Ham in ham - 12 recipes

Every housewife from time to time is visited by gloomy thoughts about the composition of the meat products bought in the store. And it seems clear that preservatives, dyes, stabilizers and other “chemistry” are unlikely to benefit the body, but what if it is everywhere now? But you can cook meat delicacies at home! Think long and hard? Not at all if you have ham. For example, ham in ham, the recipe of which we will discuss below, will require an active cooking time of no more than 15 minutes. And already in a day an absolutely natural and very tasty product is obtained. Will we try?

What is ham?

Despite the fact that ham women have been present on the market for at least five years, many housewives are not even aware of their existence. An unfortunate misunderstanding caused, perhaps, by a somewhat rustic appearance. The unit is a high hollow stainless steel cylinder, lockable on both sides by covers. They are attracted to each other by means of powerful springs, compressing the contents of the cylinder.

The design is simple and all hams work the same way, but manufacturers, trying to attract a buyer, come up with convenient options for their products.

So, there are ham:

• equipped with a thermometer;
• elevator mechanism for extracting content;
• the only spring that simplifies locking of the structure;
• with a stationary bottom;
• various forms (round, square).

These simple devices have a different volume and output of the finished product, which varies from 500 grams to one and a half kilograms. But the principle of operation for all models is the same. By experience, the hostesses have long established that if individual hams are more convenient in operation, then this does not affect the quality of the ham itself.

Ham working principle

Despite the simplicity of the design, cooking ham in ham requires some skills. Meat consumption is usually more than a kilogram, plus spices and additional ingredients - not the cheapest pleasure.

It is interesting: ham recipes

Therefore, in order not to translate products, follow these rules:

1. Before filling, always place a baking bag in the ham. Two is better. They say that you can use both foil and culinary sleeve, but, as experience shows, the package is more convenient.
2. Do not be greedy. Fill the entire volume of ham as densely as possible. Then the finished product will not crumble when cut.
3. Take time to marinate and structure the meat. Many just cut the meat into pieces and immediately put it in a bag. This is permissible and the dish cooked in haste will still be eaten with pleasure. But if you want to cook a really tasty treat, then pre-marinate the meat, let it stand for at least an hour. Then knead it like dough, or even beat the pieces. Mix all the ingredients, fill the cylinder, tighten with springs. Let the meat ripen for at least another two hours, but it can stand in the refrigerator for two days.
4. Ham can be cooked in a large pan, in a slow cooker, pressure cooker, hot grill, and just in the oven. But most importantly, take your time! The best result will be with slow cooking. Ripen cold meat in cold water and heat it gradually. The ideal product, pink and juicy, will come out with long languishing at 75-85 degrees. So the meat is not cooked, but languishes in its own juice. Correct cooking time is at least three hours.
5. The finished ham must be immediately cooled, like boiled eggs, instantly placed under running water (of course, still in ham), and then left in cold water for half an hour or an hour. As it cools down, put it in the refrigerator. Remove from the package in the morning and try.

Ham recipes in ham

Cooking ham gives incredible scope for imagination! You can combine different types of meat - fatty with lean, poultry with pork, meat with offal and so on. Feel free to add olives, eggs, mushrooms or greens, peas, lard, spices, prunes and so on. Grind the meat at your discretion, you can cook it with a whole piece, and grinding into a paste, and passing through a meat grinder.

Instructions from the manufacturer and basic cooking recipes are attached to any ham. But with experience, you can cook the ham “by eye”, independently adjusting the time and amount of ingredients.

For cooking, you can use simple salt, but it is better to mix it in half with nitrite. It is she who will give that unique “ham” taste that cannot be achieved in other ways.

So, see below how to cook homemade ham in ham, recipes and cooking tricks.

Classic ham and pork ham recipe

What is the word ham associated with? Most likely, with pork, because with it we will begin our experiments.

