Homemade ham (collection of recipes for a ham maker)

[Lulek]

Lulek, thanks for the recipe. I reread all 47 pages. For some reason, I immediately fell for yours, as I liked the manufacturing technology.
Since I don't have this device, I decided to use a canned fruit tin. I cannot say anything about the result from the bank. Still preparing. But: The rest of the minced meat was wrapped in foil in the form of a sausage, with a little effort. I threw it into the boil. In an hour, the "sausage" is ready.

After tasting, the result is as follows: the taste and smell of sausage-sausage-wiener. Dite said that there is even a papery taste, like in dumplings. The shape holds up perfectly. Pumped up only color: gray. In the next. once I will paint something.

I did everything according to the recipe, I only took only 300g. The only spice is coriander. It is he who gives the sausage spirit to the product. And she twisted the skins from the thighs there (I love them, and it seems they were not superfluous, since they additionally gelled the minced meat.)

So, you can completely do without the ham, which haunted me. Even just wrapped tightly in foil. The main thing is to choose the right minced meat (pork + chicken contacted well).

Not a single foil will give the effect of pressing meat, then there is no hygienic certificate on any tin can, and Belobok is a mold for heat treatment of food products. I would be afraid to give my child ham from a tin of canned fruit.
I constantly make ham in Belobok, the ham is just super.

Svetiksemisvetik, I just choke with saliva looking at your ham, you have 1 kg of meat, and how many other ingredients did you put in - if possible in more detail and in general the process itself, how to cut the meat, what spoons and how much of what

For example, I cook like this: 1kg of meat from them (500g of minced pork + beef), pork goulash, 1 tbsp. l. semolina, 1 tbsp. a spoonful of mayonnaise, 0.5 tbsp. tablespoons of gelatin, salt, pepper, onion. I mix everything into a ham. How can I post a photo.

Come on, I will wait. I think Svetik has no gelatin

I will definitely not post it today, because I cooked it with my husband on Friday evening and by Sunday evening they had eaten everything. We will definitely do it again this week and I'll post it. Oh well, she turned out very beautiful.

Yes, I have no gelatin. I put 1 tbsp. spoon of semolina, 1 tbsp. mayonnaise, 3 large cloves of garlic (crushed), seasoning, salt. The meat was cut into medium pieces (not crushed).
With minced meat, I liked the taste of ham less, somewhat resembles a cutlet

Svetik, forgive me for being annoying, please, but when so many products have already gone to feed the dogs, every little thing is important. And with the second package as well?

I did it in one sleeve, tied it in a knot from the bottom, loaded the minced meat, just twisted it at the top, but didn't tie it in a knot

I bought a sleeve for d / z, so when you shove it into the white-sided one, do you first tie it up from below, then the meat and tie it up again? And with the second package as well?

Cut the sleeve and cover the ham with one sheet like foil.

Eh, we got excited ... It is necessary to put in a slow cooker at night from minced beef and lamb

And I do not tie a sleeve for baking, but fold it, almost like an envelope, because when tying this lump from the strings and excess cellophane then it turns out in the ham with a notch.
And for myself I found one recipe - we like it. I combine minced meat with adjika (we have it raw, that is, it is not cooked, and is stored in the refrigerator) and salt, since all the seasonings and spices are already in adjika. And that's all, I cook. It turns out great.

We tie the first bag with a wire, place it in a ham maker, put the meat, just wrap the bag, letting air out, close the ham maker, squeeze it. Wrap the second bag at the bottom and tie it with a wire (so that the broth does not leak into the pan), put a ham maker in it, tie it on top again (loosely). We put the whole structure in cold water (in my bucket), wait for it to boil and cook over low heat for 1, 5 hours.
Good luck!

And I do not tie a sleeve for baking, but fold it, almost like an envelope, because when tying this lump from the strings and excess cellophane then it turns out in the ham with a notch.
And for myself I found one recipe - we like it. I combine minced meat with adjika (we have it raw, that is, it is not cooked, and is stored in the refrigerator) and salt, since all the seasonings and spices are already in adjika. And that's all, I cook. It turns out great.

In principle, you don't have to tie the bag, I'll try next. fold just fold. I always do it in the oven.

And I became the happy owner of a ham. The following question arose: since I don't have different brews, I will cook either in the oven or on the stove. Tell me, where will it taste better?

It's better looking for whom, if you like boiled meat more, then on the stove, if fried, then in the oven.

And in terms of juiciness, it doesn't matter where?

Here I will not advise, because my sleeve never broke and all the juice always remained in the bag.

And in terms of juiciness, it doesn't matter where?

