Homemade ham cooked in a ham maker. Step-by-step recipes for preparing homemade sausage (ham) in a ham maker

If you are a big fan of homemade sausages, then you simply cannot do without a new kitchen gadget - a ham maker. In addition to the fact that a simple device will provide simple preparation of homemade meat products, the range of dishes that can be prepared in a ham maker can go far beyond the limits described in standard recipes.

The principle of operation of the device is elementary: a mixture of ingredients for ham is placed in the center of a food-grade steel cylinder, after which the device, fixed with springs and lids, is immersed in a simple saucepan or multicooker filled with water and cooked for the time allotted in the recipe. The device provides pressing of the product, which is usually not available at home.

in a ham maker - recipe

Let's start with a ham recipe from a standard meat base (pork + beef) with non-standard additives: nuts and prunes. A couple of simple steps, and a chic healthy snack for the holiday table is ready!

Ingredients:

pork (fillet) - 600 g;
beef (fillet) - 400 g;
walnuts - 50 g;
dried garlic - 5 g;
freshly ground pepper, sea salt;
sparkling water - 70 ml;
prunes (pitted) - 50 g.

Preparation

To make the finished product more textured, part of the meat for the ham should be ground into minced meat using a meat grinder or blender, and the rest should be cut into small cubes by hand. There is no need to maintain exact ratios of minced meat to minced meat, but the approximate distribution should be 70% and 30%, respectively.

Preparing the meat is the biggest part of making ham in a ham maker for this recipe. Then it's a matter of little things - mix the meat with garlic and spices, add finely chopped nuts and prunes, and then combine the ingredients with sparkling water.

We insert a baking sleeve into the tube of the device, fill it tightly with minced meat and fix it on both sides. Cover the sides of the ham pan with lids and leave the future ham in the refrigerator for a day. After a while, place the device in water heated to 80°C in a regular saucepan on the stove or in a multicooker (“Multicook” mode). After 2 hours, the homemade sausage can be removed and cooled. Once the ham has cooled, place it in the refrigerator without opening it for 8 hours so that the product is completely compressed, and then remove it and try it.

Homemade sausage in a ham maker - recipe

Ingredients:

- 600 g;
beef (not fatty) - 450 g;
milk - 230 ml;
mixture of dry herbs for meat - 5 g;
granulated sugar - 5 g;
chicken egg - 1 pc.;
starch - 3 g.

Preparation

The recipe for sausage for a ham maker is simple: after clearing the meat of films and sinews, cut it into cubes and grind it using a blender. Mix the minced meat with spices, herbs and starch, add the egg and return it to the blender bowl. Now we dilute our mixture with cold milk and transfer it to a baking sleeve. We tamp the ham into the assembled ham pan and place it in a multicooker filled with water.

Select the “Stew” mode and cook time for 3 hours. After an hour and a half, turn the ham maker over to the other side so that the sausage is cooked evenly on all sides.

In addition to meat, there are also fish recipes for ham. Let's look at one of them now.

Fish roll in a ham maker

Ingredients:

Preparation

After cleaning the fish fillet from the backbone, bones and skin, cut it into large cubes and put it in a blender, or pass it through a meat grinder. The result should be homogeneous minced fish, which we season, mix with olives and carrots, and then place in a baking sleeve inside the ham maker. This fish roll should be cooked over medium heat for 40 minutes after boiling. Cool completely before slicing.

Ham is usually made from pork, as well as turkey and chicken. In the industrial production of this meat product, various unhealthy chemical additives can be used.

However, you can prepare delicious ham at home (without additives), we’ll tell you how to do it. So, we go to the store for meat, choose only fresh, non-frozen meat.

Any recipe for preparing ham at home involves either using a ham maker (this is a simple kitchen device in the form of a cylinder with a spring press), or improvised means, for example, used plastic bottles.

Homemade chicken and turkey ham - recipe

Ingredients:

turkey meat (boneless and skinless) – 700 g;
chicken (breast fillet) – 700 g;
unground spices for broth (bay leaf, peppercorns, cloves,);
onion – 1 pc.;
gelatin (optional) – 1 pack;
young seedless – 10-12 pcs.;
lemon;
Madeira, sherry or fruit brandy – 30 ml;
salt.

