Homemade ham (collection of recipes for ham mills)

Here is my first ham !!!


Super! Thank you for your experience and advice!

[Aylen]

Aylen
What are they made of?
Great appearance and probably taste

[Aylen]

Aylen lovely ham! Can I have a recipe?

In the morning, today I sat down to taste ham (made two kinds). In the photo, one piece is in a semicircle, the other is rectangular. I eat and don't understand the difference. I think, where is the carrot (added to one)? And this husband cut one and the same one, and ate it with carrots
I did the first: pork neck, chicken fillet 1: 1, carrots, one spoonful of semolina, salt pepper, hops-suneli. I baked it in the oven in a baking bag with water, after an hour of punctures to the end and for 15 minutes in the oven (on some page someone described ...). It turned out to be rather dry.
Second (what's in the photo): I cut the remaining 250 g of the neck (not completely) in half, and cut a little more to make a layer for a roll. Salted and pepper on both sides. I spread it with a grated clove of garlic. One fillet, one leg, fresh lard (slightly less than the size of a fillet) cut into cubes, added a handful of minced meat (made pasta in a navy way), salt, pepper, a clove of garlic on a grater, one spoonful of semolina. She let it stand for 3 hours. I wrapped everything in a layer. In a baking bag and in the oven with water. Then she pierced it again and for 15 minutes into the oven. It turned out super!
I made ham mills at an average level, they turned out small. And she did not line the baking bag, but folded it in half and put the ham in one half (it seems to me that it will be even at the edges).

[Chicken ham]

Chicken ham

Everything "by eye": chicken heart (whole), chicken stomachs (cubes), bacon (through a meat grinder), chicken fillet (through a meat grinder), salt, garlic, pepper, raw egg. Bake, piercing, otherwise the heart will not cook. Or boil the heart in advance.

[Aylen]

Aylen, please tell me, didn’t it turn out dry ham due to chicken fillet ?, it was like a base. I did something like that - it was dry. But maybe it was dry because I didn't add lard? Did you add gelatin? Share your experience

If I put minced chicken in the ham, if possible, I also add finely ground goose or duck fat there. It turns out not dry, and piquant ...

[Lyuba 1955]

Lyuba 1955 I definitely put lard in the ham. I read all the pages of this topic and realized that without him there would be dry ham. I did not add gelatin, added an egg and a little semolina. We liked it very much.

Thanks everyone for the answer. I would like to know the exact proportion of meat / lard, otherwise you do it yourself, it turns out yummy, I just want to take it somewhere, you try with all your might, but it doesn’t come out like that.This time I did it from a fat neck and veal, it tasted very, but in appearance - sad, everything was covered with a thin coating of bacon, here you can't determine how much of this fat was. Or maybe this is because it was not minced meat, but tiny pieces? (Cut like the floor of a fingernail). I have had a ham maker for 2 months already, I do it every week and I have never got 2 identical ones.

[Lyuba 1955]

Lyuba 1955 Chicken ham (approximate weight): three fillets (in a meat grinder), one thigh (in a meat grinder), a piece of bacon (the size of one small fillet, in a meat grinder), 400g of chicken hearts (whole), 400g of chicken stomachs (cut into cubes). Salt, spices to taste. One raw egg and about 1 tbsp. l. decoys (under the knife). Two cloves of garlic (finely grated). Baked at 200g for 30-40 minutes at first. pierced from above, for another 30-40 minutes, I see - pink juice, for another 30 minutes.
Maybe you took a lot of bacon? And my husband likes it when the bacon is in pieces, in small cubes.

