Homemade ham (collection of recipes for ham makers)

HELLO EVERYBODY! So I joined the ranks of the "Belobochniki"! We made the first ham, it tasted very much like boiled pork. They were cut in small pieces, then 3 cycles - in a marinator with spices and overnight - in the refrigerator (without removing the marinator from the flask). For the first time, they decided not to add any ingredients (mushrooms, vegetables, etc.), that is, they decided to try the classics, added only carrots and spices, cooked in the oven for 2.5 hours. And I want a ham. We will try other recipes. Can someone tell me what recipe looks like a ham ?!

[Second experience!]

Second experience! We made a second ham: now they made it purely from pork, completely from minced meat with the addition of spices and mushrooms (champignons), they did it as described above by our hostesses - a sleeve in a ham, minced meat in a sleeve, then - again a sleeve and cooked for about 2 hours, then allowed to cool in water and in the refrigerator. In the morning they opened it - it turned out delicious, with a taste of saltison or aspic. Well, it’s delicious, and I’m sure there isn’t any "byaki", but ... I really want something that doesn’t look like boiled pork or saltison. Next time we will try half of minced meat, half of meat pieces. But still, very much even nothing! We are glad.

[Natusichka]

Natusichka, and you made holes in the sleeve so that the liquid would go away? I have such a problem if the liquid leaves it turns out to be very dry, and if you do not do it, it is not pressed.

[Yana]

Take your name to the ranks of ham makers! Here is my first ham (turkey + chicken - breasts, I chopped some of it into minced meat in the processor, mixed it with chopped mushrooms, onion, semolina, mayonnaise, added Bulgarian pepper and spices) - delicious! Cooking in a multicookerYana n



I think gelatin would be useful: the ham is juicy, but because of this, a little loose.

[Natay!]

Well, I arrived in time, and accept me into your ranks:


Honestly, my husband did it, it turned out very tasty !!!!!
No, I, of course, also participated: I made the minced meat, I cut the pieces too, I also cut the mushrooms, my husband mixed and laid them.
Natay! I do not make holes in the sleeve, it is pressed very well, especially during the cooling process.

[nut!]

nut! Of course, you can do it in detail. They took pork meat - 700-800 gr of neck and chicken (fillet) - 0., 5 kg, mushrooms - about 200 gr (in pieces), 2 tbsp. l. mayonnaise (homemade), 1 tbsp. l. decoys, 1 table. l. gelatin, garlic -2-3 cloves (for a garlic press), a little cumin (fry without anything in a pan and grind in a mortar), Provencal herbs, rosemary, nutmeg (grate a little), salt (2.5-3% of weight of meat), about 20-30 grams for me, pepper. Some of the pork was chopped in a chopper, and some - in small pieces. Chicken fillet - in small pieces. Everything in the sleeve into the ham, the ham again into the sleeve and cooked in a saucepan for about 2 hours (1.5 hours can be enough, it will be enough). The ham turned out to be juicy and elastic at the same time (sliced ​​thinly). It seems to me that it is very good that I chopped a part of the pork with a chopper, it turned out such a smooth homogeneous mass, which held together the pieces of meat well.

Natusichka thanks for the details, I'll try now and I once again, I did it once - mine didn't like it, but the dogs really liked it, and I threw the ham dish on the balcony Everything went to get it

[nut!]

nut! Try it, don't stop! I know I’ve figured it out: each new ham is better than the last! The first 2 times I was also not very happy! And now my husband glows with happiness when it turns out delicious! There are no boundaries for perfection! The girls on the site write that you need to try and try! I am not disappointed! This is now the pride of our family! Yes, I forgot to write that for the sake of experiment 2 cycles I skipped meat with spices in the marinator! Forgive me for not writing right away, I didn’t intentionally! I think you haven't done it yet!

[Natusichka]

Natusichka, and you made holes in the sleeve so that the liquid would go away? I have such a problem if the liquid leaves it turns out to be very dry, and if you do not do it, it is not pressed.

Look at the packaging - mine says that the sleeve is with fine perforations. While it was cooking, I squeezed a little, and when it cooled down, it went into the lung.

Look at the packaging - mine says that the sleeve is with fine perforations. While it was cooking, I squeezed a little bit, and when it cooled down - into the lung.

Thanks for the answer, but I was packing it in a sleeve, making holes so that the liquid would come out, and therefore it probably turned out to be dry. And I did it in the oven, can it just be better on the stove and in water?