Preparation

Cut the meat into small pieces (as for pilaf) and cook with the addition of onions and spices; there should not be a lot of water. Small pieces of turkey take about 1 hour to cook until done, and chicken in 30 minutes, so we add it later in the process. It’s even better to cook in separate saucepans and then combine.

Discard the onion and bay leaf, remove the meat with a slotted spoon and place in a colander or sieve.

Season the broth with garlic and lemon juice, add Madeira, cool until warm, strain. We dilute gelatin in a small part of the broth (1 sachet per cup). In principle, turkey broth (and from rooster meat) gels perfectly on its own; if you cook only from chicken, you still need to add gelatin.

Cut the olives into slices. Mix a small amount of broth with meat and chopped olives.

In a simpler version, we take a used clean plastic bottle (1.5, -2 l), cut off the top and fill the rest with the prepared ham mass. You can install a pressure, for example, a standard glass water bottle with a capacity of 0.5-0.7 liters. Place in the refrigerator until solidified. After 5-8 hours, cut the plastic and remove the finished ham. It can now be cut into slices and served.

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

Have you decided to surprise your family and cook ham at home? To do 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 housewife herself needs to spend literally a few hours on everything, the meat must sit for another 3-4 days.

The basic algorithm is as follows:

First you should choose the meat. The best choice is pork, the ham, but you can also use the brisket and neck. The main thing is that there is no cartilage or bones in the meat.
Before heat treatment, the meat must be salted or marinated: this stage can take 3-4 days, since the meat absorbs liquid for a long time.
After this, the meat is baked or boiled - just choose the appropriate method.
All that remains is 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 it, use it for making salads, etc.

How to cook in a ham maker

Cooking time: 7 hours.

Calorie content: 250 kcal per 100 g.

If you have equipment such as a ham maker on hand, then the number of dishes with which you can please your loved ones increases dramatically. Now you don’t need to buy boiled pork or 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 combined minced meat;
300 g pork ham;
300 g beef;
10 g milk powder;
4 cloves of garlic;
1 large egg;
salt and seasonings for meat.

The cooking principle is as follows:

The meat must be chopped into pieces no larger than 1 cm in size and mixed with all other ingredients.
Place the baking sleeve filled with meat mixture into the ham maker.
Pack tightly.
Tie the sleeve and secure the equipment cover according to the instructions.
Place the ham dish in a saucepan and add water.
Cook for 90 minutes over low heat.
After cooking, take out the ham maker and after the mass has cooled, put it in the refrigerator for 5 hours, after which the finished meat can be served.

How to make ham without a ham maker at home

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

At the bank

Cooking time: 180 minutes plus 1 day.

Calorie content: 389 kcal.

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

The ingredients are as follows:

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

The recipe is as follows:

If you couldn't find a tin suitable for cooking ham, you can use a removable cake pan.

In a juice carton

Cooking time: 600 minutes (10 hours).

Calorie content of the dish: 243 kcal.

The taste of such ham will be no worse than that of meat cooked in a ham maker.

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

Ingredients:

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

The cooking method is as follows:

We cut half of the meat into pieces, and grind the rest through a meat grinder.
Add spices, salt, gelatin. Moreover, you need to mix as thoroughly as possible so that the bulk components are well distributed throughout the mass.
Cut off the top of the juice bag, place the meat there, and compact it.
Place it on the bottom of the pan, pour water into it so that there is about 5 cm left to the top of the bag.
Cover with a lid and cook for 80 minutes on low heat.
When the mixture is ready, it needs to 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 add salt using a syringe. The second point is that the meat should stand in brine for at least three, but no more than seven days.

Ingredients:

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

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

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

Transfer the piece of meat into a suitable container and pour in the remaining brine, cover with film and place in the refrigerator for two days.

After the specified time, take it out, roll the beef into a roll, and tie it up. Pour in fresh water and cook for about three hours. All that remains is to cool the ham and you can serve it to the table.

