Homemade healthy ham: recipes for the ham maker. Recipes for a ham maker How to cook ham in a ham maker

What are the benefits of homemade ham? The fact is that you can choose any meat, and touch, smell and even taste it; add your favorite spices, dry herbs, dried vegetable additives - everything your soul has dreamed of for many years. If you want it denser, grind most of the meat with a meat grinder; if you want whole pieces of meat, don’t grind it at all. Homemade ham is the flight of your imagination. So go ahead!

Don’t forget to grab a ham maker, because this is the No. 1 assistant in preparing a homemade delicacy. The ham maker is a stainless steel pipe-container with removable lids and retractable springs. All you need to do is put the meat inside, cover the lid and tighten the springs, and then put it in the water to simmer.

This amount of ingredients yielded 1 kg 150 grams of the finished product.

Prepare ingredients for preparing pork ham in a ham maker according to the list.

Wash the pork pulp and, if necessary, remove films and excess fat. There should not be a lot of lard, but a small amount is allowed. Cut the meat into small pieces, approximately 1x1 cm.

Then set aside 1/3 of all the meat for minced meat. Place all the remaining meat in a deep bowl. Add salt and spices to taste. For spices, I used ground black pepper, allspice, paprika, ginger, coriander and cumin.

Mix all the meat thoroughly. Each piece should receive its share of spices and salt. Add sprigs of fresh rosemary. Cover the bowl with cling film and place in the refrigerator for at least an hour to allow the meat to absorb all the flavors.

At this time, grind the remaining meat in a meat grinder along with the peeled garlic cloves.

Combine the minced meat with the meat and mix again. The meat should become viscous, but should remain cold. For mixing, you can use a mixer with a hook attachment.

Place the prepared aromatic meat into the ham dish, but before doing this, it must be covered with a food bag. When laying out the meat, it must be compacted, pressed with a spoon both to the bottom and to the walls.

Close the ham maker with the lid and tighten the springs one by one. Place the container with meat in a saucepan with cold water. The water should completely cover it. Turn on low heat and continue cooking the ham for 2.5 hours.

The water should not boil, bubble or jump out of the pan. At this stage, it is better to use a kitchen thermometer; the water temperature should not exceed 85 degrees.

Carefully remove the ham from the pan and place immediately under a cold shower or in a bowl of cold water for 5-7 minutes.

Then place the pan in the refrigerator to allow the meat to cool completely. And only then can you remove the springs, the top cover, take out the bag, and remove the ham from the bag.

Pork ham cooked in a ham maker cuts perfectly, does not break or fall apart. It is very tasty, tender and aromatic. Can be served.

With such a simple device as a ham maker, you will always have tasty and healthy ham in your home. Add your favorite dried herbs or chopped vegetables to the filling and enjoy the taste.

Bon appetit. Cook with love.

How should you cook a meat product like ham? The recipe, implemented in a ham maker, as well as a photo of this dish will be presented in this article.

General information

Homemade ham in a ham maker, the recipes of which all housewives should know, turns out much tastier and healthier than what is sold in regular supermarkets. To make such a dish with your own hands, you should know not only step-by-step recommendations for preparing a meat product, but also have a special device available.

Details about what ham is

A mold is called a vetichinnitsa, which consists of the following elements:

flask-shaped body with holes (it can be metal or plastic);
two removable lids, between which the raw materials (for example, minced meat) are placed;
springs (their number may vary depending on the brand of the device).

So how is ham cooked in a ham maker? The recipe for such a product is often described in a collection that comes with the kitchen appliance. Manufacturers also add a thermometer, baking bags and operating instructions to this device.

Design Features

Recipes for cooking ham in a ham maker necessarily indicate the required volume of the device. The required weight for almost all models of this device is 1.5-2 kg. In this case, the yield of the finished dish is 1-1.5 kg.

An exception to the rule is the Biowin ham maker. As you know, it is designed for 3 kg of meat product.

