Homemade ham (collection of recipes for a ham maker)

She laid out a ham maker inside with a flask, filled it with ready-made minced meat.
Baked in the oven at 210⁰ 1 hour 10 minutes

LaraN,
Did you bake it simply or in a bowl of water?

Rustic stove, you can use any minced meat. All the same, everything should be compressed, so there will definitely not be porridge.

LaraN,
Did you bake it simply or in a bowl of water?

I put it in a baking sheet with water. It did not work, because the oven is small, tabletop.

There are two options - one with chopped meat, and the other with large minced meat. And can these recipes be made on finely ground mince, so to speak, to a doctor's sausage? or does it turn into a mess? What do you think?

As I understand it, you can do anything (meat, fish with pieces and minced meat) in any combination. Add any ingredients to taste.
The weight of ingredients up to a gram can be skipped. This amount is just for a full ham, pressed 4 cm in height. Here is a photo of a ham maker immediately after baking.

Well, I'll put it in here so that I don't get lost

That's right, Elena. For this I opened Temka.

[HUNGARIAN HAM]

Here is my contribution to the topic of Homemade ham.

HUNGARIAN HAM

Products: Turkey, chicken breasts (1 - 1/5 kg), (70% turkey, and 30% chicken),
150 gr. boiled mushrooms,
bulb,
1 egg,
salt, spices,
a tablespoon of mayonnaise,
a teaspoon of semolina
Preparation: Mushrooms with onions through a meat grinder with onions. Beat the egg with salt and spices, add mayonnaise and semolina. Prepare minced meat from meat (70% turkey, and 30% chicken), mix with egg-mushroom mass. Line the bottom and sides of the ham with foil. Fill in the form with minced meat. Cover the mold with a lid and clamp with springs.
Preparation:
Pour a glass of boiling water into the bottom of the airfryer flask. Place the ham in the airfryer and cook for 60 MINUTES at 205 DEGREES.

HAM "SPICY"

Products: 1 - 1/5 kg of large flat cuts of pork and beef,
salt,
spices (cardamom, basil, cinnamon, marjoram, black pepper,
nutmeg),
vinegar,
apples "Antonovka",
prunes, dried apricots, walnuts.
Preparation: Soak the meat for 3 hours in brine: 1 glass of water + 1/3 cup of vinegar + 3 tablespoons of salt. Drain the meat in a colander. Mix with spices. Cut the apples into thin slices. Cut prunes, dried apricots. Line the bottom and sides of the ham with foil. Put the ingredients in a mold as follows: pork, apple, beef, dried fruit, nuts, pork. Cover the mold with a lid and clamp with springs.
Cooking. Pour a glass of water, beer or wine into the bottom of the airfryer flask. Place the ham in the airfryer and cook for 90 MINUTES at 205 DEGREES.

HAM "PURCHASE"

Products: 1 - 1/5 kg of pork and beef, mushrooms, cheese, onions,
salt, spices
Preparation: Marinate the meat with salt and spices for a day. Coarsely chop mushrooms, cheese, onion, mix with marinated meat. Line the bottom and sides of the ham with foil. Place the mixture tightly into the ham mold. Cover the mold with a lid and clamp with springs.
Preparation: Pour a glass of hot water into the bottom of the airfryer flask. Place the ham in the airfryer and cook for 1-1.5 HOURS at 260 DEGREES at HIGH speed.

PRESSED MEAT.

Grate the boneless meat (beef, pork, lamb, tripe or a set of different types of meat) with a curing mixture (salt, sugar, garlic, pepper, bay leaf) and place tightly in the mold. Cover and put on the springs.Place the pan in a pressure cooker or pot of water and cook for 45 or 90 minutes respectively. Cook in boiling water or steam. After cooking, cool the mold with hot product without removing the springs in air. Remove the finished product from the mold.

HOME SPIEG.

Pre-rub the pieces of bacon with a curing mixture, place them tightly in the mold, sandpaper to the side surfaces. Lay lard with thin pieces of meat. Install the cover and press in. Cook for 15-20 minutes after boiling. After cooking, cool the finished product in air without removing it from the mold. Remove the product from the mold, sprinkle with garlic and pepper to taste.

CHICKEN ROLL (FROM TURKEY).

Put the boneless chicken (turkey) meat in layers in a mold. Sprinkle each layer with salt, garlic (chopped or grated), spices to taste. Place the cover on the fully loaded mold and put on the springs. Cook in boiling water for 40-50 minutes or 25-30 minutes in a pressure cooker. After cooking, remove the hot dish from the pan (pressure cooker) and cool. Remove the finished product from the mold.