There will be no difference, because you put in the oven and cook on the stove in a container with water, and then take it out and leave it to cool. I tried both options - I didn't feel the difference, but I cook, because it's cheaper to cook than to spend money on electricity in the oven.

Not a single foil will give the effect of pressing meat, then there is no hygienic certificate on any tin can, and Belobok is a mold for heat treatment of food products. I would be afraid to give my child ham from a tin of canned fruit.
I constantly make ham in Belobok, the ham is just super.

Eve, have you seen my "sausage", what would you say?
It is a pity that I did not have time to take a picture! Ask to repeat.
If desired, normal hands and head can be made anywhere (here many do not have Beloboka), and even without adding gelatin and semolina.

Eve, have you seen my "sausage", what would you say?
It is a pity that I did not have time to take a picture! Ask to repeat.
If desired, normal hands and head can be made anywhere (here many do not have Beloboka), and even without adding gelatin and semolina.

I have no doubt that it is beautiful and useful (after a tin can) and without semolina and without gelatin, but on the farm I prefer a vacuum cleaner than a broom ...... IMHO.

I have no doubt that it is beautiful and useful (after a tin can) and without semolina and without gelatin, but on the farm I prefer a vacuum cleaner than a broom ...... IMHO.

You shouldn't be so ...

And here is a comparison of a broom and a vacuum cleaner ...
To make ham, there are many ways to mold it, including foil.
And it turns out such a ham, oh, how delicious !!! I myself use this method as well. And it turns out the ham in the shell is sometimes much tastier than in the ham - I confirm!
My ham maker is resting on the shelf, I rarely use it.

Having a branded form called the Ham Maker does not guarantee that you will immediately get a delicious ham.
It all looks beautiful in the photo (and even then not always), but you will have to suffer a lot, and you will also have to throw out a lot of products.
Read the topic from the very beginning - you yourself will understand.

Success

You shouldn't be so ...

And here is a comparison of a broom and a vacuum cleaner ...
To make ham, there are many ways to mold it, including foil.
And it turns out such a ham, oh, how delicious !!! I myself use this method as well. And it turns out the ham in the shell is sometimes much tastier than in the ham - I confirm!
My ham maker is resting on the shelf, I rarely use it.

Having a branded form called the Ham Maker does not guarantee that you will immediately get a delicious ham.
It all looks beautiful in the photo (and even then not always), but you will have to suffer a lot, and you will also have to throw out a lot of products.
Read the topic from the very beginning - you yourself will understand.

Success

Probably due to the fact that I always get it.

Eve, have you seen my "sausage", what would you say?
It is a pity that I did not have time to take a picture! Ask to repeat.
If desired, normal hands and head can be made anywhere (here many do not have Beloboka), and even without adding gelatin and semolina.

Lenny, at first I made ham in a tetrapak juice bag and everyone loved it! : D On top I put a small weight-jar of water (closed), but put gelatin.
Seen enough photos of ham in this thread and wanted a ham maker. For a long time I tried to persuade myself that I did not need it. Maybe soon I will "play enough" and put it on the shelf, but I think that my husband will not allow it, since he himself actively helps to cook and eat it.

Lenny, at first I made ham in a tetrapak juice bag and everyone loved it! : D On top I put a small weight-jar of water (closed), but put gelatin.
Seen enough photos of ham in this thread and wanted a ham maker. For a long time I tried to persuade myself that I did not need it. Maybe soon I will "play enough" and put it on the shelf, but I think that my husband will not allow it, since he himself actively helps to cook and eat it.

I will say more, my husband wants ham so much that he pulls meat from the store and after cooking he washes it himself, a great power of healthy eating

Admin, now I'm thinking, maybe she doesn't need a ham maker ?! I'm doing pretty well in the sleeve and in the bag. And it turns out not dry. And there is nowhere to put extra "bells and whistles". Thank you.

[rsvek]

rsvek, you decide for yourself In no way I want to influence your opinion and desire to buy a ham maker

Personally, I indulged in this toy and stopped.
There are so many ways to cook ham in different variations. I recommend looking in the internet or buying a book Rolls (rolls) and in the likeness you can make different and tasty.
Here's a look at my version of chicken roll in foil
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7351.0

The absence of a ham does not mean that you cannot make rolls and ham

It's just that there are different types of ham - from whole meat and minced meat.
The ham maker assumes minced ham (usually). I did it in one piece.
And on the forum there are many options for ham in different versions.

