Hand-made turkey ham is a guarantee of obtaining a fragrant, juicy and devoid of harmful impurities product. In this case, it is possible not only to regulate the quality of products, but also to create various variations, combining poultry meat with spices, mushrooms, pork, chicken and getting a new taste every time.
Homemade turkey ham
Homemade turkey ham is prepared in several ways. Minced meat is placed in a juice bag, sleeve or ham and boiled with a slight boil for about an hour. Alternatively, the whole piece of meat is boiled in spices and herbs, cut, placed in a container, tamped and left for 10 hours in the refrigerator.
- Dietary turkey ham will turn out much juicier and tastier if you use meat from the thigh in addition to the breast.
- When filling the form with meat, you need to carefully compact it, this will help to make the product more dense.
- After cooking, the ham must be transferred to cold water. So, the meat will be easier to get out of the mold.
- To prevent the turkey ham from falling apart, it should be cut only when it has completely cooled down.
Turkey ham in a ham maker - recipe
Turkey ham in a ham maker is an opportunity to make the product not only tasty, but also aesthetic. Why pieces of meat are placed in the unit and put it in boiling water for 45 minutes. In the process of cooking, the springs tighten and press the meat, so that the ham acquires a factory look, the necessary density and does not fall apart when cut.
Ingredients:
- turkey fillet - 1.5 kg;
- garlic clove - 3 pcs.;
- Red ground pepper- 5 g;
- salt - 25 g.
Cooking
- Cut the meat into small pieces.
- Add spices, garlic and stir.
- Put the meat in the ham.
- Cover with a lid, install springs and put in water.
- Turkey fillet ham takes 45 minutes to cook.
Ham from turkey and chicken
And ham turkeys are one of the most popular options. These are the most affordable types of meat, in recipes you can play with their texture, and thanks to pickling right in the ham, you can also achieve high quality as a result. To do this, put nitrite salt in the meat, which will enhance the taste of minced meat, remove bacteria and increase the shelf life of the finished ham.
Ingredients:
- chicken fillet - 500 g;
- turkey thigh fillet - 500 g;
- nitrite salt - 5 g;
- dried garlic - 10 g;
- salt - 15 g;
- ground black pepper - 5 g.
Cooking
- Twist part of the meat, chop the rest with a knife.
- Season and tamp into the ham.
- Put in the cold for two days, then boil for 2 hours.
- Cool under water and refrigerate for 2 hours.
Ham from turkey and pork - recipe
And turkeys in a ham maker - the perfect combination of taste and modern technologies. In this tandem, dry turkey meat is supported by fatty pork, which is added in ground form for greater juiciness. It is noteworthy that the minced meat is diluted with semolina and milk - they serve as a fastening link and make the mass airy.
Ingredients:
- turkey breast - 200 g;
- pork neck - 600 g;
- onion - 1 pc.;
- semolina - 20 g;
- milk - 100 ml;
- nuts - 300 g;
- coriander - 5 g;
- ground black pepper - 5 g.
Cooking
- Twist the pork in a meat grinder, cut the turkey into pieces.
- Combine with nuts, semolina, milk, spices and set aside for 30 minutes.
- Put the mixture in the sleeve, place in the ham and put in boiling water for 2 hours.
- Ready turkey ham is cooled for 8 hours.
Turkey Ham with Gelatin
Turkey ham - a recipe that allows you to create products without ham. It is very simple to do this: you just need to add gelatin to the minced meat, which will securely fasten the pieces of meat together and prevent the ham from falling apart. Such stuffing can be laid in any form. In this recipe, the role of a modern device is played by ordinary cling film.
Ingredients:
- turkey fillet - 900 g;
- gelatin - 40 g;
- water - 60 ml;
- a mixture of peppers - 10 g;
- paprika - 5 g;
- garlic clove - 4 pcs.
Cooking
- Cut the fillet into small pieces.
- Add spices, water, dry gelatin and mix.
- Marinate 10 minutes.
