Ham cooking recipes in the oven. Homemade ham recipe in a milk carton
I bring to your attention a recipe for pork ham. After all, the most delicious ham, of course, is homemade. It is a great alternative to store-bought sausages and balyk. After all, homemade ham is made only from meat, and there is no harmful additives and preservatives.
Cooking homemade ham in the oven is not difficult, although not fast, but the result is delicious and juicy meat.
To cook homemade ham in the oven, I took Ham, but you can take a scapula or neck. Let's start cooking?
We take a whole piece of meat, in this case - a ham, without fat. If there is fat, then it must be trimmed. Rub the meat on all sides with salt, pepper, and your favorite seasonings. Then grease liberally sunflower oil.
Putting the meat in the middle baking paper... If your paper is not coated with food grade silicone, then be sure to grease it with sunflower oil so that the paper does not stick to the meat during the baking process.
We wrap the meat like in an envelope.
We tie it with threads or, like mine, with silicone ties. We put the meat in the refrigerator for at least an hour, or at night (most often I do this).
In the morning we take the meat out of the refrigerator, put it on a baking sheet or in any suitable baking dish and place it in a COLD oven. We set the temperature to 200 degrees and bake this piece for 35 minutes. If the piece is less in weight than mine, then it will take less time, if the weight of the meat is more, then accordingly it will take more time to bake.
After a lapse of time, gently turn the meat over to the other side and bake for another 35 minutes. Then we turn off the oven, but we don't get the meat, let it cool down in the oven.
Then we transfer the cooled meat to a plate, cut it and see how much liquid was released during the baking process. The meat is tender and juicy, well cut into thin slices.
The homemade ham cooked in the oven is a success. Bon Appetit! Thanks to Vale (vorobyshek) for the recipe.
26.03.2018
A meat treat prepared in a ham maker is considered to be a ham. If store products can raise doubts, then the ham will undoubtedly turn out to be very tasty and natural in a ham maker in the oven. Its recipes are varied - starting from the choice of meat, adding additional ingredients and ending with the level of difficulty.
Homemade ham in a ham maker in the oven, it will definitely turn out tasty and juicy. Of course, there are some peculiarities of its preparation. For example, gelatin is added to better hold all the ingredients together. You can choose any kind of meat at your discretion.
Advice! To prevent the ham from getting watery and losing its taste, it is better to choose chilled meat without fat layers.
Ingredients:
- moose fillet - 800 g;
- wild boar meat - 300 g;
- semolina - 1 tsp. a spoon;
- carrots - 1 root vegetable;
- greens;
- gelatin - 1 tsp. a spoon;
- onion - 1 piece;
- salt, a mixture of ground peppers.
Preparation:
- For the preparation of this ham we use outlandish meat. But in absolutely the same way, pork ham is prepared in a ham maker in the oven. You can add beef tenderloin for variety.
- We start with preparation necessary products... Remember that only chilled meats are suitable for cooking ham.
- We wash the meat components thoroughly, dry them.
- Cut one type of meat into small pieces. In this form, we will add it to the ham.
- The second type of meat, in our case it is a moose fillet, is washed, dried and cut into portions.
- We twist the elk meat in a meat grinder until the consistency of minced meat. To make the mass more homogeneous, you can grind it two or three times.
- Peeled sweet bell pepper rinse, cut the pulp into small cubes.
- We clean the carrot root crop, rinse it thoroughly and cut it into cubes.
- Add gelatin. We do not dilute the thickener with water.
- Here we also introduce semolina, salt and a mixture of ground peppers.
- We mix everything actively until a homogeneous mass is obtained.
- Cover the ham with a baking sleeve.
- We shift the cooked mass into a ham maker and tamp it.
- Close the ham and put it in a fireproof mold.
- Fill the form with water. Add about ½ cup.
- We will bake in the oven for an hour and a half at a temperature of 180 °.
