Hello! You don't need to buy ham for the New Year if you have the desire and opportunity to make it yourself at home. And it's not as difficult as you think - just start preparing it in advance - 3-4 days before you put your own homemade ham on the table. In general, by and large, it can be noted that the problem is that it is easy to cook ham, but it takes a long time - your pickled pork meat should stand under pressure in a special marinade for at least 3 days.
But is this a question for a prudent owner or hostess? Of course not, therefore - here's a ham at home and a recipe for it: there is not only a photo of the ham, but also a video describing its preparation. Use it to your health! And by the way, you don't need any more products, except for meat, except for bay leaves and black peppercorns.
To cook ham at home, use a ham with lard or a neck.
Cooking marinade for boiling ham and marinating meat
In general, it is easy to cook ham at home, it only seems that too much will have to be done, but for a real cook this is not a hindrance.
As you can see, the recipe is simple, but it will take a long time to cook homemade pork ham. But it's worth it! Bon appetit, everyone!
So, as you can see, the ham at home has been successfully prepared with you, it remains to treat your family and friends so that they will appreciate your culinary talent. In the next recipe I will share with you one of my favorite recipes, Real, Don't Miss.
Homemade pork ham according to this recipe is cooked quite quickly, that is, a day. Usually, it takes a little more time to cook homemade ham, but there is a way to reduce the time (with very little loss of quality, which, however, is almost negligible). The ham is smoked and boiled both in color and in taste. At the same time, it is prepared without stabilizers, chemical additives - only natural products and seasonings. I advise you to stock up on a kitchen thermometer, but if this is problematic, then I will explain how to do without it. By the way, the kitchen timer will not be superfluous either.
Cut the chilled pork into pieces weighing about 500 g (it is so convenient to cook meat in a small saucepan). I made ham from lean brisket with skin, you can take a ham. It is important that there are layers of bacon, it will be tastier with it. Even if you do not like fatty meat, you have to accept: fat in this case is a necessary component of success.
We put the meat in a small saucepan with thick walls. I cook in a deep brazier - it closes tightly, the water evaporates from it slowly, and the temperature inside is kept fairly stable.
Pour in table salt without additives. If there are no scales, then a piece of meat weighing about a kilogram needs 4 tablespoons without a slide of coarse table salt.
Let's add a “smoked” color to the pork using turmeric and onion skins - no “liquid haze” and other chemicals! Natural products will give the meat an appetizing golden brown shade of smoked meats.
To add flavor to the brine, add spices - cumin, coriander and bay leaf. Pre-fry the spices (except lavrushka) in a dry frying pan until the first haze appears and roughly crush them in a mortar.
Next, pour about 1 liter of cold water into a saucepan, mix, leave for 3-4 hours at room temperature. During this time, the brine is slightly absorbed into the meat. Ideally, the ham is pricked with saline using a special syringe.
Then we put the saucepan on the stove, bring it to a temperature of 80-85 degrees Celsius over low heat. Nothing should boil! If there is no kitchen thermometer, then determining the required heating is also not difficult. When white steam forms over the water and the first "gurgles" appear, reduce the temperature to a minimum and cook the meat for 2.5 hours.
Periodically we look into the pan, and if the water suddenly boils, add a little cold water.
Then remove the meat from the stove and leave it in the brine. When it cools down to room temperature, put it in the refrigerator compartment for a day on the lower shelf.
Sprinkle with paprika, wrap in parchment and store in the refrigerator for several days.
A quick and delicious homemade pork ham is ready. Bon Appetit! Cook delicious food at home!
Homemade ham turns out tender and tasty, the recipe for which I made from pork and chicken, look at the result in the resulting photos.
In the modern variety of choices of ham in stores, it is rare to buy something really tasty, even for a high price. The high price of ham and sausage products does not at all guarantee a good taste, and there are a lot of harmful additives in each one - they are added for long-term storage. And what to talk about if in the composition of the ham sold there is not meat or chicken, but a meat product. What is meant by this, come up with yourself. It is stored, indeed, for a long time, but the desire to eat delicious ham somehow does not arise, and it almost does not give satiety, unlike cooked homemade ham. As a meat snack, I cooked a roll, baked pork neck meat in a juice bag, all these recipes go well cold. Still, I wanted to find a recipe and make a real homemade ham. After studying many recipes and watching various videos, I realized that it is not so difficult, but the recipe is not quick.
