Ham at home – recipes with photos. How to cook in ham, bag or jar

The content of the article

• How to cook ham at home
• Recipe
• In ham
• From chicken
• Pork
• Of the shank
• Beef at home
• From turkey
• In the bank
• In the oven
• In a bag of juice
• Chopped
• Chef Tips
• Video

A delicious sandwich with herbs and sausage, sausages or ham is a classic not only of a quick breakfast, but of any snack. However, the factory product does not give much hope for quality, and it will lose to the taste of the home. Fans of such dishes are advised by experts to figure out how to cook ham in ham or in more affordable ways..

How to cook ham at home

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

The basic scheme:

1. Any ham with your own hands begins with the choice of meat. Experts advise taking pork, preferably a ham (from the back), but you can use the neck and brisket. It is important that cartilage is prevented from cutting.
2. Before the heat treatment, the meat goes through the stage of salting or pickling: this stage will stretch for several days, since a large piece is soaked in liquid for a long time.
3. After cooking, baking or smoking, the choice depends on what kind of appliances the cook has. This is the shortest stage..
4. It remains only to keep home-made ham in the refrigerator for several hours or even days (it depends on the selected recipe and heat treatment), after which it is used for its intended purpose: for sandwiches, snacks, for salads, etc..

Recipe

What spices to take for the manufacture of this nutritious product, which heat treatment method to choose – baking or cooking, when to get ham from the water and how best to tie it? A lot of questions and almost no universal answer. Each ham recipe at home has its own nuances and subtleties, so among the proposed 10 you can find one that will satisfy you in all respects.

In ham

• Cooking time: 7 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 2652 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

If you have a special device called ham, the list of dishes available to you increases dramatically. Any meat rolls, boiled pork, sausages, etc. – all this no longer needs to be bought if you figure out how to cook them at home. Recipes of ham in ham according to the list of components are similar to those that are focused only on the oven, stove, slow cooker, etc..

Ingredients:

• combined forcemeat – 350 g;
• pork ham – 300 g;
• beef – 300 g;
• milk powder – 10 g;
• cloves of garlic – 4 pcs.;
• large egg;
• salt, meat seasonings.

Cooking method:

1. Chop the meat (the main condition is slices no more than 1 cm.), Mix with the remaining components (chop the garlic) of the future ham.
2. Place a baking sleeve in the ham, fill with meat mass. Tamp very tightly.
3. Tie a sleeve, install the ham cap, fix it according to the instructions. Put on the bottom of the pan sideways, completely pour water.
4. This homemade ham in ham can be cooked using a slow cooker, where you need to set the “soup” mode and a timer for 1.5 hours. You can make it easier by putting a pot on the stove where you want to put ham. Be sure to fill it with water and at low power under the lid, cook the same 1.5 hours.
5. With forceps, remove the ham from hot water, allow to cool and allow to cool for 4-5 hours.

From chicken

• Cooking time: 1 hour 40 minutes + 1 day.
• Servings Per Container: 5 Persons.
• Calorie dishes: 1569 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

The most dietary option for such a delicious product created at home will be chicken ham. It is chopped, because even the breast does not have enough volume to be used whole, but it will not affect the taste. For the density of the product, professionals recommend adding gelatin (it is not necessary to soak in advance), and it is better to take the meat from different parts: it’s worth adding chicken legs to a dry breast – so the ham will turn out not too high-calorie, but juicy.

Ingredients:

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

Cooking method:

1. Remove fat and films from chicken meat, cut with a knife across the fibers – so the ham will be juicier.
2. Stir, combine with pressed garlic, salt and seasonings.
3. Sprinkle with gelatin, herbs. You can throw some turmeric to give chicken ham a golden hue..
4. Mix again and leave for half an hour.
5. Fill a ham bag with a special bag or sleeve.
6. Form a cylinder, put a tin / pipe on top.
7. Tie the other end of the sleeve / bag. Put the ham on a baking sheet.
8. Bake for 65 minutes at 200 degrees, periodically turning the jar.
9. Allow ham to cool with the jar and cool with it the next day.