What needs to be done to make a very tasty homemade ham? The recipe implemented in the ham maker requires strict adherence to the following algorithm:

choose a cooking method;
purchase all the necessary components (if desired, the meat product can be pre-marinated);
load the prepared raw materials into a bag or wrap it in foil;
fill the body of the kitchen device with the semi-finished product, and then install all the covers and tension the springs;
heat the meat (for example, in a convection oven, slow cooker, oven or regular pan).

Follow this algorithm, and you will definitely get tasty and aromatic homemade ham in the ham maker.

Meat recipes (at home)

Dishes prepared with your own hands are much more nutritious and tastier than those sold in stores and various cafes. This also applies to products such as ham. We’ll tell you right now how to prepare it at home using a special device.

So what ingredients will you need to make a delicious and flavorful ham? The recipe implemented in the ham maker requires the use of the following products:

homemade minced meat made from beef, bacon and pork - approximately 900 g;
minced broiler poultry (preferably breasts) - about 500 g;
chicken eggs - 2 pcs.;
onions - 2 heads;
instant gelatin - approximately 20 g;
aromatic spices - use according to your taste (you can take ground black pepper, ground coriander and paprika, dried garlic);
sea salt - at your discretion.

Preparation of meat base (from minced meat)

How is ham made in a ham maker? Recipes with photos require the use of only mixed homemade minced meat. Only in this case will you receive a tasty and tender meat product that will be appreciated by all invited guests.

To prepare the dish in question, you need to make a base. Mixed homemade minced pork and beef is combined with chicken, then finely chopped bacon is added to it. This ingredient is used to ensure that the final product is as juicy as possible.

Having prepared the aromatic base, finely chopped onion, sea salt, lightly beaten chicken eggs and various spices are added to it one by one. Next, instant gelatin is dissolved in a small amount of warm water. After this, the resulting mass is heated over low heat (without boiling) and added to the prepared minced meat.

All of the listed components are thoroughly mixed until a homogeneous and fairly viscous mass is obtained.

The process of properly forming a ham

How is ham formed? The recipe implemented in the ham maker requires compliance with all the recommendations presented in the operating instructions. Despite the apparent complexity, this dish is made quite quickly and easily.

As soon as the meat base is prepared, they immediately begin to assemble the kitchen device.

The bowl of the device used is carefully covered with a baking sleeve. Next, pre-prepared minced meat is placed in it and compacted thoroughly (by hand or with a special masher).

After the described steps, the sleeve is tightly tied with threads. Several small punctures are also made in it. In the future, all the steam will escape through these holes.

At the very end, the filled ham pot is covered with a lid, after which the springs are tightened.

Heat treatment of meat products (on the stove)

You can cook homemade ham in a device such as a ham maker in the oven, in a slow cooker, or on the stove. We decided to use the latter option. To do this, place the filled device in a saucepan with cold water and then place it on medium heat. If the liquid covers only half of the ham, then after 60 minutes it should be turned over to the other side so that the product is completely cooked.

Thus, homemade ham in a pan of boiling water should be cooked for about two hours (at least).

How to serve it correctly at the dinner table?

After preparing the flavorful ham at home using a device such as a ham maker, it is carefully removed from the boiling water and then set aside to cool.

After some time, the device is opened. A culinary sleeve with a cooked meat product is removed from it. Next, the dish is placed in the refrigerator. After the ham has hardened, the sleeve is removed, and the product itself is cut into not very thick circles and served for dinner along with a slice of bread.

Turkey ham in a ham maker: recipe

Above we described how to prepare homemade ham using a kitchen device - a ham maker. It should be especially noted that using the same algorithm you can make a dish using minced turkey. As you know, such meat is especially tender and has low calorie content. Therefore, it can be used to prepare dietary ham.

The turkey dish should be cooked not for two hours, as mentioned above, but for 60-75 minutes. This time should be enough for the poultry meat to fully cook and set in the ham maker, forming a tasty and nutritious snack product.

Let's sum it up

Now you know that homemade ham in such a device as a ham maker is very easy and simple to prepare. Follow all the recommendations and requirements of the presented recipes, and you will definitely get a fragrant and tasty product. By the way, it can be used not only as an excellent snack, but also, for example, as a meat dish for some side dish.