Well, here I am joining you with my brand new Beloboka, Deliberately avoided this topic, counting. that I can do without a ham (I have been making all kinds of boiled pork rolls a long time ago) Just yesterday I looked here with one eye and that's it .... stuck! Without hesitating for a long time, I made an order through the Internet and now I hit the road, received a parcel in Auto-Suite. Now I can’t wait until the end of the working day to experience my new thing. I want to make pork with chicken, only now I am plagued by doubts, will the chicken creep out while the pork is cooked? And how does the foil not crumple when the contents of the ham are pressed? And if done in a cartoon, is it better to stew or bake?

I will answer from my own really not very rich experience:

1. Pork and chicken are very friendly, I like it more when the pork is not entirely lean, but a little with lard;

2. I prefer to use a baking bag rather than foil.
But even with foil it works out fine.
Here it is described with pictures how best to put the foil in the ham maker:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4095.0

3. This is what the pros write (I have not had time to try it in the multicooker yet)
"Carefully lay out the bottom of the MV with a silicone mat:

Lay the ham on the side:

Pour boiling water over 2/3. Bring to a boil in Baking mode. Further - the "Extinguishing" mode for 1 hour. An hour later I turned over on the other side and another 40 minutes. Leave in a ham maker until it cools completely and put it in the refrigerator (I had a night lay). Then pull the prepared ham out of Beloboka by the bag. "
(SVF, "Good Food")

Tell me, pliz, who is from Ukraine how much a ham maker costs and where can you buy it? I found a seller on the internet who sells for 280 UAH and 15 UAH. wants for delivery (!) because it is at the end of Troyeshchyna.
Are they all of the same Belobok brand or are there some other brands?

Contact Eve. In addition to Beloboka, I have not heard of others. But according to the latest data, her prices have risen too. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=14027.0

Rusja I bought my ham for 280g, + delivery, in general, 300g. almost invested. I have already experienced my Boloboku, I am happy as an elephant, thank you very much Admin ,Elena Bo, for a hint on how to insert the foil, Luysia and the whole forum for such an important information.

Yes, I am very interested in this thing. I have yet to study this topic, but while reading selectively, I want to ask: does it also produce meat rolls? I just never made them by hand, that's why I'm interested.

I'll tell you about my experience of cooking meat in a ham maker. So far I've only cooked turkey and pork ham. The turkey turned out to be too dry, the pork also turned out to be dry for my taste, and it made sense to increase the amount of lard, because the ham was just needed to get a sufficient dietary product.

Somewhere on the 4th-5th time it occurred to me that I need to cook not in the sleeve, but in a baking bagwhich packages were purchased. I cooked pork with the addition of a small amount of bacon, garlic and pepper, put a bag in a ham maker, pushed the mixture into it, simply folded the top of the bag, bent the tail on its side, closed the lid and sent this case into the oven (putting it in a small brazier and pouring into this brazier some water). An hour and a half later I decided that everything should be ready, looked into the oven and saw that the lid did not come down, i.e. the meat was not compressed! Deciding that the meat still needs to be removed, I took a thermometer and poked it into the hole for the springs, which is in the lid. It's good that I didn't pull it out right away, because the hot juice began to squeeze out with such a cheerful fountain! In general, I measured the temperature of the meat (it was already completely cooked) and carefully pierced the ham through all three holes from above to the full depth. She put the ham maker back into the brazier and put it in the oven for another 15-20 minutes, then turned off the oven and left the meat there until it cools completely. The ham was compressed very well (about 1/3), but the meat remained very tender and not as dry as during normal cooking, that is, when gradually squeezing out the juice.
Later, I repeated the experiment on purpose, that is, I put the meat in a bag and closed it, trying do not damage the package with springs... Then, when it was almost completely ready, I pierced the bag and the ham itself, held it for some time and left everything to cool in the oven. The result was the same as the first time - the meat was dry and very tender.

[May @!]

May @! I answer a little late, sorry. When loading the entire filling (meat + mushrooms + minced meat), 1500-1550 g is included, and the output of the finished product is 1100-1150. I think this is quite normal! The main thing is delicious! I bought a ham maker from Eve, like so many here! I am very grateful to her for her promptness and very detailed advisory support (I called her several times and she explained everything to me in great detail)! I tried to cook both in the oven and in a saucepan with water, I liked it more in water on gas. Good luck!
Rina72! And what should be the temperature of the finished ham (I also have a dipstick)?