- Put on cling film, form, roll up, fasten the ends.
- Dip in water and boil for 1.5 hours.
Turkey ham can be made from any part of the bird, but is more commonly made from the thigh. This meat is more aromatic and nutritious than the rest of the carcass segments, does not require any additions, and therefore is preferable. To preserve juiciness, the thigh is boiled in a whole piece, then separated from the bones, crushed and left in shape, under oppression for 12 hours.
Ingredients:
- turkey thigh - 1.5 kg;
- paprika - 5 g;
- dry garlic - 10 g;
- bay leaf - 2 pcs.;
- clove bud - 3 pcs.;
- water - 2.5 l.
Cooking
- Boil the turkey thigh with spices for 2 hours.
- Separate the meat from the bone, divide it into two parts.
- Twist part in a meat grinder, cut the rest.
- Add spices, a little broth and tamp the mass into a plastic bottle with a cut off top.
- Ham from the thigh of a turkey is cooled under oppression for 12 hours.
Turkey Ham with Mushrooms
Homemade turkey ham is good because the meat can be combined with any ingredients. At the same time, mushrooms are considered the simplest and most affordable. With them it is very easy to achieve taste and texture diversity: if necessary, to obtain a homogeneous mass, they are passed through a meat grinder, and in order to feel each piece on the teeth, they are cut.
Ingredients:
- turkey thigh meat - 500 g;
- turkey breast - 700 g;
- champignons - 300 g;
- onion - 1 pc.;
- garlic clove - 3 pcs.;
- ground black pepper - 10 g;
- egg - 1 pc.
Cooking
- Pass the meat, part of the mushrooms, onions and garlic through a meat grinder.
- Add the egg, peppers, and the rest of the mushroom cubes.
- Pack the minced meat into the ham and cook for 2 hours in water.
Turkey ham in the oven
From a turkey in the oven has a lot of advantages. With this technique, a ham maker is not needed, you can get by with a sleeve or foil. Unlike water, the oven constantly maintains the desired temperature, which eliminates the need for constant monitoring. In addition, you can add cheese and vegetables to the meat, which are much tastier when baked.
Ingredients:
- turkey meat - 600 g;
- frozen Vegetable mix- 80 g;
- cheese - 50 g;
- soy sauce - 20 ml;
- paprika - 20 g;
- dried garlic - 5 g.
Cooking
- Pass the meat through a meat grinder.
- Add spices, vegetables, cheese and stir.
- Put on foil, shape, wrap and bake for an hour at 180 degrees.
Turkey ham in a slow cooker
Ham from, getting rid of purchased sausage for a long time. There is an explanation for this: with a modern gadget, cooking meat treats is easy and without much hassle. To do this, you need to put the minced meat in a ham or jar, place the form in a bowl with a maximum of water and set the “Soup” mode for 90 minutes.
Ingredients:
Ham own cooking- This, perhaps, is also a return to the origins. Natural meat, spices and at the end you get a fantastic product. Natural, tasty, fragrant and understandable by the components that you yourself have lived in shape.
It is very important for me. What I use for myself and my family is, after all, a guarantee of health.
Every day I put my son in the gymnasium for a snack sandwiches. I thought that it is better to cook sandwiches with natural ham. Well, as I often do, - said - done.
I bought a new gadget - a ham maker.
A chic thing - and this is not an advertisement - the ham turns out just excellent.
Dense, fragrant and fantastically tasty. Considering that in cooking I used only natural meat (pork, chicken or turkey, that’s not the point) and the cost of preparing one kilogram of ham turned out to be at least 2 (!) times cheaper than ham, which can be found in the store, it’s worth considering.
Homemade ham requires a special gadget - a gadget - and time - three days (48 hours for minced meat to ripen, boil and cool). In return you get fantastic delicious ham from natural raw materials that you buy and prepare yourself.
Ham from pork - take a shoulder blade or a ham. Chicken ham - breast and leg meat, Chicken and turkey ham - flesh chicken breast and turkey thighs. There are many options, and the result is an excellent ham.