FISH FILLET.

Lay the mackerel (or other fish) fillets in layers in a mold. Sprinkle each layer with salt, garlic (chopped or grated), spices to taste. Place the lid on the fully loaded mold and put on the springs. Cook in boiling water for 40-50 minutes or 25-30 minutes in a pressure cooker. After cooking, remove the hot product from the pan (pressure cooker) and cool. Remove the finished product from the mold.

SPICY BEEF.

Keep the meat in brine with marinade for 24 hours (the amount of brine is 50% by weight of the meat). Brine (per 1 liter of water): salt - 150 g, sugar - 10 g, vinegar - 10 g, allspice - 2.5 g, cloves - 1 g, bay leaf - 0.5 g. Then cook in the same way as pressed meat.

Try it for your health!

Take an iron can from under canned food with lids cut out on 2 sides, wrap it with foil inside, put it on one lid, put on the mass, close the second lid. Transfer it all to a bowl of hot water. Put a heavy load on top of the lid, of such a diameter that it can freely enter the jar. Everything in the oven.

It turns out that the ham is right in a bowl of water? I thought that the bowl should be at the bottom of the oven to maintain humidity, but it turns out that it boils in water in the oven.

So in the instructions for the ham maker it is written
The water boils very little, only bubbles sometimes appear, so one cannot say that the ham is boiled there.

It turns out that the ham is right in a bowl of water? I thought that the bowl should be at the bottom of the oven to maintain humidity, but it turns out that it boils in water in the oven.

Katyushka, I already wrote that I put the form in a baking sheet with water. There was about 1.5 cm of water. I even added a little. The water did not boil, but only evaporated a little.
Try it, you will like it. And you don't want sausages (like a store bread)

Elena Bo,
Since I have a liberal arts education, and I always prepare thoroughly for new recipes, please help me figure out the technical issues: what is the capacity of your ham maker (to pick up a tin can)? If you cut off the bottom lid of a jar and put it in water, will water not get into the jar? How tightly should the ingredients be put into the jar? At what level should the can be immersed in water? Sorry for the awkward questions, but I really want to try.

[Trubetskaya]

Trubetskaya
The height of the ham dish is 16 cm, the diameter is 11 cm.
It is imperative to cut off both lids of the jar, otherwise it will be difficult to take out the finished ham (the ham maker is exactly that way). Before laying the minced meat, cover the jar with foil from the inside (make a bottom with a side and and in a circle). Apply the minced meat tightly, up to the top and cover it with foil on top (as if you wrap it in something that sticks out from the side wrapper), but so that no air gets in, otherwise it will tear the foil when pressed. If there is not enough foil, we make a hat from another piece.
I put it in a bowl of water. The water is hot, somewhere a glass - one and a half.It turns out that the ham maker is submerged by 2-3 cm.
Above, a heavy load is mandatory, since everything should be well compressed during the cooking process.

Elena Bo, thank you so much.
Everything is very clear. I'll cook in the evening. Thanks again!

This time a very juicy ham came out. Still, a lot depends on meat and fillers. But I like that she is always different.
This time I took: minced veal from the butt, chopped pickled cucumbers, a jar of white beans and the rest of the minced meat with mushrooms and olives (from the previous ham). I did not put gelatin. Salt, seasoning - as usual. The temperature in the oven is 240 degrees - 1.5 hours.

Well, who might not like it?
I knew, I knew that I needed it. Ham maker thing.

Lena, what a beauty already drooling.

Well, who might not like it?
I knew, I knew that I needed it. Ham maker thing.

And in Ukraine, who saw such a thing on sale? The search engine did not give me anything on the request "buy a ham maker ua" ...

I understand that it is sold only in Moscow and St. Petersburg (where it is produced). Belobok ham is called.
🔗

Well, who might not like it?
I knew, I knew that I needed it. Ham maker thing.

Elena, this is something extraordinary !!!!! Cool! I looked at the photo, I wanted more and more. And we still finish the first.
Turkey is a little dry, but tasty ...

Turkey is a little dry, but tasty ...

I would make a turkey or chicken (I will try next time) like this: meat through a large meat grinder, add everything you want, 1 tbsp. l. starch, 2 tbsp. l. mayonnaise. Do not put gelatin. It should be more accurate.
And you can also make smoked ham - add a little culinary smoke, 1 tsp. (in my oil).

Girls, what if you make this thing in the oven? Or grilled or convection microwave? Interestingly, it will work out?

