What can be cooked in a white-sided ham maker. Ham in a ham in the oven: recipes for cooking from different types of meat

10.10.2020

How should a meat product such as ham be cooked? The recipe implemented in the ham maker, as well as a photo of this dish, will be presented in this article.

General information

Homemade ham in a ham maker, the recipes of which all housewives should know, it turns out much tastier and more useful than that that is sold in regular supermarkets. To make such a dish with your own hands, you should know not only step-by-step recommendations for preparing a meat product, but also have a special device available.

Details about what a ham maker is

A mold is called a vetichinnitsa, which consists of the following elements:

a flask-shaped body with holes (it can be metal or plastic);
two removable lids, between which the raw materials are placed (for example, minced meat);
springs (their number may be different, depending on the company of the device).

So how is ham cooked in a ham maker? The recipe for such a product is very often described in the collection that is attached to the kitchen device. Also, manufacturers add a thermometer, baking bags and instructions for use to the complete set of this device.

Design features

Ham in a ham maker necessarily indicate the required amount of adaptation. The required weight for almost all models of this device is 1.5-2 kg. In this case, the output ready meal equal to 1-1.5 kg.

An exception to the rule is the Biowin ham. As you know, it is designed for 3 kg of meat product.

Algorithm

What needs to be done to make a delicious homemade ham? The recipe implemented in the ham maker requires strict adherence to the following algorithm:

choose a cooking method;
purchase all the necessary components (if desired meat product can be pre-pickled);
load the prepared raw materials into a bag or wrap them in foil;
fill the body of the kitchen device with a semi-finished product, and then install all the covers and tighten the springs;
expose (for example, in an airfryer, multicooker, oven or ordinary saucepan).

Stick to this algorithm, and you will definitely get a delicious and aromatic homemade ham in a ham maker.

Meat recipes (at home)

Dishes cooked with your own hands turn out to be much more nutritious and tastier than those sold in stores and various cafes. This also applies to products such as ham. How to cook it at home using special device, we'll tell you right now.

So what ingredients do you need to make a delicious and flavorful ham?

The recipe implemented in the ham maker requires the use of the following products:

homemade minced meat made from beef, bacon and pork - about 900 g;
minced broiler poultry (preferably from breasts) - about 500 g;
chicken eggs - 2 pcs.;
onion - 2 heads;
instant gelatin - about 20 g;
aromatic spices - use to your liking (you can take black ground pepper, ground coriander and paprika, dried garlic);
sea salt - at your discretion.

Preparation of the meat base (from minced meat)

How is ham made in a ham maker? Photo recipes require only mixed homemade minced meat. Only in this case you will receive a delicious and tender meat product that will be appreciated by all invited guests.

To prepare the dish in question, you need to make a base. Mixed pork and beef are combined with chicken, then finely chopped bacon is added to it. This ingredient is used to make the final product as juicy as possible.

Having prepared a fragrant base, finely chopped onions are alternately added to it, sea salt slightly whipped chicken eggs and various spices. Further instant gelatin dissolve in small quantities warm water... After that, the resulting mass is heated over low heat (not boiling) and added to the prepared minced meat.

All of these components are mixed well until a homogeneous and rather viscous mass is obtained.

Ham shaping process

How is the ham formed? The recipe implemented in the ham maker requires compliance with all the recommendations presented in the instructions for use. Despite the apparent complexity, such a dish is made quite quickly and easily.

As soon as the meat base is prepared, they immediately begin to collect the kitchen device.

The bowl of the fixture used is carefully covered with a baking sleeve. Next, pre-prepared minced meat is placed in it and thoroughly tamped (with hands or with a special crush).

After the described actions, the sleeve is tightly tied with threads. Several small punctures are also made in it. In the future, all the steam will escape through these holes.

At the very end, the filled ham maker is covered with a lid, after which the springs are tightened.

Heat treatment of meat products (on the stove)

You can cook homemade ham in such a device as a ham maker in the oven, in the slow cooker, and on the stove. We decided to use the latter option. For this, the filled device is placed in a saucepan with cold water, and then put on medium heat. If the liquid covers only half of the ham, then after 60 minutes it should be turned over to the other side so that the product is cooked completely.

Thus, homemade ham in a saucepan of boiling water should cook for about two hours (at least).

How to properly serve at the dinner table?

