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 hams in stores, it is rare to buy something really tasty, even at 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 the composition of the ham sold contains 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 appetizer, 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 the 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.
We put the meat in a dish of a suitable size, fill it with the remaining brine so that the meat is covered. If there is not enough brine 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 plastic wrap, 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 water and let it cool to 80 ° C, put a piece of meat well wrapped in plastic and thus cooked for about three hours, periodically controlling the water temperature, the average water temperature was 80-82 ° C ... Ideally, cook in a slow cooker or a 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 the 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.
Ham is a favorite meat dish, which will be appropriate on any festive table. When buying in a store, it is impossible to know under what conditions it was cooked, what ingredients were used. And no one foresees the taste of a meat product.
So is it worth spending money on something that might go to the trash can? There is a way out: try to cook the ham at home yourself.
Making your own ham has many benefits.
First, it will be known from which meat and spices the product is prepared.
Secondly, homemade ham will not contain any preservatives or colors, which is safe for the whole family.
Thirdly, the meat delicacy will be so tasty and juicy that you will never want to go to the store to buy ham.
First you need to choose the right pork. For its preparation, usually use a neck or pork ham. It is also common when cooked from shoulder blades or brisket.
If the choice fell on the ham, then it is better to take the lower part, since there is a lot of fat, cartilage in the upper part and it will be difficult to cut it. You need to cook ham from chilled fresh meat.
The choice of meat also depends on the degree of fat content you want to see it. For example, ham will turn out to be fat from the brisket, and lean from the shoulder blade. In this case, you can mix different types of pork when cooking.
Pork ham: cooking at home
This type of ham is very easy to prepare, although it takes a long time to mature. Having cooked according to this recipe, guests and households will be delighted with the gustatory range of meat delicacy.
Cooking method:
First you need to prepare a marinade for meat. Boil the water, add salt, pepper and any spices to your taste. Boil for a couple of minutes and turn off;
Cool the marinade and draw it into a large syringe. Now we fill the meat with a syringe, chipping from all sides. It is important to pierce the deepening of the syringe in varying degrees, the juiciness and taste of the ham depends on this;
Dip the meat in the remaining marinade and cover with a plate with a load. Send for 3 days in the cold. For even salting, it is advisable to turn the meat to the other side every day;
After 3 days, drag the ham with a rope or wrap it tightly in plastic wrap;
Now it remains to cook. So that the ham does not turn out to be boiled, it cannot be cooked in boiling water;
Bring the water temperature to 80 degrees and dip the ham into it. Cook in this way for 2.5 hours. To prevent the water from boiling periodically, add cold water to the pan. Readiness depends on the size of the meat;
After the time has elapsed, take out the ham and pour it over with cold water. After it cools down, it should lie in the cold for several more hours.
The ham is ready!
The downside of cooking ham yourself is the lengthy cooking process. But it's worth it, the meat is very juicy and aromatic. To prepare this type of ham, you need to use two types of meat: lean and fatter.
Before cooking, the meat must be rinsed well in cool water, cleaned of any existing veins and fat, and then blotted dry.
Ingredients:
Cooking method:
Chopped pork ham is ready, it remains only to cool it and serve.
If the meat was originally frozen, then in no case should it be defrosted by dipping it into warm water or putting it in the microwave. Pork can not only lose its taste, but also deteriorate.
For taste, pork ham should be cooked with the addition of various spices and herbs. It can be any kind of pepper (white, black, pea), bay leaf, coriander, pork spice mix, Italian herb mix, etc.
To spice up the ham, brush it with mustard.
When cooking, it is very important to adhere to a special temperature regime, otherwise the ham may simply boil. For this, it is advisable to use a kitchen thermometer.
When the meat is aged for several days, it must be constantly turned over, not only for uniform marinating, but also to maintain an even shade.
Now you can safely cook ham at home and use only fresh, without various preservatives.
Do you like delicious ham sandwiches? It is not necessary to buy it for this, since you can cook such a dish at home. It will not only be tasty, but also safe, since you will only use natural products. We will share recipes for cooking both in a special ham maker and without it.
Have you decided to surprise your family and cook ham at home? For this it is not at all necessary to have specialized equipment, since this dish is easy to make in the oven. But this process is not so fast - the hostess herself needs to spend literally a few hours on everything, the meat should settle for another 3-4 days.