[Aylen]

Aylen, thank you very much, as soon as we eat this one, I will make yours and report back, I haven’t done this yet

Previous cases (no photo) in a similar way. She carefully removed the meat from four legs. I laid them out in a square, laid on them a mixture of chicken hearts (whole), stomachs (cubes), lard (cubes), salt, spices, garlic, semolina. Wrapped it in a roll. I baked it at 200g - 1h10min, pierced it, and from there the dark pink juice dripped, I also set it to bake, for 30 minutes. I cooled it down, put it in the refrigerator overnight, and cut it in the morning - the hearts were not cooked, there was blood. I decided to bake it like that, but it fell apart. It was necessary to put it back in the ham maker and bake it. Or make punctures from the very beginning, or boil the hearts a little. My husband liked this one more, it was juicier (although it was not cut, but applied), but it was also very tasty with fillet. Or you can replace the fillet with chicken legs and make minced meat from them (I think the minced meat will help keep the shape). In general, I continue to experiment ...

[Aylen]

Aylen, today I put a ham according to your recipe with giblets, only I did it with stomachs, after boiling them and cut them into small pieces, put semolina, an egg, various peppers and all kinds of herbs, and the bacon was salted with garlic, the minced meat smelled of sausage, tomorrow I'll post a photo and tell you what happened. In fact, I try to give children only white meat from chicken, although of course ham from thighs is, of course, much tastier and juicier.
Ailen, do you bake in a ham maker with foil, or can you also bake it in a sleeve?

[Lyuba 1955]

Lyuba 1955I just bake, I don't have a suitable pan. And I bake not in a sleeve, but in a baking bag. In it, the bottom does not need to be tied, therefore nothing will flow out and the bottom will be even, without a dent from the knot.

[Ailen,]

Ailen, I did bring a report, thanks again for the idea, the ham turned out to be very beautiful, I cook it on its side in a large cast-iron enameled duck

I'll try to bake it again, I'll either be in a sleeve or in a bag, otherwise I read that some girls have foil inside the ham

sorry, why the link does not work. Now I'll rewrite it again. Already

Appetizing rolls you got !!!!!!!!

And here's my next experiment:

Pork in a ham maker

A piece of pork neck with fat was stuffed with garlic, salt and pepper. Smeared with mustard, salt, pepper. She gave me a couple of hours to marinate. After baking for 1h30min, pierced it, and baked for 40min (so that there was no pink juice).
It turned out very tasty.

Thank you!
And you have what delicious, yum-yum!

Ooooooooooooo I just bought a fat neck, and then the experiment took place. That is, this is an ordinary boiled pork, only molded, right? I really liked the boiled pork in a slow cooker, smeared with mustard, it turned out very juicy. Is it juicy in the ham too?

Yes, it turned out juicy! Very tasty!

[Aylen]

Thank you, Aylen , great for the answer, for the help, you just can't change everything yourself, I'm already tired of a little ham, my husband asks for a break

So I recently became a happy ham pancake, my first experience turned out to be more than successful.
took a little more than 1 kg. chicken fillet, 100g. fatty pork (no longer at home) 250g. hard cheese, 1 green sweet pepper, 1 head of garlic, 1 tbsp. a spoonful of salt with herbs and garlic. She passed the meat through a meat grinder, pepper and garlic on a blender. I mixed everything and stuffed everything into a white-sided shape in a cling film. I put it in a multicooker-pressure cooker for 40 minutes on High Pressure and voila! delicious food turned out no words

[Olekma]

Olekma , and a whole head of garlic is not too much? Although, everything tastes. I somehow put 4 cloves, it seemed to me a lot And with cheese I should try

And you should try with cheese

Also try adding grated sausage cheese. Goes well with turkey ham

[Olekma]

Olekma , and a whole head of garlic is not too much? Although, everything tastes. I somehow put 4 cloves, it seemed to me a lot And with cheese I should try

a bit too much, next time I put it on 2 teeth less (well, by the way, the head was not big at all) so it turned out just right.

