Homemade ham (collection of recipes for a ham maker)

[Leska]

Leska
Marinochka, what a wonderful ham! The whole cooking process was cut through and adopted

what a wonderful ham! The whole cooking process was cut through and adopted

Andreevna,

Sasha, the ham is really tasty ... it was. And to be more armed ... when pumping meat with wine or other liquid, you must always hold the syringe needle at the base with your hand, otherwise there will be a spray ... like mine

Something I am completely confused ... In the manual to Belobok it is written in large letters that it is just to put the minced meat directly into the ham without foil. I do it in an airfryer and pour a glass of hot water on the bottom. I don’t remember where it was written, but somewhere it was written exactly (and it was copied to this Temko). That is, the water increases the relative and absolute humidity and increases the pressure inside the airfryer bowl. How much moisture is needed ... If the products are in foil, then you can count on the size of the foil slots so as not to let the liquid out of the product, but let the moisture go inside ... no, this cannot be so. But excess pressure, probably, is necessary for the product to be compressed better ... Then the outer sleeve will interfere with this ... And why does the manual say that you should put minced meat without foil ... I'll go to Belobok, maybe they will answer ...

It is difficult to say what the ham producers intended when they wrote the instructions, but the best results are obtained when preparing homemade ham in exactly the same way as Leska's.
I was also convinced of this, it can be seen from my posts above.
I just made ham in a regular saucepan.

[Hairpin!]

Hairpin! I also do not understand why minced meat should be put without foil. I haven't done it with minced meat yet. But with meat everything is clear: an increase in pressure due to external water is not required, since the pressing is carried out by springs. The film sleeve inside the ham prevents the meat from sticking to the walls, and as a result, it is easier to wash and easier to squeeze out the finished product. The outer sleeve prevents juice from flowing out, so the product becomes more juicy and tasty, since all your seasonings remain in it.
The only downside to boiling ham in two sleeves is the increased cooking time.

Perhaps I will be a pioneer ... I will make it with minced meat in foil and without ... I will take minced pork (although I am not a fan of pork, but I am already fed up with dry ham). Well, with pomegranate juice ...

The only downside to boiling ham in two sleeves is the increased cooking time.

I always cook ham in a pressure cooker and almost steam it - I don't cover the whole ham with water. 30-40 minutes - the ham is ready.

[Leska!]

Leska! Question about the outer sleeve: Do you have a ham in the outer sleeve right at the bottom of the multicooker? I don't have it, I cook it in a saucepan. Will the cellophane melt on contact with the bottom of the pot?

Question about the outer sleeve: Do you have a ham in the outer sleeve right at the bottom of the multicooker? I don't have it, I cook it in a saucepan. Will the cellophane melt on contact with the bottom of the pot?

Anna1,
There is some good information here 🔗 about sleeves and fasteners. The sleeve will not melt, it is also designed for high temperatures in ovens and microwaves. And since the MV pot is dear to me, I put a non-stick cloth on the bottom, you can just a napkin, a towel.

[Leska!]

Leska! Thanks for the answer!

Hello dear hostesses.

Having seen enough of your beauty in the topic, I also fired up to make homemade ham.
Yesterday I tried to make ham in a can, because there is no ham anywhere in the city.
one.I cooked meat according to one of your recipes (pork + beef + olives + red pepper + spices, cut everything into cubes).
2. in a can, put a sleeve in a sleeve, stuffing. I made holes at the bottom of the can. I closed the top with a lid from a can and put rubble in a ceramic pot as oppression. I put the can on the protrusion in the protrusion and poured water.
3. During cooking, the sleeve began to protrude from the can and my oppression fell to the bottom of the oven, all the rubble woke up: '(I had to bake without oppression.
4. After cooking, I took the ham out of the oven and made a new oppression, and put it on the balcony to cool.
5. This morning, safely taking the sleeve out of the can, freed the ham.
6. When slicing ham, all the pieces fell apart. The result is goulash.
It's a shame and annoying.
The reason for the novora is that there was no oppression ??
But unfortunately there was no normal oppression in the house

But the main desire to experiment remains!