If so, consider the savings…..
The ham is amazing and tomorrow I will put a new portion.
Compound:
Pork Ham with Garlic:
- 1 kg of pork pulp,
- 14 grams of fine table salt
- 4 grams of nitrite salt
- 100 ml of water
- 4 grams of powdered sugar
- 2 boxes of cardamom
- ground black pepper
- 1 tsp dried minced garlic
Ham from chicken and turkey
- 500 gr chicken breast fillet
- 500 gr turkey thigh fillet
- 14 grams of fine salt
- 4 grams of nitrite salt
- 100 ml of water
- 4 grams of powdered sugar
- ground black pepper
- a pinch of dried herbs (to taste and desire - optional)
Preparation (common for all types of ham):
Divide the total amount of meat (1 kilogram) into 2/3 (about 700 grams) and 1/3 (about 300 grams). Two-thirds of the meat (even pieces, without veins and fat) cut into cubes about 2x2 centimeters in size. Grind one third of the meat in a meat grinder or blender.
Measure out 14 grams of table salt and 4 grams of nitrite salt.
Take the cardamom seeds (if using) into a mortar and grind finely.
Put pieces of meat and minced meat in a bowl of dough mixer or mixer with nozzles for mixing dough, pour both types of salt, spices, herbs and pour in water.
Turn on the dough mixer or mixer at a slow speed and mix the meat with minced meat and spices for 10 minutes.
If there is no such apparatus on the farm, then knead, slowly, for 20 minutes by hand. The mass should become viscous and sticky. Turn off the dough mixer (mixer) and transfer the minced meat to the ham maker. Try to crush the mass as the ham is filled.
It is convenient to do this with a masher or a ham disc.
You can lightly tap the bottom of the filled ham on the surface of the table (as is often done when preparing a soufflé).
Close the lid until it stops and put (put) the filled ham in the refrigerator for 48 hours.
This is necessary so that the meat is marinated and the nitrite salt does its job - gets rid of pathogenic bacteria, gives a more pronounced taste to the meat,
retained its pink color. Nitrite salt will increase the shelf life of ham.
After marinating for 48 hours, remove the ham from the refrigerator and place in a tall saucepan. Place the thermometer in the holder and pour water into the pan containing the ham so that the water is about 1 centimeter below the belt with the thermometer holder.
On medium heat, bring the water temperature to 80C (follow the thermometer needle) and reduce the heat to the smallest so that the thermometer needle is within the red triangle. If the temperature rises and the heat cannot (or cannot) be reduced, discard some hot water from the pan (2 - 3 ladles) and add the same amount of cold water. Keep the ham in a saucepan at a temperature of 75 to 85C for two hours.
Remove the ham from the pan and cool under running water for 2-3 minutes. Place the main part of the container under running water. At the same time, water must not enter the holes. Drain the released moisture from the container through the holes. Put (put) the container in the refrigerator until completely cooled.
Unscrew the lid of the ham and take out the “washer” of ham.
Cut off the ham from the press, in principle, it separates from the disk itself, but for accuracy it is better to cut off.
Cut the ham into thin slices.
Bon Appetit! Live with taste!
Homemade ham is a great alternative to expensive factory-made sausages.
Yes, you have to move.
Yes, it is desirable to acquire a special device - a ham maker.
But how many positive moments - from confidence in the quality of the product and to the ability to cook ham according to different recipes.
Well, at least open your diner!
Turkey Ham - General Cooking Principles
Homemade turkey ham is easy to make. It can be baked in the oven from a whole piece of turkey or boiled in a saucepan or slow cooker from minced meat. Ham is baked on a baking sheet or in a mold, but to cook boiled ham, you need a special device - a ham maker. But, despite such subtleties, resourceful chefs have learned how to cook boiled ham without it. Instead of a ham maker, plastic bottles, metallized juice boxes and even tin cans are used.Turkey Ham - Lenten dish. Therefore, when processing meat, excess fat is always removed from the pieces, and tendons are also cut out. Then the turkey is dried and ground according to the recipe. It is cut into pieces or crushed with a meat grinder. Sometimes already minced meat additionally grind with a blender. Often, turkey meat is boiled before grinding.