✓ When preparing a ham recipe at home, two rules must be followed. First rule - the ham must be pre-salted well, it is during the salting that the meat, while ripening, acquires the taste of ham, and second rule - you need to cook ham for a long time at a temperature of no more than 85 ° C, it is under such conditions that it turns out to be very tasty, which is called "with a tear", it feels the structure of meat, it turns out to be very satisfying and is stored for at least a week in the refrigerator, I didn’t try again - it just didn’t remain. Of course, this recipe cannot do without a meat thermometer, otherwise the ham can either be undercooked or overcooked. I bought it on a Chinese site here.
Choosing a good piece of meat is essential for making ham. A tenderloin is suitable, pork neck meat with layers of fat - it will be more high-calorie, but tastier, you can take a ham with lard or lean meat. The only thing that is undesirable in meat for cooking ham is the veins, they spoil the ham and are poorly chewed.
For 1 kg of meat - 1 l of water, 100 g of salt, bay leaf, peas, allspice, 2 pcs. cloves, 3 g of sugar - just put in a pinch. To add a special aroma, you can add 3-4 pieces of juniper. I don't put any nitrates and nitrites for the color, the color of the finished ham turns out to be pinkish. The brine should be boiled for 5-7 minutes, cooled and filtered. Sugar is added to improve flavor and soften salinity.
A piece of meat bought for boiling ham should be cooled in the refrigerator, then we tie it with strong natural thick thread.
Now, using a 20-milligram syringe, inject at least 1 cup of brine into the meat, preferably more.
Put the meat in a dish of a suitable size, fill it with the remaining brine so that the meat is covered. If the brine is not enough to cover the meat, you need to prepare more brine, but it is better to choose dishes that are slightly larger than the piece of meat. The brine penetrates well into internal tissues, killing putrefactive bacteria.
It is convenient to use a large plastic container that is suitably sized. Fill the meat with brine and send it to the cold for 7 days. It is best to salt at a temperature of 2-4 ° C, at a higher temperature bacteria can develop, at a lower temperature the meat may not be salted. Turn the meat regularly for more even salting. During curing, the meat thickens, ripens and gains the flavor of ham.
A week later, after removing the meat from the brine, rinse it well with cold water and hang it for at least 4 hours or overnight in a cold place so that the excess liquid is glass.
We wrap the salted and tied piece of meat in cling film, wrap it several times so that water does not get inside.
It is difficult to use a gas stove to obtain a temperature of no more than 85 ° C. Even on the smallest comfort on a low fire, the water temperature did not drop below 90 ° C. I measured the temperature with a special thermometer and realized that it would be impossible to cook the ham this way. Maybe you can take a very large saucepan so that the water does not have time to heat up above 85 ° C. As a result, I found an electric saucepan, the predecessor of the slow cooker, boiled the water and let it cool down to 80 ° C, put a piece of meat well wrapped in plastic and thus cooked for about three hours, periodically controlling the temperature of the water, the average water temperature was 80-82 ° C ... Ideally, you need to cook in a slow cooker or saucepan.
After 3 hours, having laid out the finished ham on a plate, we measure the temperature inside the ham with a special meat thermometer. Sufficient temperature of cooked ham is 68-72ºС.
The cooked ham must be sharply cooled under cold water, if possible below 25 ° C and placed in a cold place up to 4 ° C for 1-2 days. We do not have enough patience and after 12 hours we begin to eat delicious ham made at home from pork.
Although they say that ham comes only from pork, still, chicken has firmly entered our life, dishes made from it are tasty and inexpensive. Therefore, I also cook ham and chicken.
Homemade chicken ham is easier and faster to cook than pork.
