home Heating systems Chicken ham dishes. Ham in a baking sleeve

Chicken ham dishes. Ham in a baking sleeve

Homemade chicken and pork ham is not a luxury.

It’s just a regular product that can be eaten for breakfast, served with side dishes or placed on a meat plate.

The complexity of cooking is no higher than that of cutlets.

So what's the deal?

Let's please our loved ones with homemade ham, tasty and healthy!

Chicken and pork ham at home - general cooking principles

Composite ham from several types of meat products is always in pieces. It is prepared entirely from only one type of meat. The main products are cut into pieces and mixed. Sometimes part is twisted into minced meat, and the second part is chopped into pieces.

What is added to the ham mixture:

All kinds of spices;

Onion, garlic, pepper;

Gelatin;

Gelatin is added in dry form and acts as a connector for the pieces. Sometimes they do without it. There are recipes with cheese and eggs, which also help keep the shape and hold the products together.

Homemade ham is boiled or baked. Sometimes a slow cooker is used. But, regardless of the chosen method, after cooling the product should be allowed to rest for several hours. Sometimes oppression is used to strengthen the mass.

How to shape a ham

A ham maker is a wonderful kitchen device that simplifies the process of preparing homemade ham and gives the finished product an ideal shape. But what if it’s not there?

To form the ham you can use:

Baking bags, sleeves;

Large diameter casings, special casings;

Small forms;

Packages and boxes of juice, milk, salt.

Baking bags are most often used for boiled ham. For cooking in the oven, you can also take a bag (sleeve) or foil. Or make do with other available items.

Recipe 1: Homemade chicken and pork ham “Meat” in a baking bag

It doesn’t take much time to prepare this chicken and pork ham at home, and the result is simply amazing!

Ingredients

500 grams of chicken fillet;

500 grams of pork neck;

1 pinch of nutmeg;

15 grams of gelatin;

2 cloves of garlic;

Pepper mixture.

Preparation

1. Freeze the chicken fillet and pork a little. Then cut into small cubes and throw into a cup.

2. Add nutmeg, pepper, salt and immediately pour in gelatin. Add chopped garlic cloves. Mix the resulting minced meat.

3. Place the mixture in a baking bag, form a sausage, and simply cover the free edge with a second layer. We tie the edges with thread and wrap it several times along the entire length.

4. Make 1-2 holes with a thin needle, put the ham in a baking dish and put it in the oven.

5. Bake for about 1.5 hours at 180 degrees.

6. Take it out, let the ham cool completely and put it in the refrigerator for 5 hours. During this time, it will completely strengthen and the sleeve can be removed.

Recipe 2: Homemade chicken and pork ham with olives

A festive recipe for homemade pork and chicken ham with a very rich composition. The product is very aromatic, and the olives add a piquant flavor.

Ingredients

800 grams of chicken fillet;

600 grams of pork;

150 grams of cheese;

1 onion;

Salt pepper;

2 tablespoons of mayonnaise;

A little dry greens.

Preparation

1. Cut the chicken into pieces and place in a bowl.

2. Add chopped onion, mayonnaise and herbs. Salt and leave to marinate for half an hour.

3. In the meantime, grind the pork into minced meat through a meat grinder or chop it with a food processor.

4. Open the jar of olives, drain the marinade and cut each into 4 parts. We send it to the chicken.

5. Cut the cheese into cubes and also add it to the bowl with the rest of the products.

6. All that remains is to add the minced pork, add pepper and mix well.

7. If you have a ham maker, then insert a baking bag into it, fill it with prepared minced meat, pack it, make a small hole and throw it in a pan of water to cook for 1.5 hours.

8. If we just use a bag, then place the meat in it and tie the edges tightly. Then we wrap the thread in a circle to maintain the shape of the log. Also boil for 1.5 hours.

Recipe 3: Puff pastry from chicken and pork at home

An unusual technology for preparing ham, chicken and pork at home. Recipe with dry gelatin, prepared in the oven.