The shop ham got it completely. In addition to soybeans and spices, there is nothing left ... I don’t want to buy an airfryer - it’s painfully healthy, but if you can do without it ... yum ... you can think about buying this device

Mams, that's what we do in the oven. As in the microwave, I don't know, the tin is iron and the foil is inside.

[Elena Bo]

Elena Bo, Thank you!
About the microwave, I did not mean on microwaves, but on the grill or convection (microwaves do not participate there). My oven is 56 liters, and the microwave is 42, everything is smaller. This is to save electricity

So, in fact, now all that remains is to find it on sale ...

So at the All-Russian Exhibition Center, Pavilion Health, left wing (separate entrance). Where the Hotter was aired.

[Elena Bo]

Elena Bo, thanks again. I still have to go to the Bread House ... At the same time I will take a walk to Health. It is necessary to hit the road with the child - there are fewer people. And how much does it cost?

And how much does it cost?

690 RUR ...

Today, together with cornbread, I made a ham from veal, seasoning it with mushrooms, onions, more garlic, sweet pepper. From the spices I added basil, marjoram, nutmeg and black pepper. Now he is standing on the balcony, cooling down.
Well, as always, I picked a piece to try, delicious!

So, in fact, now all that remains is to find it on sale ...

Mams, see this link 🔗
There are addresses of all points where aero grills and ham makers are sold (accessory).
I bought in Belyaevo. just call first. I first came to El. paradise on Prazhskaya, but they said they were out.

I made ham yesterday in a pineapple tin (large). She cut off the bottom and the lid, poured everything lovingly with foil, put the minced meat (finely chopped chicken fillet and large minced beef, from seasonings - dried garlic with herbs, added olives, salad peppers, gelatin), put the bottom, covered with foil, put a lid on top, put in a saucepan with water, a pebble on top (I found it at work) - and into the oven.The pebble did not completely cover the lid, so it did not work out completely.
Today at lunchtime we filmed a sample: very tasty, but not very beautiful (I suspect that the juice leaked through the cracks in the foil). The husband promised to order the mechanic a load exactly according to the diameter of the can. I printed out a picture of a ham maker, the mechanic is golden hands, maybe he can make something similar ...
I read on the forums that instead of foil, you can use a baking sleeve. It seems to me that liquid will not seep through it. What do you think?

I read on the forums that instead of foil, you can use a baking sleeve. It seems to me that liquid will not seep through it. What do you think?

I also read about the use of a sleeve in this situation, and since I use a sleeve in principle, I think that this option is better than with foil.

I also suffered with the foil, I barely shoved it, it was constantly torn: - \ Next time I will try with a sleeve. But in general, the impression is twofold: the ham turned out to be tasty, but ugly and crummy Next time I will try to put gelatin instead of semolina and fewer additives of different, in my opinion, I overdid it with them

The minced meat makes an excellent pressed ham and does not crumble.

The minced meat makes an excellent pressed ham and does not crumble.

I read everything here, studied, and secretly made yesterday - minced meat - beef in half with pork, onion, spices, pomegranate juice, wine, a little starch - I pushed everything into a juice bag, covered it with a piece of foil on top, and into a pressure cooker - on 45 minutes.
Well, it turned out very tasty! Well, her, this purchased sausage!

I did it from coarsely ground minced meat, and the load was heavy - the weight from my son's dumbbell, it seemed to fall during baking, it didn't seem like a lot, it's good that I was alone at home
I think that more fat and ligaments (semolina, gelatin) should be put next time

MariV, where is the recipe for your ham? I want to taste the same in a juice bag.

MariV, where is the recipe for your ham? I want to try the same in a juice bag.

Minced meat - regular, cutlet, 2 times through a fine wire rack, only added 1 teaspoon of starch - well, like a stabilizer, 1 teaspoon of pomegranate juice, 2 tablespoons of red wine. Salt pepper.
With exact proportions - this is not for me! HP is enough for me!
The bag is of such a cylindrical shape, I filled it so that it was cooked in a pressure cooker, cut off the excess, bent the edges of the bag and pressed the minced meat.
When everything was ready, I put it together with the bag to cool, then put it in the refrigerator for 2 hours, then cut the bag to make a sausage.
And, even on top, I put bay leaves - 2 pieces.

MariV, and how much water should close the bag? I want to try cooking in the oven, how much water do I need to put in the pot?