Ready boiled ham is cooled directly in the molds. First at room temperature and then in the refrigerator. Baked in the oven is cooled in the oven with the door closed.
Turkey ham can be used to make sandwiches or as a holiday cut.
The most tender turkey ham in one piece in the oven
Ingredients:One kilogram of turkey fillet (breast);
Two tablespoons of refined oil;
A spoonful of ground paprika;
Ground coriander - 1 tsp;
1/3 teaspoon freshly ground pepper.
Cooking method:
1. Take a tight plastic bag, preferably with a special fastener, and pour all the spices and a spoonful of salt into it.
2. Rinse the turkey fillet thoroughly with cold water and blot excess moisture with a disposable towel or napkin.
3. Moisten the meat well sunflower oil and transfer to the spices, fasten the bag and shake it several times. Spices should completely cover the fillet.
4. Leave the turkey in the bag to marinate overnight in the refrigerator.
5. Wipe the inner surface of a small mold with a rag soaked in vegetable oil, and put the marinated meat in it.
6. Turn on the oven, preheat it to 250 degrees. Place the meat on the wire rack at the middle level and roast for 25 minutes. Then turn off the heat, and the ham with the door closed for at least two and a half hours, until completely cooled.
Boiled turkey ham in a juice bag
Ingredients:800 gr. turkeys (thigh);
Sweet ground paprika- taste;
Three large cloves of garlic;
20 gr. "fast" gelatin.
Cooking method:
1. Remove the skin from the turkey and rinse it with water. Then wipe dry and divide the meat into two equal parts. Cut half of it into medium-sized pieces of arbitrary shape, and pass the second part through a meat grinder with a large grate installed.
2. Transfer all minced meat to one bowl. Add gelatin, paprika, crushed garlic to it and knead the meat mass thoroughly.
3. Take a juice box. Cut off the upper part of it and put the cooked minced meat into it as tightly as possible.
4. Wrap the bottom of the package with foil and additionally cover the entire package with cling film.
5. Place the container with minced meat in a deep saucepan, foil-packed side down. Pour water into the container so that it is above the level of the meat placed in the pack and at the same time does not cover the bag and boil at a slight boil, under the lid for one hour.
6. After that, cool the ham right in the package and put the meat in the cold all night in it.
7. Transfer the finished ham from the bag to Plastic container and store in the refrigerator.
Boiled turkey ham - "Garlic"
Ingredients:One and a half kilograms of turkey fillet from any part of the carcass;
Two bulbs;
Six peas of allspice;
Two umbrellas of carnation;
Two leaves of lavrushka;
Unsharp spices can be added to taste.
Cooking method:
1. Trim all the fat from the turkey meat pieces and rinse the flesh well in cold water.
2. Transfer the fillet to a saucepan and cover with water, just above the layer of meat. Add peppercorns, parsley, peeled onion and cloves. Lightly salt the water and boil the turkey at a moderate temperature until tender. This will take about an hour and a half. Be sure to remove the resulting foam from the surface of the broth, it is also desirable to remove the fat.
3. Divide the slightly cooled meat into three equal parts. Cut one part into pieces of arbitrary size and shape, chop the second part in a meat grinder, and cut the third part into centimeter cubes.
4. Thoroughly mix all the minced meat in one container and season it with spices and salt. Add finely minced garlic and mix again. If the stuffing is dry, add a little meat broth. It will not only add juiciness to the ham, but also help the pieces of meat stick together well.
5. Place the meat in the ham. If there is no such tool, take a two-liter plastic bottle and cut off the top of it with a neck. When putting the meat into the mold, you need to tamp it well.