A delicious sandwich with greens and sausage, sausages or ham is a classic not only for a quick breakfast, but also for any snack. However, the factory product does not give much hope for quality, and the taste of the homemade product will be inferior. Experts advise lovers of such dishes to figure out how to cook ham in a ham maker or in more accessible ways.

How to cook ham at home

In the eyes of most housewives, semi-finished meat products (sausages, sausages, etc.) are not something that is easy to do with your own hands, since it is not at all clear what the procedure itself looks like. Which edge should I approach from and what manipulations with the meat will need to be done? Partly, the fears are not empty, since preparing ham at home is a long process, taking approximately 3-4 days, although the housewife will only need to work with the products for a couple of hours. However, the general algorithm is not as complex as it initially appears.

Basic scheme:

Any DIY ham starts with choosing the meat. Experts advise using pork, preferably a ham (from the back), but you can use the neck or brisket. It is important that there is no cartilage that would prevent slicing.
Before heat treatment, the meat goes through the stage of salting or marinating: this stage will last for several days, since the piece is large and soaks in liquid for a long time.
Afterwards, cooking, baking or smoking is carried out - the choice depends on what equipment the cook has available. This is the shortest stage.
All that remains is to keep the homemade ham in the refrigerator for several hours or even a day (depending on the chosen recipe and heat treatment), after which it is used for its intended purpose: for sandwiches, appetizers, for salads, etc.

Recipe

What spices to use to make this nutritious product, what heat treatment method to choose - baking or boiling, when to take the ham out of the water and how best to tie it? A lot of questions and almost no universal answer. Each homemade ham recipe has its own nuances and subtleties, so among the 10 offered you can find one that will satisfy you in all respects.

In the ham maker

Cooking time: 7 hours.
Number of servings: 5 persons.
Calorie content of the dish: 2652 kcal.
Purpose: for breakfast.
Kitchen: homemade.

If you have a special device called a “ham maker,” the list of dishes available to you increases dramatically. Any meat rolls, boiled pork, sausages, etc. – you no longer need to buy all this if you figure out how to prepare them at home. Recipes for ham in a ham maker, according to the list of ingredients, are similar to those that are aimed only at the oven, stove, multicooker, etc.

Ingredients:

combined minced meat – 350 g;
pork ham – 300 g;
beef – 300 g;
powdered milk – 10 g;
garlic cloves – 4 pcs.;
large egg;
salt, seasonings for meat.

Cooking method:

Chop the meat (the main condition is pieces no larger than 1 cm), mix with the rest of the ingredients (chop the garlic) of the future ham.
Place a baking sleeve in the ham maker and fill with meat mixture. Pack very tightly.
Tie the sleeve, install the lid of the ham maker, and secure it according to the instructions. Place it sideways on the bottom of the pan and fill it completely with water.
This homemade ham in a ham maker can be prepared using a slow cooker, where you need to set the “soup” mode and the timer for 1.5 hours. You can make it easier by placing a pan on the stove where you need to put the ham maker. Be sure to fill it with water and cook on low power under the lid for the same 1.5 hours.
Using tongs, remove the ham maker from the hot water, let it cool and set aside to cool for 4-5 hours.

Chicken

Preparation time: 1 hour 40 minutes + 1 day.
Number of servings: 5 persons.
Calorie content of the dish: 1569 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

The most dietary option for such a delicious product, created at home, would be chicken ham. It is chopped, since even the breast does not have enough volume to be used entirely, but this will not affect the taste. For the density of the product, professionals recommend adding gelatin (there is no need to soak it in advance), and it is better to take the meat itself from different parts: you should definitely add a leg to the dry breast - this way the ham will not be too high in calories, but juicy.

Ingredients:

chicken meat – 800 g;
dry herbs - 1 tbsp. l.;
garlic cloves – 3 pcs.;
gelatin – 10 g;
salt – 1 tsp;
seasoning for chicken – 1 tsp.

