The ham in this version is made from an idea, but it can be made from chicken. It will be no less tasty.

Ingredients:

• turkey thigh without bone and skin - 800g;
• a breast of an idea without skin - 200g;
• paprika - 2 tablespoons;
• a mixture of peppers - 1 tsp;
• hops-suneli - 1 tsp;
• salt to taste;
• grain mustard - 1 tsp;
• honey - 0.5 tsp.

Preparation:

First, I'll tell you about what a ham maker is (if you are not familiar with it and are just going to buy it). There are two main producers of ham makers on sale: Redmond and Belobok. I have a second one. They are alike. But, as I read, there are slight design differences. Both of them represent a cylinder, two covers and springs (Beloboka has three of them).
When cooking ham, whether in a ham or without it (there is a recipe for ham at home from pork in the blog), it is important to observe the temperature regime. When the temperature inside the piece of meat reaches 72 ° C, the ham is ready. If you do not hold it, you will get a raw product, if you do it, you will get a dry one. A culinary thermometer - a probe will help to withstand the desired temperature. They are now sold in many stores. If you have Ikea in your city, look there. It is inexpensive and very easy to use. The probe with the temperature sensor must be immersed in the center of the piece of meat, but the ham maker is not suitable for this. Her husband modernized it in a couple of minutes - he drilled a hole of the required diameter in one of the covers (in the photo it is on the left). Now I always have this top cover (initially, the covers are absolutely the same and can be used both from above and below).

Meat, it seemed to me, is better to cut in large pieces, about 3-4cm in size.
We mix all the spices together.
Salt the meat, mix with spices.

We collect the ham. We put it with the slots up. We take one cover (if we made a hole like mine, then we take the one without it), insert it into the cylinder from below. There are small projections on its walls, we turn the lid so that it stands on one of the rows of projections. With the above amount of ingredients, this will be the bottom row of ridges. With less quantity, the row is higher, and so on.


When the lid has risen firmly put the meat in a baking bag.

We put the bag with the turkey in the cylinder.

We bend inward the edge.

Cover with a second lid (with a drilled hole).

Insert small spring hooks into small slots in the lid.

We tighten the springs and fix them in small holes in the body of the ham maker (these are intermediate holes).

Now that the lid is fixed, turn the ham maker upside down, unhook the springs one by one from the intermediate holes, thread the free end into the long slots.

We put the ham from "head to feet".
Now about the IKEE thermometer. We switch it to the "cook" position.

We insert the probe into the drilled hole in the lid of the ham maker, pierce the bag, immerse the probe to about the middle. Set the temperature to 72 ° C. The photo on the right shows the temperature inside the meat, on the left we set. When the temperature inside the ham reaches this value, the thermometer will beep.

V a large pot(I have 9 liters) pour cold water... We omit the ham. The water should reach approximately the level of the lid.

Turn on the fire, wait for it to boil, turn down the heat so that the water in the pan only slightly "moves", and rare bubbles rise from the bottom. And we leave to do other things, the thermometer will give a signal.

An important nuance!

If you don't have a thermometer, but want to cook the ham in a ham, keep the water boiling like this and cook the meat for 1 hour.

Remove the cooked ham from the water. Put in a bowl with sides (liquid will flow out), cool to room temperature. It is impossible to remove even cooled ham from the cylinder. We put it in the refrigerator for several hours. Usually until the next day.

After a while, we spread it out of the cylinder.

In principle, it is already possible to stop at this. The ham in the ham is ready! But then I want to tell you how to make it even tastier.
Mix mustard and honey in a cup.

Cover the ham with the mixture, put on a baking sheet, put in an oven heated to 250 ° C for 10-15 minutes. Turn from side to side every 5 minutes.

We take out, cool and that's it, now the ham has become even tastier.


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The best cooking recipes homemade ham in ham maker with photos step by step.

Recently, store-bought sausage products have raised more and more questions and doubts - so generously they are stuffed with enhancers of taste and aroma, meat substitutes, unfamiliar and frightening chemical compounds.

When viewing the composition of such a seemingly uncomplicated ham, the feeling that there is practically nothing natural in it does not leave. And for the price, such meat products are not cheaper than natural meat.

Naturally, those who care about their health and wallet sooner or later come to the idea of ​​making their own sausages and, accordingly, to the purchase of a ham maker.

This wonderful kitchen device will help you cook completely natural sausage, ham, brawn and much more, not only from meat, but also from fish. The ham maker gives room for cooking not only fatty and nutritious meat dishes, but also for the preparation of more dietary sausages and pressed meat.

Meat in a ham maker can be cooked in a saucepan, stewed in a multicooker or pressure cooker, baked in an oven or airfryer. In order for the final product to be more juicy, the minced meat is placed in a ham maker in foil or a baking sleeve.

Ham maker: recipes for making pork ham

Homemade pork ham with tender pieces of turkey fillet - great recipe for your feast.

Products:

• 300 grams of turkey brisket,
• 300 grams of pork
• 18-20 g of salt;
• 1 tsp red pepper;
• 10 grams of sugar;
• 1/2 teaspoon ground coriander (2-3 grams)
• 1/2 tsp nutmeg(no more than a gram)
• 100 ml cold water / milk.