Success

[Roma]

I absolutely agree with Roma, so I wanted, so I wanted, I played at first, now I rarely do it in a ham maker
You can cook a lot of delicious things without it.
My opinion is that you can have it, let it be, but, no, so nothing
It seems to me that it is more needed by those who have their own farm-meat-shaft, not bought ... here, yes, it will be used often

[Roma]

I absolutely agree with Roma, so I wanted, so I wanted, I played at first, now I rarely do it in a ham maker
You can cook a lot of delicious things without it.
My opinion is that you can have it, let it be, but, no, so nothing
It seems to me that it is more needed by those who have their own farm-meat-shaft, not bought ... here, yes, it will be used often

Or for those who love meat sandwiches in the morning or who make sandwiches for work or school (every day), it's better to do it yourself than buy sausage.

Perhaps everyone has different ways, I wrote my opinion
At work they take a second side dish with something, I load three containers every day in the evening .. well, plus salad and bacon ..
options many-second dominates

Admin, yes, of course, to decide for herself. Only at first I really wanted to, then there were doubts about whether it was necessary, but now I have already decided that I will manage. Thanks for the tips and recipes. I read and use

Or for those who love meat sandwiches in the morning or who make sandwiches for work or school (every day), it's better to do it yourself than buy sausage.

And whole meat won't go for sausage

Yesterday I made a whole piece of the neck in the airfryer at night - in the cold morning it was very good, instead of sausage, I went for sandwiches.

I don't want to argue and defend my point of view - this is a bad and unnecessary thing - but ham can be made in different dishes, packaging, according to different recipes, a whole piece, stuffed, minced meat and other options - a matter of taste

I agree with Roma, there would be a desire, ham can be made in different ways. I have a ham, but I don't use it often. Recently I made sausages in cling film (for lack of guts), so the sausage turned out to be soft and very juicy. And a ham maker is unlikely that the ham will be juicy, since the ham press is pressed and the liquid will not linger. And if you do it in a package, it will be 100 percent - juicier. (my personal opinion).

And whole meat won't go for sausage

Yesterday I made a whole piece of the neck in the airfryer at night - in the cold morning it was very good, instead of sausage, I went for sandwiches.

I don't want to argue and defend my point of view - this is a bad and unnecessary thing - but ham can be made in different dishes, packaging, according to different recipes, a whole piece, stuffed, minced meat and other options - a matter of taste

I am satisfied with the ham maker in one, I don't really need to bother thinking about something, threw in the minced meat + meat, 1.5 hours and the ham is ready, which does not get bored, because it is always different, I am not afraid to cook in it for a child, because I know that stainless steel is intended for food use. It costs less than aerogril, weighs only 450g, and does not take up much space.

I also wanted to insert my 5 kopecks. I rarely use ham, the meat is really dry. It is convenient to do with minced meat in it, but it turns out gorgeous in a piece and in a sleeve, a goose bowl, etc. Well, in general, for a change, you can have it, although I'm not sure if now there was a choice to take it or not, that I would like it as much as when I bought it.
But this is everyone's business.

I bought a ham maker in May this year. Used it about 4 times. But I did not regret what I bought. Without the ham, I would not have dared to make it myself in something else. But I think that you can do without it.
Here is my work yesterday
did 50/50 mince / meat. As for me, it turned out rather dry, I like it more when in pieces. then it's juicier. Made in the oven. From broth cooked in a cartoon Obsolete pickle!

Do you accept to the company?
With the first pancake, but not a lump
From slices of pig and chicken, as well as minced chicken and turkey. Added seasonings "For Minced Meat" and "Red Sweet Pepper Petals" from Cykoria. In the photo, she turned out to be more pink than in real life. But a general idea can be made:

Cooked in a saucepan for 80 minutes.

Good day to all.
Urrrraaaaa !!! Thanks to Sursun, I became the owner of the miracle of the ham jar. I immediately used it for its intended purpose. But since I was in a hurry to master the pot, I thawed the lamb a little and I didn't get a real ham, but it turned out to be an excellent stew
My husband liked me too
Today I have already marinated chicken, tomorrow I will try to make chicken ham with mushrooms and olives. And there is also a desire to cook fish ham.

Attempt # 2 was also unsuccessful. I gave the chicken ham (the chicken was pre-marinated for a day) with olives and red pepper, cut the chicken into pieces, added 1 tbsp. l semolina, and 1 tbsp. l. mayonnaise and also Georgian adjika, the meat turned out to be full to the eyeballs. Cooked in a pressure cooker for 90 minutes. After complete cooling, the ham was boiled in half, but when cutting it fell apart into pieces. I had to use it as a side dish for buckwheat.
Tell the hostess what is wrong with me. I really want real ham

[Iskra]

Iskra Try to make a "video" for white-sided, 50/50 pieces of pork / beef according to the recipe, then it does not fall apart.
Or, so that it does not fall apart, you can add agar

[DJ]

DJ
Unfortunately, agar in our city is not for sale and is it intended for baking in my opinion ??