From the knuckle

Preparation time: 7-8 days.

Calorie content: 359 kcal.

This ham will turn out fattier than when prepared from pork ham, but it will hold its shape even without the use of gelatin.

We will need the following ingredients:

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

First you need to rinse the knuckle and dry it thoroughly using paper towels. If you don't do this, the ham will not have a crust. Rub the meat with coarse salt on top, wrap it in cotton cloth, put a bag on top (you need to let the air out of it and then tie it tightly).

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

From pork

Preparation time: 24 hours.

Calorie content: 369 kcal.

Cooking ham using this method is very simple, since all you need is a large and high-quality piece of meat, a large saucepan, and strong cooking string. The ham will turn out tasty, aromatic, piquant.

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 cooking recipe is as follows:

We wash the meat, remove excess moisture with paper napkins, and rub the top with salt.
Cool for 7-8 hours.
Roll it up into a roll and tie it with thread.
Boil water, put the ham there and cook for an hour over medium heat.
Throw salt, pepper, garlic into the water.
After this, put the meat in the refrigerator for 10 hours.
We don’t pour out the brine - in the morning you need to boil it, then put the pork in water, boil for about an hour, wait until it cools down again.

All you have to do is take out the ham, wait until it cools down, and you can serve it.

Chicken

Preparation time: 100 minutes plus 1 day.

Calorie content of the product: 150 kcal.

Ham made from chicken will be the most dietary, and to make the meat more dense, you should use gelatin. 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 chicken meat;
dry herbs, salt, chicken seasonings;
3 cloves of garlic;
10 g gelatin.

Cooking method:

Remove the skin and fat from the meat, cut along the grain, which will allow you to get a juicier ham.
Mix with salt, seasonings, garlic (you can take a small amount of turmeric, which will give the ham a golden hue).
Leave for 3-40 minutes.
We fill the “sleeve” with meat, form it into a cylinder, and put a tube on top (this will allow the finished product to not lose its shape).
Place the meat on a baking sheet and bake at 200 degrees for an hour, turning the jar over.
We wait for the meat to cool down and put it in the refrigerator for a day, after which the dish can be served.

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

Ham is not a cooked dish, so the cooking temperature should not be higher than 85 degrees.
It is best to take chilled meat.
Since no preservatives are used when preparing the product at home, the maximum shelf life of ham is 3 days, you should prepare the amount of ham that you can use.

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

Do you also doubt the quality of store-bought deli meats? You don’t have to be an expert to treat yourself to homemade natural ham. Anyone can do it with this simple recipe.

Description of preparation:

I want to tell you how to cook ham without a ham maker and without much effort. Not only will you be confident in its composition, but you will also be able to create your ideal ham: hot, spicy, etc. You can cook it either on the stove or in a smokehouse. Choose the option that is more convenient for you. But I’ll tell you about everything in order. This recipe is quite unusual, believe me, marinating the meat takes quite a lot of time, but believe me, the wait is worth it!

Ingredients:

Pork - 6 Kilograms
Water - 8 Liters
Salt - 2.5 Cups
Sugar - 2 Cups
Spices - 1 To taste (cinnamon, pepper, nutmeg, anise, bay leaf, etc.)

Number of servings: 8-10

How to cook “Ham without a ham maker”

1. Wash and dry the meat. Combine water, salt, sugar and spices in a large saucepan. Bring to a boil, remove from heat and cool to room temperature.

2. Place the meat in a large container and cover with marinade.

3. Place in the refrigerator for a week. Yes, yes, exactly for that period of time. The original recipe recommended keeping the meat for 12-14 days, but I think a week will be enough. You can install a weighting agent on top so that the pork is covered with marinade all the time.

4. That's it, the meat is properly marinated. Take it out and dry it with a napkin. Now you can put it in a saucepan with water and cook at a temperature of 80 degrees (it is very important to maintain the temperature!).

5. Or send it to a smokehouse, if you have one on hand.

6. What will happen as a result simply cannot be described in words. Incredibly rich taste and aroma, the ham literally melts in your mouth. Very cool, I recommend it!

