Make ham at home in a ham maker. Step-by-step photo recipe for cooking pork ham with sweet pepper at home

Ham is a universal product: you can fry it with an egg for breakfast, make a delicious sandwich, cut it into a salad, and if you cut it into thin appetizing slices, it’s not a shame to decorate a festive feast. Supermarket shelves are full of tempting labels, but today we will cook pork ham at home according to a recipe with detailed photos: after all, it is not known what is in the purchased sausage flavored with chemical additives, but our own is definitely tasty and healthy. We buy store-bought ham out of habit, mistakenly believing that making it at home is incredibly difficult. It's time to prove otherwise.

From antiquity to the present day

Modern housewives, who have all the achievements of technological progress in the kitchen, will not be able to cope with the preparation of ham. Historians claim that the first recipe for a specially pressed pork product was obtained by the ancient Chinese as far back as 4900 BC. Even then, using only the heat of an open fire and ceramic dishes, people knew how to cook delicious ham.

The primary technology was strikingly different from what we are used to. The goal of ancient culinary specialists was to keep pork edible for as long as possible, because there were no refrigerators then. Ham salted, then smoked with spices. Subject to the temperature regime, the ham was stored for many months without losing its taste.

With time product gaining popularity, the idea was picked up by different peoples, using the meat most accessible to them: beef, venison, bear meat, turkey, etc. The recipe has changed significantly, people have learned how to cook boiled ham - it was languished under a slight pressure at a high temperature, then cooled without removing the press. This process has reached almost to the present day.

American George Hormel in 1926 he came up with a recipe for canned ham and applied it to his production. It is this product, filled with thick elastic jelly, that we used to call ham.

What is a ham

Ham is traditionally cooked at a temperature of 85 degrees, which allows the meat to simmer until cooked, preserving all useful qualities. This effect cannot be achieved with ordinary boiling or baking, therefore, to cook pork ham at home, it is better to use a ham maker, a small cylindrical press with a metal or plastic case, equipped with a special lid squeezed by springs.

The hamper is convenient to use with devices that maintain a constant temperature - multicookers, convection ovens. In the absence of such, you can get by with a double boiler. Some housewives cook ham in the oven, but this method requires constant monitoring of the heat level.

Most of the latest models are sold with an elongated thermometer and a small electronic display. Useful innovation allows you to measure the temperature inside the product, preventing it from overheating. The thermometer can be purchased separately.

Cooking ham at home

To buy products for making ham at home, you do not need to make a list: the recipe is surprisingly concise. All that is needed:

• pork shoulder;
• table salt;
• nitrite salt;
• spices (peppercorns, nutmeg, coriander).

Love delicious ham sandwiches? It is not necessary to buy it for this, since you can cook such a dish at home. It will be not only tasty, but also safe, because you will use only natural products. We will share recipes for cooking a dish both in a special ham and without it.

Decided to surprise your family and cook ham at home? For this, it is not at all necessary to have specialized equipment, since this dish is easy to make in the oven. But this process is not so fast - the hostess herself needs to spend literally a few hours on everything, the meat should settle for another 3-4 days.

The basic algorithm is the following:

1. First you need to choose the meat. Pork is best, and the ham, but you can also use the brisket and neck. The main thing is that the meat does not have cartilage and bones.
2. Before heat treatment, the meat must be salted or marinated: this stage can drag on for 3-4 days, since the meat absorbs liquid for a long time.
3. After that, the meat is baked or boiled - just choose the appropriate method.
4. It remains just to cool the product and keep it for several hours or days (depending on the method) in the refrigerator.

Now you just need to cut the ham into pieces and serve, use for salads, etc.

How to cook in a ham

Cooking time: 7 hours.

Calorie content: 250 kcal per 100 g.

If you have such equipment as a ham maker at hand, then the number of dishes with which you can please your loved ones increases dramatically. Now you do not need to buy boiled pork, meat rolls - all this can be done at home.

Let's see how to cook delicious ham, for this you will need the following ingredients:

• 350 g of combined minced meat;
• 300 g pork ham;
• 300 g of beef;
• 10 g of powdered milk;
• 4 cloves of garlic;
• 1 large egg;
• salt and seasonings for meat.

The principle of preparation is as follows:

1. The meat must be chopped into pieces no larger than 1 cm in size, mixed with all other components.
2. Place the roasting sleeve filled with the meat mass into the ham.
3. Tamp tightly.
4. Tie up the sleeve, fix the equipment cover according to the instructions.
5. Put the ham in a saucepan, cover with water.
6. Boil for 90 minutes over low heat.
7. After cooking, take out the ham and after cooling the mass send it to the refrigerator for 5 hours, after which the finished meat can be served at the table.