Having prepared a fragrant ham at home using a device such as a ham, it is carefully removed from the boiling water, and then left to cool.

After a while, the device is opened. A culinary sleeve with a cooked meat product is removed from it. Next, the dish is placed in a refrigerator. After the ham has solidified, the sleeve is removed, and the product itself is cut into not very thick circles and served for dinner along with a slice of bread.

Turkey ham in a ham maker: recipe

Above, we described how to cook homemade ham using a kitchen device - a ham maker. It should be especially noted that using the same algorithm, you can make a dish using minced turkey. As you know, such meat has a special tenderness and low calorie content. Therefore, it can be used for making diet ham.

Cook should not be for two hours, as mentioned above, but for 60-75 minutes. This time should be enough for the poultry meat to be completely cooked and set in the ham maker, forming a tasty and nutritious snack product.

Let's sum up

Now you know that it is very easy and simple to prepare homemade ham in such a device as a ham maker. Follow all the recommendations and requirements of the presented recipes, and you will definitely get a fragrant and tasty product. By the way, it can be used not only as excellent appetizer, but also, for example, as meat dish to any side dish.

The ham in this version is made from an idea, but it can be made from chicken. It will be no less tasty.

Ingredients:

turkey thigh without bone and skin - 800g;
a breast of an idea without skin - 200g;
paprika - 2 tablespoons;
a mixture of peppers - 1 tsp;
hops-suneli - 1 tsp;
salt to taste;
grain mustard - 1 tsp;
honey - 0.5 tsp.

Preparation:

First, I'll tell you about what a ham maker is (if you are not familiar with it and are just going to buy it). There are ham makers on sale from two main manufacturers: Redmond and Belobok. I have a second one. They are alike. But, as I read, there are slight design differences. Both of them represent a cylinder, two covers and springs (Beloboka has three of them).
When cooking ham, either in a ham or without it (there is a recipe for ham at home from pork in the blog), it is important to observe the temperature regime. When the temperature inside the piece of meat reaches 72 ° C, the ham is ready. If you do not hold it, you will receive raw product if overexposed - dry. A culinary thermometer - a probe will help withstand the desired temperature. They are now sold in many stores. If you have Ikea in your city, look there. It is inexpensive and very easy to use. The probe with the temperature sensor must be immersed in the center of the piece of meat, but the ham maker is not suitable for this. Her husband modernized it in a couple of minutes - he drilled a hole of the required diameter in one of the covers (in the photo it is on the left). Now I always have this top cover (initially, the covers are absolutely the same and can be used both from above and below).

Meat, it seemed to me, is better to cut in large pieces, about 3-4cm in size.
We mix all the spices together.
Salt the meat, mix with spices.

We collect the ham. We put it with the slots up. We take one cover (if they made a hole like mine, then take the one without it), insert it into the cylinder from below. There are small projections on its walls, we turn the lid so that it stands on one of the rows of projections. With the above amount of ingredients, this will be the bottom row of ridges. With less quantity, the row is higher, and so on.

When the lid has risen firmly put the meat in a baking bag.

We put the bag with the turkey in the cylinder.

We bend inward the edge.

Cover with a second lid (with a drilled hole).

Insert small spring hooks into small slots in the lid.

We tighten the springs and fix them in small holes in the ham maker body (these are intermediate holes).

Now that the lid is fixed, turn the ham maker upside down, unhook the springs one by one from the intermediate holes, thread the free end into the long slots.

We put the ham from "head to feet".
Now about the IKEE thermometer. We switch it to the "cook" position.

We insert the probe into the drilled hole in the lid of the ham maker, pierce the bag, immerse the probe to about the middle. Set the temperature to 72 ° C. The photo on the right shows the temperature inside the meat, on the left we set. When the temperature inside the ham reaches this value, the thermometer will beep.

Pour cold water into a large saucepan (I have 9 liters). We omit the ham. The water should reach approximately the level of the lid.

Turn on the fire, wait for it to boil, turn down the heat so that the water in the pan only slightly "moves", and rare bubbles rise from the bottom. And we leave to do other things, the thermometer will give a signal.

An important nuance!

If you don't have a thermometer but want to cook the ham in a ham, keep the water boiling like this and cook the meat for 1 hour.

Remove the cooked ham from the water. We put in a bowl with sides (liquid will flow out), cool until room temperature... It is impossible to remove even cooled ham from the cylinder. We put it in the refrigerator for several hours. Usually until the next day.