It turns out that making ham at home is very simple and without any extra hassles!

I read and watched videos for a long time about how ham is prepared in a ham maker and tried to understand whether I needed such a stray or not. After numerous educational programs, I decided to try it out in practice.

It’s very easy to find it: in any store with a “dishes and kitchen utensils” department. The cost was 770 rubles, not so much, but for that amount they could have made a container of better quality. The edges of Beloboka are sharp and you can cut your hands when washing them. I wash it in the dishwasher.

The packaging of the ham maker is quite informative and contains brief instructions on how to use the container. Therefore, on the way home, still in the car, I fully studied the operating principle of this “piece of hardware with springs,” and, upon arrival, I immediately rushed to prepare the minced meat.

The container for preparing ham at home has a cylindrical shape with lids on both sides and holes for fixing the latter with springs to create pressure inside the ham maker.

I didn’t have to worry about tearing off the factory protective film, since it was pressed under the metal edge. I thought that after a couple of boils, it would rise up on its own and go down. And so it happened.

Minced meat - it can be very different both in filling and in type of cutting! Chicken, pork, beef, turkey, rabbit or combo version. It all depends on preferences and the range of meat available.

I'll show you a version made from lean pork loin. I make minced ham in a couple of minutes in a Redmond food processor. I just put salt in a bowl (20 grams per 1 kg of meat), a couple of tablespoons of granulated garlic (you can use regular garlic, it’s more convenient for me), black pepper, a pinch of nutmeg and a little coriander. Since I am not a fan of “ripened meat”, I prefer “fresh”, for a binding and sticky consistency I add 2 raw eggs, and the meat itself. It is better not to put onions (again, according to my preference), since after some time, the presence of onions gives a certain stickiness on the surface of the ham.

I beat everything in a food processor for 1-2 minutes until the desired consistency and the minced meat is ready. I don’t add nitrite salt, because for me then the meaning of cooking homemade ham is completely lost. The whole problem is because of the lack of preservatives, and nitrite salt is the most preservative there is. So without nitrite salt, don’t expect a beautiful color, elasticity or piquant taste, and of course the storage threshold for the finished ham will be reduced.

To place it in the ham maker, you will need a pre-inserted plastic bag and a baking sleeve. A cut-off sleeve in this case will not be very convenient. I used it for the first time, tying knots on both sides. Then I purchased a baking sleeve in the form of small bags measuring 30*40 cm, which is more convenient.

When placing the minced ham in the ham maker, it needs to be well tamped so that there are no voids in the “body in” of the ham. Otherwise, when removed, it may simply fall apart, and ham with voids in the slices will not look aesthetically pleasing.

I compacted it with an Ikea mortar and pestle. It's very heavy. I would like to note that after I tried to compact it using various methods (with a ladle, a spoon, a spatula), but a heavy pestle gave the best result - the ham turns out dense and does not crumble when slicing.

After placing the minced meat in the ham maker, twist the ends of the bag and sleeves and cover the top with a lid. We stretch the springs from below from one cover to the holes of the other. They stretch simply - on one side of the springs there is a ring into which we insert a finger and the spring is tensioned without much effort the way you need.

This is what an assembled ham tin looks like for subsequent cooking.

One of the hooks broke through the bag with the sleeve and the pressure squeezed out some minced meat. It's OK. This did not affect the quality of the ham. During cooking, these squeezed out “boils” of minced meat fell off.

Ham can be cooked in a ham maker in two ways: in water at a constant temperature of 80 degrees Celsius, or in an oven maintaining the same temperature. Both require meat thermometers and water temperature measurements. After all, the main thing is that the water does not boil, otherwise it will not be ham, but boiled pork.

So, I have determined an easier way for myself - I do it in a slow cooker. My Redmond multicooker has a multi-cook function that allows you to adjust the cooking temperature and cooking time. So, we need 80 degrees and only 2 hours.

In order to avoid scratching the multicooker bowl, I place a small towel on the bottom.