6. Then put a load on the meat and put the container in the refrigerator for ten hours.
7. After that, carefully cut off the bottom of the bottle and release the finished ham from it.
"Cognac" turkey ham with gelatin, in a slow cooker
Ingredients:Fresh fillet, turkey - 1.5 kg;
50 ml brandy;
Salt, seasonings and spices;
15 gr. instant gelatin.
Cooking method:
1. Cut the turkey fillet washed in cold water into 2 cm cubes. Larger cutting is undesirable. Alternatively, twist part of the pulp (smaller) in a meat grinder.
2. Pour seasonings and spices selected to your taste, dried garlic and gelatin to the meat. Pour in the cognac, lightly salt and stir until the turkey has absorbed all the moisture.
3. Lower the lid and refrigerate for one hour.
4. Collect the ham, if it is not available, use a tin can with a capacity of at least 600 ml.
5. Insert the roasting sleeve into the prepared form and fill it with marinated meat, tamping well with your hands.
6. Tie the top of the bag tightly with a thick thread or secure with a special clip, cut off the remaining free edge of the sleeve.
7. Place the mold with meat in the multicooker bowl and fill the cooking container to the maximum with water.
8. Close the lid of the appliance, set the duration of an hour and a half on the timer and turn on the multi-pot in the "Soup" mode.
9. Carefully remove the finished ham from the bowl and cool until room temperature directly in the form, then place in the refrigerator for three hours. After complete cooling, remove the sleeve with the product from the mold.
Turkey ham - "Milk", with chicken hearts
Ingredients:Turkey meat - 1 kg;
Half a kilo of chicken hearts;
15 gr. dry semolina;
Carrot - 200 gr.;
170 ml cream, medium fat;
A teaspoon of any spices.
Cooking method:
1. Remove the films from the hearts and remove the remaining arteries. Wash the turkey flesh and processed hearts with water and pass twice through the middle grate in a meat grinder. Grind in the same way raw carrot and garlic.
2. Pour cream into minced meat, add chopped carrots and garlic. Add spices, dry semolina. Add about a teaspoon of salt and mix well.
3. Insert a baking bag into a ham or other device and fill it with minced meat. The denser you pack the meat mass, the denser the ham will be.
4. Tie the free edge of the sleeve in a tight knot and cut off the excess "tail".
5. Put the form with minced meat in the cooking bowl filled to the maximum with water and cook under the lid for an hour and a half on the "Soup" program.
6. Refrigerate and refrigerate for three hours before releasing from the mould. Store in the refrigerator, wrapped in cling film.
Ham from turkey with beef tongue - "Festive"
Ingredients:Beef tongue - 300 gr.;
Half a kilo of turkey fillet;
Trim turkey - 500 gr.;
A tablespoon of powdered milk;
small pinch nutmeg;
One small carrot;
Three peas of allspice;
Two small leaves of lavrushka;
onion head;
Two sprigs of young dill.
Cooking method:
1. Carefully scrape the tongue with a knife and wash with warm water.
2. Put your tongue in a large pot of cold water. At maximum heat, bring to a boil and remove the var formed on the surface of the broth. Then reduce the heat to medium and boil the tongue for two and a half hours.
3. Cut the peeled carrot into rings, and slice the onion. Put the vegetables in a dry frying pan and fry over low heat until scorched. Add the fried vegetables to the tongue half an hour before they are ready. Dip peppercorns, parsley into it and add a spoonful of salt.
4. Cool the finished tongue slightly in cold water, peel and cut into cubes.
5. Grind the breast and turkey trimmings in a meat grinder. Add to mince powdered milk, nutmeg. Lightly salt the mass and beat it until smooth with an immersion blender.
6. Mix the resulting "minced meat" with pieces of the tongue and fill the baking sleeve with the mixture, laid in the ham. Tie the free edge of the sleeve tightly and put the mold in the refrigerator for two hours.
7. Then remove and lower into a container of boiling water. On medium heat, with a slight boil of the liquid, boil the ham for forty minutes.