And I received an answer from Beloboka. I think it's worth posting it in full here:

1. Question: Why should mince be applied without foil?
Answer: Actually J! If we cook in an airfryer or in the oven, it is better to use foil or a baking bag. This should be done so that the meat is juicier and does not stick to the walls of the mold. In addition, later it will be easier for you to take out the finished product. It will just pop out by itself J. If we cook in a saucepan, you can use a baking bag.
2. Question: Why put a glass of water in the airfryer if the product is in foil?
Answer: If we cook in an airfryer, it is better to pour 0.5-1.0 cups of water onto the bottom of the airfryer to create the effect of a water bath and for greater juiciness of the finished product.

And if you will, from personal experience. I don't have an airfryer, so I won't add anything here "on my own" J. If I cook in the oven, I always use a baking bag. I make holes in it on all sides so that air can escape. I put the form on a baking sheet in a bowl of water (0.5-1.0 cups of water). If I cook, I don't use anything. Or I use a baking bag if the recipe needs to add any liquid or sauce to the meat.

And a little more "from myself". Katerina, don't be afraid to experiment. In all cases, you can (at least once J) cook the meat without everything, in foil or in a baking bag, which will allow you to understand which is the most suitable option for you. The only thing is that you should not cook in the oven without everything, but you can experiment with foil and a bag.

I wish you the best of luck in your culinary field. Our motto is "Cook with pleasure J"!

[Iskra!]

Iskra! If you decide to make a homemade ham, you need to provide for all the little things.
1. Cooking minced meat - if you cut it into pieces, it is better to add dry gelatin, especially since your mixture contains products that do not bind meat (olives, peppers).
2. Try to make the first hams in a saucepan with boiling water, it's easier: you can quickly control the process, but opening a hot oven and letting something else be done is more difficult. The water level should not be higher than the meat level. As it boils down, the excess water must be bled out.
3. In the sleeve above necessarily you need to leave holes for steam to escape.
4. It is also better to put the oppression in a bag, so that, in case of something, it does not crumble. In addition, if it is in a bag, the top cover can be left out.
5. As it boils down, the juice secreted from the top should also be scooped out. And it is better to make several holes on the side of the jar and place the jar in one more, outer sleeve. Then save the juice and the meat will become juicier. A jar with an outer sleeve must be placed on a perforated support or simply on a cloth.
But all this, of course, is theory. We must try and improve!

[Ham-cuticles appeared on sale in Moscow, in the sales office on]

Ham-cuticles appeared on sale in Moscow, in the sales office on

The cost is 690 rubles.

The kit includes an instruction book of recipes for 7 recipes and a disk.

[We lay out the bottom and sides of the form with foil, a plastic bag.2. Place the ingredients tightly into the mold.3. Fold the edges of the foil, polyethylene outward, leaving holes for air to escape.4. Place the mold in a pressure cooker, saucepan, airfryer, oven and other containers - horizontally or vertically.]

I looked at the new Recipe Book (7 recipes in total) for ham.

What's new written:

1. We lay out the bottom and sides of the form with foil, a plastic bag.
2. Place the ingredients tightly into the mold.
3. Fold the edges of the foil, polyethylene outward, leaving holes for air to escape.
4. Place the mold in a pressure cooker, saucepan, airfryer, oven and other containers - horizontally or vertically.
From a conversation with a consultant at the 7 Hills Sales Center, I clarified that:

1. You can cook ham in any convenient container, in water, steam, dry, etc.
2. The form can be placed in any position - vertically or horizontally.
3. The form is laid out with foil, film and other materials that do not pass liquid and withstand high temperatures.
4. The mold itself is only needed in order to press the ingredients with the help of springs while cooking the ham.


But, judging by the posted color photos, their ham is also not homogeneous, but crumbly pieces.

But, judging by the posted color photos, their ham is also not homogeneous, but crumbly pieces.

For uniformity, add gelatin ...

On Thursday (12.02.09) I was at the All-Russian Exhibition Center. Ham-cuts were in the Health Pavilion. Climb the stairs and immediately left. A small nook where aero grills are sold.

[Anna1]

Anna1, the price of the studio ...

[Pakatu]

And I avoided something with a ham, but today I saw it. Can you find it somewhere in Ukraine? And to Pakatu question, how is your unit, did it work out? Works? If this has already been discussed somewhere, please send me away.