[Rina72!]

Rina72! And what should be the temperature of the finished ham (I also have a dipstick)?

Natusichka, claim that for piece pork needs 70-78 degrees inside for the meat to be considered cooked. I believe that the inside of the ham should be around 90 degrees.
In general, you need to be based on your experience, because the degree of cooked meat for different people is different. For me, the pork chunks, which are pink on the fresh cut, are still damp.

and I managed to "smack" yesterday's sausage a jar of my yogurt, not sweet, and sour milk from a baby drinker (this is for volume) and as a result - huming from the family-chewing mouths ... it turned out so juicy ... that even put into his 1.10 years, crumpled two full pieces!

[in a double boiler]

They gave me a "white-sided" here, which I am incredibly happy about. But I have not yet decided how it will be easier for me to cook it. I really don’t want to touch the oven, I don’t want to touch the tiles either (I have it miserable - just make coffee or fry eggs occasionally). I read about the variant in the cartoon, and so far I am leaning towards it, but I have a more different idea.

Has anyone tried making white leg ham in a double boiler? I have removable gratings on the tefalque between the tiers, and the jar will fit there perfectly. But I'm not sure yet - will the steam temperature be enough and how long it might take?

If anyone has experience, please share!

There was such a thought, but did not dare: it will take more than one hour in time, you will have to add water. And it will take a lot of electricity, because steamers are more powerful than multicookers. Therefore, I do it in the cartoon - I set it up and left.
For example, from the latter: turkey fillet (chopped), turkey thigh in pieces, 2 small home eggs, 2 tbsp. l. mayonnaise, 10 g gelatin, salt, paprika, coriander, 4 cloves of garlic.

Everything did not fit into the mold, I had to wrap the excess separately in a film from the baking sleeve and cook in the same water, next to Beloboka (in the cartoon). The result is a sausage.

[zalina74]

zalina74 your ham turned out to be just super, so it doesn't work out for me, it seems a little dry to me, tell me, do you add raw eggs, and if so, what do they give, you also put gelatin for gluing, but what are the eggs for then?

turkey fillet (minced)

it was scrolled through a meat grinder and how many times. one, two, etc.?

I also lick my lips straight, such a delicious ham at zalina, straight from the advertising booklet!
Thanks to the forum, I also have a ham maker, but my hands have not yet reached its approbation. But my friend made the ham 2 times (in the airfryer) and both times it disintegrated. Are there any secrets to keep the ham in shape?

But my friend made the ham 2 times (in the airfryer) and both times it disintegrated. Are there any secrets to keep the ham in shape?

Secrets are universally available: add 1 tbsp. l. semolina, make ham from a mixture of minced meat: pieces of meat at a ratio of 2: 1 (i.e. more minced meat). Some people use gelatin - I personally have not tried it.

There was such a thought, but did not dare: it will take more than one hour in time, you will have to add water. And it will take a lot of electricity, because steamers are more powerful than multicookers.

In terms of power, they turn out to be about the same for me, the energy consumption after I stopped using the hellish shovel electric stove for me is definitely not critical.

In general, according to my estimates, an hour should still be enough (in a double boiler). For comparison - 4 large steam rolls with meat are steamed well in 45-50 minutes (and in two tiers). For an hour of pouring water, I (like) should have enough. Probably, I will carry out an experiment today or tomorrow, to decide on the very first recipe - my eyes run up just how many delicious variations and recipes.

Therefore, I do it in the cartoon - I set it up and left.

How did you put it and go away, they also write everywhere that the bank needs to be turned several more times during the process? Or maybe not twirl? And just in water on a rug and for two hours to extinguish?

[zalina74]

zalina74 your ham turned out to be just super, so it doesn't work out for me, it seems a little dry to me, tell me, do you add raw eggs, and if so, what do they give, you also put gelatin for gluing, but what are the eggs for then? it was scrolled through a meat grinder and how many times. one, two, etc.?

Thank you, the ham really turned out to be excellent, that's why I posted it.
The eggs are raw. What for? I met this in recipes, for taste and gluing (I had the opposite proportion of thigh chunks than minced meat).
Why gelatin? It is possible without it, but with it there is a denser structure (but it seems that the cut dries faster).
I make minced meat in a grinder (Brown or Kenwood), along with garlic to the desired consistency, without fanaticism.

...
How did you put it and go away, they also write everywhere that the bank needs to be turned several more times during the process? Or maybe not twirl? And just in water on a rug and for two hours to extinguish?