Pork

• Cooking time: 22 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 3698 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

This homemade pork ham is distinguished by the maximum simple action that the cook takes. No need to look for additional designs and fixtures that give the product a shape. The only condition is to take a large piece of meat, find a large pot and a long, strong culinary thread. The ham turns fragrant, spicy, juicy, 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:

1. Rinse the meat, remove moisture with napkins, rub over the entire surface with a couple of tablespoons of salt. Cool 8 h.
2. Roll up, dress tightly with thread.
3. Boil water (use a large ham-sized pan), pour out the remaining salt and seasonings. Throw peeled garlic cloves.
4. Put pork roll there. Power set to 35%, cook for an hour.
5. Turn off the burner, leave the ham pan on the stove until it has completely cooled down.
6. Remove to cool for another 10 hours, in the morning return the pan to the stove, but take out the ham. Put back only when the brine boils.
7. Cook for another hour and wait until it cools down again..
8. Take out the prepared home-made pork ham, remove moisture, remove the thread.

Of the shank

• Cooking time: 8 days.
• Servings Per Container: 5 Persons.
• Calorie meals: 3591 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

This home-made method for preparing delicious ham is characterized by a 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. Ham from the shank at home is a bit fatter than from ham, but it keeps its shape perfectly and without gelatin.

Ingredients:

• pork knuckle;
• salt – 55 g;
• cloves of garlic – 4 pcs.;
• ground black pepper – 1 tsp.

Cooking method:

1. Carefully wash the shank, remove all moisture: this will affect the crust of ham.
2. Grate coarse salt over the entire surface, wrap with a natural cotton white cloth, put on a bag. Release air and tie tightly.
3. Allow to lie for a week in the refrigerator, so that future ham is well salted. Be sure to turn from side to side daily.
4. Remove the knuckle from the bag and cloth, completely fill with water, leave for 8 hours.
5. Remove the bone from the pork, grate with chopped garlic inside, add salt and pepper. Roll so that the skin is on top.
6. Wrap with cling film several times, tighten with thread.
7. After pouring water, cook using a large saucepan for 2.5 hours (minimum power of the stove). Allow to cool and cut to serve.

Beef at home

• Cooking time: 3 hours + 2 days.
• Servings Per Container: 5 Persons.
• Calorie dishes: 2807 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

This homemade beef ham is easy to prepare, but professionals put forward several conditions for those who want the perfect product. First, be sure to saline through a syringe; secondly, let stand under the brine for at least 3 days, but not longer than a week. After cooking, be sure to cool there, on the stove, and after night allow to stand in the refrigerator.

Ingredients:

• beef – 1.5 kg;
• salt – 110 g;
• water – 1 l;
• ground pepper mixture.

Cooking method:

1. Boil water, throw ground peppers and salt. Turn off after a couple of minutes.
2. Collect brine with a syringe. Puncture a piece of beef several times, trying to vary the depth of introduction and do it evenly over the entire surface.
3. Pour the beef with the remaining brine, cover with a film, leave for 2 days in the refrigerator.
4. Take out, roll, tightly bandage. Pour with fresh water, cook over very low heat for about 3 hours.

From turkey

• Cooking time: 12 hours.
• Servings Per Container: 5 Persons.
• Calorie meals: 1511 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

Finding a turkey ham recipe at home is easier than the one discussed here, it will not succeed – this is the basic option. The result is no less tasty than with more sophisticated technologies, even in the absence of an abundance of spices. If you have the opportunity to smoke ham with cold smoke at home, it will take on an even more attractive look..

Ingredients:

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

Cooking method:

1. Warm water with salt, place a piece of turkey, formed by a neat roll. Cook for 1.5 hours.
2. Wrap with food paper, cool for 10 hours.