But my friendship with the ham maker didn't work out. Either a cutlet is obtained, or simply pressed boiled meat. This kind of food just for a snack is good for me on the festive table, but on the everyday table something is completely wrong. I want real ham, as it used to be under the Council of Deputies, or like Spanish ham - they know how to do it! Moreover, Spanish ham is clearly not from chemistry, pure meat tastes.

[Anna1]

Anna1, the price of the studio ...

Same as in the Admin message - 690 p.

[Freken Bock]

Freken Bock, we definitely don't have ham. I have already closely, as they say, dealt with this issue.

[Zubastik]

Zubastik, it's a shame. We haven’t bought sausage in the store for almost a year ... I don’t want it. Only occasionally raw smoked or dry-cured. And then, if we buy a 500 g bar, it often gets stuck ...
You still need to experiment. Packat wrote correctly - add gelatin. Or an egg. Meat and poultry must be cut very finely. It is good to add lard to meat ham, or just fatty pork. In poultry ham - add meat from a thigh or drumstick, from a clean breast it will be dry. It is also good to toss the garlic, pour in "liquid smoke" (I know that it is harmful, but 1 tbsp. L. - only for the smell). Colored bell peppers, carrots, pistachios - they just look great when cut.
You need to choose the best baking mode. If there is convection in the oven, then it is better on it.
So, do not give up, it will be delicious for you too

[Freken Bock]

Freken Bock, the ham maker is almost ready, there will be springs, it will work right away ... If it was tight, I would find it, but it doesn't burn, I do it in a slow cooker and I don't know grief ...
To everyone who doesn't have a ham, ham can be cooked in a slow cooker, or in a saucepan with a lid - see the topic
It turns out no less tasty than in a ham maker ...

[Mams]

Mams, everything is correct, you can put in the ham, everything that is at hand, there is no limit to imagination ...
Just do not grind everything too much, from pieces of medium size, you get a more beautiful structure of ham ...

[Pakat]

Pakat , I, as in that topic, have been able for a long time, but not in a multicooker, in a juice bag, we talked with you, it seems, about this. I realized about the ham maker that there the conglomerate comes out precisely due to squeezing, and not with the help of gelling substances. Well, this is the case, such joy is inaccessible to us - so inaccessible ...

[Freken Bock]

Freken Bock, if the components of the ham do not contain enough of their own gelling substances, then no pressing will help, the ham will crumble. That is why, if the meat is dry, or there are a lot of non-gelling additives, eggs and gelatin are added.
Therefore, I start boiling with the bones, separating them then to get enough bonding material without pressing.

Ripe for cooking my own ham, cooked in a slow cooker for 2.5 hours. Beef, chicken, olives, frozen bell peppers, granulated garlic, salt and gelatin put 15 grams on about 1 kg of meat products (there was no time to weigh meat). It turned out very tasty, only the thickness of the ham itself is 6 cm. Despite the sufficient amount of gelatin, the ham crumbled a little when slicing, but this did not spoil the mood at all. And today! HURRAH! my husband gave me a ham maker !!!

[Mams]

Mams, thank you very much for your participation! I would be happy to try it if they gave me the exact recipe, according to which you can get not a pressed cutlet, and not a homemade meat delicacy, but something similar to a HAM from Soviet times. I would like the final product to have at least something sausage to the taste.
It's just that everything that is shown in this thread, well, not ham, but meat delicacies! It's super tasty, I don't argue, it's just that my meat delicacy won't work for every day, I need a sausage.

[Zubastik]

I would like the final product to have at least something sausage to the taste.
It's just that everything that is shown in this thread, well, not ham, but meat delicacies! It's super tasty, I don't argue, it's just that my meat delicacy won't work for every day, I need a sausage.

Zubastik, You recall the Soviet boiled-SMOKED ham, and this, of course, is simply a boiled product. Moreover, after having owned a ham maker for quite a long time, I think that there is no point in using it to cook ham from a whole piece of meat. In any case, before the appearance of the ham, I had prepared the same dish, having processed and stuffed the meat with spices, and then packed and boiled it in water. The difference, as you understand, is only in the form. But when cooking ham from different components, it is necessary. And here, depending on the recipe, you can prepare a delicious delicacy. But alas, no smoked sausage taste

[dopleta]

dopleta, it seems to me that even if you lightly cook the ham and then finish smoking it, for example, in a home smokehouse, it will still be a meat delicacy, which is actually good, but not my option.
What is your favorite thing about a ham maker? What's the recipe?