8. After that, cool it by removing it from the water and put it in the refrigerator for several hours.
Turkey Ham - Cooking Tricks and Useful Tips
When filling the sleeve with minced meat, try to tamp it more tightly. The better it is compacted, the denser the meat product will be.Do not use only the breast in the preparation of minced meat, otherwise the ham will turn out dry. Add to this meat fillet cut from the thighs of a turkey.
To cool the ham after cooking faster, transfer it from hot water to cold.
Breakfast is not just a meal. This is an energy boost for the whole day. I had breakfast calmly and tasty - and the sun seems to shine brighter, and Monday is no longer so terrible. It is not surprising that many housewives approach the choice of dishes in the morning with great care. Omelet, fried eggs, tortillas with cheese filling, sandwiches - all this can be much tastier with homemade ham. Making it yourself is very easy. How to prepare chicken ham in a ham maker, you will learn the recipe and some meat processing tricks from this article.
Boiled sausages and ham are undeservedly deprived of the attention of housewives. Meanwhile, the process of preparing these gastronomic masterpieces is extremely simple and requires minimal knowledge in cooking. A ham maker has come to the aid of modern housewives! This item of kitchen utensils, which is completely simple in terms of the principle of operation and design, appeared on store shelves just a few years ago, but has already earned the love and trust of consumers.
The ham is a metal structure made in the form of a hollow cylinder. Its bottom and cover are removable - one element is securely fixed in the grooves on the bottom of the cylinder, the other is pulled towards it by means of tight springs. A bag of meat is placed in the space between the bottom and the lid, which is more and more compressed by the springs during the cooking process.
In the modern market, the choice of ham makers is quite wide, and every year their range is only expanding. Be that as it may, there is nothing fundamentally new in any design. The kit may include a thermometer to determine the readiness of meat - a convenient, but optional bonus. Separate designs can be equipped with a stationary bottom or one spring instead of three. But the presence of all these convenient additions does not affect the taste of the finished ham.
The principle of operation of the ham
The ham maker is not equipped with electronics, buttons or screens.
The whole principle of cooking ham is based on elementary physics - the meat is pressed during a long languishing process, resulting in a dense, juicy, incredibly aromatic product.
The package enclosed in the ham maker does not allow the juice to flow out and maintains the set temperature, therefore the product does not dry out and retains taste qualities meat and spices.
The process of preparing chicken ham can be divided into three stages.
- Meat preparation. You can simply cut it into pieces and immediately transfer it to a ham maker along with spices. This ham will also be delicious. But it is better to pre-marinate the chicken and let it brew for at least a few hours in the refrigerator.
- Cooking. When the meat is "ripe", it can be transferred to a ham maker. Lined with food bags or a baking sleeve, juiciness is preserved. The meat is laid out as tightly as possible, fixing the lid as much as possible. This is the only way to get a good ham that will not fall apart. The filled ham should be lowered into a saucepan with cold water and set to heat up. The best result will be achieved if chicken ham simmer at a temperature of 80 ºС for at least one and a half hours.
- Cooling. The finished product is consumed chilled and infused. After removing the ham from the pan directly in the ham maker, cool it under running water. When the meat has cooled, it can be served on the table. But it is better to put it in the refrigerator overnight and take a sample in the morning. The taste will be amazing!
Ready chicken roll it is undesirable to store in a ham in the refrigerator for more than a week, especially if offal was used in the preparation. Otherwise, such yummy can be made in advance for serving festive table or use for breakfast in sandwiches, add to salads, pie fillings, kulebyak, pizza.
6 chicken and turkey ham recipes
A wide variety of ingredients are used in the preparation of chicken ham. Olives and black olives, pickled mushrooms, green pea and corn, various types of meat and offal, greens - all this together and separately can be safely added to ham. If you want, even cut the pineapple! This is an excellent, win-win, many times proven, flavor combination.