How to make ham without a ham maker at home

If you do not have the necessary equipment, do not worry - you can cook ham without it. Let's look at the most famous options.

In the bank

Preparation time: 180 minutes plus 1 day.

Calories: 389 kcal.

For this recipe, you need to take minced meat, because it will not only give the final dish an attractive appearance, but it will not cook as long as a whole piece of meat. The jar must be tin, with a volume of 1 liter.

The ingredients are as follows:

• 500 g ground beef;
• 1 kg of pork ham;
• 1 tsp dry herbs and spices;
• 8 g gelatin;
• 1 tbsp paprika;
• 2 tbsp salt.

The recipe is the following:

If you could not find a tin suitable for cooking ham, you can take a removable form for Easter cake.

In a juice bag

Cooking time: 600 minutes (10 hours).

Calorie content of the dish: 243 kcal.

The taste of such ham will turn out no worse than that of meat cooked in a ham.

Moreover, the meat can be any, but if you take pork, you can not use gelatin, since such meat gels on its own due to the large amount of fat.

Ingredients:

• 900 g of meat;
• 1 clove of garlic;
• 15 g of gelatin;
• 1 tbsp. salt and paprika;
• ground pepper.

The cooking method is as follows:

1. We cut half the meat into pieces, twist the rest through a meat grinder.
2. Add spices, salt, gelatin. Moreover, it is necessary to mix as carefully as possible so that the bulk components are well distributed over the mass.
3. Cut off the top of the juice bag, place the meat there, tamp it down.
4. Put on the bottom of the pan, pour water into it so that about 5 cm remains to the top of the bag.
5. Cover with a lid, cook for 80 minutes on minimum heat.
6. When the mixture is ready, it must be cooled, and then put in the refrigerator for a day.

Recipes for cooking ham with different types of meat

Beef

Preparation: 180 minutes plus two days.

Calorie content: 280 kcal.

When preparing this dish, you need to remember that there are several conditions that must be met in order to get the perfect product in the end. First of all, you need to salt with a syringe. The second point is that meat should stand in brine for at least three, but not more than seven days.

Ingredients:

• 1.5 kg of beef;
• 100 g of salt;
• 1 liter of water;
• ground pepper.

First you need to boil water and throw seasonings with salt there, turning it off after a couple of minutes.

Then draw the resulting brine into the syringe, make punctures in a piece of meat and pour liquid there (moreover, it is desirable that the depth of insertion of the syringe needle be uniform throughout the piece).

Transfer the piece of meat to a suitable container and pour the remaining brine, cover with foil and refrigerate for two days.

After the specified time, take out, roll up the beef roll, bandage. Pour fresh water, cook for about three hours. It remains to cool the ham and you can serve.

From the shank

Cooking time: 7-8 days.

Calories: 359 kcal.

Such a ham will turn out to be more fatty than when cooked from pork ham, but it will keep its shape even without the use of gelatin.

We will need the following ingredients:

• 1 pork knuckle;
• 50 g of salt;
• 4 cloves of garlic;
• 1 tsp black pepper.

First you need to rinse the shank and dry it thoroughly using paper towels. If this is not done, the ham will not get a crust. Rub the meat with coarse salt on top, wrap it with a cotton cloth, put a bag on top (you need to let the air out of it, and then tightly bandage it).

Send in the refrigerator for at least 7 days, and it is very important to turn the shank every day. After a week, get the meat, pour it with water and leave for 8 hours. After that, remove the bones from the shank, rub the meat with garlic, salt and pepper. Roll up so that the skin of the shank is on top. Wrap the meat with a film, tighten with a thread, cook in water over low heat for 3 hours. Let the meat cool and cut into thin pieces.

Pork

Cooking time: day.

Calories: 369 kcal.

Cooking ham with this method is very simple, because all you need is a large and high-quality piece of meat, a large saucepan, and strong kitchen string. The ham will turn out tasty, fragrant, spicy.

The following products are needed:

• 1.5 pork ham;
• 60 g coarse salt;
• 2.5 liters of water;
• Bay leaf;
• black allspice;
• 5 cloves of garlic.

The recipe is the following:

1. We wash the meat, remove excess moisture with paper napkins, rub salt on top.
2. Refrigerate for 7-8 hours.
3. Roll up into a roll and tie with twine.
4. We boil water, put the ham there and cook for an hour over medium heat.
5. Throw salt, pepper, garlic into the water.
6. After that, we send the meat to the refrigerator for 10 hours.
7. We do not pour out the brine - in the morning it must be boiled, then put the pork in the water, boil for about an hour, wait again until it cools down.

It remains to get the ham, wait until it cools down, and you can serve it on the table.

From chicken

Preparation time: 100 minutes plus 1 day.

Calorie content of the product: 150 kcal.