Yes, I put it on cheesecloth in several layers. I can turn it over once if I'm near, but it's not necessary.

I also lick my lips straight, such a delicious ham at zalina, straight from the advertising booklet!
I, too, thanks to the forum, have a ham maker, but my hands have not yet reached its approbation. But my friend made the ham 2 times (in the airfryer) and both times it disintegrated. Are there any secrets to keep the ham in shape?

Thank you! And Kava has already answered.

And now I am a happy owner of a ham maker !!!!!
I have made only two options so far, the third is to cook
The first was: minced turkey, chicken thighs in pieces, egg spices, carrots, peppers, onions. And at first I marinated all this in a marinator, 2 cycles (just in case), it mixed there perfectly, and then all this in a ham maker, lined with foil and in the oven - sooooo delicious
I made the second purely beef (it happened so), the meat was also cut into large pieces and marinated in a marinator with vegetables and spices, then part of it was ground into minced meat on a large wire rack, and some of the meat was cut into small pieces, another + egg and into a ham, this time I took a baking bag, meat into it, and ham into a saucepan. It turned out sooo tasty, but rather dry, but for sandwiches - just what you need
Beef with pork on the way .....

But I just ordered myself a ham. And I'm trying to figure out how to use it in the oven?

I didn't like the cooking process in the oven at all.
Firstly, when putting on the springs, juice immediately flowed, and I did not guess to put the ham in a baking bag.
As a result, the whole leaf was covered with juice. I constantly added water to keep it from burning. But she did not keep track: when all the juice flowed out and the water evaporated, the leaf burned pretty well. I immediately took out the ham maker.
Secondly, the top cover barely came off, breaking off a piece from my masterpiece.
And the most interesting thing is that all the ham was in small pieces of foil, which seemed to start melting. Now I am afraid of her because of this :)
Until you tried it - it cools down, and the ham maker is soaked in water.

Based on all this, I draw conclusions and next time I will cook or bake right in the bag.

Ta_ra, I always bake in the oven. It has already been discussed how to bake. In my opinion, the instructions have a description of the preparation.
I line the ham dish with foil, put the minced meat; when closing, the foil also sometimes breaks.
I pour water 2-3 cm high into a baking sheet with sides. I put the ham maker on one side in the water (I have a very small tabletop oven, it just does not fit. But you can put it this way). And I bake at 180 * C - 200 * C for about 1 hour 15 minutes. Does not burn, the juice flows out a little, but the ham does not dry out, the foil does not melt.

[LaraN]

LaraN, and did so. The water in the baking sheet was constantly boiling away, I topped up. Apparently, I chose the wrong mode in the oven. Now I will try to cook in a baking sleeve, however, I don't quite understand, if you take minced meat, will it come out through the holes?

Ta_ra, my water does not boil away. how much I pour, so much remains. Maybe because the dukhova is small? ...
Instead of foil, I tried to line the ham inside with a baking sleeve, a very juicy ham turns out.

[LaraN]

LaraN, thank you for your attention to my problem :)
I will try to cook up my sleeve. It seems that I saw here that you can also put the ham itself in the sleeve, so that you don't wash the baking sheet later :)

How long can you store ham in the refrigerator?

How long can you store ham in the refrigerator?

If the ham is cooked at home, from quality products, in compliance with all the rules, then the optimal shelf life is 5-7 days and no more !!!
It will last longer in vacuum packaging (dishes).
The best option is to cut the ham into pieces and put it in the freezer for storage, after defrosting the ham does not lose its properties.

[Carbonade in a ham maker.]

Carbonade in a ham maker.

I had a piece of boneless pork loin weighing about 600g with a thin (about 5mm) layer of fat on one side. I thought to make just boiled pork, but when preparing it in a slow cooker or in the oven, I don't like one thing - the meat becomes a little loose and sometimes breaks when sliced. I wanted to rewind the meat before cooking with thread, as I do sometimes, but I remembered the ham maker.

She rubbed a piece of meat with salt, her favorite seasonings, stuffed with garlic and covered with dried paprika. I put it in the roasting sleeve and - in the ham maker. I cooked in the oven in a bowl of water (poured it to the middle of the height of the ham, laid on its side) for about 2 hours at 250 degrees Celsius. After about an hour of cooking, I turned the ham upside down. It cooled down on the table, then for 12 hours it lay in the refrigerator in a ham maker.