Little secret. If you want to achieve the usual "ham" taste, then use regular and nitrite salt in cooking in half. It is she who gives the meat a pleasant pink hue and that same relish.
You can boil ham in a saucepan or simmer in the oven, but the ideal solution would be a slow cooker or pressure cooker, where the temperature is automatically maintained at the optimum temperature for cooking meat.
If the ham is cooked for the first time, we offer several step by step recipes, based on which you can start experimenting.
Classic chicken ham
In this recipe, you can take chicken or turkey, it doesn’t matter, focus on your wallet. If you are inclined towards the latter option, increase the cooking time by half an hour.
So, you will need:
- per kilogram of fillet and drumsticks;
- 20 grams of gelatin;
- spices, regular and nitrite salt.
You can only take fillets, since trimming meat from raw drumsticks is not a very pleasant job. Ham will be juicy due to gelatin.
- Cut the meat into small cubes to make minced meat. Large pieces can also be put into the ham.
- Season the meat with salt and pepper, add seasonings to taste and gelatin. Knead the mass with your hands so that all the pieces are salted evenly, and place in the refrigerator.
- Put the marinated meat very tightly in a ham tin lined with a food bag or baking sleeve. Send the design to the slow cooker for 45 minutes - an hour.
- Let the finished chicken (turkey) ham cool, then place it in a bag on a plate and refrigerate overnight. In the morning, enjoy mind-blowing sandwiches!
Broth may remain in the finished ham. To make it evenly distributed over the surface of the roll, it can be turned over while cooling. Then the ham will eventually be covered with a layer of delicious jelly.
Ham with vegetables and cognac
An exquisite recipe for the most beautiful ham with the addition of a secret ingredient. No one will guess that cognac is present in the dish, and guests will puzzle for a long time why the ham was so tasty.
Prepare in advance:
- kilogram of chicken;
- one piece of carrot and bell pepper;
- clove of garlic;
- salt and black pepper;
- 15 grams of gelatin;
- 3 tablespoons brandy.
If you like the taste of nutmeg, this recipe will also come in handy.
- Take a chicken carcass or separate drumsticks and fillets. Cut the meat into pieces up to 2 cm.
- Add seasonings, gelatin and spices to the meat, pour in the cognac. Knead the mass with your hands, evenly distributing the dry ingredients. Put the chicken in the refrigerator.
- While the meat is cooling, prepare the vegetables. Finely chop the peppers and carrots into cubes. Before putting in the ham, mix all the ingredients.
- Send the ham to the slow cooker or pan for an hour and a half. Cool the finished dish and leave it in a cold place for several hours.
Turkey ham with mushrooms
Piquant, juicy, incredibly fragrant ham will turn out if you add mushrooms to it. Chanterelles look very tasty and beautiful, but any other species will do.
You will need these components:
- a kilo or a little more than turkey;
- 300 grams of boiled mushrooms;
- ¼ kg of lard;
- 1 onion;
- 3 cloves of garlic;
- 15 grams of gelatin;
- salt (half common and nitrite), pepper.
The cooking process is no different from the previous options.
- Grind poultry meat, you can mince it.
- Scroll the raw fat in a meat grinder and add to the meat.
- Mushrooms and onion chop, it is better to pass the garlic through a press. Enter all ingredients into minced meat.
- Now you can crush it with salt and pepper, cover it with gelatin and, as usual, knead well. Let the meat rest in the refrigerator for a few hours to a day before putting it in the ham.
- Simmer the ham for an hour and a half, cool and serve.
Chicken ham with heart
A very interesting chicken ham in a ham is obtained by adding offal to it.
For example, prepare the following set:
- 400 grams chicken fillet, heart and liver;
- 3-4 tablespoons of powdered milk;
- one egg;
- 15 grams of gelatin;
- salt and pepper mixture.
An excellent addition to the composition will be beef tongue. If you want to add it, reduce the amount of other ingredients.
- Grind the meat into minced meat, and cut the offal into small pieces, up to 1 cm.