Ham prepared from chicken will be the most dietary, and to make the meat more dense, gelatin should be used. And so that the ham does not turn out dry, you need to take both the breast and other parts of the bird.

Ingredients:

• 800 g of chicken meat;
• dry herbs, chicken seasoning salt;
• 3 cloves of garlic;
• 10 g gelatin.

Cooking method:

1. We remove the skin and fat from the meat, cut along the fibers, which will allow you to get a more juicy ham.
2. Mix with salt, seasonings, garlic (you can take a small amount of turmeric, which will give the ham a golden hue).
3. We leave for 3-40 minutes.
4. We fill the “sleeve” with meat, form a cylinder out of it, put a tube on top (this will allow the finished product not to lose its shape).
5. We put the meat on a baking sheet and bake at 200 degrees for an hour, turning the jar over.
6. We are waiting for the meat to cool down, and send it to the refrigerator for a day, after which the dish can be served at the table.

If you want to make delicious homemade ham, you should remember a few basic conditions that housewives simply don’t know about:

1. Ham is not a cooked dish, therefore the cooking temperature should not be higher than 85 degrees.
2. It is best to take chilled meat.
3. Since no preservatives are used in home cooking, the maximum shelf life of ham is 3 days, you should cook as much ham as you can consume.

Cooking ham is a fairly simple process, although it takes time, but the dish will turn out tasty and environmentally friendly.

It is completely normal to prefer homemade products to purchased products in our time, since the composition of the latter is often full of components that are not very beneficial for our health, but useful for increasing the shelf life of the product. If you are trying to include as many natural products as possible in your diet, then this homemade pork ham recipe will come in handy.

homemade pork ham recipe

The total cost of homemade pork ham differs little from the finished product, they are also very similar in taste, and the cooking process itself is very simple, although it takes a long time.

Ingredients:

• pork (ham) - 1.7 kg;
• salt - 115 g;
• hot pepper - 1 pc.;
• peppercorns - 7 pcs.;
• clove buds - 2 pcs.;
• laurel leaf.

Cooking

The use of meat with fat in the recipe allows you to preserve the appetizing color of the finished product and its juiciness. You should not take tenderloin, pulp and other "lean" pieces, because all the time will be wasted - the finished ham will have the taste and color of simple boiled meat.

Start by preparing a simple brine, in which our piece will be marinated, and then boiled. Pour salt with a liter of water, add hot pepper, peppercorns, cloves and laurel. Let the pork ham marinade simmer, remove from heat and cool completely. Using a syringe, inject as much marinade as possible into the piece, deeply and throughout the entire thickness. After that, leave the meat in the cold for three days, turning from time to time.

Wrap the marinated piece with a film or tie it with a thread so that it retains a neat shape during cooking. Pour the remaining brine into a saucepan and combine with water. Let the liquid reach 80 degrees and put a piece of ham in it. The temperature here is extremely important, because if it rises above 80-85, then the meat will turn out to be simply boiled, and not as tender and pleasant in color as what we see in the store.

A piece is cooked for about 2 hours, after which it is completely cooled, freed from threads and cut.

Pork ham in a ham maker - recipe

A ham maker is a simple device, which is a stainless steel cylinder with springs that gives a piece of meat the desired shape. With its help, it is very convenient to cook chopped ham, which we will pay attention to next.

Ingredients:

• pork - 1.4 kg;
• garlic - 3 cloves;
• a pinch of nutmeg;
• crushed ice - 1 tbsp.;
• - 5 y.

Cooking

First, cut the pork into fairly large pieces. Mix meat with a pinch of salt and nutmeg, add mashed garlic, gelatin, and then crushed ice. The latter will provide the meat with juiciness. Put everything in the refrigerator for 3 hours. After the time has passed, put the meat in the sleeve, tie both ends of it, and then put it in the ham. Tighten all springs well, shaping the meat. Then you can go in two ways: bake the meat in a pan with water for about an hour and a half at 180, or boil for a couple of hours on low heat (no more than 80 degrees).

Chopped pork ham at home is then cooled for at least 5 hours, and only then removed from the mold.

Ingredients:

Cooking

The night before cooking homemade pork ham, rub a piece with a couple of tablespoons of salt and refrigerate. After the time has passed, tie the meat and leave to cook in the marinade of the remaining salt, marjoram, laurel, pepper and garlic. After 40 minutes, the meat is removed from the heat and left in the brine until it cools, after which the piece is removed and placed in the refrigerator.

2015-03-24

Home-made smoked-boiled ham, according to tradition, must be present in the Transcarpathian Easter basket. It is prepared from pork - most often from the back leg. Although a shoulder blade and a low-fat neck are also excellent for these purposes. In a few days I will go to the market so that from the pork available there, I will slowly select the right meat for making homemade ham.

