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Home ham from pork. Ham at home from pork recipe with photos

The ham is cheered and boiled. The raw ham is prepared for a very long time - the process of cooking ham from pork takes up to a year and more. But the boiled ham can be done pretty quickly - for one or two weeks (depending on the size of a piece of meat), and if you have a special syringe for scoring with brine, then it turns out even faster.

Usually ham made from pork, but you can cook it from turkey or beef languages.

What a meat to choose

Try to get a good cute piece of meat, for example, pork carbonade or bone ham. I do not advise with the bone, because Films that are around it will prevent brine penetration. When you buy meat on the market, ask to remove the skin and removed the bone. You will also need a good set of spices and nitrite salt - it is impossible to cook without it!

5 steps to home ham

1. First need prepare delicious I. aromatic brine : To do this, take a 5-liter saucepan, fill it with water, put the bulb cut in half, green Luc, several grains of black pepper, three or four laurels, thyme, rosemary (the more herbs, it can work more interesting). Put all this to boil for 4-5 hours, covering the lid. You can add 50 grams of honey to this brine, but do not add salt at this stage.

2. Then it all needs to be strain and add up to 5 liters With cold water, in which 250 grams of nitrite salt pre-dissolve. And already in the resulting liquid we put the pieces of pork - about 5 kilograms.

3. All this put in the refrigerator and store for 10 days: During this time, the meat must be flipped over 3-4 times to get brine better. The process can be accelerated using an injector syringe, the brine must be entered directly into meat in several places - then the term will be reduced to 5 days of ferrous.

4. After the arrangement, you need to take a molding mesh, a thin kitchen towel, a waffle cloth or an elastic bandage, wrap meat into dense "candy" And tie the edge with the rope from two sides, and also tightly tie the rings around. There are special molds for ham, for example, popular homemade hassides of different sizes, but the same effect is achieved due to tightening in a towel.

5. Next, the most difficult thing: to obtain a great ham you need cook it 12 hours at 62 ° CTherefore, it is better to use a multicooker that can maintain a stable temperature, or a portable device for SUVIDA. "Candy" with ham or ham is put in a slow cooker and put regime slow quenching. Ham and cooked at higher temperatures in the saucepan, it will also work out, but it will be dry - all gelling substances will go out of it.

The ham from the turkey is preparing much faster: breasts or hips are arranged for about four days in 5% nitrite solution, then tied to the rubber grid or a mesh sleeve and boil.

Cooked ham can be stored in the refrigerator one week.

Why do you need a nitrite salt

Nitrite in the form of Selitra (Solnitrum) began to apply in the late Roman Empire - at that time it was the only panacea from sausage disease. Botulus (botulism) is a terrible disease, from which you can die very quickly, and nitrite, binding to the protein, prevents botulism. Availability of nitrite in sausage, ham and other meat delicacies - An objective guarantee for humans that there is no botulism risks. In Russia, the composition of the products indicate that the nitrite salt is the color lock, so as not to scare people with the word botulism, although the coloring really changes to a pink color. Nitrite in the form of Selitra was used in the USSR to the Second World War, later moved to liquid nitrite, and in the 1970s began to produce and use only nitrite salt. In Europe, the Selith continues to apply to this day.

At home I recommend, no, insist on the use of nitrite salt. The fact is that the nitrate and liquid nitrite have no taste, no smell, and therefore they can be accidentally overdose. A nitrite salt is a mixture of ordinary salt with a small amount of nitrite, usually 6%. If you put it too much - then the product will be very salty, but nothing terrible will happen.

Pork cut into small pieces (approximately 1 cm), add also sliced chicken fillet. Cut meat you need parts, it should be chilled all the time.

Add to meat missed through the press garlic, coriander, pepper and two types of salt: the usual and nitrite. Of course, if you do not have a nitrite salt - add usually. The taste and color of the ham will differ, the nitrite salt gives the sausage taste, and bright color. But, if not, it will still be delicious!

Meat thoroughly mix, wash it for about 7 minutes, the meat should become sticky and viscous. Cover the dishes with stuffing with a cover and send to the fridge for 1 day. Then the mince should be carefully repelled and wash again. Parchment folded in two layers, form a thick sausage from the mince (Baton).