It turned out deliciously Thinly cut. Perhaps you need to remember this method of cooking meat.

Thank you. Tasty, but it would be better if I marinated the meat for two hours - for my taste it didn’t salty to the center, but my husband liked it.But it was all spontaneous, so there was no time for pickling. need to remember).

In general, so. 2 times I made ham in a ham maker, it turned out yummy. The first time I made it from ground beef with pieces of chicken breast, and added mushrooms there. And the second time I made chicken breasts from minced meat with the addition of olives. It turned out yummy!

If you are already conquering new ham peaks, then I am still mastering the classics
Here is my minced pork and chicken creation with bell peppers and olives:

A piece of belly, or as some say, an underline, weighing 1.5 kg. stuffed with garlic, lightly seasoned with pork spices, salt (all this to taste), rolled tightly into a roll, put in a plastic bag and sent to the refrigerator for a day. And then there are two cooking options:
1. For owners of ham:
put the prepared meat, rolled into a roll, directly in the bag into the ham, close it, put in a suitable saucepan, pour cold water, a little short of the edge of the ham, bring to a boil and cook for 2.5 hours on the lowest heat. Chill the finished ham without taking it out of the ham, put it in the refrigerator, and when it cools well, take it out and .... the result is in my photos.
2.I have a ham recently, and before that I cooked ham like this:
I rolled the prepared meat into a roll, tied it tightly with threads, swaddled it in several layers of cling film, put it in a plastic bag, tied it tightly, put it in a suitable saucepan, poured cold water so that the roll was not only completely drowned, but also so that there was a layer of water on top 10 centimeters, brought to a boil and cooked on the lowest heat for 2.5 hours. The ham cooked in the second way tastes the same as the first one, only it does not look so smooth. I don't cut the skin off the meat - it boils down and becomes soft. BON APPETIT!

Irusya, very appetizing And you have some cool podcherevok - not very fat! And there is a question: do you have to leave the package? Somehow I don't really want the film to release harmful substances. I mean, I'm going to buy a ham maker (I haven't found it on sale yet), but it'll only suit me if I don't need to use a film to cook in it.

[LiudmiLka,]

LiudmiLka, do not use cling film (it is somehow dumb for me to heat it too, it is not intended for this), but bags or a baking sleeve. They are made of heat-resistant film and are designed for baking at temperatures up to 200 ⁰FROM.
Well, we will cook in boiling water (100 ⁰C), so everything will be OK!
I also liked Irusya's photo! The last time I cooked something like this in such packages in a cartoon for a couple. Now I will try in a ham maker, but I will also cook in a cartoon.

[LiudmiLka,]

LiudmiLka, do not use cling film (it is somehow dumb for me to heat it too, it is not intended for this), but bags or a baking sleeve. They are made of heat-resistant film and are designed for baking at temperatures up to 200 ⁰FROM.
Well, we will cook in boiling water (100 ⁰C), so everything will be OK!

Quite right girls, you can use baking bags. In general, in a ham maker you can cook in the oven, then we put the meat without a bag, but I haven’t tried that, as long as I am satisfied with the ham just like that, boiled.

I apologize if the question has already been asked. I don't want to make ham from a 1.5 kg piece, but try it from a 0.5 kg piece. Can this be done?

I wanted to make myself a gift under the Christmas tree, called the "? Hills", no, they say what will happen after NG, but the main thing is not this, but that it will be something MODIFIED! They said that therefore it will be more expensive .... We are waiting!

mvg
In the "white-sided" ham maker, you can make a minimum of a kilogram of ham, and a maximum of one and a half kilograms, this is due to its construction. But the meat will boil down, and there will be very little of you from half a kilogram.

vvv white-sided point ru. I ordered a ham maker there with a delivery through the mail. everyone sent quickly

I apologize if the question has already been asked. I don't want to make ham from a 1.5 kg piece, but try it from a 0.5 kg piece. Can this be done?

You can take something like a tin can, according to the diameter of the form, put it over the top lid, press the can with springs. The taller the can, the less meat you can cook ...

Schumacher! Please tell me, what is the modification? And then I cut myself a couple of times, and even abandoned this unit. : (And in principle, the very idea of ​​a ham maker is a good one, but it is very painful to be cut off on these terrible edges.

[afnsvjul]

afnsvjul I don’t know what, I’ll buy it, I’ll take a picture, it’s the most interesting, but they don’t inject, like partisans are silent