Ingredients

400 grams of pork;

400 grams of chicken;

15 grams of gelatin.

Preparation

1. Cut the chicken into slices, lightly beat each one and sprinkle with spices. We stack them on top of each other and send them to the side for now.

2. We do the same with pork. We also beat back a little, but not much. Otherwise, the meat will lose all its juices.

3. Take a small rectangular mold; you can use the container for baking bread or cake. Line the bottom with a piece of foil.

4. Place several slices of pork in the first layer, sprinkle with gelatin crystals.

5. Now lay out a layer of broken chicken slices and also sprinkle with gelatin crystals.

6. Repeat layers until all the meat and chicken are gone. But this quantity of products usually does not yield much. There is no need to sprinkle the top layer with gelatin.

7. Cover the mold with a piece of foil on top and bake for 80 minutes at 200 degrees.

8. Remove from the oven and, without removing the foil, place pressure on top. You can simply lower the foil onto the meat itself and place a pack of salt on it.

9. Cool to room temperature, and then put it in the refrigerator in this form. It is better to let it sit overnight so that the ham can harden well.

Recipe 4: Homemade chicken and pork ham in a juice carton

A very interesting way to prepare ham, for which you will need an empty juice pack of at least a liter. You can also take a milk carton.

Ingredients

500 grams of chicken;

500 grams of gelatin;

3 cloves of garlic;

20 grams of gelatin;

1 tsp. salt;

Preparation

1. Roll half the chicken and half the pork into minced meat. Cut the remaining meat products into small cubes. Let's connect together.

2. Add spices and dry gelatin, mix.

3. Take the top of the juice bag apart, open it, rinse it and stuff it tightly with minced meat.

4. Place the workpiece in a baking bag, tie the top with a knot and make a small hole there.

5. The bottom part of the box along with the package needs to be wrapped in foil.

6. Place the structure in a saucepan, pour in water and cook the ham after boiling for 1 hour and 40 minutes.

7. Cool, put in the refrigerator and wait for it to harden.

Recipe 5: Marbled ham from chicken and pork at home

Detailed technology for making the famous marbled ham at home. It can be prepared not only from chicken and pork, but also from any other meat. And to make the finished product truly marbled, we use bright spices: paprika, curry, herbs.

Ingredients

400 grams of pork;

500 grams of chicken;

1 spoon of paprika;

3 cloves of garlic;

1.5 tablespoons of gelatin;

0.5 spoons of curry;

A little dried dill;

Preparation

1. Chicken and pork should be cut into neat pieces, but not finely. The optimal size is 1.5-2 centimeters. Throw it into a bowl.

2. Add chopped garlic.

3. Mix all the spices with dried dill and gelatin, pour into a bowl with the meat.

4. Mix with your hands and immediately form the ham. We don’t let the product sit. Either we put it in a ham dish, or in a bag, or in foil or a mold. We choose the appropriate method.

5. Place the marbled ham in the oven for two hours at 180 degrees.

6. Then cool and let sit in the refrigerator overnight.

Recipe 6: Homemade chicken and pork ham with nuts

Adding nuts to chicken and pork ham gives the product a very interesting taste. It is best to use walnuts that have been pre-roasted and chopped.

Ingredients

0.7 kg pork;

0.3 kg breast;

3 tablespoons of nuts;

Salt pepper;

4 cloves of garlic;

0.5 spoons of gelatin;

0.5 pods of sweet pepper (red).

Preparation

1. Grind the pork through a meat grinder along with the garlic.

2. Cut the chicken into cubes and combine with twisted minced meat.

3. Add one raw egg, chopped nuts, and add gelatin. You don’t have to put it in, the egg will help the mass keep its shape. But with gelatin, the pieces will be more elastic, and it will be easier to cut the ham into neat slices.

