Spices for homemade ham. Quick and delicious homemade pork ham

Using pork knuckle and chicken, you can prepare not only jellied meat, but also excellent ham. Unique taste and smell! Lovers of meat dishes simply cannot pass by.

For some reason, there is an opinion that it is very difficult to cook sausages and deli meats yourself. This is far from true. For example, I have been cooking ham at home for several years now. Once you decide, you will understand that implementing your idea at home is quite simple. To do this, you do not need to have complex and expensive factory equipment, which is so necessary for sausage shops. All you need is a sharp knife and a pan in which to cook the ham. And the result is delicious, juicy and beautifully cut homemade ham.

Recipe information

Cooking method: stuffing and cooking.

Total cooking time: 28 h

Number of servings: 7 .

Ingredients:

• pork (knuckle) – 900 g
• chicken fillet – 500 g
• garlic – 1 head
• ground black pepper – 1 tsp.
• nitrite salt – 1 tbsp. l.
• lamb blue, culinary twine.

How to cook:

1. 
   Cut the chicken fillet into large pieces. It is large pieces of chopped fillet that will give a beautiful cut to the finished ham.
2. 
   Also cut the pork into large pieces. This recipe used pork knuckle to make the dish more budget-friendly and to show that you can make a delicious and beautiful ham from any part of the pork.
3. Place the prepared pieces of meat in a bowl. The garlic needs to be peeled, squeezed through a press and added to the meat.
4. Add black pepper and nitrite salt. Nitrite salt is a must when cooking ham, see more here. You can buy it in any online store that specializes in making sausages. You can also order casings of any diameter, lamb blue or blisters there. All the sausages that we buy in the store contain nitrite salt. It is this that prevents the development of harmful bacteria in the loaf, gives the pink color familiar to our eyes and the “ham” taste familiar to everyone. Stir the minced meat well and put it in the cold to marinate for 12 hours.
5. 
   Stuff the bluefish with minced meat. Lamb blue is quite wide in diameter, so it is easier to stuff it by hand, especially if the minced meat consists of large pieces of meat. It is convenient to fill thinner casings using a meat grinder with a special attachment. Tie the ends of the blue with twine. Be sure to pierce the blue in several places with a needle to release the collected air. Hang the loaves for 3 hours so that the meat inside rests.
6. 
   Cook the ham on the lowest heat for about 2 hours. A very important point to pay attention to: the water temperature should be 75-80 degrees. This temperature is sufficient for cooking ham and boiled sausages. In production, thermometers are used to measure temperature. If you don't have a small one, then just look at it by eye. The water should shake slightly and not boil. Only in this case, the temperature inside the meat loaf will be about 72 degrees.
7. 
   Remove the finished ham from the water and place under a press. To do this, cover it with a board or flat plate and place a weight on top. The load can be a jar of water. Refrigerate the ham for 12 hours. During this time, its taste will reveal itself.
8. This meat delicacy can be served with any side dish, but it especially goes well with baked vegetables or salad.

Note to the owner:

• Instead of chicken, you can put pieces of veal in the ham.

Hello! You don’t have to buy ham for the New Year if you have the desire and opportunity to make it yourself at home. And it's not as difficult as you think - just start preparing it in advance - 3-4 days before you put your own homemade ham on the table. In general, by and large, it can be noted that the problem is that ham is easy to cook, but it takes a long time - your marinated pork meat must stand under pressure in a special marinade for at least 3 days.

But is this a question for a thrifty owner or housewife? Of course not, so here is homemade ham and a recipe for it: here is not only a photo of the ham, but also a video describing its preparation. Enjoy it for your health! And by the way, you don’t need any other products other than meat, except for bay leaves and black peppercorns.

To prepare ham at home, use a ham with lard or a neck.

1. Pork – 1 kg;
2. A dish is also prepared from brisket or shoulder. The ham from the brisket will be fatty, and the ham from the shoulder will be lean. Therefore, the best way is to mix different meats;
3. Salt - take three tablespoons for a two-liter pan of marinade;
4. Bay leaf – 4-5 pcs;
5. Black peppercorns – 20-30 pcs.

Preparing the marinade for cooking ham and marinating the meat

1. Pour 1.5 liters of water into a saucepan, add salt, pepper and bay leaf. After boiling, cook the spices for 2-3 minutes, then turn off the heat and let the marinade cool;
2. While the marinade is preparing, rinse the meat and let it drain;
3. When the marinade has cooled, use any syringe (2 ml, 5 ml) to prick the meat on all sides. Just draw the marinade into a syringe and push the needle each time into a new place in the piece of meat, and to different depths. I did about 10 injections;
4. Now place the meat in the remaining marinade (there is no need to remove the bay leaf and pepper), press it with some kind of press, and send it to a cold place for 3 days. To ensure that the future ham is thoroughly salted and imbued with the taste of the seasonings, turn it over every day.

In general, preparing ham at home is easy, it just seems like there is too much to do, but for a real cook this is not a hindrance.