Cooking method:

Remove fat and films from chicken meat, cut with a knife across the grain - this will make the ham juicier.
Stir, combine with pressed garlic, salt and seasonings.
Sprinkle with gelatin and herbs. You can add a little turmeric, which will give the chicken ham a golden hue.
Mix everything again and leave for half an hour.
Fill a special bag or sleeve with the ham base.
Form a cylinder and place a tin can/pipe on top.
Tie the other end of the sleeve/bag. Place the ham on a baking sheet.
Bake for 65 minutes at 200 degrees, turning the jar periodically.
Allow the ham to cool along with the jar and refrigerate with it for the next 24 hours.

From pork

Cooking time: 22 hours.
Number of servings: 5 persons.
Calorie content of the dish: 3698 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

This homemade pork ham is characterized by the utmost simplicity of the steps the cook takes. There is no need to look for additional structures and devices that give the product its shape. The only condition is to take a large piece of meat, find a large saucepan and a long, strong culinary thread. The ham turns out aromatic, spicy, juicy, and is eaten instantly.

Ingredients:

pork ham – 1.4 kg;
coarse salt – 60 g;
water – 2.5 l;
dried marjoram – 1.5 tbsp. l.;
bay leaf;
black allspice – 4 pcs.;
garlic cloves – 5 pcs.

Cooking method:

Rinse the meat, remove moisture with napkins, rub a couple of tablespoons of salt over the entire surface. Refrigerate for 8 hours.
Roll up and tie tightly with thread.
Boil water (use a large pan, the size of the ham), add the remaining salt and seasonings. Throw in the peeled garlic cloves.
Place the pork roll there. Set the power to 35%, cook for an hour.
Turn off the burner and leave the pan with the ham on the stove until it cools completely.
Remove to cool for another 10 hours, in the morning return the pan to the stove, but remove the ham. Put it back only when the brine boils.
Cook for another hour and wait until it cools completely.
Remove the finished homemade pork ham, remove moisture, and remove the thread.

From the knuckle

Preparation time: 8 days.
Number of servings: 5 persons.
Calorie content of the dish: 3591 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

This homemade method of preparing delicious ham is characterized by long-dry salting, the time of which is selected individually. The minimum period is 7 days, it can be increased to 14, but this will entail an increase in the salinity of the product. Homemade knuckle ham is a little fattier than ham, but it holds its shape well even without gelatin.

Ingredients:

pork knuckle;
salt – 55 g;
garlic cloves – 4 pcs.;

Cooking method:

Carefully wash the shank to remove all moisture: this will affect the crust of the ham.
Rub coarse salt over the entire surface, wrap in natural cotton white cloth, and put on a bag. Release the air and tie tightly.
Let it sit for a week in the refrigerator so that the future ham is well salted. Be sure to turn from side to side daily.
Remove the knuckle from the bag and cloth, fill it completely with water, and leave for 8 hours.
Remove the bone from the pork, rub the inside with chopped garlic, add salt and sprinkle with pepper. Roll up so that the skin is on top.
Wrap with cling film several times and tighten with string.
Fill with water and cook using a large saucepan for 2.5 hours (stove power is minimal). Let cool and slice for serving.

Beef at home

Preparation time: 3 hours + 2 days.
Number of servings: 5 persons.
Calorie content of the dish: 2807 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

This homemade beef ham is simple to prepare, but the professionals have a few conditions for those who want the perfect product. Firstly, be sure to salt it through a syringe; secondly, let it sit under brine for at least 3 days, but not longer than a week. After cooking, be sure to cool there, on the stove, and then let it sit in the refrigerator overnight.

Ingredients:

beef – 1.5 kg;
salt – 110 g;
water – 1 l;
a mixture of ground peppers.

Cooking method:

Boil water, add ground peppers and salt. After a couple of minutes turn off.
Draw up the brine with a syringe. Pierce a piece of beef several times, trying to vary the depth of insertion and do it evenly over the entire surface.
Pour the remaining brine over the beef, cover with film, and leave in the refrigerator for 2 days.
Take it out, roll it up and tie it tightly. Pour in fresh water and cook over very low heat for about 3 hours.

