It is no secret that the sausage products offered to us food industry, densely stuffed with flavors, food additives, flavor and color enhancers, as well as nitrates. Nothing to do with natural food not in these products. Those who care about their health prepare sausages on their own. Fortunately, such a magnificent unit for preparing delicious meat delicacies, like a ham maker, came to the aid of housewives. The article describes what original recipes for a ham maker, there are exactly how sausage and ham are prepared.
This question is often asked by those who are not familiar with this device. They are also interested in information about whether the unit is suitable only for cooking ham, or can it be used for other meat products. I want to say right away that this is not a complex device sold in any store. kitchen appliances, facilitates the work of housewives, helping to serve natural sausages with excellent taste.
Moreover, despite the name that speaks for itself, the ham cooker prepares not only ham and rolls, but also any meat delicacies. It is enough to show a little imagination and the family will get breakfast delicious sandwiches containing no harmful additives. Cooking in a ham maker does not mean using only meat. Lots of positive feedback they talk about the use of seafood, poultry or fish as the main product. Excellent taste can also be achieved if you add mushrooms, cheese, eggs, herbs to the main ingredient, Bell pepper, carrots and various spices.
The principle of operation of the ham
A miracle in itself - the unit is a mold made of stainless steel or durable food-grade plastic. Its main purpose is to press the original product during the cooking or baking process. In appearance, the product looks like a container made of stainless metal or plastic with a removable lid. The peculiarity of the lower part is that it can be installed at three levels provided by the manufacturer, depending on how much the container is filled with the original product.
The principle of operation of the device is simple:
- the main ingredients, salt and spices are placed in the container;
- the device filled with the product is closed with a top cover, or springs are pulled on the sides, fastened at the top to the holes in the cover, and from below clinging to the rim of the unit, it all depends on the chosen design;
- timer and temperature are set.
The meat inside the jar, due to the compressive effect of the springs, was well compressed, and with further cooking in an air grill, slow cooker, oven or pan with minimally boiling water, due to heating at a certain temperature of 60-72 degrees, it will still be compacted and acquire a structure corresponding to high-quality meat delicacies.
Better before bookmarking original products put foil or a baking sleeve in a container. This will keep the juice released during the cooking process.
Ham Recipes
By purchasing this unique unit, any housewife will first study the prescription book that comes with the kit. After the ham recipes offered here are appreciated, the question will arise of finding new ways to cook natural sausages and meat delicacies.
Your own ideas and imagination will help to complement and saturate the taste of meat, for example, with cheese, mushrooms and spices.
Classic pork ham recipe in a ham maker
There are many ways to cook ham. The finished product has its own unique taste, but before you start experimenting with technologies, you should master the classic technique of the delicacy loved by everyone. It is he who will serve as the basis for the preparation of natural meat products.
In order to get a delicious ham in a ham according to the classic recipe, you will need a list of ingredients:
- pork 800 grams.
- chopped meat 300 grams.
- medium sized egg 1 piece.
- dry milk 10 grams.
- garlic 4 cloves.
- gelatin 15 grams.
- salt, pepper, seasoning for meat to taste.
The washed and dried meat is cut into small cubes and folded into a deep bowl. The remaining components are added to it (garlic for this recipe is better not to be passed through a garlic press, but chopped with a knife). The collected ingredients are mixed until smooth and laid out in the unit. It’s good if you put a baking sleeve in it. This will preserve the delicious meat juice.
We place the ham loaded and closed according to the requirements of the instructions for further cooking in the oven, convection oven or slow cooker for an hour and a half. You can use a pot of boiling water. The technology of preparation will not affect the taste in any way. ready meal. After cooking, the ham is carefully taken out, and after completely cooling at room temperature, it is sent to the refrigerator for 3-4 hours. After this time, you can invite family members and friends to the table to enjoy the freshest natural pork delicacy.
Pork ham slices with a layer of jelly
A delicacy prepared according to this recipe will be appreciated even by people indifferent to meat products. The whole process is to perform the following steps.
- Slightly frozen pork is cut into cubes, the size of which should be no more than 3 × 3 cm.
- Garlic cloves (3-4 pieces) are crushed with a knife.
- Salt and pepper the ingredients and mix with gelatin.
The resulting semi-finished product is densely stuffed with ham and sent for further heat treatment in the oven or air grill.