The process of choosing pork for me is a real entertainment. Talking to the butchers is a sacred thing; without it, the ham will not be ham! How many years I have been talking with each of them, but everything is there. what to discuss and what to talk about. A small town has its charms - one of which is that you know good craftsmen personally, you can trust them and consult with them. With pleasure I will buy several kilograms of pork in order to prepare an Easter treat for our entire large family - delicious, juicy, fragrant homemade ham. This is how our Easter basket looks like, with which we go to church

In different years, my process of buying meat develops differently. Sometimes I buy a whole hind ham, cut it into boneless raw materials, and sometimes I buy clean pork meat right away. I like the first method better, because then I prepare the most suitable and convenient pieces for cooking ham.

How to cook homemade pork ham

To get ham, the meat must first be salted. There are several ways of salting, the main of which are dry and wet salting. As in the manufacture, in the process of preparing ham, I am guided by the rule that the simpler the recipe, the tastier the result. No spices needed - just salt and nothing else!

I have already given ours in some detail. In this article, I just want to raise the issue that everyone can cook meat delicacies at home. It is not at all necessary to smoke ham - it is very tasty and more useful simply boiled. Of course, if you live in a private house or you have a dacha, then sometimes you can afford to cook some smoked products from pork or other meat.

Dry salting with injection:

Pork boneless

Water 1 liter

Salt 100-110 grams

For 1 kg of raw materials, 100 grams of brine are needed. Syringe meat with disposable syringes of large volume, then lightly salt the meat with dry coarse salt, massaging. We put the pieces tightly in the dishes for salting, it is good to put some kind of load on top. We withstand the meat for 4-5 days, turning and massaging daily. Next, we prepare boiled or smoked-boiled ham from it.

Wet salting brine:

Pork boneless

Water 1 liter

Salt 100-110 grams

The meat is placed in brine for 3-4 days, then washed, wrapped in cling film and cooked at a temperature of no more than 80-85 ° C at the rate of 50 minutes for each kg of raw materials. We cool, without removing the film, in very cold water, then put it in the refrigerator for aging.

Pork ham can be tied with a strong linen thread, dried, and then smoked in cold smoke to the desired beautiful color. After smoking, cook the ham in the above way. Wash the finished product first in hot, then in very cold running water. Further cooling is in the refrigerator.

My remarks:

• Steam pork is not suitable for the production of ham. meat must be cooled at least during the day at a temperature of 2-4 ° C.
• It is best to cook ham from the meat of a well-fed animal, the live weight of which exceeded 120-150 kg.
• Beech, oak sawdust, as well as sawdust from the wood of fruit trees are best suited for smoking.
• The brine must be made from clean, non-chlorinated cold water.

Homemade pork ham turns out tender, juicy, which is called "with a tear".

She definitely won't leave anyone indifferent! In order to cook it, you need quite a bit of equipment - stainless steel dishes for salting, a spacious cooking pot and a thermometer. A smokehouse is more bulky and not accessible to everyone, but you can also purchase a compact home that is easily installed in the kitchen of a city apartment. But, having learned how to make ham at home, you will never again buy meat products of dubious quality in the supermarket. The high price and beautiful packaging do not at all guarantee safety for health, and the composition of other products makes you wonder if it is worth putting this in your mouth? Eat homemade and stay healthy!

Anna Netrebko - "Casta Diva" (Vincenzo Bellini "Norma")

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

Ingredients:

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

Cooking:

First, I’ll tell you what a ham is (if you are not familiar with it and are just going to buy it). On sale there are hams from two main manufacturers: Redmond and Beloboka. I have a second one. They're alike. But, as I read, there are small design differences. Both of them are a cylinder, two covers and springs (Beloboka has three of them).
When cooking ham, both in ham and without it (there is a recipe for ham at home from pork on 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 finish - get a raw product, if you overdo it - dry. A food thermometer will help you maintain the right temperature. They are now sold in many stores. If there is an Ikea in your city, look there. It's 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 upgraded it in a couple of minutes - he drilled a hole of the required diameter in one of the covers (in the photo she is on the left). Now I always have this lid on top (initially, the lids are exactly the same and can be used both from above and from below).

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

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


When the lid is up, firmly place the meat in a baking bag.

We put the package with the turkey in the cylinder.

Fold in the edges.

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

We insert small hooks of springs into small slots in the lid.

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

Now that the lid is fixed, turn the ham 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 the “head to the feet”.
Now about the Ikea thermometer. Switch it to the "cook" position.

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

Pour cold water into a large saucepan (I have 9 liters). We drop the ham. The water should reach approximately the level of the lid.

We turn on the fire, wait for it to boil, turn down the heat so that the water in the pan only “moves” slightly, 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 the ham, keep the water at a boil like this and cook the meat for 1 hour.