking bag with thread or special clips, install the top lid and springs. Place the pan on its side and fill it completely with water. If you are using a multicooker, place the workpiece in the same position and set the “soup” mode, the time is one and a half hours. simple cooking option - in a saucepan. Place the ham in a saucepan filled with water and cook on the lowest heat for an hour and a half under the lid. After this time, carefully, so as not to get burned, remove the device and allow it to cool. room temperature and refrigerate for five hours.

Healthiest in terms of proper nutrition home made product simple conditions. And it is not necessary to have a special unit for this. You can make a ham maker with your own hands - from trimmed plastic bottle or big tin can, having previously cut off the bottom and rounded off the sharp edges.

The sausage turns out chopped. To increase density original product, experienced chefs It is recommended to add gelatin or agar-agar to meat. This will not affect the taste. And take the pulp itself from different parts of the bird, for example, the breast and legs. This will make the sausage more delicious.

The components you will need:

• chicken pulp - up to 1 kg;
• Provencal herbs- 1.5 tbsp. l.;
• garlic - 3 cloves;
• gelatin - 1 sachet (10 g);
• seasoning for chicken legs, salt, paprika - to taste.

All films and fat must be removed from the meat. Cut the pulp across the grain, so the sausage will be even juicier.

Mix the chopped meat with all the seasonings and chopped garlic, add gelatin and Provençal herbs. If you want to add color to the future sausage, you can add a teaspoon of sweet paprika or turmeric to the preparation.

Mix all ingredients and leave for half an hour. Then fill the baking sleeve with the preparation and place it in a homemade (or ready-made) ham maker. Place the workpiece in the cylinder on a baking sheet sideways and bake. Heat treatment should take place at 200 degrees for at least an hour. From time to time the jar needs to be turned over. Allow the finished product to cool and refrigerate for a day.

Pork boiled pork

This option homemade delicacy will surprise you with its ease of preparation. This recipe does not require fancy devices and structures that give the finished product a cylindrical shape. The only thing you need is a large piece of pulp and a long thread, preferably a culinary thread. The boiled pork will turn out juicy and appetizing. To prepare it you need to take:

pork ham or neck - 1.5 kg;

• water - 3 l;
• coarse salt - 60 g;
• garlic - 6 cloves;
• dried basil - 2 tbsp. l.;
• bay leaf, black pepper - to taste.

The meat must be thoroughly washed and dried with paper napkins. Then rub the entire surface of the piece with two tablespoons of salt and place in the refrigerator for eight hours. Roll into a roll and tie tightly with thread. The water should already be boiling at this time; pour the remaining salt and seasonings and whole cloves of garlic into it. Place in boiling water meat preparation. Reduce the heat by a third and cook the boiled pork for an hour.

After cooking for an hour, turn off the heat and leave the pan on the stove until it cools completely. After this, refrigerate for another ten hours (overnight). In the morning, boil the pan with brine again. Place the meat in the pan only when the brine is bubbling. Cook for another hour and wait for it to cool again at room temperature. After cooling, remove the meat, pat dry with paper towels, remove the thread and place in the refrigerator.

Beef option

An easy version of homemade ham. But professional chefs It is recommended to adhere to two rules: salt the meat using a syringe and leave the meat in the brine for at least three days, but no more than a week.

The product will require the following components:

• beef pulp - at least 1.5 kg;
• water - 1 l;
• salt - 120 g;
• mixture of ground hot peppers- taste.

Boil water with salt and pepper mixture in a saucepan. Let it simmer for two minutes and turn it off. Take the resulting brine into a syringe and prick the pulp on all sides. Pour the rest of the marinade over the meat, cover with film and place in the refrigerator for 3 days. Then take it out, roll it into a roll, and tie it tightly with thread. Pour water and cook over low heat for at least three hours. Cool at room temperature, then remove excess moisture from the product and place in the refrigerator.

This option will help you out if you cannot purchase a special device. The finished product will have the same beautiful appearance and unique taste. Chopped meat mixed with minced meat gives the dish a zest. This significantly reduces cooking time. The jar must be wide and long, with a volume of at least 1 liter.