Preparation:

1. a third of the turkey meat and all the pork are cut into pieces and chopped in a blender,
2. Salt and sugar are dissolved in water / milk and poured into minced meat, kneaded
3. Cut the remaining turkey meat into small 2 x 2 cm cubes.
4. Mix the minced meat and chopped meat with spices in a glass bowl. You can add a teaspoon of ketchup for color and extra flavor.
5. The finished mixture is placed in the refrigerator overnight under cling film.
6. Put the meat in a ham maker, tamping it from time to time.
7. We close the lid, tighten the springs. Leave in the refrigerator for at least 24 hours.
   
8. We put the ham in a deep saucepan, fill it with water about 1-2 fingers above the "level" of the meat.
9. Cook for about 45 minutes (time is calculated for 0.5 kg) at a temperature of 85 °.
10. Immediately after that, remove the oppression, drain the liquid and set the ham to cool for 24 hours in the refrigerator.

(we do not pour out the liquid - it can be used as a sauce or added when preparing a dish)

Poultry ham in a ham maker: recipe

Very delicate, aromatic and delicious ham from poultry meat is prepared easily and simply in a ham maker.

The proportions in this recipe are indicated at 0.5 kg in order to make it easier for the owners of different ham makers to adjust them to their "containers".

Ingredients:

• 500 g turkey fillet (chicken, goose, etc.)
• 12 g salt
• 4 g sugar
• 1 gram of pepper
• 75 ml milk

Training:

Great for cold cuts, sandwiches, and salads!

Homemade ham from a whole piece of pork neck: recipe for ham

Very tasty and beautiful homemade ham is made from a whole piece of ham pork neck... Great color, incredibly thin and juicy meat!

For cooking, take a whole piece of pork neck weighing about 1 kg, cut it with a sharp knife in the shape of a ham.

Seasonings:

• Spices - 22 g of salt
• 2 pcs. bay leaf,
• 1 tablespoon sugar
• 2-3 coriander kernels,
• 2-3 grains of black pepper,
• 1 tablespoon. soy sauce,
• 100 ml of water
• 100 ml white wine

1. All spices are mixed in a bowl with water and wine. The marinade is introduced into a piece of meat, which is then placed in a ham maker under oppression.
2. Leave in the refrigerator for at least 48 hours.
3. Cook for 2 hours from the moment the optimal temperature is reached - 80-85 degrees Celsius.
4. After cooking, chill quickly in ice water for 30 minutes and refrigerate again for at least 24 hours.

Recipes for BELOBOK ham - from the manufacturer!

Ham "HUNGARIAN"

Products:
Turkey, chicken breasts- 1 - 1.5 kg
Boiled mushrooms — 150
1 small onion
1 egg
1 tablespoon mayonnaise
1 teaspoon semolina
Salt, spices to taste

Preparation:
We pass the mushrooms and onions through a meat grinder. 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.

Lay out the bottom and sides of the ham with foil. We fill the form with minced meat. We cover the form with a lid and clamp it with springs. Pour a glass of boiling water into the bottom of the flask. Place the filled mold in the airfryer and cook for 60 minutes at 205 ° C.

For oven cooking:
Lay out the bottom and sides of the ham with foil. We fill the form with minced meat. We cover the form with a lid and clamp it with springs. Place in the oven and bake at 205-210 ° C for 40 minutes.

For cooking:
We put a plastic bag in the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed both vertically and horizontally), fill it with cold water and cook for 50-70 minutes.

Ham "SPICY"

Products:
1-1.5 kg of pork and beef, cut into flat pieces
1-2 large Antonovka apples
2-3 prunes
3-4 dried apricots
5-7 large walnuts
1/3 cup vinegar (can be substituted with lemon juice)
Salt, spices (cardamom, basil, cinnamon, marjoram, black pepper, nutmeg) - to taste

Preparation:
Soak the meat for 3 hours in brine: 1 glass of water + 1/3 cup of vinegar + 3 tablespoons of salt. We discard the meat in a colander. Mix with spices. Cut the apples into thin slices. Prunes, dried apricots cut small cubes... We spread the ingredients in the form as follows: pork, apple, beef, dried fruits, nuts, pork.

For cooking in an airfryer:
Lay out the bottom and sides of the ham with foil. We fill in the form. We cover the form with a lid and clamp it with springs. Pour a glass of water, beer or wine at the bottom of the flask of the airfryer. Place the mold in the airfryer and cook for 90 minutes at 205 ° C.

For oven cooking:

For cooking:

Cool the mold before removing the ham.

Ham "Merchant"

Products:
1-1.5 kg pork and beef
Mushrooms, cheese, onions, salt, spices - to taste

Preparation:
Marinate the meat with the addition of salt and spices for a day. Coarsely chop mushrooms, cheese, onions, mix with marinated meat.

For cooking in an airfryer:
Lay out the bottom and sides of the ham with foil. We fill in the form. We cover the form with a lid and clamp it with springs. Pour a glass at the bottom of the flask of the airfryer hot water... Place the mold in the airfryer and cook for 60 minutes at 260 ° C at high speed.

For oven cooking:
Lay out the bottom and sides of the ham with foil. We fill in the form. We cover the form with a lid and clamp it with springs. Place in the oven and bake at 205-210 ° C for 50-80 minutes.

For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed both vertically and horizontally), fill it with cold water and cook for 90 minutes.

Cool the mold before removing the ham.

HAM WITH SEAFOOD

Products:
1 kg minced meat
150-200 g shrimp (can be replaced with fish, squid, crab meat)
1 small onion
1 tablespoon dry gelatin
1 tablespoon sour cream
Carrots and / or half a red bell pepper - optional
Salt, spices to taste

Preparation:
We beat the minced meat, add spices and seafood, mix. Add gelatin and sour cream. We mix.