Baton ham Put in a multicooker bowl, pour water room temperature. Stop the program "Multiproduder", the temperature is 80-85 degrees, time is 2.5 hours. If you cook ham in a saucepan, you are best to have a thermometer for water, but if there is no thermometer, then also pour the ham and put a saucepan on a small fire. Boil chopped ham in hot but not boiling water 2.5 hours, on a very low heat, sticking with a saucepan with a lid. After cooking ham, cool under the cold shower. Give cool completely and send to the refrigerator for 10 hours. After that, remove the grid and remove the parchment. A delicious, fragrant chopped ham from pork and chicken chopped with mugs (it cuts very thinly) and serve as a snack or sandwiches.
Enjoy your meal!

If everything is done correctly, the taste turns out a hundred times better than the store already at least because there are no extraneous impurities and chemistry. All products pick it yourself. And for the set of spices you are responsible too.

The five most commonly used ingredients in the recipes of home ham:

What is better to start cooking ham?

Start better from choosing the main product. For a beginner there will be nothing better than homemade ham from chicken - due to the availability of this meat, ease of use and, of course, gentle taste. It is very good if there is a ham in the kitchen. But if there is no one, the double frame, a slow cooker or, in the end, normal saucepan With thick walls. Everything that remains is to find a suitable recipe for ham (just scrolling the page just above).

Ham in the package - the budget and convenient way of cooking at home

From time to time you buy juice? Well, next time you do not throw away the package from under it, as it is a comfortable cooking utensils. With an empty package, the top is cut (the one with the lid). It is filled with a meat mixture (for example, chicken pieces, salt, spices, gelatin). Wrapped inside (for reliability). Then in the food film. The bottom needs to be turned foil - this part is placed in boiling water. The ham is prepared for about an hour, after cooled in the refrigerator.

Five nutrient ham recipes at home:

What types of homemade ham exist?

It all depends on taste and imagination - you can cook at least from frogs, nothing restrains you. But if you want classics, the popular list is:

  • hen
  • turkey
  • beef
  • pork

Helpful advice :

  • ham can replace the usual tin can

Hello! The ham to the new year can not be bought, if you have a desire and the opportunity to make it with your own hands at home. And it is not so difficult, as you think - it is enough to start cooking it in advance - 3-4 days before you put your own homemade ham On the table. In general, by and large, it can be noted that the problem is that the ham is easy to cook, but for a long time - your pick-up pork meat should stand under the press in a special marinade at least 3 days.

But is it a question for the maternity owner or hostess? Of course not, so - here is the ham at home and the recipe for it: there are not only a photo of ham, but also a video with a description of its preparation. Use on health! And by the way, products, except for meat, do not need anymore, if not counting the bay leaf and black peas pepper.

To prepare ham at home, use saber chips or neck.

  1. Pork - 1 kg;
  2. Also prepare a sternum or blade dish. From the breast, the ham is fat, and from the blade - lean. Therefore, the best way is to mix different meat;
  3. Salt - on a two-liter marinade pan take three tablespoons;
  4. Bay sheet - 4-5 pcs;
  5. Black pepper pepper - 20-30 pcs.

Preparing marinade for cooking ham and marinate meat

  1. Pour into a 1.5 liter of water in a saucepan, add salt, pepper and bay leaf. After boiling, cook the spices of 2-3 minutes, and turn off the fire, let the marinade cools;
  2. While the marinade is preparing, rinse meat, let him drain;
  3. When Marinade cools, any syringe (2 ml, 5 ml) popping meat from all sides. Just pick up the marinade in the syringe, and drive the needle every time in a new place in a piece of meat, and at different depths. I did about 10 injections;
  4. Now lay meat into the remaining marinade (bay leaf and not necessary to remove the pepper), press it with some press, and send it in a cold place for 3 days. In order for the future ham to get sacrificed well and caught the taste of seasonings, turn it out every day.


In general, the ham at home is preparing easily, it only seems that a lot will have to do everything too, but for real cooking it is not a hindrance.