4. Now finely chop half a sweet pepper and also add it to the minced meat. It will appear as red specks.

5. Knead the mass thoroughly, put it in a ham dish or pack it in any other way.

6. This ham can be boiled or baked in the oven, on average about 70-80 minutes at 180.

Recipe 7: Homemade chicken and pork ham with lard

Recipe for fatty, juicy ham with bacon. Very similar to the real one. This amount makes a fairly large loaf; if desired, cut the ingredients proportionally.

Ingredients

1 kg pork ham;

0.5 kg chicken;

0.5 kg of lard;

15 grams of gelatin;

1 tsp. mustard;

1 onion;

4 cloves of garlic;

2 tsp. salt;

1 tsp. paprika;

1 tsp. pepper mixtures;

A little dry parsley.

Preparation

1. The lard needs to be frozen to make it easier to work with. Then cut into small cubes.

2. Cut the pork and chicken into larger pieces, as for goulash. Combine with lard.

3. Add chopped garlic cloves and onion.

4. Add mustard and all other spices.

5. Add dry gelatin, add salt and stir. Cover the bowl and put it in the refrigerator to marinate for 10 hours.

6. Take it out, mix it again and put it in the ham maker. Or we form a log (rectangle) in any other way.

7. Bake in the oven for at least two hours. If you use a ham maker, don’t forget to add a little water to the pan. If the ham is baked in a sleeve, then you can periodically turn it over to the other side.

8. Then cool and leave in the refrigerator for at least 5 hours before removing from the mold.

Homemade chicken and pork ham - useful tips and tricks

Ham really likes heat. But besides pepper, you can also add mustard to it. Just one spoon added to the minced meat will make it much more aromatic and tastier.

Homemade sausages are never prepared from fresh meat; the pieces must be well cooled. And if you need to prepare chopped mass, it is better to freeze it a little. It will be easier to cut, and the pieces will turn out neater.

After boiling or baking the ham, aromatic juice remains in the bag (or in a mold, in foil). Do not pour it out under any circumstances! This liquid can be added to any sauce or to the first or second course. You can simply pour it into molds and put it in the freezer. Natural bouillon cubes will definitely find a use!

You don't have to throw away the skin from the chicken. It is quite fatty and will give the ham juiciness, but before adding the skin you need to chop it well.

I was forced to start learning how to cook sausages and ham at home. It’s unclear what’s in the stores, but we love sausage with the whole family. And the child was taught to love (I don’t know if this is good). And if you ask your daughter what she wants more, candy or sausage, she will choose sausage.

While collecting recipes for homemade sausages that are similar in taste to store-bought ones and healthy in their benefits, I discovered a recipe for chicken ham at home. Minimum effort: just chop the chicken, add spices and cook, and take a sample the next morning. The taste is excellent. My daughter didn’t even understand that her mother made the chicken ham; she is still sure that the “sausage” was bought in a store.

Ingredients

chicken fillet 500 g
chicken thigh 500 g
food gelatin 1 tbsp. l.
mixture of ground peppers 1/4 tsp.
nutmeg 1 pc.
salt 1/4 tsp.
garlic 3 cloves

How to make homemade chicken ham

Prepare the necessary products.
Chop the fillet into small cubes. Remove the skin from the chicken thighs, remove the meat from the bone and cut into the same pieces as the breast meat. If you find fat on the thighs, do not remove it; fat will make the ham juicier.
Grate the nutmeg or use ready-made ground nutmeg (0.5 tsp).
Add salt, a mixture of ground peppers and chopped garlic.
Stir and leave for 2-3 hours at room temperature so that the meat is well salted and saturated with spices. Ideally, let it sit overnight, but in this case it is still better to place the plate in the refrigerator.
Just before cooking, add gelatin and mix everything well. You need to try to ensure that its crystals are distributed as evenly as possible throughout the volume of meat.
Place the minced meat in a baking sleeve (plastic bag).
Form a sausage of the desired thickness, being sure to compact the meat well and, if possible, try to leave as little air inside as possible. Wrap the top in several layers of cling film. This will hold the shape of the ham and keep liquid out.
Wrap the thread evenly and tightly.
Place in boiling water until the ham is completely covered in liquid. Cook over medium heat in a slightly ajar pan for 40 minutes. Remove and leave until completely cool. Only after this can the chicken ham be unwrapped, cut and tasted.