1. For cooking, take 1.0-1.2 kg of pork ham. Choose a not too oily piece.
2. Cook the brine. For a liter of water, take 130-150 grams of salt, a few bay leaves, an incomplete spoonful of sugar, black pepper and other seasonings that seem appropriate to you. Boil the brine, cool and dip the meat into it.
3. Let stand for two to three days. Pierce the meat periodically so that the process goes faster and it is fully salted.
4. Put the meat in the ham hammered in the package and send it to the slow cooker.At a temperature of 80 ºС, ham is cooked in three hours.

Pork ham in ham with pork tongue

A very interesting result comes out when using minced pork with pieces of tongue. You probably saw a similar cooked sausage in stores. Do not cherish the hope that yours will be somewhat similar to the purchased one - without any E-shek and other additives, its taste will surprise you.

1. Take 300 grams of pork ham, 200 - brisket, 350 - tongue.
2. Make minced meat. Salt, pepper, enter two teaspoons of mustard.
3. Transfer the mass to a blender, add 350-400 grams of fat cream and grind until a homogeneous, paste-like consistency is obtained.
4. Cut the tongue into cubes no larger than a centimeter, mix with salt and pepper, let it brew.
5. Mix the tongue with the meat paste and send the resulting mass to ham for 3 hours.

The resulting "sausage" will be more porous than the usual boiled, and its taste is more natural and softer.

Pork ham slices with a layer of jelly

When you want to put a tasty piece of real meat with a tight jelly layer on bread, use the following recipe.

1. Take 700 grams of pork with lard and, for a change, one chicken fillet and a couple of legs. If you want, you can use only pork, but cold cuts will still be more interesting.
2. Cut the meat into small pieces, mix. Sprinkle with salt and spices.
3. Add 10 grams of dry gelatin to the meat shake, let stand from several hours to a day.
4. Spread the whole mass in ham and cook for up to two hours. Cool well and serve. Caution! Do not bite off your fingers - it is very tasty!

Piquant pork ham in ham with walnuts and prunes
If ordinary ham is already fed up with you, make its taste more refined and interesting by adding prunes and nuts.

1. Divide a kilogram of pork in half. Cut one part into small pieces, twist the other into minced meat. Mix.
2. Add the garlic to the meat mass to taste, chop pepper and salt.
3. Finely chop the prunes and chop the walnuts. Put the ingredients in the meat and knead so that your additives are evenly distributed.
4. Prepare a savory dish for one and a half to two hours, cool and serve for breakfast.

Such homemade ham is not a shame to surprise guests at the festive table, and the simplicity of preparation allows you to make it as often as you like.

Pork ham in ham with champignons

Every housewife knows that pork and mushrooms are a win-win combination. And ham is no exception. For one kilogram of meat, take 200 grams of mushrooms, onion and spices.

1. Twist the meat in a meat grinder, season with salt, pepper with your favorite spices.
2. Cut and fry the onion until half cooked, add the mushrooms.
3. Transfer the onions and mushrooms into the minced meat and knead thoroughly. If you wish, enter gelatin and a spoonful of semolina.
4. Transfer the resulting mass to ham and cook for about two hours or a little longer.

Let the ham ready to cool and serve at the table after 8-12 hours.

How to make homemade pork shoulder ham

If you don’t know what would be interesting to make from a pork shoulder that was lying in a freezer, then prepare an excellent ham.

1. Take a little more than a kilogram of meat and cut into small pieces. For this amount of pork, you will need about 20 grams of salt. Salt, remember carefully and send in the refrigerator for a couple of days. You can cook the meat immediately, but then its taste will be less saturated.
2. Mash the ripened meat once again, pepper, pour the nutmeg. Fill ham.
3. Ripe ham can be removed after about an hour and a half.

The finished product is dense, juicy, tender. The taste of real meat, cooked without any additives, will not leave any chance for any shop sausage.

Marble ham in ham

In order for the ham to be cut with a beautiful “marble” pattern, take two kinds of meat equally: pork and lean veal. You will also need 300 grams of pork fat.

1. Cut the meat and fat into small pieces. Salt, add pepper and other seasonings to taste.
2. Fill the ham and cook in the traditional way for about an hour and a half.

You can achieve a beautiful "marble" pattern on a cut using only a pork shoulder. Take it with a thick fat and cut into thin, thin strips. Salt the meat and let it mature for a day or two. Cook as usual.