And I made minced pork with pieces of the same pork, pieces of pepper and garlic. She poured 5 tablespoons of Nar pomegranate juice, and ... Anyway, it is gray (and the juice was pale, maybe just squeeze out of a pomegranate ...) and dryish. Made in foil and aero grill. Now I'll try it up my sleeve, and ... maybe I'll buy a pressure cooker. Maybe she's always dry in the airfryer and in foil ...
I bought a roasting sleeve, but ... there the maximum temperature is 200 degrees. And I put the airfryer at 260 degrees ...

And I made minced pork with pieces of the same pork, pieces of pepper and garlic. Poured 5 tablespoons of Nar pomegranate juice and ... She's gray anyway

IMHO, after all, beet juice is suitable for tinting. Here in the subject, in my opinion, somewhere there was even a photo of a ham tinted with beet juice.

Anastasia, I remember your advice. It's just that beets contain B vitamins (and I can't stand it), and pomegranate juice contains iron (and I have a lack of it). Therefore, the steering wheel in the direction of pomegranate juice. I understand that the amount of beet juice in the ham cannot give a reaction, but ... I bought 1 liter of pomegranate juice, 5 tbsp. l. into the ham, and the rest we ... just drank. Therefore, I want to look for a more concentrated pomegranate juice.

[Hairpin]

Hairpin, or maybe try adding Narsharab (narshrab) pomegranate sauce - it is concentrated and very tasty

[Hairpin]

Hairpin, but for me, the ham in the slow cooker is too fat.
Therefore, I am making a ham, maybe it will be drier in it ...

[Lenusya]

Lenusya... the similarity of the names Nar and Narsharab scares ... Maybe I took some fake. I'll see other juices. And I will pay attention to Narsharab.

Pakat, I did not do it in a slow cooker ...It is a pity that you are so far away. It seems like the golden mean is exactly between our results (flirting).

[Hairpin]

Hairpin Narshrab is the name of the sauce, and manufacturers can be different.
It is prepared from boiled pomegranate juice with the addition of spices

Today I ordered a ham maker in the internet, I wanted it for a long time. Please tell me experts, a useful thing or not? Who has it - do you use it?

[tatulja12]

tatulja12, so you read the topic, see how many people cook goodies. And love will develop with a ham, or not - time will tell. It lays with me, but for the festive table it is just a find, people are surprised at such a meat delicacy.
P.S. ... and don't wait for store-bought ham, it turns out not a sausage, but a meat delicacy.

Thank you very much for the quick response. Wait and see.

Good luck !!!

What is your favorite thing about a ham maker? What's the recipe?

I will not name any one specific recipe, because I have never been repeated and have not compared them with each other. But everything was delicious. Perhaps because, regardless of the main ingredients (and this is for me - meat, garlic, gelatin and variations of other fillers), I must add to each portion: a) a little chopped either spicy basturma or sujuk (just for the smoked taste);
b) adjika; c) chaman is such a dry spice, which also gives a pleasant smoked taste and smell. Basturma also smells like chaman, because the crust with which it is covered consists of a mixture of chaman, pepper, flour and garlic. I make basturma myself at home, it turns out much tastier than the store one.

Can I have a basturma recipe?

I make basturma myself at home, it turns out much tastier than the store one.

Is it possible from this place in more detail? Can you share a recipe? About smoking too! You are welcome!!!

I join! And basturma can be distinguished as a separate topic!

I, too, for a separate topic about basturma!

Please girls - homemade basturma https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8843.new#new

I asked in the pressure cookers, but no one answered. : (Has anyone done / tried to make ham in ham in the LandLife pressure cooker?

I recently bought a ham maker. Everyone likes everything delicious. I try different things and enjoy.
But my taste is not enough, I also want to achieve the aesthetics of ham. What do you think is the best way to process the sides of the ham to make them appetizing? For example, in an expensive shop ham, the sides are beautifully sprinkled with multi-colored peppers. What can replace this? How do you achieve a similar effect?