- We leave the ham to harden. And then we put it in the refrigerator for another day until it solidifies.
- Cut the ham into portions and enjoy its unrivaled taste.
On a note! If you want the ham to have a jelly layer, dilute the gelatin with water according to the instructions.
Festive snack
Very tasty turkey ham is obtained in a ham in the oven. If you are preparing a snack for festive table, add beef tongue.
Ingredients:
- chilled beef tongue - 0.3 kg;
- turkey fillet - 1 kg;
- powdered milk - 1 table. a spoon;
- ground nutmeg - a pinch;
- carrots - 1 root vegetable;
- laurel leaf - 1 piece;
- allspice peas - 2 pieces;
- onion - 1 head;
- fresh dill - a few branches.
Preparation:
- Thoroughly rinse the beef tongue with water.
- Using a knife, scrape off the top layer.
- We shift the beef offal into a saucepan, fill it with water and boil until tender for 2.5 hours.
- About half an hour before the end of cooking the beef offal, add the peeled carrot root vegetable, onion, laurel leaf and allspice to the broth.
- Fill the tongue with chilled water and carefully remove the skin. Cut the boiled tongue into cubes.
- We wash the chilled turkey fillet, dry it and grind it in a meat grinder to the consistency of minced meat.
- Add ground nutmeg and whole milk powder to the minced meat.
- Mix all the ingredients well, add salt and a mixture of ground peppers.
- Combine minced meat with boiled tongue, knead until a homogeneous mass is obtained.
- We shift the mass into the sleeve, and then into the ham maker.
- We send the ham maker to the oven for an hour and a half.
- Cool the cooked ham and leave it in the refrigerator for several hours.
Delicate and tasty ham is made from chicken breast... You can add vegetables, mushrooms, prunes for a change. A lot also depends on spices.
Ingredients:
- chilled chicken meat - 1 kg;
- food gelatin - 15 g;
- carrots - 1 root vegetable;
- sweet bell pepper - 1 piece;
- cognac - 3 table. spoons;
- salt and a mixture of ground peppers;
- garlic cloves - 1-2 pieces.
Preparation:
Homemade chicken and pork ham is not a luxury.
And just a common product that can be eaten for breakfast, served with side dishes or put on a meat plate.
The complexity of cooking is no higher than that of cutlets.
So what's the deal?
Let's delight our family with homemade ham, tasty and healthy!
Homemade chicken and pork ham - general cooking principles
Combined ham from several types of meat products is always lumpy. Entirely prepared from only one type of meat. The main products are cut into pieces and mixed. Sometimes part is twisted into minced meat, and the second part is chopped into pieces.
What is added to the ham mass:
All kinds of spices;
Onions, garlic, peppers;
Gelatin;
The gelatin is added dry and acts as a binder for the pieces. Sometimes they do without it. There are recipes with cheese, eggs, which also help keep the shape and hold the food together.
Homemade ham is boiled or baked. Sometimes they use a slow cooker. But, regardless of the method chosen, after cooling, the product must be allowed to rest for several hours. Sometimes oppression is used to strengthen the mass.
How can a ham be shaped
The ham maker is a wonderful kitchen device that simplifies the process of making homemade ham and gives the finished product the perfect shape. But what if she's not there?
To shape the ham you can use:
Baking bags, sleeves;
Large diameter casings, special casings;
Small forms;
Packages and boxes from juice, milk, salt.
For boiled ham, baking bags are most often used. For cooking in the oven, you can also take a bag (sleeve) or foil. Or get along with other improvised items.
Recipe 1: Homemade "Meat" chicken and pork ham in a roasting bag
It won't take long to cook such a chicken and pork ham at home, and the result is simply amazing!
Ingredients
500 grams chicken fillet;
500 grams pork neck;
1 pinch of nutmeg
15 grams of gelatin;
2 cloves of garlic;
A mixture of peppers.