For cooking in an airfryer:
We put the mass in a ham maker. We cover the form with a lid and clamp it with springs. Pour a glass of hot water into the bottom of the airfryer flask. Place the ham in the airfryer and cook at 260 ° C for 30-40 minutes.

For cooking:
Put the cooked mass tightly into the ham. We cover the form with a lid and clamp it with springs, place it in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed both vertically and horizontally), fill it with cold water and cook for 40-50 minutes.

Cool the mold before removing the ham.

Roll "MULIN ROUGE"

Products:
1 kg chicken fillet
500 g champignons
1 red bell pepper
1 small onion
1 mushroom or chicken stock cube

Preparation:
Cut the chicken and mushrooms into pieces. Finely chop the pepper. Rub the onion on a fine grater. Knead the cube. Mix everything thoroughly (you can add mayonnaise).

For cooking in an airfryer:
Lay out the bottom and sides of the ham with foil. We fill in the form. We cover the form with a lid and clamp it with springs. Pour a glass of water, beer or wine at the bottom of the flask of the airfryer. Place the mold in the airfryer and cook for 60 minutes at 260 ° C.

For oven cooking:

For cooking:
We put a plastic bag in the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed both vertically and horizontally), fill it with cold water and cook for 45 minutes.

Cool the mold before removing the ham.

Roll "SEA BREEZE"

Products:
500 g pink salmon fillet
1 kg mackerel fillet
Ground cloves on the tip of a teaspoon
1 onion
Salt, spices to taste

Preparation:
We cut the fish. Saute the onion in oil. Mix all the components of the roll, add spices.

For cooking in an airfryer:
Lay out the bottom and sides of the ham with foil. We put the ingredients in the form in layers. We cover the form with a lid and clamp it with springs. Pour a glass of water into the bottom of the airfryer flask. Place the ham in the airfryer and cook at 260 ° C for 30-50 minutes at high speed.

For oven cooking:
Lay out the bottom and sides of the ham with foil. We fill in the form. We cover the form with a lid and clamp it with springs. Place in the oven and bake at 205-210 ° C for 40-50 minutes.

For cooking:
We put a plastic bag into the ham maker, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed both vertically and horizontally), fill it with cold water and cook for 50 minutes.

Cool the mold before removing the ham.

PRESSED MEAT

Products:
1.5 kg of boneless meat (beef, pork, lamb or a selection of different meats)
1 large carrot and / or half a red bell pepper
Salt, spices to taste

Preparation:
Cut the meat into pieces, rub with a mixture of spices, shift with carrots and / or paprika. You can add a tablespoon of dry gelatin.

For cooking in an airfryer:
Lay out the bottom and sides of the ham with foil. Place the meat tightly. We cover the form with a lid and clamp it with springs. Pour a glass of hot water into the bottom of the airfryer flask. Place the mold in the airfryer and cook at 260 ° C for 40-50 minutes.

For oven cooking:
Lay out the bottom and sides of the ham with foil. We fill in the form. We cover the form with a lid and clamp it with springs. Place in the oven and bake at 205-210 ° C for 60-80 minutes.

For cooking:
We put a plastic bag into the ham maker. Place the meat tightly. Cover the mold with a lid and clamp it with springs, place the mold in a saucepan or pressure cooker (depending on the shape of the pan, the ham maker can be placed both vertically and horizontally), fill it with cold water and cook for 60-80 minutes.

Cool the mold before removing the ham.

Classic fast and tasty breakfast- aromatic sandwiches with sausages, sausage or ham. It's also the perfect hearty snack.

Not always a factory-made product pleases with decent quality. Home option always wins when it comes to natural taste. A ham maker will help experienced chefs and simple lovers of delicious meat dishes in this matter.

Classic ham recipe

All people periodically pay attention to the composition of the sausages bought in the supermarket. Most of all upsetting is the excessive amount of preservatives, stabilizers, dyes, which cause colossal harm to the human body. Homemade ham can be a better alternative to the finished product. With the help of a ham maker, the time spent on preparing a fragrant delicacy is reduced.

Many hostesses do not know how to make a semi-finished meat product at home. The process itself is not clear, where to start, and how to do everything right. The process of preparing a meat delicacy is quite lengthy. On average, it is up to four days. The very work of making ham blanks will take no more than two hours.

Any ham product starts with the right choice meat preparation. This is followed by the salting (pickling) and heat treatment procedures.

Features of the process:

You can use the delicacy for sandwiches, as a snack, as an ingredient in salads.

Kitchen assistant

A ham maker is a great solution if you want to reduce the effort and time of making homemade ham. There will be no loss of taste in the finished product.

A ham maker is a mold, which consists of the following elements:

• flask-shaped (metal or plastic) case with holes;
• two removable lids, between which the future ham is placed;
• springs - there can be a different number, depending on the manufacturer of the device.

The book that comes with the unit contains recipes for a ham maker.

And also the kit should include a thermometer, special baking bags and instructions for use. The recipes that come with the instructions give clear instructions about the volume and weight of the product. The required weight for any model of ham maker is at least two kilograms. In this case, the output of the finished product will be up to 1.5 kilograms. There are units designed for three kilograms of product.

The recipe for cooking meat delicacy in a ham maker assumes strict adherence to the order of actions:

• choose the method by which the dish will be prepared;
• purchase a semi-finished meat product and, if desired, marinate;
• load the blank into a bag or wrap it in foil;
• put a bag with a blank into the flask of the device, install all the lids and carefully tighten the springs;
• start heat treatment (slow cooker, saucepan, oven or airfryer).