Girls, today I drove to the All-Russian Exhibition Center. There is no ham maker. They say they will be next week. My husband fired up this little thing more than me, called the Hotter company, and they told him what was in Bibirevo, promised to call in today

MariV, and how much water should close the bag? I want to try cooking in the oven, how much water do I need to put in the pot?

There is water in the pressure cooker. so that it reaches the minced meat in the bag. In the oven - I don't know, I haven't tried it.

Girls, today I drove to the All-Russian Exhibition Center.

can you tell me the opening hours of the pavilion?

Can you tell me the opening hours of the pavilion?

From 10 am to 6 pm, I guess. Usually this is how pavilions work there.

I know how to insert foil into a ham maker without losses and problems

Listen and remember! All ingenious - just to the limit, as it turned out

Lay out 3 sheets of foil on the table cross on a cross with the expectation that you need to close the bottom, sides and top of the form. Place a 0.9-1 liter glass jar (high) in the center, which fits freely into the mold. Hug the can with foil, wrinkle it around the can, without touching the upper part.Insert a can in foil into a ham maker, gently push the foil apart a little on top, pull the can out into the light. And inside the mold .... you get a neat 3-layer foil container. Please add minced meat and cover the top sheets of foil with an envelope. And then the cover and springs. Everything is smooth, neat, neat.

Already she herself is delighted with what has been done Well, why do you need to suffer for a long time so that the idea comes later at one time

I did this, but it turned out to be a very thick layer of foil. She is from the distant (1990) past. Maybe modern foil is thinner? Is this the reason for my failure?

It is unlikely that ham is also a small art, there may be something hidden in cooking.

Take it out of the oven, then I'll look and tell you.

Girls, made yesterday "ham" in a jar of ground beef, mushrooms, olives, cheese, garlic ... 1.5 hours in the oven at 200-220 degrees. It turned out to be a huge cutlet instead of ham. And not pink like in your pictures ((((((What did I do wrong? I poured water into the pan under the jar hot, as expected.

I did the same
But nothing, we slowly overcome her with her husband

Yesterday my husband bought Alexander in the shopping center in Bibirevo. He brought him satisfied. The price, of course, for a piece of tin is amazing. Well, okay, we pay for the idea.

We will try today. Rather, very soon, because the first "pancake" is getting cold

And here is my recipe, made today

pork 500 g
fresh champignons 150g
dry garlic 1 tsp
dried vegetables (carrots, onions, leeks, parsnip root) (bought in Ramstore) 1 table. the spoon
rum 1 bottle cap of rum
salt 0.5 tsp
semolina 1 table. the spoon
gelatin - 1 tablespoon
All this into a meat grinder, through a large grate, then into a pineapple jar with two lids removed, inside - a baking sleeve, rammed it, on top of some piece of iron from the water supply, I don't know what it's called.
Baked for 2 hours at a temperature of 220 degrees.
The juice leaked out, because I accidentally broke through the sleeve when tamping, but it turned out juicy. I put it in a ladle without a handle, about 5 cm of water down. Water was topped up 1 time.

It turned out very tasty, for the future I will tamp more and more cargo. It turned out a little loose, but after the refrigerator is cut with a knife and a wonderful sandwich with cornbread.
In the next. Once I tamp it well, I will take a photo.

Hooray, we tried

So, pork 600 gr
turkey 500 gr
1 carrot
2 eggs
salt, pepper, spices - to taste.

Finished ham output - 1050 gr.

She turned the meat, poultry and carrots twice in a meat grinder with the smallest disc. I added eggs, salt and seasoning. Stirred and pushed into a ham, laid with foil. She poured hot water onto a baking sheet, so that the jar stood in the water for about 1 cm. At 210 degrees C, 50 minutes. (oven mode - convection).
I cooled it in the form, took it out and put it in the refrigerator right in the foil.

My husband ran from work, where, he says, I will try. They took off the foil and began to try. Delicious. The daughter, who was skeptical about the idea of ​​a ham, tasted it and said, "and this is very tasty, and looks like a pate." The son ate three pieces, saying, this is delicious, close the refrigerator. My husband really liked it. In general, now, all together we come up with what we will cook next.

By price. This ham is about 250-260 rubles. (I bought meat and turkey at a local supermarket, not the cheapest). Considering that a kilogram of boiled sausage costs from 250 to 300 rubles. Quite a cost effective thing

Mams, congratulations! A good start.
It looks tasty, the recipe is interesting, I will take note.

After reading it, I want to try to do this in a bank, but I'm also surprised, girls, why do you have such pink ham in your pictures? For some reason it seems to me that the color should turn out so "cutlet" ... what is the secret?