Turkey

Cooking time: 12 hours.
Number of servings: 5 persons.
Calorie content of the dish: 1511 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

You won’t be able to find a recipe for turkey ham at home any easier than the one discussed here – this is a basic option. The result is no less tasty than with more complex technologies, even in the absence of an abundance of spices. If you have the opportunity to smoke the ham with cold smoke at home, it will take on an even more attractive appearance.

Ingredients:

turkey – 1.5 kg;
salt – 120 g;
water – 1 l.

Cooking method:

Heat water with salt, place a piece of turkey there, formed into a neat roll. Cook for 1.5 hours.
Wrap in cling paper and refrigerate for 10 hours.

In the bank

Preparation time: 3 hours + 1 day.
Number of servings: 5 persons.
Calorie content of the dish: 3894 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

This recipe with a photo will help you figure out how ham should be prepared in a tin at home in order to have a beautiful appearance and ideal structure. The attractiveness of the product is added by minced meat mixed with minced meat: in addition, this move reduces the working time, because a whole piece would take longer to cook. Take a long and wide jar, 1 liter in volume.

Ingredients:

minced beef – 0.5 kg;
pork ham – 1 kg;
dry herbs – 1 tsp;
quick gelatin – 8 g;
paprika – 1 tbsp. l.;
hot ground pepper - a pinch;
salt – 2 tbsp. l.

Cooking method:

Mix the minced meat with finely chopped ham.
Add salt, herbs, both peppers, salt, gelatin.
After an hour, stir, wrap in cling film, shaping into a cylinder.
Place in a jar, place it on the bottom of the pan.
Pour water up to the sides of the jar. Cook for 2 hours.
Cool overnight in the refrigerator.

In the oven

Cooking time: 2 hours 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 2577 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

Experts are confident that there is no need to look for separate recipes for a ham maker, since its task is only to set the shape of the product and speed up the cooking process, and it does not change the general algorithm of actions. Homemade ham in a ham maker in the oven is prepared in the same way as using a simple tin can, so try playing with the filling to add variety to the scheme.

Ingredients:

turkey (fillet) – 500 g;
beef – 700 g;
carrots – 200 g;
bell pepper;
salt – 2 tbsp. l.;
ground pepper;
garlic cloves – 2 pcs.;
small onion;
egg.

Cooking method:

Cut the beef into small pieces. Blend the turkey until smooth minced meat.
Chop the onion and grate the garlic. Cut the carrots and pepper into strips.
Blend all products in a blender (20-25 seconds), add spices, and let stand for an hour to soak in the aromas.
Mix in the egg, fill the ham dish with this mixture (put the bag in there in advance). Compact and tie the bag. Put on the lid.
Place on a baking sheet and pour a glass of water there. Bake for half an hour at 220 degrees, then at 170 degrees for another 35 minutes.
Allow to cool completely before opening the homemade ham tin.

In a juice carton

Cooking time: 10 hours 20 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 2431 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

A simple and tasty ham at home in a juice or milk carton is the same as when using a special ham maker or a tin can. The meat base can be any, but for pork it is not necessary to use gelatin, because... its fat percentage is higher and ham with such a chemical composition gels on its own at home.

Ingredients:

meat – 850 g;
garlic clove;
gelatin – 15 g;
salt – 1 tbsp. l.;
paprika – 5 g;
ground black pepper – 1 tsp.

Cooking method:

Cut half the meat into pieces, grind the rest through a meat grinder.
Add spices, gelatin and salt. An important condition: stir for a couple of minutes to ensure that the bulk ingredients are well distributed over the ham base.
Remove the top of the cardboard bag and place the meat mixture inside. Compact thoroughly.
Place vertically on the bottom of the pan, pour in water so that it does not reach 4-5 cm from the top of the bag. Cover with a lid.
Cook for 70 minutes, power low. Let cool on the stove, remove the bag of ham to cool overnight.