[Iskra]

Iskra What city are you from? Your profile is not specified

For agar you can read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=9502.0

[Iskra]

Cooked in a pressure cooker for 90 minutes. After complete cooling, the ham was boiled in half, but when cutting fell apart into pieces

Try it in the oven.

Iskra
Or, so that it does not fall apart, you can add agar

It's a shame to transfer agar to ham, you can't buy it everywhere, and it costs many times more expensive than gelatin.

Gelatin can be dry, added to the meat and mixed before placing it in the mold.

Attempt # 2 was also unsuccessful. I gave the chicken ham (the chicken was pre-marinated for a day) with olives and red pepper, cut the chicken into pieces, added 1 tbsp. l semolina, and 1 tbsp. l. mayonnaise and also Georgian adjika, the meat turned out to be full to the eyeballs. Cooked in a pressure cooker for 90 minutes. After complete cooling, the ham was boiled in half, but when cutting it fell apart into pieces. I had to use it as a side dish for buckwheat.
Tell the hostess what is wrong with me. I really want real ham

I make minced meat, pieces of meat, what is there + spices, salt and one egg, when I add semolina, when not, mix everything well, I pass the minced meat again through a blender, like grind it, add mushrooms. I cook in a saucepan for 1 hour 20-30 minutes, take out, cool, then in the refrigerator overnight and only then I take it out of the ham, never crumbled. How are you doing?

[skate]

I do it very similarly, only I do not add an egg (I manage 1 tbsp. L. Semolina) + 1-2 tbsp. l. mayonnaise or sour cream (to be more juicy). And in ostolny the same as skate - take out, cool, then overnight in the refrigerator and only then take it out of the ham,

Attempt # 2 was also unsuccessful. I gave the chicken ham (the chicken was pre-marinated for a day) with olives and red pepper, cut the chicken into pieces, added 1 tbsp. l semolina, and 1 tbsp. l. mayonnaise and also Georgian adjika, the meat turned out to be full to the eyeballs. Cooked in a pressure cooker for 90 minutes. After complete cooling, the ham was boiled in half, but when cutting it fell apart into pieces. I had to use it as a side dish for buckwheat.
Tell the hostess what is wrong with me. I really want real ham

The first time I did it - only in pieces of chicken breast, it also crumbled and it was dry. Try to add a little gelatin.

Hello! Take in your ranks. I read this Temka for a long time and also acquired a white-sided one. Here's a second try

The first was quickly eaten, so there is no photo.
Minced veal - 600 gr + chicken breast, cut into small pieces + pieces of pickled cucumber + spices + a little gelatin.
1 time I made only pieces of chicken breast (+
almonds and red bell peppers, cut into strips - but better cut into cubes). It turned out OOOOO Very tasty, but rather dry and poorly cut.

SOS girls! Yesterday I once again made ham and decided to add a tongue, but alas I failed. I read on the internet (put it in boiling water and remove the skin with a stocking) how to clean a fresh tongue, but alas, it did not work. I suffered, suffered, was upset and gave it to the cats - they liked it! Tell me what I did wrong or maybe the information I read is not reliable?

After hot, it must be lowered into cold (this is for contrast), then it can be removed with a stocking. But this option is for removing the skin from the already cooked tongue, but at the expense of the raw one, I just cut it off thinly.

From a raw tongue, the skin can only be cut with a knife. Cats are great - assessed the situation in time

In this case, it is necessary to cut the tongue across into pieces that are not thick and cut off the hard skin from the sides.

SOS girls! Yesterday I once again made a ham and decided to add a tongue, but alas I did not succeed.I suffered, suffered, was upset and gave it to the cats - they liked it! Tell me what I did wrong or maybe the information I read is not reliable?

When I finish boiling my tongue, I immediately prepare a saucepan with ice water, lower my tongue, it floats there for a couple of minutes and then the skin slides off by itself

Good day!
Take it into your ranks, the decision to buy a ham maker came quite spontaneously, accidentally stumbled upon this topic, yesterday morning I read everything, called "Seven Hills" and by lunchtime was already with "Beloboka". Now my ham is in the airfryer.
I make it from pork (800 g), turkey (600 g) and beef (150 g) + carrots, garlic, spices, gelatin and semolina (1 tsp each).
I hope that my expectations will come true and everything will work out for me.
Aromas soar throughout the apartment are amazing