Preparation
1. Freeze chicken and pork a little. Then cut into small cubes and put into a cup.
2. Add nutmeg, pepper, salt and immediately pour in the gelatin. Add chopped chives. Mix the resulting minced meat.
3. Put the mass in a baking bag, form a sausage, simply cover the free edge with a second layer. We tie the edges with a thread and wrap it several times along the entire length with it.
4. Make 1-2 holes with a thin needle, put the ham in a baking dish and send it to the oven.
5. Bake for about 1.5 hours at 180 degrees.
6. We take out, let the ham cool completely and put it in the refrigerator for 5 hours. During this time, it will fully strengthen and you can remove the sleeve.
Recipe 2: Homemade chicken and pork ham with olives
Festive recipe for pork and chicken ham at home with a very rich composition. The product is very aromatic, and the olives add spice.
Ingredients
800 grams of chicken fillet;
600 grams of pork;
150 grams of cheese;
1 onion;
Salt pepper;
2 tablespoons of mayonnaise;
Some dry greenery.
Preparation
1. Cut the chicken into pieces and place in a bowl.
2. Add chopped onion, mayonnaise and herbs. Salt and leave to marinate for half an hour.
3. In the meantime, twist the pork into minced meat through a meat grinder or chop with a combine.
4. Open the jar of olives, drain the marinade and cut each into 4 pieces. We send to the chicken.
5. Cut the cheese into cubes and also send it to a bowl with the rest of the products.
6. It remains to lay out minced pork, add pepper and mix well.
7. If there is a ham maker, then insert a baking bag into it, fill it with cooked minced meat, pack it, make a small hole and throw it into a saucepan with water for 1.5 hours.
8. If we just use a bag, then we put the meat in it, firmly tie the edges. Then we wrap the thread in a circle to keep the shape of the log. We also boil for 1.5 hours.
Recipe 3: Homemade chicken and pork puff ham
An unusual technology for cooking ham with chicken and pork at home. Dry gelatin recipe, cooked in the oven.
Ingredients
400 grams of pork;
400 grams of chicken;
15 grams of gelatin.
Preparation
1. Cut the chicken into slices, beat each lightly and sprinkle with spices. We put it on top of each other and send it to the side for now.
2. Do the same with pork. We also beat off a little, but not much. Otherwise, the meat will lose all juices.
3. We take a small rectangular mold, you can use a container for baking bread, cake. Line the bottom with a piece of foil.
4. Put several pork slices in the first layer, sprinkle with gelatin crystals.
5. Now lay out a layer of broken off chicken slices and sprinkle with gelatin crystals as well.
6. Repeat layers until all the meat and chicken are finished. But from this amount of products usually does not come out much. It is not necessary to sprinkle the top layer with gelatin.
7. Cover the top with a piece of foil and bake for 80 minutes at 200 degrees.
8. Take it out of the oven and, without removing the foil, put the oppression on top. You can simply lower the foil onto the meat itself and place a pack of salt on it.
9. Cool down to room temperature, and then put it in the refrigerator in this form. It is better to stand it overnight so that the ham is well strengthened.
Recipe 4: Homemade chicken and pork ham in a juice bag
Very interesting way cooking ham, for which you will need an empty juice pack with a volume of at least a liter. You can also take a milk carton.
Ingredients
500 grams of chicken;
500 grams of gelatin;
3 cloves of garlic;
20 grams of gelatin;
1 tsp salt;
Preparation
1. Twist half the chicken and half the pork into minced meat. Rest meat products cut into small cubes. Putting it together.
2. Add spices and dry gelatin, mix.
3. Disassemble the top of the juice bag, open it, rinse it and stuff it tightly with minced meat.
4. Put the blank in a baking bag, tie the top with a knot and make a small hole in the same place.
5. The bottom of the box, together with the bag, must be wrapped in foil.
6. We put the structure in a saucepan, pour water and cook the ham after boiling for 1 hour and 40 minutes.
7. Cool, put in the refrigerator and wait for solidification.
Recipe 5: Marbled chicken and pork ham at home
Detailed technology of the famous marble ham at home. It can be prepared not only from chicken and pork, but also from any other meat. And so that the finished product really turns out to be marbled, we use bright spices: paprika, curry, herbs.