[irza]

Well, girls, you are craftsmen!
irza , Could you give me the exact recipe for a turkey ham, as a beginner ham maker, I have already spoiled a few products, of course I added it to pizza or salad, but I want to somehow justify the purchase of a ham and make a decent product

[Lyuba 1955]

Lyuba 1955, I take this recipe as a basis

HUNGARIAN HAM

Products: Turkey, chicken breasts (1 - 1/5 kg), (70% turkey, and 30% chicken),
150 gr. boiled mushrooms,
bulb,
1 egg,
salt, spices,
a tablespoon of mayonnaise,
a teaspoon of semolina
Preparation: Mushrooms with onions through a meat grinder with onions. Beat the egg with salt and spices, add mayonnaise and semolina. Prepare minced meat from meat (70% turkey and 30% chicken), mix with egg-mushroom mass. Line the bottom and sides of the ham with foil. Fill in the form with minced meat. Cover the mold with a lid and clamp with springs.

I just do with my changes:
1) I use raw cut mushrooms. It is possible without them at all
2) I don't add makjona
3) instead of chicken breast, I use chicken thighs
4) I cut some of the meat into white cubes, and the rest in the combine
5) if desired, add sausage cheese, carrots, grated on Korean grater
6) boil or bake using a bag, not foil

[irza]

irza, thank you for your answer, but that's the catch, that we are chickens. We don’t eat hips, or rather we don’t give them to our grandchildren, but the table is shared, of course, it’s much juicier and tastier with them, but I did white meat with bacon, as Ailen advised. Now I'll try turkey with bacon and cheese. The smoked flavor probably gives the sausage cheese. I bought a bottle of liquid smoke, read everything about it and threw it away. Thank you all very much! ALL HAPPY!

"Baked at 200gr - 1h10min"
Maybe ten hour is not enough ??? I baked in the oven for almost two hours.

Hurrah! I also became the owner of Beloboka! Of course, she could not resist and immediately began to cook the ham, it turned out very tasty! The ingredients are the simplest: pork, onions and carrots.

[Vnemira]

Vnemira, So what ? have you baked or boiled? and how long? At first, when I bought it, I could not wait until they eat it to make a new one, but now I’m tired of it - I overeat, but I didn’t bake it, I just cooked it

but I never baked only cooked

But what about baking it in a metal form
Even if I do it in the oven, I still boil in a saucepan of water.
And I never heard about baking

[Vnemira]

Vnemira, So what ? have you baked or boiled? and how long? At first, when I bought it, I could not wait until they eat it to make a new one, but now I’m tired of it - I overeat, but I didn’t bake it, I just cooked it

Lyubasha, I baked in the oven for 1 hour and 40 minutes, putting the ham into the pan, pouring some water. It turned out great.

[Vnemira]

Vnemira, here you will do it in a saucepan, in the sense of boiling, be sure to write down what it turned out in comparison with baking, one head is good, but a hundred is better. Looking forward to your experiment!

[Rusechka]

Rusechka, well you, read from the very beginning, we didn’t come up with it ourselves, obviously, baking, because it’s cooking in the oven, so don’t blame me

The other day I bought another kitchen mulka, now I am having fun in the kitchen, delighting home gourmets.
We take pork, onions and carrots

we cut everything and three)))

add the egg and spices
<

mix everything

take a baking sleeve

put the sleeve in the top and stuff with meat


tensioning the springs ...

pour some water into the pan and put in the oven for 1 hour 40 minutes, bake the ham at a temperature of 250 degrees

take out and cool the device)))

extract the resulting product

cut into pieces, bon appetit!

[Vnemira]

Vnemira thanks for the visual master class and delicious photos, but one question - does it fall apart a lot when cutting? I always do it with coarse minced meat through a large grate and then it fell apart at first, then I got used to it. Have you ever added gelatin?

[rusja]

rusja, can I answer? I make ham only from meat in pieces, because I don't have constant access to a meat grinder. I did it at first with gelatin, I was afraid that it would fall apart. Then she stopped adding gelatin. The ham does not fall apart when slicing, it keeps its shape very well. The main thing is to let it mature in a package in the refrigerator for at least 3 hours. More is better.

The main thing is to let it mature in a package in the refrigerator for at least 3 hours. More is better.