By adhering to this simple algorithm, you can end up with a very tasty homemade ham from pork.

The finished product can be easily cooled by placing it immediately under running cold water.

An abundance of recipes

The word "ham" is associated with pork. But in order to diversify the usual taste, it can be prepared from absolutely any type of meat. Chicken or turkey makes an excellent dietary option. And the beef delicacy will have a rich color and taste, an elastic structure.

Option for ham

There are many recipes on how to cook ham in a ham maker. Way heat treatment any meat is suitable: cooking, baking, airfryer, slow cooker.

Required ingredients:

The meat is cut into pieces of no more than one centimeter and mixed with the rest of the ingredients. Chop the garlic as finely as possible and add to the meat.

Place a baking bag in a ham maker and fill it with the meat piece.

Lay carefully, tightly. Tie the baking bag with thread or special clips, install the top cover and springs. Put in a saucepan on one side and fill completely with water. If you are using a multicooker, put the workpiece in the same position and set the "soup" mode, the time is one and a half hours. simple cooking option - in a saucepan... Put the ham poured in water in a saucepan on the fire and cook on the lowest heat for an hour and a half under the lid. After this time, carefully, so as not to burn yourself, take out the device, let it cool at room temperature and send it to the cold for five hours.

The healthiest in the plan proper nutrition home made product simple terms... And it is not necessary to have a special unit for this. You can make a ham with your own hands - from cut plastic bottle or a large tin can, after cutting off the bottom and rounding off the sharp edges.

The sausage is minced. To increase the density of the original product, experienced chefs it is advised to add gelatin or agar-agar to meat. This will not affect the taste. And take the pulp itself from different parts of the bird, for example, breast and legs. This will make the sausage tastier.

As components you will need:

• chicken pulp - up to 1 kg;
• provencal herbs - 1.5 tbsp. l .;
• garlic - 3 cloves;
• gelatin - 1 sachet (10 g);
• seasoning for chicken legs, salt, paprika - to taste.

All films and fat must be removed from the meat. Cut the pulp across the fibers, so the sausage will be even more juicy.

Mix the chopped meat with all the seasonings and chopped garlic, add gelatin and Provencal herbs. If you want to add color to the future sausage, you can add a teaspoon of sweet paprika or turmeric to the preparation.

Stir all the ingredients and leave for half an hour. Then fill the baking sleeve with the blank and place it in a homemade (or ready-made) ham maker. Place the workpiece sideways in a cylinder on a baking sheet and bake. Heat treatment should take place at 200 degrees for at least an hour. The jar needs to be turned over from time to time. Allow the finished product to cool and send it to the cold for a day.

Pork boiled pork

This version of a homemade delicacy will surprise you with its ease of preparation. This recipe does not require tricky devices and structures that give the finished product a cylindrical shape. The only thing that is required is a large piece of pulp and a long thread, preferably culinary. The boiled pork will be juicy and appetizing. To prepare it, you need to take:

pork leg or neck - 1.5 kg;

• water - 3 l;
• coarse salt - 60 g;
• garlic - 6 cloves;
• dried basil - 2 tbsp l .;
• lavrushka, black pepper - to taste.

Rinse the meat thoroughly and dry it with paper towels, then rub the entire surface of the piece with two tablespoons of salt and refrigerate for eight hours. Roll up and tie tightly with a thread. At this time, the water should already boil, pour the remaining salt and seasonings, whole cloves of garlic into it. Dip the meat preparation into boiling water. Reduce heat by a third and cook boiled pork for an hour.

After boiling for an hour, turn off the heat and leave the saucepan on the stove until it has cooled completely. After that, put in the cold for another ten hours (overnight). Boil the pot with brine again in the morning. Send the meat to the pan only when the brine is boiling. Cook for another hour and wait again to cool down at room temperature. After cooling, take out the meat, blot with paper towels, remove the thread and send to the refrigerator.

Beef option

An uncomplicated version of homemade ham. But professional chefs recommend adhering to two rules: salt the meat with a syringe and leave the meat in the brine for at least three days, but no more than a week.

The product requires the following components:

• beef pulp - at least 1.5 kg;
• water - 1 l;
• salt - 120 g;
• mixture of ground hot peppers- taste.

Boil water with salt and pepper mixture in a saucepan. Let it simmer for two minutes and turn off. Put the resulting brine into a syringe and prick the pulp from all sides. Pour the rest of the marinade over the meat, cover with foil and send to the refrigerator for 3 days. Then take it out, roll the blank into a roll, tie it tightly with thread. Pour over water and cook on the lowest heat for at least three hours. Cool at room temperature, then remove excess moisture from the product and send to the refrigerator.

This option will help you out if there is no way to purchase a special device. The finished product will have the same beautiful appearance and unique taste. Chopped meat mixed with minced meat gives a zest to the dish. This significantly reduces the cooking time. The bank must be wide and long, with a volume of at least 1 liter.

As components you need to take:

Pork pulp is cut into pieces (no more than 1 centimeter). Then it needs to be mixed with ground beef and all the spices, salt. Leave for an hour. Then mix all the ingredients again, wrap with cling film or put in a plastic bag, simultaneously giving the workpiece a cylindrical shape. Put the package in a jar, put the jar in a saucepan. Pour water into a saucepan up to the sides of the can. Cook the ham for at least two hours. Cool completely at room temperature, send it to the refrigerator for a day.