Ham from pork in a ham with pork tongue
Homemade ham in ham has a variety of recipes. The one you want to talk about can be called royal. The main ingredients used for this dish are the same as in classic recipe. 300 grams are added as auxiliary pork tongue, teaspoon chopped nutmeg, medium-sized carrots and onions.
The nuances of preparation are as follows:
- First of all, you need to prepare the language. It is soaked for 3 hours, then carefully scraped out under running water. sharp knife from the top skin. The by-product prepared in this way is placed in a saucepan, brought to a boil and boiled for one and a half hours under a tightly closed lid over minimal heat.
- While the tongue is languishing in the pan, it is necessary to properly prepare the carrots and onions. To do this, they are cleaned, washed and cut: carrots into thin slices, onions into medium-sized slices. Vegetables prepared in this way should be fried at moderate heat in a dry frying pan until brown marks form, and about half an hour before the tongue is ready, lower it into the broth.
- While the offal with vegetables is cooling, according to the classic recipe indicated above, according to which the “royal” ham in the ham will be prepared, the rest of the ingredients are collected.
- After they are folded into big dish and mixed, boiled tongue and vegetables cut into medium-sized cubes, as well as nutmeg powder, are added to them. Everything is thoroughly mixed again, laid out in a baking sleeve inserted into the ham.
It is closed according to the rules specified in the instructions, and sent for an hour and a half to cook in a slow cooker, convection oven, oven or ordinary boiling water - as it is more convenient for anyone. After a while, the ham is taken out and cooled first on the table, and then, for a couple of hours or a little more, in the refrigerator. The ham extracted from the disassembled unit is completely ready for use and is so tasty that it will not leave anyone indifferent.
Pork ham with champignons
This recipe deserves close attention. It is quite simple, but, despite this, it is able to surprise with the taste of any connoisseur and lover. Pork ham with champignons is prepared by analogy with the previous recipe. The only difference is that mushrooms are used instead of the tongue, and gelatin is mixed with 6 tablespoons of dry semolina before being added to the meat.
Mushrooms are not pre-boiled, but washed under running water, cut into thin slices and gently mixed with meat ingredients. All other cooking steps correspond to those in the above recipes. You can add 2 tablespoons of red wine, such as Cabernet, to the resulting semi-finished ham with mushrooms. But this nuance of the recipe is designed for an amateur, since its feature is to give the meat product a barbecue flavor.
Spicy pork ham in a ham dish with walnuts and prunes
The delicacy prepared according to this recipe is not only original in execution, but also has an unsurpassed taste.
This will require:
- 800 grams pork neck. A piece should contain fat in a small volume;
- 130 grams of peeled walnut;
- 180 grams of pitted prunes;
- a few (to taste) cloves of garlic;
- the black ground pepper and salt.
The cooking process is simple and consists in observing the following nuances. The meat is washed in running water and cut across. The thickness of the slice should be approximately 2 centimeters. The resulting pieces are beaten well, sprinkled with salt and spices, placed in a bag and put in the refrigerator for 2 hours to ripen.
Prunes are scalded with boiling water and cut into strips, and walnut kernels are crushed with a blender, or rubbed on a fine grater. After the ingredients that give the unique taste of the ham are ready, you need to get the pieces of marinated meat from the refrigerator, put them on cling film, leaving no gaps between them, sprinkle with prepared nuts, prunes and chopped garlic, roll up into a tight roll and transfer to a ham tin. Further preparation of the dish proceeds by analogy with the above recipes.
Marbled ham in a ham tin
This kind of meat products is prepared according to the rules described above. A special feature is the set and stacking of the original ingredients. In order for the cooked delicacy to resemble marble on the cut, you need to take the meat in next line-up and quantity: 300 grams of beef, lean pork and brisket with fat, as well as 100 grams of bacon. Everything is cut into small pieces, the size of which should not exceed 1 centimeter, and after adding pepper and salt, mix thoroughly.
In the semi-finished product, ready for filling the ham maker, pieces of meat of different colors should be uniformly mixed with each other. This is what will give the dish marbling. The entire cooking process is carried out according to the instructions attached to the ham. If all the steps are performed correctly, a few hours after the start of cooking, you can enjoy the great taste of the served delicacy without preservatives and additives.