Ingredients
400 grams of pork;
500 grams of chicken;
1 spoonful of paprika;
3 cloves of garlic;
1.5 tablespoons of gelatin;
0.5 tablespoons of curry;
A little dried dill;
Preparation
1. Chicken and pork should be cut into neat pieces, but not finely. The optimal size is 1.5-2 centimeters. We drop it into a bowl.
2. Add chopped garlic.
3. Mix all the spices with dried dill and gelatin, pour into a bowl to the meat.
4. Stir with your hands and immediately form the ham. We do not let the product stand. Either we put it in a ham maker, or in a bag, it can be in foil or a mold. We choose the appropriate method.
5. Put the marbled ham to bake in the oven for two hours at 180 degrees.
6. Then cool and let rest in the refrigerator overnight.
Recipe 6: Homemade Chicken and Pork Ham with Nuts
Adding nuts to chicken and pork ham gives the product a very interesting flavor. It is best to use walnuts that are pre-fried and shredded.
Ingredients
0.7 kg of pork;
0.3 kg of breast;
3 tablespoons of nuts;
Salt pepper;
4 cloves of garlic;
0.5 tablespoons of gelatin;
0.5 pod of sweet pepper (red).
Preparation
1. Twist the pork through a meat grinder together with garlic.
2. Cut the chicken into cubes and combine with the twisted minced meat.
3. Add one a raw egg, chopped nuts, pour in gelatin. You can not put it, the egg will help the mass to keep its shape. But with gelatin, the pieces will be firmer, and the ham will be easier to cut into neat slices.
4. Now finely chop half of the sweet pepper and add to the minced meat too. It will appear as red dots.
5. Thoroughly knead the mass, put it in a ham maker or pack it in any other way.
6. This ham can be boiled or baked in the oven for an average of about 70-80 minutes at 180.
Recipe 7: Homemade chicken and pork ham with lard
Recipe for fatty, juicy ham with bacon. Very similar to the real one. From this amount, a fairly large loaf is obtained, if desired, we cut the ingredients proportionally.
Ingredients
1 kg of pork ham;
0.5 kg of chicken;
0.5 kg of bacon;
15 grams of gelatin;
1 tsp mustard;
1 onion;
4 cloves of garlic;
2 tsp salt;
1 tsp paprika;
1 tsp mixture of peppers;
A little dry parsley.
Preparation
1. Lard needs to be frozen to make it easier to work with. Then cut into small cubes.
2. Cut pork and chicken into larger pieces, as for goulash. Combine with lard.
3. Put chopped garlic cloves and onion.
4. Add mustard and all other spices.
5. Throw in dry gelatin, salt a lot, stir. Cover the bowl and put in the refrigerator for 10 hours to marinate.
6. Take out, mix again and put in a ham maker. Or we form a log (rectangle) in any other way.
7. We bake in the oven for at least two hours. If a ham maker is used, then do not forget to add a little water to the baking sheet. If the ham is baked in a sleeve, then you can periodically turn it over to the other side.
8. Then let it cool and keep it in the refrigerator for at least 5 hours before being removed from the mold.
Homemade chicken and pork ham - tips and tricks
Ham is very spicy. But besides pepper, you can also add mustard to it. Just one spoon added to the minced meat will make it much more aromatic and tasty.
Homemade sausages are never cooked from fresh meat, the pieces need to be well cooled. And if you need to cook chopped mass, then it is better to freeze it a little. It will be easier to cut and the pieces will be neater.
After boiling or baking the ham, the aromatic juice remains in the bag (or in the form, in the foil). Never pour it out! This liquid can be added to any sauce or to the first, second course. You can simply pour it into molds and put it in the freezer. Natural bouillon cubes will definitely find use!