On a note:

If you have it, do it.
You should not cook from just one fillet; the ham will turn out dry. It is optimal to take white and red chicken meat in a 1:1 ratio
You can use any spices, but you should not neglect the addition of nutmeg, it is thanks to it that the taste is as similar as possible to store-bought.

Step 1: Prepare the chicken.

We start with the most important ingredient, which will take a good 25-30 minutes to cut - fresh broiler chicken. If you bought it in a store, it means it has already been cleaned; if you bought it at the market, there may be small feathers on the carcass. Gradually we pry them with the tip of a knife and pull them out with a sharp jerk of the hand to the side.

After this, we remove all the insides from the bird, of course, if any, for example, kidneys, liver, stomach and lungs. Then we roast the chicken over medium heat, thus getting rid of the fine small hairs. Then we thoroughly rinse it under streams of cold running water inside and out, dry it with paper kitchen towels, put it on a cutting board and move on.

Step 2: cut up the chicken.

We divide the carcass into 8–10 parts and remove, if possible, all the meat from each, which we immediately cut into small portions measuring from 1 to 1.5 centimeters and place in a deep bowl. We don’t throw out the skin, bones, neck, back, as well as the outer phalanges of the wings; they will make a very tasty broth, and the fat can be added to the minced meat for cutlets or meatballs, so we also put it in the freezer until better times.

Step 3: Prepare the meat mixture.

As a result, from one chicken weighing one and a half kilograms, approximately 730–800 grams of pure meat came out, season it to taste with salt, ground black pepper and squeeze out the garlic cloves, previously peeled, through a special press. Mix everything thoroughly with clean hands and leave the chicken to marinate a little, that’s enough 15–20 minutes.

Step 4: prepare the meat mixture for cooking.

After the required time, sprinkle the meat mass with gelatin, mix everything again until smooth with a tablespoon and decide how we will shape the ham, for example, you can transfer the pieces of poultry into a piece of baking sleeve or a plastic bag and form an even roll, trying to ensure that there is no air left inside .

The same can be done using regular cling film, but after this it is better to wrap the resulting product in one layer of aluminum cling foil. For reliability, it is better to wrap the roll prepared for cooking with thread, baker's twine or tape on top so that no water leaks through the packaging during cooking!

Step 5: prepare chicken ham at home.

Now let's move on to the next, almost final step. We lower the still raw product into a deep, wide saucepan, fill it with purified water 4-5 fingers higher and put it on medium heat, which after boiling we reduce it to a minimum. Cook the ham, covered, for 1 hour 20–30 minutes.. Then, using two kitchen spatulas, move it to a cutting board without opening it, cool it completely to the desired temperature, put it directly in the package into a plastic container and cool it in the refrigerator for 4–5, or preferably 12 hours, after which you can get involved in tasting!

Step 6: Serve chicken ham at home.

Homemade chicken ham is an excellent alternative to any sausage products. After infusing in the refrigerator, remove the packaging from the roll, place it on a cutting board and use a sharp kitchen knife to cut it crosswise into portions 1 to 1.5 centimeters thick. Then they are either laid out on a large flat dish, decorated with marinades, pickles, and fresh herbs and served as a snack, or they are immediately made from the meat into delicious sandwiches with mayonnaise, ketchup, vegetables, or whatever you like best. Cook with love and enjoy!
Bon appetit!

If desired, instead of chicken, you can use clean fillet of this bird, but in this case the dish will turn out to be a bit dry, so you should add a couple of raw legs, freed from bones and cartilage, to this meat;

The recipe contains classic spices, they are ideal for this dish, but their set can be supplemented with any other dried herbs, as well as spices that are used when preparing meat dishes;

Very often, finely chopped fresh bell peppers, boiled carrots, canned peas, corn, hard-boiled eggs, fried mushrooms, olives, olives, capers, chopped gherkins, crushed nuts or herbs are added to the meat mixture: dill, parsley, cilantro, green onion, basil. Of course, you shouldn’t use everything at once, but you can experiment.