How to make homemade pork shoulder ham
This dish is suitable for people who prefer lean culinary masterpieces. A feature of cooking ham according to this recipe is preliminary preparation meat. The volume of pork depends on the possibilities and preferences. The shoulder blade is freed from bone and skin, rubbed with the spices indicated in the classic recipe, placed in a bag and kept in the refrigerator for 2 days. After that it is cut small pieces, mixed with minced pork and prepared according to the attached instructions for the ham.
fish ham recipe
Yes, don't be surprised. From fish, in the same way as from meat, you can cook ham. The peculiarity of the dish is that it is prepared from fish with the addition of soaked long loaf, vegetables ( onion and carrots), lemon juice and suitable spices. The cooking process is no different from meat ham, and appearance and the fat content of the finished product will depend on which varieties of fish were used for it.
Homemade cod and salmon ham
This is perhaps the most delicious variety of ham products made from fish. It is called ham only because it is prepared in a ham maker. In fact, such a delicacy is a delicious fish roll, identical in taste to juicy aspic fish.
For its preparation take:
- cod fillet - 1 kilogram, pink salmon - 0.5;
- olives (color does not matter) 20 pieces;
- one carrot and one onion;
- salt to taste;
- lemon juice;
- fish seasoning - dessert spoon.
The cooking process is similar to the manufacture of a meat delicacy and consists in the fact that, first of all, it is cut into small pieces fish fillet. Chopped vegetables, salt, spices and lemon juice are added to it. Everything is thoroughly mixed and laid out in dense layers in a baking sleeve inserted into the ham. Further preparation takes place according to the instructions attached to the unit. The only difference from meat ham is that the time interval for heat treatment of the fish delicacy should be no more than half an hour.
Ham Festive
This delicacy deserves to be a highlight cold cuts, which will be appreciated by all, without exception, the guests gathered at the table. Festive ham in a ham dish is somewhat spicier than the one cooked according to the classic recipe and has more flavors and additives that directly determine the taste characteristics of the finished product. Its peculiarity is that in addition to the main ingredients used for cooking classic variety delicacy, use a vegetable mixture, which is taken in an amount of 400 grams, and 50 milliliters of soy sauce.
All prepared main components are processed exactly as indicated in the classic recipe, then added to them Vegetable mix and soy sauce. After thorough mixing, the resulting semi-finished product is compacted in a ham maker and sent for further cooking in a pot of water, an oven or a slow cooker. Finished holiday ham has high taste qualities and the original appearance on the cut, which no gourmet can resist.
Homemade turkey ham
This delicacy will be appreciated by people who adhere to the rules of a healthy or diet food, as it along with high quality and unsurpassed taste has a very low calorie. Cooking is no different from that used in the case of pork, only turkey is the main component. Moreover, if you take only the breast, the ham will turn out to be dryish, fatty from the legs, and a mixture of both types of meat will give the final product exactly those taste qualities that will make it the king of the table.
How to cook homemade chicken ham (diet ham)
The chicken delicacy will satisfy the needs of those gourmets who take care of their figure and health. chicken ham in ham is especially popular among lovers of sausages due to its diet, tenderness and excellent taste. The cooking process is not complicated, you just need to follow the prescription technology, which is no different from the manufacture of classic pork ham. As in the case of turkey, to increase the juiciness of the dish, you should take a mixture of breast and legs in equal proportions. This is the main nuance that enhances the taste of chicken ham.
Sausage recipes in ham
Not only ham can be cooked in this unique kitchen appliance. The device is also ideal for cooking various sausages. Their recipes are gaining more and more popularity and variety every day, as the output is natural delicious product, allowing amateur cooks to express their creativity to the fullest.
Sausage Amateur in ham
To start learning how to cook sausages in a ham maker is with everyone's favorite amateur with fat. It is this variety that is used not only for sandwiches, but also as an ingredient in okroshka, salads and hodgepodges. Features Cooking amateur sausage in a ham maker consists of some nuances.
Required components:
- meat, pork and beef, 350 grams each, is passed through a meat grinder;
- bacon, 150 grams, cut small cube.
These ingredients are thoroughly mixed, adding salt and ground pepper to taste. Then milk is poured into them, 15% by weight of minced meat. Ready semi-finished product the baking bag inserted into the ham is filled and everything is sent to heat treatment which will be approximately 60 minutes.