The basic algorithm is as follows:
Now you just need to cut the ham into pieces and serve, use it for making salads, etc.
Cooking time: 7 hours.
Caloric content: 250 kcal per 100 g.
If you have such equipment as a ham maker on hand, then the number of dishes with which you can please your loved ones increases dramatically. Now you do not need to buy boiled pork, meat rolls - all this can be done at home.
Let's see how to make a delicious ham, for this you will need the following ingredients:
The cooking principle is as follows:
If you don’t have the right equipment, don’t worry — you can cook ham without it. Let's take a look at the most famous options.
Cooking time: 180 minutes plus 1 day.
Caloric content: 389 kcal.
For this recipe, you need to take minced meat, since it will not only give the final dish an attractive appearance, but it will not take as long to cook as a whole piece of meat. The can should be tin, 1 liter in volume.
The ingredients are as follows:
The recipe is as follows:
If you can't find a tin can suitable for making ham, you can use a removable cake tin.
Cooking time: 600 minutes (10 hours).
Calorie content of the dish: 243 kcal.
The taste of such a ham will be no worse than that of meat cooked in a ham maker.
Moreover, the meat can be anything, but if you take pork, you do not need to use gelatin, since such meat is gelatinous on its own due to the large amount of fat.
Ingredients:
The cooking method is as follows:
Preparation: 180 minutes plus two days.
Caloric content: 280 kcal.
When preparing this dish, you need to remember that there are several conditions that must be met in order to get the perfect product in the end. First of all, you need to salt with a syringe. The second point - in the brine, meat should stand for at least three, but not more than seven days.
Ingredients:
First you need to boil the water and throw in the seasoning with salt, turning it off after a couple of minutes.
Then take the resulting brine into a syringe, make punctures in a piece of meat and pour liquid there (and it is desirable that the depth of insertion of the syringe needle is uniform throughout the piece).
Transfer a piece of meat to a suitable container and pour over the remaining brine, cover with foil and send to the refrigerator for two days.
After the specified time, take out, roll up the beef, bandage. Pour in fresh water, cook for about three hours. It remains to cool the ham and can be served.
Cooking time: 7-8 days.
Caloric content: 359 kcal.
This ham will turn out to be more fatty than when cooked from pork ham, but it will keep its shape without using gelatin.
We need the following ingredients:
First you need to rinse the shank and dry it thoroughly using paper towels. If this is not done, the ham will not have a crust. Grate the meat with coarse salt on top, wrap it with a cotton cloth, put on a bag on top (you need to release air from it, and then tie it tightly).
Send it to the refrigerator for at least 7 days, and it is very important to turn the knuckle over every day. After a week, take out the meat, fill it with water and leave for 8 hours. After that, remove the bones from the shank, grate the meat with garlic, salt and pepper. Roll up so that the skin of the shank is on top. Wrap the meat in plastic wrap, tighten with a thread, cook in water over low heat for 3 hours. Allow the meat to cool and cut into thin slices.
Cooking time: day. 
Caloric content: 369 kcal.
Cooking ham with this method is very simple, because all you need is a large, high-quality piece of meat, a large saucepan, and strong culinary thread. The ham will turn out delicious, aromatic, piquant.
The following products are needed:
The recipe is as follows:
It remains to get the ham, wait until it cools down, and you can serve it on the table.
Cooking time: 100 minutes plus 1 day.
Caloric content of the product: 150 kcal.
Ham made from chicken will be the most dietary, and to make the meat denser, you should use gelatin. And so that the ham does not turn out dry, you need to take both the breast and other parts of the poultry.
Ingredients:
Cooking method:
If you want to make delicious homemade ham, there are a few basic conditions that the housewives simply don't know about:
Cooking ham is a fairly simple process, although it takes time, but the dish will turn out to be tasty and environmentally friendly.
Already read: 12165 timesDear readers, I suggest you make a real homemade ham with your own hands. I assure you that cooking it is not at all difficult. Ham can be cooked from absolutely any meat: pork, chicken, beef, lamb, turkey and even rabbit. So here several options for making homemade ham... Read on.
If you have a ham maker, which has recently become popular on your farm, then cooking ham at home becomes much easier.
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Cook with pleasure and be healthy!
Always yours, Alena Tereshina.