After a lapse of time, we spread it out of the cylinder.

In principle, it is already possible to stop at this. The ham in the ham is ready! But then I want to tell you how to make it even tastier.
Mix mustard and honey in a cup.

Cover the ham with the mixture, put on a baking sheet, put in an oven heated to 250 ° C for 10-15 minutes. Turn from side to side every 5 minutes.

We take out, cool and that's it, now the ham has become even tastier.

Bon Appetit! Save to Cookbook

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. The recipes for its preparation are varied - from the choice of meat, adding additional ingredients and ending with the level of complexity.

Homemade ham in a ham maker in the oven is sure to turn out delicious 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. spoon;
carrots - 1 root vegetable;
greens;
gelatin - 1 tsp. 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 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. 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:

And on the right day - rain. That's how it happened this time. Of course, you can use a frying pan or oven, but you can also make more interesting dishes.

In particular, this sandwich kebab. Or pressed ham made from marinated meat.

So you need the Beloboka ham maker.

For pressed ham, it is not at all necessary to marinate the meat. But in this case it was originally planned, which was prevented by rain. That is why the meat was already there.

For pressed marinated meat ham you will need:

Pork. To completely fill Beloboka, you need 1.5 kg of meat.
Onion. 1 medium onion
Garlic. 2-3 teeth
Good grape vinegar. 5%. 25 ml.
Good adjika. ½ teaspoon.
Salt.
Freshly ground black pepper.

I will not dwell in detail on marinating meat. Here is my favorite pork.

Here, in a nutshell.

Chop the onion coarsely enough. Chop the garlic finely. We do not crush the garlic, but we cut it.

Mix Adjika with vinegar.

Add onion, garlic and vinegar with adjika, freshly ground black pepper to the chopped meat.

Mix everything and let it marinate. I usually leave the kebabs to marinate overnight in the refrigerator.

Let's go directly to the preparation of the ham.

We line Beloboku with foil from the inside. Or, much easier, use a baking bag.

It is most convenient to insert the baking bag into the ham maker as follows: Take a 1.5-liter narrow bottle of water, which fits in Belobok in diameter, and put the bag on it. We put the bottle with the package in Belobok. We take out the bottle, and leave the bag in the ham maker. Fast and easy.

Add salt to the meat, mix.

Put the pickled meat in the bag. Since it will be a ham, not a kebab, there is no point in removing onions from pieces of meat. On the contrary, onions will only contribute to the juiciness of the meat. So we lay the meat as it is, with onions and garlic.

We fill Beloboka to the very top, tamping the meat tightly.

Tie a baking bag as close to the meat as possible, releasing air from the bag. This is most conveniently done with tape cut from the top of the same bag. Cut off all unnecessary from the package above the node.

We close the white-sided lid and tighten the springs.

With a sharp needle through the technological holes in Belobok, we pierce the bag in several places so that the bag does not break when baking.

Preheat the oven to 200 ° C. We put Beloboka in a frying pan, in case of an unforeseen leakage of juice. The pan should be with a metal handle, or without it at all.

Put the frying pan with Beloboka in the oven. And we leave for about an hour and a half. Half an hour after the start of baking. the temperature is reduced to 180 ° C.

After the specified time has passed, we take the ham maker out of the oven.

The meat was pressed hard enough when baking. You can clearly see how the lid has sunk into the ham maker.

Without disassembling the ham, and even more so without removing the springs, let the meat cool down, after which, as it is, we put Belobok in the refrigerator.

The next day we disassemble the ham. It is most convenient to hook the top cover with a spring hook. But care should be taken to prevent the lid from flying off into your face.

We take out the package with meat, remove the package.

If you have waited until the meat has not only cooled down, but also cooled down, then the ham will keep its shape on its own, even with a fairly thin cut.

The pressed marinated ham is ready.

Cut the ham into thin slices and serve as a snack or on sandwiches.

It is not at all necessary to pre-marinate the meat. With ordinary, not pickled, pork it turns out very tasty too. But kebab ham, due to the marinade, acquires a special charm. And it greatly outperforms the rest of the snacks.

And even more so, if suddenly, for some reason, the barbecue and barbecue did not work out - then such a recipe can not only greatly help out, but also impress the home and / or guests.