- Add the egg to the resulting mass, pour in the milk powder and gelatin. Season with salt, pepper and knead well.
- Put the semi-finished product in the refrigerator overnight.
- Put the roasting sleeve in the ham and put the cooled meat mass into it as tightly as possible.
- Simmer the ham for one and a half to two hours. Serve chilled the next day.
Chicken ham with bacon and paprika
Spicy and incredibly tasty combination of chicken and bacon. Paprika gives ready meal pleasant aroma and color.
You will need:
- 800-900 grams of chicken or turkey meat;
- 200-250 grams of bacon;
- 1.5 tablespoons of paprika;
- 3-4 cloves of garlic;
- 15 grams of gelatin;
- herbs, salt, pepper.
If you want, add any chicken seasoning to the ham, but the taste will become less natural. Starch can be included if desired.
- Grind the meat with a knife or scroll in a meat grinder. Cut the bacon as small as possible, its inclusions in the finished product should be small.
- It is better to push the garlic through a garlic press, chop the greens very finely. Add all the ingredients to the meat and knead with your hands, like a dough. Salt and clean until morning in a cold place.
- Transfer the fragrant mass to the ham, close tightly and cook for two hours.
- Serve chilled ham for breakfast.
Turkey Ham with Pork
You can't feed our men with one chicken. Feel free to use heavy artillery - add a little pork to the turkey ham.
For a delicious meat platter you will need:
- turkeys 600 grams;
- pork 500 grams;
- carrot;
- a couple of eggs;
- pepper and, traditionally, halved regular and nitrite salt.
The recipe will become more interesting if you add olives. Don't be afraid to experiment.
- Cut the turkey and pork as small as possible. If you wish, the meat can be scrolled through a meat grinder, but the product will turn out more interesting from minced minced meat.
- Chop the carrots into small cubes "on the tooth". Add it to meat along with eggs and seasonings.
- After the meat has stood for several hours in the refrigerator, put it in a ham and cook for 2 hours.
- The finished dish can be served after it has cooled.
Homemade chicken ham is available to any hostess. The result with a minimum of ingredients will always be amazing. The main thing is that the product does not contain soy, preservatives, dyes. It can be safely given to children without fear for the quality. Give it a try and you'll never want to shop for ham again!
A ham maker is an inexpensive, but very useful household device if you want to have tasty and healthy meat dishes in your diet.
After all, so many cooking recipes have already been invented for ham different dishes from meat!
The ham in it turns out to be really delicious, and making it is as easy as shelling pears.
Now you will learn how to cook turkey ham in the Belobok ham maker deliciously and correctly.
Ingredients:
- 1.2 kg turkey breast fillet
- Provencal herbs
- red pepper to taste
- 6-8 green olives b/c (optional)
- 2-3 garlic cloves
- 30 g salt
Recipe for turkey ham in Belobok ham
1. Cut the meat into medium pieces. Transfer to a mixing bowl.
2. Squeeze garlic cloves through a garlic press, add chopped olives.
3. Sprinkle with salt and spices, mix well with your hands.
4. Lay out the ham with a roasting sleeve.
In it, ready-made ham from turkey meat will be easy to get and even store - the product will not ventilate.
5. Put the meat in it, tamping it down a little. Cover with a lid.
6. Cut off the excess sleeve, leaving about 5 cm from the side of the ham.
7. Install springs.
8. Now you need to put Belobok's ham in boiling water for 45 minutes.
While the ham is cooking, the springs will tighten the meat and press it.
9. Remove the ham to the tray, wait for it to cool to room temperature.
You can lightly press the product with your hands, then turn the device over and drain off excess fat. So the ham will turn out more rigid and dense. Due to the remaining liquid, the pieces of meat may not stick together, and there will be streaks of jelly.
10. Then put it in the fridge for a few hours right in the ham.
Then remove the ham from the turkey and you can eat it.
Bon Appetit!
If you have already managed to buy Belobok's ham, do not stop there, learn new recipes.