The chicken skin does not need to be thrown away. It is quite fatty and will give the ham juiciness, but before laying the skin you need to chop well.
The best homemade ham is a combination of several types of meat, making it juicy and piquant. Spices add piquancy, which will reveal all the delights of pork and beef. Boiled marbled ham holds its shape perfectly and does not crumble when slicing. By the way, no frying or casings - only pure meat, with a minimum amount of fat. Incredible taste and mouth-watering aroma will give you a real pleasure: homemade ham will be a great substitute for the store one. Try it yourself: you will definitely love the home-cooked pork and beef ham.
Ingredients:
- meat - 1 kilogram (300 grams of lean pork, pork with fat, beef and 100 grams of bacon or lard);
- salt - 17 grams;
- black peppercorns (to taste);
- other spices for meat dishes(at your discretion).
The best homemade marbled ham. Step by step recipe
- First we take the beef, rinse thoroughly with water and cut into small cubes.
- Then grind the bacon into small pieces, which gives the ham, cooked at home from pork and other meat, juiciness and piquancy.
- Divide the pork neck into two identical pieces. We cut one of them into cubes, and from the second we make very small minced meat. To do this, you can use a meat grinder or blender: grind the fillet to a pasty state. We need minced meat to tie the pieces of meat together.
- Pour the chopped meat and minced meat into a deep container.
- Pour peppercorns into the mortar (I use both black and allspice), crush it well, add it to the meat.
- Then season with the spices of your choice: I use dried cranberries and marjoram. We add some salt to the meat consistency, and mix all the ingredients well together. We cover the container with a lid and put in the refrigerator for several hours, so that the mass is infused.
- We roll out the cling film, spread one third of the meat mixture on one edge. We moisten our hands with water, and press the meat well, forming a sausage. Then we wrap it tightly with a roll. If you notice air bubbles, take a toothpick and gently pierce the bump so that the film adheres smoothly to the meat. This will make the beef and pork ham smooth and whole, just like the recipe says.
- After that, take the sausage by the tails and roll it back and forth on the working surface: this way, the ham will become even denser and tastier.
- Roll out the film again: put the sausage on the edge, squeeze the tails under the bottom and wrap the second layer. We roll the ham on the surface: as in the first case. Then we make the third and fourth layers of the film using the same technology.
- Form two more sausage bars in the same way. Total by this recipe homemade pork and beef ham, it turns out three sticks.
- We put a saucepan with water on low heat and heat it up: the temperature should not exceed 80 degrees - that is, we do not bring it to a boil. Then we immerse the homemade ham, cover and cook according to the recipe: about 2.5 hours.
- Further, according to the recipe, boiled ham should be cooled to room temperature: since it is recommended to eat it cold. Then, for a few hours, we will send it to the refrigerator: this way the sausage will become more fragrant and dense.
- With a knife, carefully remove the shell, cut into pieces and serve. Homemade ham is very tasty and has a long shelf life.
Now you know how to cook the most delicious ham at home. Delight yourself and your loved ones with a fragrant and juicy delicacy. More recipes you will find on our website "Very tasty" - we have only the best recipes!
How to cook ham from chicken meat.
Homemade chicken ham with gelatin
Required:
- Chicken fillet (750 grams) - whole poultry can be used if desired, but I advise using fillets to save time;
- 1-1.5 packs of gelatin;
- 3 cloves of garlic (those who prefer spicy can add 4);
- Salt / pepper to taste.
A sleeve for baking meat in the oven (can be replaced with foil or parchment for baking) and white cotton thread (or tying twine used in sausage production).
Cooking process:
If you nevertheless decide to use a whole chicken for cooking ham at home, or you simply decide to use the one that is available and with which you do not know what to do, but it’s a pity for the product, then it should be peeled and boneless. Despite the fact that this is a rather laborious and time-consuming process, whole chicken produces a more tender homemade chicken ham than a finished fillet. Here, by choice, for an amateur.