Chopped

Preparation time: 5 hours + 3 days.
Number of servings: 5 persons.
Calorie content of the dish: 418 kcal.
Purpose: for breakfast.
Kitchen: homemade.
Difficulty of preparation: medium.

Chopped ham at home differs in appearance from the classic one, but the taste can be absolutely identical to it. Due to the fine cutting of meat, the heat treatment time is reduced, and on the cut you get an interesting mosaic effect. If you use dry herbs and even some vegetables (mostly hard ones), you can further emphasize this nuance. Combine several types of meat if desired.

Ingredients:

pork neck – 1.2 kg;
salt – 120 g;
clove buds – 3 pcs.;
water – 1.5 l;
vodka – 30 ml.

Cooking method:

Make a warm brine and immerse the pork in it.
After a day, remove and cut into cubes. Add vodka, you can add aromatic herbs. Leave for another day.
Place on foil, form into a cylinder, and wrap with thread. Send to bake for an hour (oven temperature – 200 degrees).
Transfer to a saucepan without removing the foil. Cook for 4 hours (constant water temperature - 70 degrees).
Rinse the ham with cold water, let cool and put in the refrigerator for a day.

When making this product, you need to know several basic conditions that determine the result, and which some housewives forget about:

Ham is an uncooked product, so it should be cooked at a water temperature no higher than 85 degrees.
To make homemade ham, it is recommended to use chilled meat.
Homemade ham does not last long, because... There are no preservatives, so try to prepare the volume for 2-3 days.
A little professional trick: if you don’t have a ham maker and you couldn’t find a canned food can, buy a springform cake pan.

Today, various cooking devices have made life completely easier for the housewife. Multicookers speed up the process, yogurt makers prepare homemade fermented milk, bread machines bake bread. There is another kitchen appliance that, having one, can give up store-bought semi-finished sausage products - this is a ham maker. With this simple cylinder-shaped device you can quickly prepare healthy homemade meat delicacies. We bring to your attention the recipes for this miracle of technology.

How to cook meat ham

The very first thing a ham maker is intended for is making homemade ham. You can use any meat for it - according to your taste and wallet. We offer you an assorted chicken and pork option.

To prepare, take the following ingredients:

700 g of pure chicken meat (without skins and bones);
600 g pork or prepared minced meat;
1 onion;
0.5 pcs. carrots;
0.5 pcs. sweet pepper;
4 cloves of garlic;
1 tablespoon grain mustard;
1 large egg or 2 small ones;
salt, pepper to taste.

The process of preparing ham includes the following steps.

First, prepare the meat. It is better to take chicken thighs, they are not as dry as breast. Separate the meat from the bone and remove the skin. Cut into small pieces.
Grind the pork through a meat grinder. You can use ready-made store-bought minced meat. Together with the pork, pass through a meat grinder and onion.
Cut carrots and peppers into small strips. Squeeze the garlic through a press.
Mix vegetables and meat. Salt and pepper to taste, add mustard seeds. If time allows, leave to marinate for an hour or two. After this, beat in the egg and mix well.
Take the ham cooker and cover it completely with foil - both the bottom and the sides.
Place the minced meat, compacting it tightly. Close the device. It has special springs that, when tensioned, create a press effect.
Place this container in a pan of water. 1.5 liters of water is enough.
Place in the oven preheated to 200 degrees. After 30 minutes, reduce to 180 and let sit for another 30 minutes.
Remove from oven. As a result, the amount of minced meat will be less. Wait for it to cool completely. Remove the cooled ham and cut it.

Fish ham

In the ham maker you can cook not only meat, but also fish.

For this option take:

1 kg of any fish fillet or assorted;
100 g peeled shrimp;
200 g pitted olives;
1 onion;
3 cloves of garlic;
3 tablespoons instant gelatin;
a bunch of greenery;
salt, spices for fish.

Now let's move on to cooking.