Attention, only TODAY!

It's no secret that the sausage products offered to us food industry, thickly stuffed with flavors, food additives, flavor and color enhancers, as well as nitrates. There is nothing to do with natural food in these products. Those who care about their health prepare sausages on their own. Fortunately, such a magnificent unit for preparing delicious meat delicacies, like a ham maker, came to the aid of the housewives. The article describes which original recipes for a ham maker, there are exactly how sausage and ham are prepared.

This question is often asked by those who are not familiar with this device. They are also interested in information about whether the unit is suitable only for cooking ham, or it can be used for other meat products. I want to say right away that this is not a complicated device sold in any store. kitchen appliances, facilitates the work of housewives, helping to serve natural sausages with excellent taste.

Moreover, despite the name that speaks for itself, the ham maker prepares not only ham and rolls, but also any meat delicacies. It is enough to show a little imagination and the family will have breakfast delicious sandwiches that do not contain additives that are harmful to health. Cooking in a ham maker does not involve the use of meat exclusively. Many positive reviews speak of the use of seafood, poultry or fish as the main product. Excellent taste can also be achieved if mushrooms, cheese, eggs, herbs are added to the main ingredient, Bell pepper, carrots and various spices.

How the ham maker works

A miracle in itself - the unit is a mold made of stainless steel or durable food grade plastic. Its main purpose is to press the original product during the cooking or baking process. In appearance, the product looks like a container made of stainless steel or plastic with a removable lid. A feature of the lower part is that it can be set at three levels provided by the manufacturer, depending on how much the container is filled with the original product.

The principle of operation of the device is simple:

• the container contains the main ingredients, salt and spices;
• the device filled with the product is closed by the top cover, or springs are stretched on the outside on the sides, attached at the top to the holes in the cover, and from below, clinging to the rim of the unit, it all depends on the chosen design;
• time timer and temperature are set.

Due to the compressive effect of the springs, the meat inside the jar was well compressed, and upon further cooking in an airfryer, multicooker, oven or saucepan with minimally boiling water, due to heating at a certain temperature of 60-72 degrees, it will still be compacted and acquire a structure corresponding to high-quality meat delicacies.

It is better to put foil or a baking sleeve in the container before placing the starting products. This will keep the juice released during cooking.

Ham recipes in a ham maker

By purchasing this unique unit, any housewife will first study the recipe book included in the kit. After the recipes for ham mash proposed here are appreciated, the question will arise of finding new ways of cooking natural sausages and deli meats.

Your own ideas and imagination will help to complement and saturate the taste of meat, for example, cheese, mushrooms and spices.

The classic recipe for pork ham in a ham maker

There are many ways to cook ham. The finished product has its own unique taste, but before you start experimenting with technologies, you should master the classic technique of everyone's favorite delicacy. It is he who will serve as the basis for the preparation of natural meat products.

To make a delicious ham in a ham maker according to the classic recipe, you need a list of ingredients:

• pork 800 grams.
• minced meat 300 grams.
• medium-sized egg 1 piece.
• powdered milk 10 grams.
• garlic 4 cloves.
• gelatin 15 grams.
• salt, pepper, seasoning for meat to taste.

The washed and dried meat is cut into small cubes and placed in a deep bowl. The rest of the ingredients are added to it (for this recipe, it is better not to pass the garlic through a garlic press, but chop with a knife). The collected ingredients are mixed until smooth and laid out in the unit. It's good if you put a baking sleeve in it. This will preserve the delicious meat juice.

We place the loaded and closed ham maker according to the instructions for further cooking in the oven, airfryer or slow cooker for an hour and a half. You can use a saucepan of boiling water. The cooking technology will not affect the taste in any way. ready meal... After the end of cooking, the ham is carefully taken out, and after cooling completely at room temperature, it is sent to the refrigerator for 3-4 hours. After this time, you can invite family members and friends to the table to enjoy the freshest natural pork delicacy.

Pork ham in chunks with a layer of jelly

The delicacy prepared according to this recipe will be appreciated even by people who are indifferent to meat products. The whole process consists in performing the following actions.

1. Lightly frozen pork is cut into cubes, the size of which should be no more than 3 × 3 cm.
2. Garlic cloves (3-4 pieces) are chopped with a knife.
3. Season the ingredients with salt, pepper and mix with gelatin.

The resulting semi-finished product is tightly packed with ham and sent for further heat treatment in the oven or airfryer.

Pork ham in ham with pork tongue

Homemade ham in a ham maker has a variety of recipes. The one you want to talk about can be called royal. The main ingredients used for this dish are the same as in classic recipe... As auxiliary, 300 grams of pork tongue, a teaspoon of chopped nutmeg, medium-sized carrots and onions are added.

The nuances of cooking are as follows:

1. First of all, you need to prepare the language. It is soaked for 3 hours, then thoroughly scraped with a sharp knife from the top skin under running water. The offal prepared in this way is placed in a saucepan, brought to a boil and cooked for an hour and a half under a tightly closed lid over minimal heat.
2. While the tongue is languishing in the pan, you need to properly prepare the carrots and onions. To do this, they are cleaned, washed and cut: carrots into thin slices, onions - into medium-sized slices. Vegetables prepared in this way should be fried with moderate heat in a dry frying pan until brown markings form, and about half an hour before the tongue is ready, dipped in broth.
3. While the offal with vegetables cools down, the rest of the ingredients are collected according to the classic recipe mentioned above, according to which the "royal" ham will be cooked in a ham maker.
4. After they are folded into a large dish and mixed, cut into small cubes is added to them boiled tongue and vegetables, as well as nutmeg powder. Everything is thoroughly mixed again, laid out in a roasting sleeve inserted into a ham maker.