  1. The meat for three days is quite blocked and pressed. Now wrapping it into the food film and send it again into the same marinade - boiled;
  2. You can not use the food film, but to tightly tear the hammer ham, but at the same time it is better to dilute the marinade with simple unsalted water, or cook meat in new water, spilling it to your taste;
  3. Meat should be cooked 2.5-3 hours. Small secret It is for the preparation of ham: water in no way should be boiled - bring it to 80-85 0 s, and maintain the temperature at such a level all the time while the meat is boiled. It is easy - simply periodically topping the cold water into the pan;
  4. At the end of the cooking, cool the finished ham in cold water And, without turning the films, let it cool to room temperature, after which place it in the refrigerator until it is completely cooling and purchasing an undesisted form.

As you can see, the recipe is simple, but prepare homemade ham from pork will have long. But it is worth it! Pleasant appetite!

So, as you see the ham at home, we have successfully prepared with you, it remains to treat our relatives and loved ones, so that they appreciate your culinary talent. In the next recipe, I will share with you one of my favorite recipes, real, do not miss.

Prefer home products purchased in our time perfectly normal, since the composition of the latter often with the components not too useful for our health, but useful to increase product storage. If you try to introduce maximum to your diet natural productsthen this recipe for ham from pork at home will be as impossible by the way.

Pork homemade recipe

The total cost of homemade ham from pork differs little from the already finished product, they are also very similar to the taste, and the cooking process itself is very simple, although it takes a long time.

Ingredients:

  • pork (ham) - 1.7 kg;
  • salt - 115 g;
  • hot peppers - 1 PC.;
  • pepper peas - 7 pcs.;
  • buds Carnations - 2 pcs.;
  • laurel leaf.

Cooking

The use of meat with a fatcom in the recipe allows you to preserve the appetizing color of the finished product and its juiciness. You should not take clipping, flesh and other "lean" pieces, because all the time it will be spent in vain - the finished ham will have the taste and color of simple boiled meat.

Start with the preparation of simple brine, in it our piece will be pickled, and then boiled. Salt fill the water liter, add sharp peppers, pepper peas, carnation and laurel. Leave the marinade for ham from pork boil, remove from the fire and completely cool. With the help of a syringe, enter into a piece as a larger marinade, deeply and over the entire thickness. After, leave meat in the cold for three days, it turns out from time to time.

Family slice wrap film or tie the thread so that during cooking it retains a neat form. The remaining brine is pouring into a saucepan and connect with water. Give fluids to reach 80 degrees and put a piece of ham in it. The temperature here is extremely important, because if it rises above 80-85, then the meat will be simply boiled, and not so gentle and pleasant in color, like what we see in the store.

A piece of about 2 hours is cooked, after which it is completely cooled, free from threads and cut.

Ham from pork in the ham - recipe

The ham is a simple device, which is a stainless cylinder with springs, giving a piece of meat the required form. With it, it is very convenient to prepare a chopped ham, which we will pay attention further.

Ingredients:

  • pork - 1.4 kg;
  • garlic - 3 teeth;
  • chopping muscat;
  • cheat ice - 1 tbsp.;
  • - 5 g

Cooking

Pre-pork make pretty large pieces. Mix meat with a slim salt and muscat, add a purricated garlic, gelatin, and then the crushed ice. The latter will ensure juiciness meat. Send everything to the fridge for 3 hours. After time, lay out meat in the sleeve, make both its edges, and then put in the ham. Tighten all the springs well, giving me a shape. Next, you can go in two ways: bake meat in disgusting with water about one and a half hours at 180, or boil a couple of hours on low heat (no more than 80 degrees).

A chopped ham from pork at home is then cooled throughout at least 5 hours, and only after removed from the form.

Ingredients:

Cooking

Overnight before cooking homemade pork, soda a piece of a pair of tablespoons of salt and leave in the cold. After time, meat will tie out and leave to boil in the marinade from the remaining salt, Major, Lavra, Pepper and Garlic. After 40 minutes, the meat is removed from the fire and leave in the brine until its cooling, after which the piece is removed and put into the refrigerator.