We will believe that you have tried homemade ham only when you show your ham maker. Otherwise, all these are excuses from cooking. If you really want to try real homemade ham, you're probably already scrolling through the recipes below.

General cooking principles

The texture of the meat base is very important in cooking. It should be as homogeneous minced meat as possible. Therefore, it is recommended to be good with a knife or to be the owner of a blender/meat grinder. If the pieces of meat are too large, the finished ham will not be able to be sliced thinly, otherwise it will fall apart.

It’s not written about this everywhere, but after boiling or baking the ham, it is important to cool it well so that all the components “stick together” well. To do this, first bring the ham to room temperature and then put it in the refrigerator overnight. All this must be done without removing it from the mold.

Homemade chicken ham with herbs

Cooking time

calorie content per 100 grams

If you want something special, go ahead! Herbed ham will captivate your taste buds from the first bite. You can choose whatever you like as herbs, and then it will definitely turn out perfect!

How to cook:

Tip: Do not cut the ham thinly, otherwise it may fall apart.

Chicken mushroom ham roll in the oven

It is known all over the world that chicken and mushrooms are a classic. That's why we decided to combine these two components. And in the end we got a crazy taste and an even crazier aroma.

What time is it – 3 hours + night.

What is the calorie content - 182 calories.

How to cook:

Wash the chicken thoroughly and then remove the skin. This is quite simple to do - just make an incision on the back and separate the skin from the meat.
Next, cut off all the meat with a sharp knife, leaving the bones bare.
Cut it into small cubes.
Peel the caps and stems of the mushrooms and cut them into cubes.
Pour oil into a frying pan and heat it, add mushrooms.
Add spices to taste, stir and simmer until done.
Add salt, pepper and spices, mushrooms to the chicken.
Mix all ingredients thoroughly by hand or using a spoon.
If possible, beat the mass to remove “empty” spaces.
Grease a sheet of foil with a small amount of oil.
Place chicken skin on top, forming it into a rectangle.
Place the prepared minced meat on top in the form of a brick.
Wrap it tightly in the leather and then place the whole thing in foil.
Transfer the roll to the prepared pan (you can use a cake pan or bake directly on a baking sheet).
Bake for an hour and a half at 180 degrees Celsius.
After this, remove the ham, cool and place a weight on top.
Place the entire “structure” in the refrigerator overnight.
After this, the ham can be taken out and cut for the table.

Tip: you can choose any mushrooms you like. These can be porcini mushrooms, chanterelles, honey mushrooms, champignons, russula, etc.

Homemade ham in a bag

A recipe for those who do not know how to wrap minced meat in chicken skin and who cannot make a full-fledged roll from a baking sleeve. Start cooking quickly to get results faster!

How long is it – 2 hours + night.

What is the calorie content - 191 calories.

How to cook:

Clean chicken meat from films, veins and fat.
Divide into two parts and cut one of them into small cubes.
Grind the second part too, and then beat with a blender until smooth or grind through a meat grinder. You can also chop it into minced meat with a knife, you get minced meat.
Mix the meat, add gelatin and spices to taste, stir.
Pour the juice out of the bag (we will use the drink box) and cut off the top.
Rinse it from the inside, then stuff it with minced meat, tamping it as tightly as possible.
Place it all in a baking sleeve, tie it at the top and pierce it.
Wrap the bottom of the box with foil.
Place all this in a deep pan, pour water until there is foil.
Place on the stove, turn on the heat and bring to a boil.
Cook for one hour and forty minutes.
Then remove from the water, cool and put in the refrigerator overnight.

Tip: To make your ham savory, use fresh chiles. It must be washed with running water, cut into rings, and, if desired, cleared of seeds. Next, mix into the minced meat and enjoy the result a little later.