Especially appreciated is the recipe according to which the real Gostovskaya is prepared. doctor's sausage in the ham. Its taste is familiar to each of us since childhood. Then, no flavor enhancers and flavors were used for its preparation, and all the ingredients included in the composition were exclusively natural.
According to GOST, it was prepared as follows:
- 0.5 kilograms of beef, 1.5 pork and 1.2 brisket are scrolled in a meat grinder with a 3 mm grate. All meat must be of the highest grade;
- the resulting minced meat is transferred to a blender and whipped with the addition of 0.3 ml of ice water, chicken eggs, salt and spices;
- after the mass becomes homogeneous, it is densely filled with a baking bag and sent to cook for an hour.
A good taste effect will be achieved if, during whipping, add a pinch of allspice and ground nutmeg to the minced meat.
Estonian boiled sausage
For this sausage, the taste of which is also familiar to almost everyone, according to GOST, the following are used: beef 350 grams, pork 250 grams, lard 600 grams, potato starch 60 grams, half a liter ice water, salt, garlic and a mixture of peppers. The cooking process is the same as in the previous recipe. Distinctive feature is the preparation of products. Here, half of the bacon is scrolled in a meat grinder with a 3 mm grate, and the second is cut into small cubes and added to the minced meat, which has undergone the whipping process in a blender.
Ukrainian homemade sausage
This variety delicious sausage prepared exclusively from pork, which is taken in the amount of 1200 grams. A necessary addition to it will be 300 grams of cheek. The subtlety of making sausage is that meat products are not scrolled through a meat grinder, but are cut into a fairly small cube. This is easier to do when the meat is slightly frozen.
Further addition of spices and cooking in a ham maker are no different from those described in previous recipes, or available in recipe books attached to a ham maker. A highlight that affects the taste of Ukrainian sausage is the addition of a small amount (40 grams) of cognac to minced meat prepared in accordance with GOST before cooking.
Sausage in chicken ham
Chicken sausage cooked in a homemade ham machine is completely diet dish especially if breast fillets were used. From spices for boiled chicken sausage French herb and curry seasonings, ground black pepper, paprika and garlic are best suited. The cooking process itself is identical to the previous variations - all the ingredients are passed through a meat grinder with a fine grate, thoroughly beaten in a blender with the addition of ice water and placed for further cooking in a baking bag inserted into the ham bowl.
Sausage in turkey ham
The sausage product prepared according to this recipe will also not leave anyone indifferent. The subtlety of this type of sausage is that it is cooked according to the Ukrainian type, that is, minced meat, minced in a meat grinder with a minimum grate, and then beaten in a blender, in addition to spices and salt, is added the same amount of pork fat, cut into a small cube. After the minced meat cooked according to all the rules has been in the refrigerator for three hours and ripened, it is transferred to a ham maker and sent to cook for an hour and a half until cooked.
With a ham maker, you will delight your loved ones and guests with wonderful hearty delicacies prepared at home from natural products without the use of any preservatives and dyes.
It is suitable for cooking in a saucepan, oven, as well as a slow cooker.
How to use the ham?
You can cook in a ham different ways- in a pressure cooker, on an air grill, in an oven or a simple saucepan. Before using the ham maker for the first time, we recommend washing with soap and boiling the entire set (body, two lids and three springs) to remove possible contaminants.
Working principles of the ham maker:
- Set the body of the ham maker (forms for preparing ham) on a flat surface with the side slots up, depending on the volume of the raw product, place the bottom cover on one of the three protrusions in the form (the lower protrusion provides the maximum size of the ham, the upper protrusion is used for small portions).
- Put a baking bag inside the ham maker (you can use a baking sleeve with a tied bottom end).
- Place the prepared ingredients tightly inside the case, tie the sleeve (bag).
- Install the top lid by aligning the slots on the lid with the slots on the body of the ham. While holding the top cover, install the three springs one by one (use the installation ring). Tension the springs - one end of the spring is installed in the upper slot on the cover, the other end is pulled to the bottom hole in the housing.
- Turn the ham over, pull the hooks of the springs to the top.
- To guarantee the preservation of the taste and aroma of the product - place the ham in another bag or sleeve for baking! Make a hole to let air out.