The components you need to take are:

Pork flesh is cut into pieces (no more than 1 centimeter). Then it needs to be mixed with ground beef and all the spices, salt. Leave for an hour. Then mix all the ingredients again, wrap cling film or fold into plastic bag, simultaneously giving the workpiece a cylindrical shape. Place the package in a jar, put the jar in a pan. Pour water into the pan up to the sides of the jar. Cook the ham for at least two hours. After cooling completely at room temperature, place in the refrigerator for a day.

Attention, TODAY only!

With the arrival of a child in the house, you begin to think about healthy and, most importantly, tasty food.

The Redmond ham maker is not an electrical appliance, but simply an additional accessory for cooking homemade sausage in a slow cooker.

It is clear that boiled sausage You won’t be able to get it like in a store, but you are guaranteed a tasty product.

The vessel is easy to use, and the sausage recipes in the Redmond ham maker are simple!

To use this ham maker, you don’t need to have a slow cooker. You can take a regular saucepan.

Then put on a small fire, approximately the same one on which the soup is cooked, and cook for an hour and a half.

You can use this recipe for Doctor’s sausage as a basis:

• 1200 g minced meat (in any combination)
• 1 medium egg
• powdered milk - 3 tbsp. spoons
• spices, salt, sugar to taste

1. Mix until smooth, preferably with a blender, take a metal flask, insert the bottom bottom.

The springs need to be secured to the holes with hooks to tighten both bottoms.

3. And send to large saucepan with water (at least 5.5 l) so that the water covers the device. Cook for 1-1.5 hours over low heat, and the sausage in the ham maker is ready.

The flask must be removed and allowed to cool indoors. Then put it in the refrigerator for 2-3 hours.

The finished sausage can be rolled in spices.

Baked pork and meat rolls are prepared using the same principle.

It’s good to make a combined bookmark: chicken breast, pieces of pork. The meat can be pre-marinated in any barbecue marinade.

Some housewives use the following recipe when making homemade ham in this way:

• pork - 1 kg
• salt - 1 tbsp. l.
• ground black pepper - to taste
• paprika - to taste
• garlic - 10 g

1. Cut the meat into 1 cm cubes, add salt and all the spices, let it sit for half an hour.

2. Insert the bottom into the ham maker and put in a baking bag. Place pieces of meat tightly into it.

The more meat, the better and denser the sausage will be.

3. The baking bag must be tied at the top and, having placed the top bottom, secured on all sides with springs.

It is better to do the last step on a cutting board, since the bottom of the ham maker can damage the countertop - it is quite sharp. The springs are very strong, they compact the meat and give shape to the future sausage.

4. We send the ham to cook for an hour and a half.

The device must be completely covered with water so that the springs heat evenly. The heating temperature should be low so that the bag does not burst prematurely.

5. Take the ham out of the water and place it vertically on a plate to cool.

The springs will immediately begin to crackle and retract to the bottom. Sometimes, the finished product turns out to be only half the volume of meat supplied.

6. At this stage, it is better to help the oven bag burst if it does not burst itself. Otherwise, the excess liquid and fat evaporated from the meat will prevent the pieces of meat from sticking together. The ham will fall apart.

7. At night, put the ham and sausage in the refrigerator to ripen. In the morning, remove the springs and remove the sausage from the cylinder.

From 1 kg of meat you get 0.7-0.8 ham sausage. In any case, it turns out to be more profitable than store-bought sausage.

Moreover, the sausage is made exclusively from well-known products and its cost is one and a half times lower than the store price.

To prepare sausage in a ham maker, it is better to use meat that is not pumped with liquid, that is, homemade or purchased at the market. The sausage yield is much greater; it is not boiled down as much.

For sausage, the minced meat must not only be thoroughly passed through the finest grate of your meat grinder 2 times, but also mixed with all the additives, preferably in a food processor with a chopping knife at high speed.

Under this condition, the minced meat turns out fluffy, without large stringy fibers.