Chop the fish and grind together with the onion through a meat grinder on a large attachment.
Finely chop the shrimp and olives, chop the greens. Press the garlic through a press.
Mix minced meat, olives, garlic, spices, salt. Cover everything with gelatin.
Line the cooking utensil with foil and lay out the fish mixture. Place everything as in the previous description.
Place in the oven on a tray at 200 degrees for 1 hour.
With this device you will always have tasty and healthy ham in your home.

Do you love sausage, but do you know that the product is fatty, harmful, and there is practically no meat in it? But you buy it anyway and tell yourself that it’s time to end this, switch to proper nutrition and, in general, it’s time to lose weight.

Sound familiar? For sure. What then should you eat for breakfast instead of sausages and hot sausage sandwiches? Homemade ham. The most authentic, made from 100% meat.

And there is nothing complicated about it. The recipes for preparing it are very simple, you just need to get a ham maker - a mechanical device for shaping and pressing the ham during its preparation.

This device looks like a regular tin can, only a little larger. Its height is 17 cm, width - 11. The covers on both sides are easily removed and just as easily inserted. There are 3 levels for the bottom. This is required for different filling capacities of the ham pan. The fewer products are placed inside, the higher the level should be selected.

When installing, the top lid should always be at the very top of the jar. In this case, the spring pressure on it will be maximum, which means the ham will be pressed well.

Outside, on the sides of the can, 3 springs are stretched at equal distances from each other. With small hooks they cling to the rim of the ham pan from below, and to the holes in the top lid from above. At the same time, they must be stretched very strongly.

During cooking, the meat loses its original volume, and the springs are compressed, constantly pressing it with the top lid. To make this possible, 3 slits were made from the top edge of the jar, approximately 0.5 cm wide and 7 cm long. So the springs crawl along them, trying to compress. After cooking the chicken ham, the top lid dropped 4.5 cm.

The process of preparing this homemade delicacy is very simple. You need to take any meat that you want to see on your table, wash it, cut it into pieces, some of it can be ground into minced meat, seasoned with a variety of spices and herbs, mix well and put it inside, having first inserted a baking sleeve or foil into the ham maker. You can, of course, not insert it, but then some of the deliciousness will be boiled into the water, and the jar will be much more difficult to wash.

The meat can be diluted with a variety of additives - carrots, sweet peppers, mushrooms, dried fruits, cheese and whatever you want. And you can cook ham not only on the stove in a saucepan or pressure cooker. It can also be baked in the oven or air fryer. A multicooker-pressure cooker will also work to speed up the process. Only its bottom should first be covered with a non-stick mat. This will take 1-2 hours, depending on the type of meat chosen and the cooking method.

Homemade chicken ham recipe

So, I decided to conduct my first experiment on chicken fillet.

1 kg chicken fillet
1 raw egg
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon sweet paprika
1 tsp cumin
0.5 large head of garlic
1 nutmeg
1 tbsp. spoon of potato starch
2 handfuls of dried apricots

I washed the fillet, cut it into small pieces, added all the spices and spices, after grating the nut on a fine grater and passing the garlic through a press. Add starch and beat in an egg. Dried apricots were thoroughly washed and cut into small pieces.

I mixed everything very well with my hands and put it in a baking sleeve, which I placed inside the ham maker.

I closed it with an assistant, since it turned out to be a bit difficult to do it alone. The springs need to be stretched from three centimeters to seventeen, and they are so thick.

I placed the jar in already boiling water and left it to gurgle quietly for an hour. Then she took it out, cooled it on the table and put it in the refrigerator.

And in the morning I took out the resulting meat cylinder, which exuded a very pleasant fragrance, cut it into generous slices and sent it to my family for tasting.

Next up is now veal and pork and all the other options, which, as always, I will share with you.

A little trick on how to place foil in a ham maker

Take a regular glass liter jar and turn it upside down. Cut a piece of foil and fold it into 4 layers. Wrap this piece around the bottom of the jar from the outside and insert it into the ham maker.

Remove the liter jar, and carefully spread the remaining foil inside the ham maker along its bottom and side walls.

Carefully spread the inside of the foil along the sides and walls of the ham pan.

Place the meat inside and fold the edges of the foil over the top.

Now close the lid and tighten the springs.