It is closed according to the rules specified in the instructions, and sent to cook for an hour and a half in a multicooker, airfryer, oven or ordinary boiling water - as it is more convenient for anyone. After a while, the ham is taken out and cooled, first on the table, and then, for a couple of hours or a little more, in the refrigerator. The ham taken out of the disassembled unit is completely ready for use and is so tasty that it will not leave anyone indifferent.

Pork ham in a ham with mushrooms

This recipe deserves close attention. It is quite simple, but, despite this, it is able to surprise any connoisseur and lover with its taste. Pork ham with mushrooms is prepared by analogy with the previous recipe. The only difference is that mushrooms are used instead of the tongue, and gelatin is mixed with 6 tablespoons of dry semolina before adding to the meat.

Champignons are not boiled beforehand, but washed under running water, cut into thin slices and gently mixed with meat ingredients... All other cooking steps correspond to those in the above recipes. You can add 2 tablespoons of red wine, for example, Cabernet, to the resulting semi-finished ham with mushrooms. But this nuance of the recipe is designed for the amateur, since its peculiarity is to give the meat product a barbecue flavor.

Spicy pork ham in a ham, with walnuts and prunes

The delicacy prepared according to this recipe is not only original in performance, but also has an unsurpassed taste.

This will require:

• 800 grams of pork neck. The piece should contain a small amount of fat;
• 130 grams of peeled walnuts;
• 180 grams of pitted prunes;
• a few (to taste) cloves of garlic;
• ground black pepper and salt.

The cooking process is simple and consists in observing the following nuances. The meat is washed in running water and cut across. The slice should be approximately 2 centimeters thick. The resulting pieces are well beaten off, sprinkled with salt and spices, placed in a bag and put into the refrigerator for 2 hours for ripening.

The prunes are scalded with boiling water and cut into strips, and the walnut kernels are chopped with a blender, or grated on a fine grater. After the ingredients that give the uniqueness of the taste of the ham have become ready, it is necessary to remove the pieces of marinated meat from the refrigerator, put them on cling film, leaving no gaps between them, sprinkle with prepared nuts, prunes and chopped garlic, roll them up in a thick roll and put them in a ham dish. ... Further preparation of the dish proceeds by analogy with the above recipes.

Marbled ham in ham maker

This type of meat product is prepared according to the rules described above. A special feature is the collection and stacking of the original ingredients. In order for the prepared delicacy to resemble marble on the cut, you need to take the meat in the following composition and quantity: 300 grams of beef, lean pork and brisket with fat, as well as 100 grams of bacon each. Everything is cut into medium-sized pieces, the size of which should not exceed 1 centimeter, and after adding pepper and salt, it is thoroughly mixed.

In a semi-finished product ready for filling a ham grill, pieces of meat of different color should be uniformly mixed with each other. This is what will give the dish a marbling effect. The entire cooking process follows the instructions attached to the ham maker. If everything is done correctly, a few hours after the start of cooking, you can enjoy great taste served delicacy without preservatives and additives.

How to make homemade pork shoulder ham

This dish is suitable for people who prefer lean culinary masterpieces... The peculiarity of preparing ham according to this recipe is the preliminary preparation of the meat. The amount of pork depends on the possibilities and preferences. The scapula is freed from bone and skin, rubbed with the spices indicated in the classic recipe, placed in a bag and kept in the refrigerator for 2 days. After that, it is cut into small pieces, mixed with minced pork and is prepared according to the attached instructions for the ham maker.

Fish ham recipe

Yes, don't be surprised. From fish, in the same way as from meat, you can cook ham. A feature of the dish is that it is prepared from fish with the addition of a soaked loaf, vegetables ( onions and carrots), lemon juice and suitable spices... The cooking process is no different from meat ham, and appearance and the fat content of the finished product will depend on what types of fish were used for it.

Homemade cod and pink salmon ham

This is perhaps the tastiest variety of fish-based ham products. It is called ham only because it is cooked in a ham maker. In fact, such a delicacy is a delicious fish roll, identical in taste to juicy jellied fish.

To prepare it, take:

• cod fillet - 1 kilogram, pink salmon - 0.5;
• olives (color does not matter) 20 pieces;
• one carrot and one onion;
• salt to taste;
• lemon juice;
• fish seasoning - dessert spoon.

The cooking process is similar to the manufacture of meat delicacy and consists in the fact that, first of all, it is cut into small pieces fish fillet... Chopped vegetables, salt, spices and lemon juice are added to it. Everything is thoroughly mixed and laid out in dense layers in a baking sleeve inserted into a ham maker. Further preparation takes place according to the instructions attached to the unit. The only difference from meat ham is that the time period for heat treatment of a fish delicacy should be no more than half an hour.

Festive ham

This delicacy is worthy of becoming a zest of cold cuts, which will be appreciated by all guests at the table without exception. Festive ham in a ham maker is somewhat more piquant than the one cooked according to the classic recipe and has more aromas and additives that directly determine the taste characteristics of the finished product. Its peculiarity is that in addition to the main ingredients used to prepare the classic variety of delicacies, a vegetable mixture is used, which is taken in an amount of 400 grams, and 50 milliliters of soy sauce.