Ham Festive

Do you want to surprise guests without making any effort? Make colored, juicy, flavorful ham with vegetables and different types of meat.

1. For such a dish, choose chicken fillet and pork in any proportions, with a total weight of about a kilogram. Cut the meat into small cubes or twist the pork into minced meat. Salt, seasoning and pepper, gelatin and chopped garlic.
2. Take a pack of ready-made Mexican vegetable mix. Or cook peas, corn, bell pepper, carrots and green beans separately. Fry a bright vegetable smoothie and add to the meat.
3. Put the whole mass in ham, close it as tightly as possible. Cook for about an hour and a half.

Fish Ham Recipe

Who says ham is never fish? You can choose any fish, cut it into pieces or make minced fish - the principle of preparation remains traditional.

Try to please your home with the most delicious sea cocktail ham.

You will need a pound of trout and 300 grams of perch and peeled shrimp. Also prepare onions, mushrooms, garlic and milk.

1. Finely chop one hundred grams of mushrooms and fry with onions.
2. Soak a couple of slices of loaf in milk, peel three cloves of garlic. Scroll everything in a meat grinder.
3. Cook the minced fish and add whole shrimp to it. Enter the mushrooms with onions, and the bread and garlic mixture.
4. Thoroughly mix the whole mass, fill the ham and set to cook for about an hour.

This ham goes well with tartar sauce and looks great on the festive table.

Homemade cod and pink salmon ham

You can cook ham from any kind of fish. Try to make it, for example, from cod and pink salmon, but in principle, any logical combination will do. In our case, a tandem of white and red meat will give a beautiful cross-sectional picture.

Take a kilogram of cod fillet and dilute its taste with 500 grams of pink salmon fillet. For piquancy, prepare a jar of pitted black olives, salt and seasoning, which is usually used for a fish dish.

1. Cut the fillet and mix by hand, kneading well. Sprinkle the sea cocktail with salt and spices, add the olives. Let stand a quarter of an hour.
2. Fill the ham and send it to cook for about half an hour - this is enough for our fish.
3. Remove the cylinder, press down the lid so that the juice comes out, otherwise the finished product will crumble. Repeat the procedure a couple of times and let cool. Ham from fish in ham will be ready to serve in 5-8 hours.

Turkey homemade ham

Great ham comes from poultry. Let's try to cook it first from turkey.

1. Take 700 grams of breast and pulp from the thigh. Focus on the volume of your ham.
2. Prepare a simple brine: add up to 130 grams of salt per liter of water, an incomplete spoon of sugar, add pepper and coriander. Heat the water so that the salt dissolves and the spices “open”.
3. While the brine cools, chop the meat into large pieces. If you want, you can salted it as a whole.
4. Dip the turkey in the brine and let it freeze in the refrigerator for a couple of days. Poke the meat with a wooden stick or even inject the brine with a syringe.
5. Put the ripened meat in ham and send to cook. Chopped turkey ham can be taken out in two hours. But if you cooked in a whole piece, then perhaps it will take a little more time.

How to cook homemade chicken ham (diet ham)

For those who prefer less high-calorie foods, chicken ham is an excellent solution. It comes out quite dense, does not fall apart, has a delicate taste and an appetizing layer of jelly on the surface. Chicken ham is not as fat as pork and cooks faster.

1. Take a couple of pounds of chicken thighs, remove the seeds and skin. At the exit you will have a little more than a kilogram of meat.
2. Cut it into small pieces, add 25 grams of salt, a quarter spoon of sugar, a few bay leaves and pepper. Put the whole mass in the refrigerator - let the chicken salted in a dry way for a day.
3. The next day, remove the lavrushka. Scroll a little less than half the meat in a meat grinder, add chopped garlic, a pinch of nutmeg and turmeric.
4. Mix the meat with minced meat and send to cook. The ham in the ham will be ready in an hour and a half.

As you can see, making homemade ham is very simple. It comes out tastier than the store, healthier and, importantly, cheaper. You do not need special knowledge of cooking and a lot of time, and the result - you lick your fingers!