1. In three days the meat was sufficiently marinated and pressed. Now wrap it in cling film and send it back to the same marinade - cook;
2. You can not use cling film, but tie the ham tightly with twine, but it is better to dilute the marinade with plain unsalted water, or boil the meat in new water, salting it to your taste;
3. The meat should cook for 2.5-3 hours. A little secret specifically for cooking ham: the water should not boil under any circumstances - bring it to 80-85 0 C, and maintain the temperature at this level the entire time the meat is cooked. It's not difficult - just periodically add cold water to the pan;
4. After cooking, cool the finished ham in cold water and, without unrolling the film, let it cool to room temperature, then put it in the refrigerator until it cools completely and takes on a non-falling shape.

As you can see, the recipe is simple, but it will take a long time to prepare homemade pork ham. But it's worth it! Bon appetit everyone!

So, as you can see, we have successfully prepared the ham at home, all that remains is to treat your family and friends so that they can appreciate your culinary talent. In the next recipe I will share with you one of my favorite recipes, Real, don’t miss it.

In our time, it is completely normal to prefer homemade products to store-bought ones, since the composition of the latter is often replete with components that are not very beneficial to our health, but are useful for increasing the shelf life of the product. If you are trying to introduce a maximum of natural products into your diet, then this recipe for pork ham at home will come in handy.

Homemade pork ham recipe

The final cost of homemade pork ham differs little from the finished product, they also taste very similar, 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.

Preparation

Using 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, since 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 a liter of water over the salt, add hot pepper, peppercorns, cloves and laurel. Leave the pork ham marinade to simmer, remove from heat and cool completely. Using a syringe, inject as much marinade into the piece as possible, deeply and throughout its entire thickness. Afterwards, leave the meat in the cold for three days, turning it over from time to time.

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

The 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 cylinder with springs that gives a piece of meat the required shape. With its help it is very convenient to prepare chopped ham, which we will pay attention to later.

Ingredients:

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

Preparation

First cut the pork into fairly large pieces. Mix the meat with a pinch of salt and nutmeg, add pureed garlic, gelatin, and then crushed ice. The latter will provide juiciness to the meat. Place everything in the refrigerator for 3 hours. After time has passed, place the meat in the sleeve, tie both ends, and then place it in the ham maker. Tighten all the springs well, shaping the meat. Then you can go in two ways: bake the meat in a baking tray with water for about an hour and a half at 180, or boil it for a couple of hours over 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:

Preparation

The night before making homemade pork ham, rub the piece with a couple tablespoons of salt and refrigerate. After time has passed, tie up 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.

Not everyone has heard of such an invention as a ham maker. This machine is an excellent helper in the kitchen; it can be used to make many types of delicious sausages and hams, 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 tasty.

In addition to sausage, you can prepare delicious rolls and even boiled pork at home. Of course, it’s easier to just buy a ready-made product in the store, but the natural one will turn out much tastier and healthier. During the cooking process, the meat is strongly pressed, due to which the ham is dense and does not fall into pieces during slicing. Recipes for ham makers have flooded the Internet, but now we will look at one of the most basic ones, this is the classic version of making homemade ham.

A classic version of homemade ham

Ingredients:

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

Cooking recipe:

1. Cut the 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 grate the 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 the spices.
3. Lightly beat the chicken egg until it increases in volume, then add it to the meat along with gelatin, minced meat and milk powder, mix thoroughly.
4. Place the baking sleeve in the ham maker, fill it with prepared minced meat and tamp it down very carefully so as not to tear the edges of the sleeve.
5. Close the opposite side with a clip or tie with thread, close the ham maker according to all the rules and place in the slow cooker. Cook on soup mode. Not all multicookers have this mode, so the easiest option is to put a pan of water on the stove, bring to a boil and put the ham pan in the water. It is important to remember that when using a stove, you cannot turn on high heat, otherwise the inside of the roll will not be baked, and the meat that is closer to the edge will become very tough. Before you put the ham in cooking, you need to compact the contents properly; the density of the finished product directly depends on this. When there is no air in the sleeve, the roll will not crumble when slicing.

Ham with mushrooms and vegetables

This version of a tender meatloaf will not only be incredibly tasty, but also bright and will look great on the holiday table.

Ingredients:

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

Cooking 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 decide to chop, you will need to do the same with the rest of the products.
2. Grate the carrots on a coarse Korean carrot grater, add chopped garlic cloves, spices and salt. Put a little apple cider vinegar on the fire, bring to a boil and pour into the carrots, stir, cover with cling film and put in the refrigerator to marinate for 1 hour.
3. At this time, peel the bell pepper, cut it into small cubes, and drain all the liquid from the mushrooms. Place the peppers and champignons in a frying pan with vegetable oil and fry until the peppers are golden brown and soft.
4. Mix all the ingredients in a baking sleeve, transfer it to a ham maker and cook over low heat for about 90 minutes. The cooking time directly depends on how thick the ham pan is; if it is thicker, then you will need to cook it a little longer. Since you won’t be able to check for readiness, it’s better to keep it in the water a little longer. Before putting the minced meat into the sleeve, you must check it for salt, because after cooking it will no longer be possible to add salt. If you wish, you can also marinate pieces of chicken meat in a salty solution with spices. The chicken itself packs well into the baking sleeve, so it’s not necessary to add an egg, but if you’re in doubt, you can add it; it won’t make the taste any worse.

