Homemade ham (pressure cooker-multicooker Saturn ST-MC9184)

Homemade ham (pressure cooker-multicooker Saturn ST-MC9184)

Category: Cold meals and snacks

Ingredients
Pork	600 g
Chicken's meat	500 g
Dried porcini mushrooms	15 g
Carrot	1 PC
Bell pepper	1 PC
Salt
Ground black pepper
Garlic	1 - 2 cloves

Cooking method

• Soak the mushrooms for 30 minutes in warm water, then squeeze and cut.
• Cut the meat and pepper into pieces, grate the carrots. Finely chop the garlic.
• Combine all the ingredients, salt, season with black pepper or other spices to taste, mix well, refrigerate for marinating for one to two hours.
• Put a baking sleeve into the ham maker (one end of the sleeve must be tied), straighten, put the pickled meat with spices there, tamping a little. Tie the bag tightly, close the ham, make a few punctures in the sleeve. Put the ham on its side in the pressure cooker bowl (so as not to damage the bowl cover, I put a silicone mat on the bottom), pour 3 - 4 m / glass of water, cook for 20 minutes in the Poultry program. At the end, turn off the heating, wait for the pressure to release, remove the ham from the bowl and leave to cool (without taking it out of the ham!). Then let stand in the refrigerator for several hours, after which the ham can be removed from the ham. Bon Appetit!

Note

The amount of pork and chicken indicated in the recipe is the weight of the pulp in its pure form, without bones and cartilage. I used the flesh of pork shoulder and chicken legs.

Mila, I'm already here, and what kind of ham you have

I have Beloboka, like this.
🔗
By the way, a little advice: when assembling, hooks to the bottom of the ham maker, and not to the holes in the middle of the body, will be better compressed. My sister collected her ham, inserting the springs just into these holes, her ham turned out to be not as dense as mine, it crumbled a little when sliced.
From the amount of products indicated in the recipe, a full ham is obtained; in the finished product, it is compressed to almost half of the original volume.

Thank you, the bread maker has a Ukrainian joint venture for this ham maker. Since it suits our Sa
turn, then after the holidays I will order. Now we need to figure out how to tamp the ham

Wrap it tightly in a baking sleeve, trying to avoid voids, wrap it well with cling film on top. With this method, I would not pierce the sleeve - let it be better for the formed juice to remain inside, it will then harden and better hold the meat together.

Thank you, I will dare: flowers: After the holiday I will report on the work done

For Christmas I was making ham again. This time I also took pork and chicken, replaced a little additive - instead of mushrooms there were dark olives. I marinated the meat for an hour in lemon juice and added a little more, about half a teaspoon of liquid smoke. There was no time to take a photo of the finished ham, and for some reason I did not even try it, but those who ate said that it was very tasty.
I managed to take a few photos in the cooking process.
Pickled meat.

And this is how I "pack" it into a ham maker.

I wrap the top with another piece of the sleeve and put it in the pressure cooker. It fits right in height, but still fits.

By the way, a little advice: when assembling the hooks, cling to the bottom of the ham, and not to the holes in the middle of the case, it will be better compressed.

Good afternoon, I don’t know how Beloboka’s, the instructions from Redmond say that first we grab the springs by the intermediate holes, align everything, and then be sure to pull the springs to the bottom. Maybe your sister looked bad at the instructions? And I will definitely make the ham according to this recipe today, it looks very appetizing