- Place the assembled structure in a saucepan or pressure cooker and cook according to the recipe. Or place in the oven or air grill and cook according to the recipe.
As it cooks, the springs compress and compress the product.
After graduation heat treatment let the product cool down. Then cool in the refrigerator without removing from the ham.
Remove after cooling finished product from ham and from packages. Your product is ready!
Delight your loved ones with delicious, juicy and hearty meals. Bon appetit!
The ham in this version is made from an egg, but it can be made from chicken. It will be no less delicious.
Ingredients:
- turkey thigh without bone and skin - 800g;
- breast of an idea without skin - 200g;
- paprika - 2 tablespoons;
- a mixture of peppers - 1 tsp;
- suneli hops - 1 tsp;
- salt - to taste;
- grain mustard - 1 tsp;
- honey - 0.5 tsp
Cooking:
First, I’ll tell you what a ham is (if you are not familiar with it and are just going to buy it). On sale there are hams from two main manufacturers: Redmond and Beloboka. I have a second one. They're alike. But, as I read, there are small design differences. Both of them are a cylinder, two covers and springs (Beloboka has three of them).
When cooking ham, both in and without ham (there is a recipe for ham at home from pork on the blog), it is important to observe temperature regime. When the temperature inside the piece of meat reaches 72°C, the ham is ready. If you don't hold on, you'll get raw product if overexposed - dry. A food thermometer will help you maintain the right temperature. They are now sold in many stores. If there is an Ikea in your city, look there. It's inexpensive and very easy to use. The probe with the temperature sensor must be immersed in the center of the piece of meat, but the ham maker is not suitable for this. Her husband upgraded it in a couple of minutes - he drilled a hole of the required diameter in one of the covers (in the photo she is on the left). Now I always have this lid on top (initially, the lids are exactly the same and can be used both from above and from below). 
Meat, in my opinion, is better to cut large pieces, about 3-4 cm in size. 
Mix all spices together. 
Salt the meat, mix with spices. 
We collect ham. We put it with the slots up. We take one cover (if you made a hole like mine, then we take the one without it), insert it from below into the cylinder. There are small protrusions on its walls, we turn the lid so that it stands on one of the rows of protrusions. With the above amount of ingredients, this will be the bottom row of ledges. With a smaller number, the row is higher and so on. 
When the lid is up, firmly place the meat in a baking bag. 
We put the package with the turkey in the cylinder. 
Fold in the edges. 
Cover with a second lid (with a drilled hole). 
We insert small hooks of springs into small slots in the lid. 
We stretch the springs and fix them in small holes in the body of the ham (these are intermediate holes). 
Now that the lid is fixed, turn the ham upside down, unhook the springs one by one from the intermediate holes, thread the free end into the long slots. 
We put the ham from the “head to the feet”.
Now about the Ikea thermometer. Switch it to the "cook" position. 
We insert the probe into the drilled hole in the lid of the ham, pierce the bag, immerse the probe approximately to the middle. Set the temperature to 72°C. The photo on the right shows the temperature inside the meat, which we set on the left. When the temperature inside the ham reaches this value, the thermometer will beep. 
AT large saucepan(I have 9 liters) pour cold water. We drop the ham. The water should reach approximately the level of the lid. 
We turn on the fire, wait for it to boil, turn down the heat so that the water in the pan only “moves” slightly, and rare bubbles rise from the bottom. And we leave to do other things, the thermometer will give a signal.
An important nuance!
If you don't have a thermometer but want to cook the ham in the ham, keep the water at a boil like this and cook the meat for 1 hour.
Remove the cooked ham from the water. We put in a bowl with sides (liquid will flow out), cool to room temperature. It is impossible to take out even the cooled ham from the cylinder. We put it in the refrigerator for several hours. Usually until the next day.
Over time, spread out of the cylinder.
In principle, this can already be stopped. The ham in the ham is ready! But then I want to tell you how to make it even tastier.
In a bowl, mix mustard and honey.
We cover the ham with the mixture, put it on a baking sheet, put it in an oven heated to 250 ° C for 10-15 minutes. Flip from side to side every 5 minutes.
We take it out, cool it and that's it, now the ham has become even tastier.
Enjoy your meal! Save to "Cookbook"
How should a meat product like ham be prepared? The recipe, implemented in a ham, as well as a photo of this dish will be presented in this article.