From a whole chicken, I cut off as much meat as possible, preferably a whole piece. From a large chicken, about 1 kg of meat is obtained, sometimes less. Spread the meat on the board, salt the part that will be inside with a small amount of salt, such as you usually cook, sprinkle with spices if desired. We wrap the chicken in a roll and tie it with a rope.
For 1 liter of water 3 tbsp. salt and ½ tsp. sugar, allspice and peppercorns. From spices, you can add Italian herbs and quite a bit of nutmeg. Bring the brine to a boil and cool.
Fill the chicken with strained brine and leave in the cold for 3 days. After 3 days, remove the chicken from the brine, rinse with cold water and let the liquid drain for at least a couple of hours.
We wrap the chicken tightly in plastic wrap and put it in hot water in, cook similarly to pork ham at a water temperature in a saucepan of 80-82 ° C, but no more than 85 ° C for about 1.5 hours. During this time, the temperature inside the chicken ham should reach 68-72 ° C, which is controlled by a meat thermometer.
Chill the boiled ham under cold water and leave it in a cold place overnight. You can put a weight on top for pressing the ham. You can eat in the morning. Look at the photo for the result. Chop the chilled ham.
Home-cooked ham from chicken or pork according to this recipe turns out to be real, you can see this in the photo. The main thing is that it is very tasty and does not have any harmful additives. Such a ham can be prepared for the holidays, I cook delicious, with such a ham you can make sandwiches for children at school, you can cut them into circles and fry with a side dish - hearty and tasty.
How should a meat product such as ham be cooked? The recipe implemented in the ham maker, as well as a photo of this dish will be presented in this article.
Homemade ham in a ham maker, the recipes of which all housewives should know, turns out to be much tastier and healthier than the one sold in ordinary supermarkets. To make such a dish with your own hands, you should know not only step-by-step recommendations for preparing a meat product, but also have a special device available.
A mold is called a vetichinnica, which consists of the following elements:
So how is ham cooked in a ham maker? The recipe for such a product is very often described in the collection that is attached to the kitchen device. Also, manufacturers add a thermometer, baking bags and instructions for use to the complete set of this device.
Ham in a ham maker necessarily indicate the required amount of adaptation. The required weight for almost all models of this device is 1.5-2 kg. In this case, the output 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 a delicious homemade ham? The recipe implemented in the ham maker requires strict adherence to the following algorithm:
Follow this algorithm, and you will definitely get a delicious and aromatic homemade ham in a ham maker.
Dishes cooked with your own hands turn out to be much more nutritious and tastier than those sold in stores and various cafes. This also applies to products such as ham. We will tell you about how to cook it at home using a special device right now.
So what ingredients do you need to make a delicious and flavorful ham?
The recipe implemented in the ham maker requires the use of the following products:
How is ham made in a ham maker? Photo recipes only require mixed homemade minced meat. Only in this case you will receive a delicious and tender meat product that will be appreciated by all invited guests.
To prepare the dish in question, you need to make a base. Mixed 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 onions, sea salt, slightly beaten chicken eggs and various spices are added to it in turn. Next, the instant gelatin is dissolved in a small amount of warm water. After that, the resulting mass is heated over low heat (without bringing to a boil) and added to the prepared minced meat.
All of these components mix well until a homogeneous and rather viscous mass is obtained.
How is the ham formed? The recipe implemented in the ham maker requires compliance with all the recommendations presented in the operating instructions. Despite the apparent complexity, such a 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 tool used is carefully covered with a baking sleeve. Next, pre-prepared minced meat is placed in it and carefully tamped (with hands or with a special crush).
After the described actions, the sleeve is tightly tied with threads. Several small punctures are also made in it. In the future, all steam will escape through these holes.
At the very end, the filled ham dish is covered with a lid, after which the springs are pulled.
You can cook homemade ham in such a device as a ham maker in the oven, in a slow cooker, and on the stove. We decided to use the latter option. For this, the filled device is placed in a saucepan of cold water, and then put on medium heat. If the liquid covers only half of the ham, then after 60 minutes it should be turned over to the other side so that the product is cooked completely.
Thus, homemade ham in a saucepan of boiling water should cook for about two hours (at least).