A simple recipe in a slow cooker

If you have a slow cooker, then everything will be even easier. We offer a recipe for homemade ham in a slow cooker. She'll cook everything unattended in two hours, then all that's left to do is cool and serve. Bon appetit!

How long is it – 2 hours and 30 minutes + night.

What is the calorie content - 115 calories.

How to cook:

Wash the chicken thoroughly, then remove films and fat.
Cut into small pieces and pass through a meat grinder or use a blender.
Add spices to taste, milk powder, a little liquid smoke, gelatin.
Peel the garlic, remove dry ends and press the cloves through a crusher.
Mix all this thoroughly and put it in the refrigerator for three hours.
Place a bag in the ham maker and put cold minced meat in it.
Tamp it down well and place it in the slow cooker.
Pour in the maximum amount of water and close the lid.
Cook for two hours in stew mode.
Then remove it from the multicooker and let it cool to room temperature.
Then you can put it in the refrigerator overnight and serve it immediately in the morning.

Tip: To enhance the taste and appearance of the ham, add fresh vegetables.

If you want a savory ham but the chilli is too much for you, use plenty of garlic or regular ground black pepper. To make the ham savory and special, stir a spoonful of mustard into the minced meat. It will be truly unusual!

The broth that remains from the ham (most often remains in the bag) does not need to be poured out. Use it to prepare a variety of savory sauces. Remember that this is the best and most rich base for such cases.

Homemade ham isn't just better than store-bought ham. This ham is perfect! It’s hard to call what’s on sale ham, and now there’s no need to. You have something to compare taste, appearance and texture to. Enjoy the home, the real thing!

Homemade ham is many times tastier than store-bought. At least you know what you put there yourself. This already sounds delicious. What if you add your favorite spices and dry aromatic herbs? What a find! The process itself is not labor-intensive, I would even say easy. The main thing is to get some meat, then get someone to wash the meat grinder and find the endurance in yourself while the delicacy cools.

It cuts great, doesn't crumble or break. Very tasty with mustard, especially French mustard. Well, that's what I love so much. And you choose to suit your taste: mustard, horseradish or just a slice of bread.

This amount of ingredients yielded 1 kg 350 grams of the finished product.

Prepare ingredients for preparing chicken ham in a ham maker according to the list. The meat used must be well chilled. Before use, it must be kept in the refrigerator for several hours.

To make chicken ham, I used meat from thighs and drumsticks. I think the chicken itself would have been dry. The skin and veins, of course, need to be removed. And cut the meat itself into small pieces, about 1x1 cm.

Approximately 1/4 of the total meat needs to be ground in a meat grinder. In this case, it is better to use a grill with large holes. If desired, you can add 1-2 cloves of garlic at this stage.

Add the minced meat to the chopped meat. Add spices and salt. For spices, I used a mixture of cumin, basil, coriander, nutmeg, red hot pepper and paprika flakes.

Then knead well and mix the meat with the minced meat.

You can use a mixer. Since my mixer couldn’t handle it, I had to do everything by hand. You need to do this quickly, intensively and for a long time. The meat should become viscous, but it must remain cool. If you feel that your hands are warm, put them in the cold for a while.

Cover the ham pan with a food bag or sleeve.

Place the prepared meat filling inside, compacting tightly with a spoon. You need to try to ensure that there is practically no air left in the sleeve.

Twist the top edge and press the lid.

Then tighten the 4 springs one by one. Place the ham in the refrigerator for at least 2 hours (preferably overnight).

Place the ham dish in a saucepan with water. The water should completely cover the mold.

Turn on low heat and continue cooking the chicken ham in the ham cooker for 2-2.5 hours. The water temperature should not exceed 85 degrees.

After the time has passed, remove the container with the meat and immediately place it in a bowl of cold water for 5-7 minutes. Then place in the refrigerator until completely cooled. It’s better not to rush here, let the meat cool well.

Remove the springs and lid from the ham maker and remove the bag of ham. Carefully remove the bag and that’s it – homemade, aromatic, juicy and very tasty ham is ready!