General information
Homemade ham in a ham maker, the recipes of which all housewives should know, turns out to be much tastier and more useful than that that is sold in regular supermarkets. To make such a dish with your own hands, you should know not only step by step recommendations for the preparation of meat products, but also to have a special device available.
Details about what is a ham
Vetichinnitsa is called a mold, which consists of the following elements:
- flask-shaped body with holes (it can be metal or plastic);
- two removable covers, between which the raw material is placed (for example, minced meat);
- springs (their number may vary, depending on the brand of the device).
So how is ham prepared in a ham maker? The recipe for such a product is very often described in the collection that is attached to the kitchen device. Manufacturers also add a thermometer, baking bags and instruction manual to the configuration of this device.
Design features
Recipes for making ham in a ham maker without fail indicate the required amount of equipment. The required weight for almost all models of this device is 1.5-2 kg. In this case, the yield of the finished dish is 1-1.5 kg.
An exception to the rule is the Biowin ham. As you know, it is designed for 3 kg of meat product.
What needs to be done to make it very tasty homemade ham? The recipe, implemented in a ham, requires strict adherence to the following algorithm:
- choose a cooking method;
- purchase all the necessary components (if desired, the meat product can be pre-marinated);
- load the prepared raw materials into a bag or wrap in foil;
- fill the body of the kitchen appliance with a semi-finished product, and then install all the covers and tighten the springs;
- subject the meat to heat treatment (for example, in an air grill, slow cooker, oven or regular saucepan).
Follow this algorithm, and you will definitely get delicious and fragrant homemade ham in a ham maker.
Recipes for meat dishes (at home)
Dishes prepared with one's own hands are much more nutritious and tastier than those sold in shops and various cafes. This also applies to products such as ham. How to cook it at home using special device we'll tell you right now.
So what ingredients do you need to make delicious and flavorful ham? The recipe, implemented in a ham, requires the use of such products:
- homemade minced meat made from beef, bacon and pork - about 900 g;
- minced meat from broiler poultry (preferably from breasts) - about 500 g;
- chicken eggs - 2 pcs.;
- onion bulbs - 2 heads;
- instant gelatin - about 20 g;
- fragrant spices - use to your liking (you can take black ground pepper, ground coriander and paprika, dried garlic);
- sea salt - at your discretion.
Preparation of the meat base (from minced meat)
How is ham made in a ham maker? Recipes with photos require the use of only mixed homemade minced meat. Only in this case you will get a tasty and tender meat product that all invited guests will appreciate.
To prepare the dish in question, you should make a base. Mixed homemade minced meat from pork and beef are combined with chicken, then finely chopped bacon is added to it. This ingredient is used to make the final product as juicy as possible.
Having prepared a fragrant base, finely chopped onion, sea salt, slightly beaten are alternately added to it. chicken eggs and various spices. Next, instant gelatin is dissolved in a small amount warm water. After that, the resulting mass is heated over low heat (not boiling) and added to the prepared minced meat.
All of the above components are thoroughly mixed until a homogeneous and rather viscous mass is obtained.
The process of proper shaping of ham
How is ham formed? The recipe, implemented in a ham, requires compliance with all the recommendations presented in the instruction manual. Despite the apparent complexity, this dish is made quite quickly and easily.
As soon as the meat base is prepared, they immediately begin to collect the kitchen device.
The bowl of the device used is carefully covered with a baking sleeve. Next, pre-cooked minced meat is placed in it and it is carefully rammed (with hands or a special pusher).
After the described actions, the sleeve is strongly tied with threads. It also has a few small holes in it. In the future, all the steam will come out through these holes.
At the very end, the filled ham is covered with a lid, after which the springs are pulled.
Heat treatment of meat products (on the stove)
You can cook homemade ham in a device such as a ham maker in the oven, in a slow cooker, and on the stove. We decided to use the latter option. To do this, the filled device is placed in a pan with cold water and then put on medium heat. If the liquid covers the ham only halfway, then after 60 minutes it should be turned over to the other side so that the product is completely cooked.
Thus, homemade ham in a pot of boiling water should cook for about two hours (at least).
How to serve at the dinner table?
Having prepared fragrant ham at home, using a device such as a ham maker, it is carefully removed from boiling water, and then left aside to cool.