This is RIPE and is the main engine of dense ham.Thank you for reminding

[rusja]

rusja, can I answer? I make ham only from meat in pieces, because I don't have constant access to a meat grinder. I did it at first with gelatin, I was afraid that it would fall apart. Then she stopped adding gelatin. The ham does not fall apart when slicing, it keeps its shape very well. The main thing is to let it mature in a package in the refrigerator for at least 3 hours. More is better.

I agree, the ham should cool in the refrigerator. I don't add gelatin, I just don't know how. And I also realized that the meat must be chopped into small pieces (not large, as in my photo), or a whole piece must be baked.

Finally, I got around to trying my ham.


The meat was marinated in the evening: I sprinkled the ground beef and pieces of chicken breast with salt, pepper, and ground garlic. Before stuffing in a baking bag and ham, lightly sprinkle with gelatin, and for two hours in boiling water. Tasty, but, as for me - a little dry. Next time I'll take a fatter meat.

[Ripening lasts 3-4 days]

Here's another version of the ham, the recipe was taken from the Ki forum. RU
Raw materials:
Meat freed from the bone from the pork shank together with the skin (front shank) - 1 kg.,
Low-fat pork - 1 kg.,
Water - 0.4 liters
Nitrite salt - 50 gr.,
Honey or sugar - 40 gr.,
Ground black pepper - 10 gr.,
Fresh garlic - 4 cloves (20g.),
Rosemary - 5 gr. (taste).
Total raw materials: 2500 gr.

Materials:
Sinyuga beef -1 pc.
Sausage twine - 0.6 m.
Stage 1. Roll the shank from the bone, cut the meat with skin and pork into pieces the size of a quail's egg, add all the ingredients.
We massage (stir) for a long time, 5-10 minutes continuously, until the salt dissolves and all the water is absorbed.
Stage 2. Place in a container, cover with a lid or film and put in the refrigerator (+4 degrees C).
Ripening lasts 3-4 days... The meat inside the layers acquires a bright pink color, the pork skin swells, the raw material acquires a pleasant ham smell.
Stage 3. Stuffing.
Sinyuga beef must be washed well from salt, filled with warm water and left to soak for 10-20 minutes.
Then rinse again.
Probably the easiest way to stuff the blue is with your hands. We just take pieces of meat and put them inside. The hand passes freely (after all, the diameter of the blue is 100 mm.). We lay as much as possible without air bubbles. After stuffing, we try to squeeze out the air as much as possible, seal and knit.

You can not knit a bunch of loops at all, limiting yourself to tying the open end of the blue.
Stage 4. Heat treatment.
Everything is simple here - we place a loaf of our ham in a container with water and put it on a small fire.
The criterion is strict - the temperature should not rise above 80 degrees. Celsius. It is better to place it in a large-capacity saucepan, heat it over high heat and then transfer it to the smallest fire, then the temperature inertia of a large volume of water will keep us at optimal 70-80 degrees.
Cooking time is 3-4 hours.
Photo after cooking
At the end of cooking, you can bake our ham in the oven

Be sure to chill! Consume cold! The gelatin from the skin inside the product will harden and give us an excellent bite

[Kolbasnik]

Kolbasnik, deleted pictures. While a verbal warning. Read the rules

[Kolbasnik]

Kolbasnik,
and sho such - beef blueberry, Nikada has not heard of such a miracle

If the moderator hadn't deleted the photo, you wouldn't have asked :)
This is part of the beef intestine - the appendix. In the store, you usually see Doctorskaya sausage in this casing - large curved loaves with veins. I'll try to insert a photo

[Kolbasnik]

Kolbasnik, I want to get as close as possible to the familiar taste of ham, say, pickling 3-4 days really gives this very ham flavor?

Kebabs are marinated.
In this case, it is more correct to use the term "fermentation", ripening - how cheese or soy sauce matures. Correct ripening of hams occurs only in the presence of sodium nitrite or sodium nitrate, salt and sugars.

I don’t argue about the terms, you all the same, "sausage maker", thanks for the educational program - it's never too late to learn! It is a pity that without this rubbish of nitrates and nitrites, the ham we are used to will not work.