Homemade ham with prunes

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

Ingredients:

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

Cooking recipe:

1. Cut the neck so that it is thin, about 2 centimeters, and then lightly beat it through the bag.
2. Rub the meat with salt, ground black pepper, garlic, and arrange a couple of bay leaves to taste. Wrap it in cling film and put it in the refrigerator for a couple of hours so that the neck is saturated with spices and garlic.
3. At this time, rinse the prunes, scald with boiling water, drain the water and cut into not very thin strips. Grind walnuts in a blender or using a grater.
4. When the meat is properly marinated, place it on the table, sprinkle with walnuts and prunes, wrap the neck in a roll and tamp it into the ham maker as carefully as possible. Cook until fully cooked. During cooking, the prunes will become soft, so you don’t need to scald them with boiling water. It happens that you cannot compact the roll into the ham maker. To correct such a mistake, you can roll it at a slight angle or cut off a piece of meat.

Hot fish appetizer

We have already looked at how to cook ham and rolls from chicken, pork and beef, now it’s the turn of fish. An excellent option for true seafood connoisseurs.

Ingredients:

• 790 gr. fillets of different types of fish
• 190 g white onions
• 190 gr. squid rings
• 2 chicken eggs
• 10 gr. lemon zest
• 10 gr. gelatin
• a little basil, salt and pepper to taste

Cooking recipe:

1. Be sure to clean the fish from bones, this is very important, cut into small pieces. First place the baking sleeve in the ham maker.
2. If the squid was bought in the form of carcasses, then you need to clean them of all excess and cut them into not very thick rings and send them to the fish.
3. Add a packet of gelatin, lemon zest, lightly beaten chicken eggs and other spices to taste.
4. Mix the fish mass and transfer it to a baking bag. Since fish cooks much faster than any meat, 50-60 minutes of cooking over low heat is enough. Before eating this delicious fish roll, you need to let it cool, as it can immediately crumble when hot. Preparing such a snack is not at all difficult, it does not take much time, and you only need to mix the ingredients, the ham maker will do the rest. Recipes can be modified to suit your taste preferences.

Meat and lard

Description

Ingredients

Steps

To prepare the ham, first prepare the pork meat. It must be fresh and fatty so that the product turns out tender. No need to add lard, just choose the appropriate piece that matches the characteristics: the part of the back or back close to the spine.



The best choice for housewives would be a piece of pork similar to the one shown in the photo. Rinse it in cold water and dry it with disposable towels.



Cut the pork into strips. Place the meat in a deep bowl in which it will be convenient for you to mix it.



Cut the milk carton as shown in the photo. After this, rinse it in warm water with baking soda added and rinse thoroughly in plenty of running water. Turn it upside down and allow the water to drain.



Prepare the spices indicated in the recipe. Sprinkle them and gelatin over the meat, and then mix the mixture thoroughly. Cover the bowl with cling film and leave the pork to marinate for a few minutes. Select a couple of sweet peppers. Rinse them thoroughly in running water, blot them with napkins, and then remove the seeds and stalk.



Cut the pepper into strips, as in the photo.



Fill the tetra pak one third with meat.



Place pepper strips on top of the meat. Make sure that the peppers are placed a centimeter deep into the product so that the finished ham does not crumble when slicing.



Alternate layers. The pork should be on top. We fit three layers of meat and two layers of pepper between them. Place the products tightly so that the finished ham has a uniform structure when slicing.



Close the tetra pack with a “lid” and then wrap it in cling film, as shown in the photo.



Prepare a container the size of which allows you to lower the “bar” to the very bottom. Place the workpiece in a pan and fill it with hot water. Place the pan on the stove, heat the water to 90 degrees and maintain this temperature for four hours. During this time, the ham will be completely warmed through. We recommend turning the bag over to the opposite side after two hours. This will allow the product inside to heat evenly.



Once the time is up, carefully pour the hot water into the sink and remove the finished product from the pan. Cool it, without unpacking, on the table for half an hour. Next, place the ham in a wide-rimmed bowl. Then place a cutting board of suitable size on it. Press down the ham in the bag with a weight that is five times the weight of the product. In our case, this is a five-liter bottle of water. Place the ham in a cool place for four hours.



Free the cooled workpiece from the film by cutting it along the long side of the bag with a thin knife, and open the “lid” of the tetra pack. This is the kind of preparation you will get. Its surface will definitely be covered with white pork fat, because it is lighter and will always come out. Scrape it off and put it in a plate: you can use the fat for frying.



Remove the ham from the tetra pack and place on a plate. Gelatin, mixed with meat juice, will give the ham such a structure. This is what the finished product will look like in the photo as a whole piece.



When cut, homemade pork ham will look very appetizing!



Store the pepper ham in the refrigerator for three days in a plastic container with a tight-fitting lid. Serve the product chilled.



Bon appetit!