After a while, the device opens. A culinary sleeve with a cooked meat product is removed from it. Next, the dish is placed in the refrigerator. After the ham has hardened, the sleeve is removed, and the product itself is cut into not very thick circles and served for dinner along with a piece of bread.
Ham from turkey in a ham: recipe
Above, we have described how to cook homemade ham using a kitchen device - a ham maker. It should be especially noted that according to the same algorithm, you can make a dish using minced turkey. As you know, such meat has a special tenderness and low calorie content. Therefore, it can be used to prepare dietary ham.
A turkey dish should not be cooked for two hours, as mentioned above, but for 60-75 minutes. This time should be enough for the poultry meat to be fully cooked and seized in the ham, forming a tasty and nutritious snack product.
Summing up
Now you know that homemade ham in such a device as a ham cooker is very easy and simple to prepare. Follow all the recommendations and requirements of the presented recipes, and you will definitely get a fragrant and tasty product. By the way, it can be used not only as excellent snack, but also, for example, as meat dish to any side dish.
If you are a big fan of homemade sausages, then you simply cannot do without a new kitchen gadget - a ham maker. In addition to the fact that a simple device will provide simple preparation of homemade meat products, the range of dishes that can be cooked in a ham maker can go far beyond those described in standard recipes limits.
The principle of operation of the device is elementary: a mixture of ingredients for ham is placed in the center of a food steel cylinder, after which the device, fixed by springs and lids, is immersed in a simple saucepan or a slow cooker filled with water and cook the time allotted in the recipe. The device provides the pressing of a product which is not usually available in house conditions.
in ham - recipe
Let's start with a ham recipe from a standard meat base (pork + beef) with non-standard additives: nuts and prunes. Pair simple steps and chic healthy snack to festive table ready!
Ingredients:
- pork (fillet) - 600 g;
- beef (fillet) - 400 g;
- walnuts- 50 g;
- dried garlic - 5 g;
- freshly ground pepper, sea salt;
- carbonated water - 70 ml;
- prunes (pitted) - 50 g.
Cooking
In order to make the finished product more textured, part of the meat for ham should be minced with a meat grinder or blender, and cut the rest into small cubes by hand. It is not necessary to follow the exact ratios of minced meat and minced meat, but the approximate distribution should be 70% and 30%, respectively.
Preparing the meat is the biggest part of making ham in a ham pot according to this recipe. Then the matter is small - mix the meat with garlic and spices, add finely chopped nuts and prunes, and then combine the ingredients with sparkling water.
We insert the sleeve for baking into the tube of the device, fill it tightly with minced meat and fix it on both sides. We cover the sides of the ham with lids and leave the future ham in the refrigerator for a day. After a while, we place the device in water heated to 80 ° C in an ordinary saucepan on the stove or in a slow cooker (“Multi-cook” mode). 2 hours later homemade sausage product can be taken out and cooled down. After cooling, the ham is placed in the refrigerator for 8 hours without opening, so that the product is finally compressed, and then removed and tasted.
Homemade sausage in ham - recipe
Ingredients:
- - 600 g;
- beef (not fatty) - 450 g;
- milk - 230 ml;
- a mixture of dry herbs for meat - 5 g;
- granulated sugar - 5 g;
- chicken egg - 1 pc.;
- starch - 3 g.
Cooking
The recipe for sausage for ham is simple: after cleaning the meat from films and veins, cut it into cubes and grind it with a blender. Mix the minced meat with spices, herbs and starch, add the egg and return to the blender bowl again. Now dilute our mixture with cold milk and transfer to a baking sleeve. We tamp the ham into the assembled ham and put it in a slow cooker filled with water.
We select the "Extinguishing" mode and the cooking time is 3 hours. After an hour and a half, turn the ham over to the other side so that the sausage cooks evenly on all sides.
In addition to meat, there are fish recipes for the ham. Let's take a look at one of them now.
Fish roll in ham
Ingredients:
Cooking
After cleaning the fish fillet from the ridge, bones and skin, cut it into large cubes and put it in a blender, or pass it through a meat grinder. The end result should be uniform. minced fish, which we season, mix with olives and carrots, and then place in a pastry sleeve inside a ham maker. Cooking such a fish roll should be done on medium heat for 40 minutes after boiling. Cool completely before cutting.