Having prepared a fragrant ham at home using a device such as a ham, it is carefully removed from the boiling water, and then left to cool.
After a while, the device is opened. A culinary sleeve with a cooked meat product is removed from it. Next, the dish is placed in a refrigerator. After the ham has solidified, the sleeve is removed, and the product itself is cut into not very thick circles and served for dinner along with a slice of bread.
Above, we described how to cook homemade ham using a kitchen device - a ham maker. It should be especially noted that using 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 for making diet ham.
Cook should not be for two hours, as mentioned above, but for 60-75 minutes. This time should be enough for the poultry meat to be completely cooked and set in the ham maker, forming a tasty and nutritious snack product.
Now you know that homemade ham is very easy and simple to prepare in such a device as a ham maker. 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 an excellent snack, but also, for example, as a meat dish for any side dish.
2015-03-24
Homemade smoked and boiled ham, by tradition, must be present in the Transcarpathian Easter basket. It is prepared from pork - most often from the hind leg. Although the shoulder blade and the lean neck are also excellent for these purposes. In a few days I will go to the market to slowly select the right meat for making homemade ham from the pork available there.
The process of choosing pork is real fun for me. Talking to butchers is a sacred thing, without it, and ham will not be ham! For how many years I have been communicating with each of them, but everything is there. what to discuss and what to talk about. A small town has its charms - one of which is that you know good masters of their craft personally, you can trust them and consult with them. I will gladly buy a few kilograms of pork to make an Easter treat for our entire big family - a delicious, juicy, aromatic homemade ham. This is what our Easter basket looks like when we go to church.
Over the years, the process of buying meat has developed in different ways. Sometimes I buy a whole hind leg of pork, cut it into boneless raw materials, and sometimes I buy ready-made pure pork meat immediately. I like the first method better, because then I prepare the most suitable and convenient pieces for cooking the ham.
To get ham, the meat must first be salted. There are several salting methods, the main ones being dry and wet salting. As in the production, in the process of cooking ham, I am guided by the rule that the simpler the recipe, the tastier the result. No spices needed - just salt and nothing else!
I have already given ours in some detail. In this article, I just want to raise the question that everyone can cook meat delicacies at home. It is not at all necessary to smoke the ham - just boiled is very tasty and healthier. Of course, if you live in a private house or you have a summer cottage, then sometimes you can afford to cook some smoked products from pork or other meat.
Dry ambassador with extrusion:
Boneless pork
Water 1 liter
Salt 100-110 grams
For 1 kg of raw materials, 100 grams of brine is needed. Syringe the meat with large-volume disposable syringes, then lightly salt the meat with dry coarse salt, massaging. We put the pieces tightly in the salting dish, it is good to put some kind of load on top. We soak the meat for 4-5 days, turning and massaging daily. Next, prepare boiled or smoked-boiled ham from it.
Brine for wet salting:
Boneless pork
Water 1 liter
Salt 100-110 grams
We put the meat in brine for 3-4 days, then wash it, wrap it in cling film and cook at a temperature not exceeding 80-85 ° С at the rate of 50 minutes for each kg of raw materials. We cool, without removing the film, in very cold water, then we put on exposure in the refrigerator.
The pork ham can be tied with a strong linen thread, dried, and then smoked in cold smoke until the desired beautiful color. After smoking, cook the ham as described above. The finished product is washed first in hot, then in very cold running water. Further cooling - in the refrigerator.
My remarks:
Homemade pork ham turns out tender, juicy, which is called "with a tear".
She will definitely not leave anyone indifferent! In order to cook it, you don't need a lot of equipment - stainless steel dishes for salting, a spacious cooking pot and a thermometer. A smokehouse is a more bulky and not affordable equipment for everyone, but you can also purchase a compact home one, which is easily installed in the kitchen of a city apartment. But, having learned how to make ham at home, you will never again buy meat products of dubious quality in the supermarket. The high price and beautiful packaging do not at all guarantee health safety, and the composition of other products makes you wonder whether it is worth putting this in your mouth? Eat homemade and be healthy!
Anna Netrebko - "Casta Diva" (Vincenzo Bellini "Norma")