All prepared main components are processed exactly as indicated in the classic recipe, then they are added Vegetable mix and soy sauce... After thorough mixing, the resulting semi-finished product is tamped in a ham maker and sent for further cooking in a pan with water, oven or multicooker. The finished holiday ham has high taste qualities and an original cut that no gourmet can resist.

Homemade turkey ham

This delicacy will be appreciated by people who adhere to the rules of healthy or diet food since he along with high quality and unrivaled taste has a very low calorie content. Cooking is no different from that used in the case of pork, only the main component is turkey. Moreover, if you take only the breast, the ham will turn out to be dryish, from the legs it is fatty, and a mixture of both types of meat will give the final product exactly those taste qualities that will make it the king of the table.

How to make homemade chicken ham (diet ham)

Chicken delicacy will satisfy the needs of those gourmets who look after their figure and health. Chicken ham in a ham maker is especially popular among lovers of sausages due to its dietetic nature, tenderness and excellent taste. The cooking process is not complicated, it is enough just to follow the recipe technology, which does not differ from the manufacture of classic pork ham. As in the case of turkey, to increase the juiciness of the dish, you should take a mixture of breast and legs in equal proportions. This is the main nuance that enhances the taste of chicken ham.

Sausage recipes in ham maker

Not only ham can be cooked in this unique kitchen appliance. The machine is also ideal for cooking various sausages. Their recipes are gaining more and more popularity and variety every day, as the result is a natural delicious product allowing the culinary hobbyist to express their creativity to the fullest.

Sausage Amateur in a ham maker

It is worth starting learning how to cook sausages in a ham maker with your favorite amateur with fat. It is this variety that is used not only for sandwiches, but also as an ingredient in okroshka, salads and hodgepodge. Features Cooking in a ham maker amateur sausage consists of some nuances.

Components required:

• meat, pork and beef, 350 grams each, are passed through a meat grinder;
• bacon, 150 grams, cut into small cubes.

These ingredients are thoroughly mixed, adding salt and ground pepper to taste. Then milk is poured into them, 15% of the mass of minced meat. The ready-made semi-finished product is filled in a baking bag inserted into the ham maker and everything is sent to heat treatment, which will be approximately 60 minutes.

Sausage Doctor's in ham maker

The recipe according to which the real Gostovskaya is prepared is especially appreciated. doctor's sausage in a ham maker. Each of us is familiar with its taste since childhood. Then, for its preparation, flavor enhancers and aromas were not used, and all the ingredients included in the composition were exclusively natural.

According to GOST, it was prepared as follows:

• 0.5 kilograms of beef, 1.5 pork and 1.2 briskets are rolled in a meat grinder with a 3 mm grill. All meat must be of the Extra Class;

For this sausage, the taste of which is also familiar to almost everyone, according to GOST are used: beef 350 grams, pork 250 grams, fat 600 grams, potato starch 60 grams, half a liter of ice water, salt, garlic and a mixture of peppers. The cooking process is the same as in the previous recipe. A distinctive feature is the preliminary preparation of products. Here, half of the bacon is scrolled in a meat grinder with a grid of 3 millimeters, and the second is cut into small cubes and added to the minced meat that has passed the whipping process in a blender.

Ukrainian homemade sausage



This variety delicious sausages prepared exclusively from pork, which is taken in the amount of 1200 grams. A necessary addition to it will be 300 grams of cheek. The subtlety of making sausages is that meat products are not rolled through a meat grinder, but are cut into small enough cubes. This is easier to do when the meat is slightly frozen.

The further addition of spices and cooking in the ham maker are no different from those described in the previous recipes, or available in the recipe books attached to the ham maker. A highlight that influences palatability Ukrainian sausages, is the addition of a small amount (40 grams) of cognac to the minced meat prepared in accordance with GOST before cooking.

Sausage in chicken ham



Chicken sausage cooked in the homemade ham unit is completely dietary meal especially if breast fillets were used. From spices for boiled chicken sausage French herbal and curry spices, ground black pepper, paprika and garlic are best. The cooking process itself is identical to the previous variations - all the ingredients are passed through a meat grinder with a fine grid, thoroughly whipped in a blender with the addition of ice water and placed for further cooking in a baking bag inserted into a ham maker.

Sausage in a turkey ham





The sausage product prepared according to this recipe will also not leave anyone indifferent. The subtlety of this type of sausage is that it is prepared according to the Ukrainian type, that is, to the minced meat that is rolled in a meat grinder with a minimum grill, and then the minced meat whipped in a blender, in addition to spices and salt, the same amount of pork fat is added, cut into small cubes. After the minced meat cooked according to all the rules has stood in the refrigerator for three hours and matured, it is transferred to a ham maker and sent to cook for an hour and a half until tender.

Not everyone has heard of such an invention as a ham maker. This machine is a great helper in the kitchen, it can be used to make many types delicious sausages and ham, not only from pork, beef or chicken, but also from fish. During the cooking process, you can add a variety of seasonings and herbs to make the appetizer delicious.

In addition to sausages, you can cook at home. delicious rolls and even boiled pork. Of course, it is easier to just buy a finished product in a store, but a natural one will turn out to be much tastier and healthier. During the cooking process, the meat is strongly pressed, due to which the ham turns out to be dense, and during cutting it does not break up into pieces. Ham recipes have flooded the Internet, but now we will consider one of the most basic, this is the classic version of making homemade ham.