- Cut the meat into small pieces, adding spices and grated garlic.
- We turn on the oven to warm up to 150 degrees, and put the resulting minced meat in the refrigerator for half an hour.
- Usually ham is cooked using a special ham, but its role is played well by a sleeve for baking meat in the oven, one end of which we tie with a thick thread.
- We take out the meat from the refrigerator, which has had time to be thoroughly marinated during this time, and pour the gelatin into it, without first dissolving it in anything. Mix thoroughly (!) (This is required in order for the gelatin to cover the chicken more evenly).
- Put the resulting mixture into the sleeve. Before tying the second end, it is worth removing air from it as diligently as possible.
- So that the sausage does not fall apart in the end result, it should be shaped even before being sent to the oven using a dressing thread.
- We bake the chicken ham for 40 minutes.
Ultimately, in order to more evenly distribute the released broth, carefully turn the resulting product over. And after cooling down, put the sausage in the refrigerator.
Note: Homemade chicken ham is consumed chilled. When heated, the meat breaks up into pieces. You can also take and make ham out of it.
There is another recipe for making chicken ham at home for cheese lovers:
Homemade chicken and cheese ham
For cooking you will need:
- 350 - 450 grams of chicken fillet
- 1 sachet of gelatin
- Salt / pepper / spices to taste
- Sleeve for roasting meat in the oven
- Grated hard cheese
- Herbs: dill and parsley
Cooking process:
- We carry out points (1,2,3) indicated above.
- Spread finely chopped parsley and dill, cheese on the meat in an even layer. We turn it into a roll, which we place in the sleeve.
- We place in an oven preheated to 180 degrees for 20-25 minutes.
- Our chicken roll with cheese is ready.
- Among sausage lovers, there are people who seek to lose weight. Especially for them, there is a recipe for making dietary ham from chicken at home. This ham is low in calories.
The process of preparing a dietary ham is based on the fact that the meat is not baked in the oven, but cooked in a water bath.
Diet chicken ham at home
By analogy with the above, for making homemade chicken ham, all the same ingredients are used (if you wish, you can use low-fat cheese and greens), items 1 and 2 are identical.
The meat is rolled up and placed in a plastic bottle.
A container with chicken roll... Cooking should be done over low heat from half an hour to two hours (it all depends on the size of the product being cooked).
Recipe with photo
A blood relative of chicken jellied meat, from which you urgently need to cook something before it disappears, and it's a pity to throw it away. And also information for those who are already tired of home-cooked ham, and who want variety in chicken dishes.
How to make pressed chicken meat
Many will probably be interested in learning how to cook pressed chicken meat. Here's a simple homemade recipe:
We will need:
- Chicken meat (preferably legs or breast)
- 3 tbsp. l. gelatin
- 1 onion
- Salt and black pepper to taste
- Garlic - 2-4 cloves
- Art. water
- Meat containers (you can use baking tins)
- Cling film
Preparation:
- Chicken meat is cleaned, washed and cooked for 1.5 - 2 hours in a saucepan, in which 1 onion, salt and pepper were previously placed.
- At the same time, dissolve the gelatin separately in a glass of water and leave it there for an hour.
- Cool the chicken and disassemble it by hand into separate parts, as in the preparation of jellied meat. Add crushed garlic to the meat to taste.
- We carefully line the baking dishes with cling film so that it fits snugly against their walls.
- Heat the gelatin over low heat, and then pour a little on the bottom of the molds. Place the chicken meat in 1 cm and lightly sprinkle it with dry gelatin. Pour the gelatinous mixture. Put the meat on top again and repeat the steps until the meat ends. We bend the cling film from the top to the inside and put it in the refrigerator for 8-10 hours, pressing with something heavy (a bag of kefir, milk, etc.).