In the bank

• Cooking time: 3 hours + 1 day.
• Servings Per Container: 5 Persons.
• Calorie dishes: 3894 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

This recipe with a photo will help you figure out how to cook ham in a can at home in order to have a beautiful look and perfect structure. Chopped meat mixed with minced meat adds to the product’s attractiveness: in addition, such a move reduces the working time, as the whole piece would cook longer. Take a jar long and wide, 1 liter.

Ingredients:

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

Cooking method:

1. Stuffing mix with chopped ham.
2. Salt, add herbs, both peppers, salt, gelatin.
3. After an hour, mix, wrap with cling film, giving the shape of a cylinder.
4. Put in a jar, put it on the bottom of the pan.
5. Pour water to the sides of the can. Cook 2 hours.
6. Cool the day in the fridge.

In the oven

• Cooking time: 2 hours 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 2577 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

Experts are sure that there is no need to search separately for recipes for ham, because its task is only to set the form for the product and speed up the cooking process, but it does not change the general algorithm of actions. In the oven, home-made ham in ham is cooked in the same way as using a simple tin can, so try playing with filling to add variety to the way you work.

Ingredients:

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

Cooking method:

1. Cut the beef into small pieces. Twist the turkey to a uniform minced meat.
2. Chop the onion, grate the garlic. Cut carrots and pepper into strips.
3. Scroll all products with a blender (20-25 seconds), add spices, let stand for an hour to soak in aromas.
4. Stir the egg, fill the ham with this mass (put the bag in advance). Tamp, tie the package. Put on the cover.
5. Put on a baking sheet, pour there a glass of water. Send to bake for half an hour at 220 degrees, then – at 170 degrees for another 35 minutes.
6. Allow to cool completely before opening ham with homemade product..

In a bag of juice

• Cooking time: 10 hours 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie meals: 2431 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

A simple and tasty ham at home in a bag of juice or milk is the same as when using a special ham or tin can. The meat base can be any, but gelatin is not necessary for pork, as the percentage of fat she has is higher and ham with this chemical composition at home is gelled on her own.

Ingredients:

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

Cooking method:

1. Cut the meat into slices, twist the rest through a meat grinder.
2. Add spices, gelatin and salt. An important condition: mix for a couple of minutes to distribute the bulk components well along the ham base.
3. Remove the top from the cardboard bag, place the meat mass inside. Press hard.
4. Put vertically at the bottom of the pan, pour water so that it does not reach the top of the bag by 4-5 cm. Cover.
5. Cook for 70 minutes, power is low. Allow to cool on the stove, remove the ham packet to cool overnight.

Chopped

• Cooking time: 5 hours + 3 days.
• Servings Per Container: 5 Persons.
• Calorie dishes: 418 kcal.
• Destination: for breakfast.
• Kitchen: home.
• Difficulty: medium.

Chopped ham at home outwardly differs from the classic, but to taste it can be absolutely identical to it. Due to the small cutting of meat, the heat treatment time is reduced, and at the cut you get an interesting mosaic effect. If you use dry herbs and even a few vegetables (mostly solid), 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:

1. Make a warm pickle, dip the pork there.
2. Take out in a day, cut into cubes. Add vodka, you can add fragrant herbs. Leave for another day.
3. Put on a foil, form a cylinder, wrap with thread. Send to bake for an hour (oven temperature – 200 degrees).
4. Transfer to pan without removing the foil. Cook for 4 hours (constant water temperature – 70 degrees).
5. Pour ham with cold water, allow to cool and put in the refrigerator for a day.

Chef Tips

In the manufacture of this product, you need to know several basic conditions that determine the result, and which some housewives forget:

• Ham – the product is not boiled, so you need to cook it at a water temperature of no higher than 85 degrees.
• For the manufacture of homemade ham, it is recommended to take chilled meat.
• Homemade ham is not stored for long, because devoid of preservatives, so try to cook the volume for 2-3 days.
• A little professional trick: if there is no ham and it was not possible to find a tin can from canned food, buy a detachable cake mold.

Video