The classic version of homemade ham

Ingredients:

• 390 g pork meat
• 390 g beef meat
• 300 gr. any other minced meat, preferably mixed beef and pork
• 10 gr. natural milk powder
• 1 chicken egg
• 3 small garlic cloves
• 14 gr. gelatin
• seasoning for meat
• salt, black pepper, herbs to taste

Recipe:

1. Cut pork and beef into small pieces, rinse thoroughly and place on a waffle or paper towel to dry slightly.
2. Add all the spices, finely grated garlic and mix. Cover the container with cling film and refrigerate for a couple of hours so that the meat is saturated with the aromas of spices.
3. Beat the chicken egg slightly until it increases in volume, then add together with gelatin, minced meat and milk powder to the meat, mix thoroughly.
4. Place the roasting sleeve in the ham, fill it ready-to-use minced meat and tamp very carefully so as not to tear the edges of the sleeve.
5. Close the opposite side with a clip or tie with a thread, close the ham maker according to all the rules and place in a slow cooker. Cook on the soup setting. Not all multicooker has such a mode, so the simplest option is to put a pot of water on the stove, bring to a boil and put the ham in the water. It is important to remember that when using the stove big fire you cannot turn it on, otherwise the roll will not bake inside, and the meat that is closer to the edge will become very tough. Before you put the ham in preparation, you need to properly tamp the contents, the density of the finished product directly depends on this. When there is no air in the sleeve, the roll will not crumble when cutting.

Ham with mushrooms and vegetables

This version of the gentle meatloaf it will turn out not only incredibly tasty, but also bright, it will look great on festive table.

Ingredients:

• 690 g chicken meat
• 300 gr. mushrooms, preferably canned mushrooms
• 190 g fresh carrots
• 190 g sweet bell pepper
• herbs, salt, pepper, spices to taste

Recipe:

1. First you need to prepare the meat base. You can choose whether to leave the pieces large or turn them into minced meat. If you choose to grind, you will need to do the same with the rest of the products.
2. Grate the carrots on a coarse grater for carrots in Korean, add chopped clove of garlic, spices and salt to it. Put a little apple cider vinegar on fire, bring to a boil and pour into carrots, stir, cover with cling film and put in the refrigerator to marinate for 1 hour.
3. At this time, peel the Bulgarian pepper, cut it into small cubes, drain all the liquid from the mushrooms. Transfer the peppers and mushrooms to the skillet with vegetable oil and fry until golden brown and pepper soft.
4. Combine all ingredients in a roasting sleeve, transfer to a ham and cook over low heat for about 90 minutes. The cooking time directly depends on how thick the ham is, if it is thicker, then it will take a little longer to cook. Since it will not be possible to check for readiness, it is better to hold it in water for a little more. Before sending the minced meat into the sleeve, it is imperative to check it for salt, because after cooking it will no longer be possible to add salt. Also, if you wish, you can marinate pieces of chicken meat in a salted solution with spices. The chicken itself fits well into the roasting sleeve, so adding an egg is not necessary, but if in doubt, you can add, it will not make the taste worse.

Homemade ham with prunes

This dish differs from the others in that it is not prepared from minced meat, but from a large piece of pork neck. Of course, you have to tinker with it to get it right, but the result is definitely worth the effort.

Ingredients:

• 790 gr. pork neck, preferably with less fat
• 2 cloves of garlic
• a little salt, ground black pepper
• 190 g prunes
• 130 g walnuts
• some vegetable oil

Recipe:

1. Cut the neck so that it turns out to be thin, about 2 centimeters, and then slightly beat off through the bag.
2. Rub the meat with salt, black pepper, garlic, spread out a couple of bay leaves to taste. Wrap it up in cling film and send it to the refrigerator for a couple of hours so that the neck is soaked in spices and garlic.
3. At this time, rinse the prunes, scald with boiling water, drain and cut into not very thin strips. Walnuts chop in a blender or with a grater.
4. When the meat is properly marinated, spread it out on the table, sprinkle with walnuts and prunes, wrap the neck in a roll and tamp it as gently as possible into a ham maker. Boil up full readiness... During cooking, the prunes will become soft, so you do not need to scald them with boiling water. It happens that you can't tamp the roll into a ham maker. To correct this mistake, you can roll it at a slight angle or cut off a piece of meat.

Hot fish appetizer

We have already covered how to cook ham and rolls from chicken, pork and beef, now it's the fish's turn. Great option for true connoisseurs of seafood.

Ingredients:

• 790 gr. fillet different types fishes
• 190 g white onions
• 190 g squid rings
• 2 chicken eggs
• 10 gr. lemon zest
• 10 gr. gelatin
• some basil, salt, pepper to taste

Recipe:

1. The fish must be cleaned of bones, it is very important, cut into small pieces. Put the roasting sleeve into the ham.
2. If the squids were bought in the form of carcasses, then you need to clean them of all that is superfluous and cut them into not very thick rings, send them to the fish.
3. Add a bag of gelatin there, lemon zest slightly whipped chicken eggs and the rest of the spices to taste.
4. Stir the fish mass, transfer it to the roasting sleeve. Since fish is cooked much faster than any meat, 50-60 minutes of boiling on low heat is enough. Before consuming this appetizing fishloaf, you need to let it cool down, as it can crumble immediately when hot. Cooking such an appetizer is not at all difficult, it does not take much time, and all you need to do is mix the ingredients, the ham maker will do the rest. Recipes can be changed according to your taste preferences.