Homemade chicken ham. Chicken ham - a real homemade delicacy Chicken ham in the oven recipe

The chicken ham recipe will definitely catch on in families where they simply adore all sorts of meat delicacies and where they are not limited to only pork or beef. Chicken, and especially its white meat from the breast, is a very dietary and healthy product, and therefore such ham can be given even to children or people with stomach problems, during the recovery period after surgery and while limiting the consumption of fatty and “heavy” foods.

In no case do we convince you to cook chicken ham in the oven solely due to illness! After all, it turns out very tasty, tender, appetizing and not at all bland... This is a full-fledged replacement for store-bought sausages for sandwiches and table cuts, which does not contain a single gram of excess salt, dyes, preservatives and much, much more that manufacturers and technologists are silent about. food workers. But our homemade ham contains 90% chicken meat, and the rest is colorful vegetables, homemade eggs and all the necessary natural additives and spices. All processes are under your control, as is the quality of the chicken meat itself, so this chicken ham deserves only the highest score!

We recommend preparing this delicious chicken ham for a holiday table; cut it into 1 cm so that all the vegetables are visible. I am sure that your guests will be pleasantly surprised that such a cute and tasty dish can be prepared from such simple ingredients.

Ingredients

chicken fillet – 2 pcs./0.5 kg;
chicken thighs – 5-6 pcs./0.5 kg;
egg – 2 pcs.;
fresh peas – 100 g;
sweet pepper – 1 pc.;
carrots – 1 pc.;
milk powder – 35 g;
garlic (granules) – 1-2 tsp;
seasoning for chicken/pork dishes – 2 tsp;
salt, pepper - 1 tsp each.

Cooking time: 1.5 hours. Servings: 15

How to cook homemade baked ham from chicken breast in the oven

For ham, it is very good to use two types of poultry meat, namely, white chicken fillet and red poultry meat from the thigh or legs. If you prepare such a ham only from sirloin pieces, it may turn out to be a bit dry, and vice versa, if you take only a chicken thigh, the ham will contain a lot of fat and may simply not hold its shape. Therefore, ideally, it is necessary to combine the fillet and chicken thigh in a ratio of 50 to 50, or 50 to 60 in the direction of increasing the chicken fillet.

We prepare poultry meat as follows: remove the skin from the thighs and cut out the bones with all cartilaginous fragments, cut the fillet into medium cubes.

Grind the chicken fillet very finely, using an immersion blender or through a meat grinder with pate attachments. The fillet should turn into a paste-like mass.

With the thighs everything is simpler - we cut them together with the subcutaneous fat into small pieces of about 1 by 1 cm.

In one large bowl, combine the pasty fillet and finely chopped thighs. Add dry milk and eggs. Mix and carefully dissolve the powdered milk throughout the mass, as it tends to quickly clump in a humid environment.

Stir and add spices (seasoning for chicken or, even better, for pork dishes), dry granulated garlic, salt and pepper. Mix all the aromatic additives into the minced meat.

It's time to refresh our future ham with vegetables, such as red bell peppers, orange carrots and green peas. It will look very bright when cut and will be beneficial to your face!

Mix thoroughly again and distribute all the added vegetables evenly throughout the mass.

To prepare chicken ham, you don’t need to have a ham maker or special molds - you can just take a rectangular iron bread pan or muffin maker. We line it around the entire perimeter with foil and press the ham mass into the mold. When laying, tap the mold on the table so that possible bubbles come out of the mass and the minced meat lies level as best as possible. Level the surface of the minced meat with a spoon on top.

Cover the minced ham completely with the edges of the foil that was used to line the pan. Heat the oven to 180-190, set the pan to medium level, the time the ham is in the oven is 45-50 minutes.

When the chicken breast ham is baked, leave it without removing it from the mold until completely cooled, after draining the formed meat juices from the mold, which after cooling usually harden into jelly and do not allow the ham to compact well.

Now you can cut it as you like - into slices or large pieces, admiring the “traffic light” vegetable coloring and an absolutely natural product! Baked chicken ham with vegetables is ready!

You can also add grated cheese, fried mushrooms, and olives to the ham. Serve it in portions, you can also make sandwiches from it, use it for various snacks and take it with you as a snack to work, a picnic or a trip.

Making homemade chicken ham is very easy. It makes a delicious, versatile dish for breakfast or dinner, and you can also have a snack. And no preservatives, unlike similar store-bought products.

If desired, chicken meat can be mixed with turkey meat, it turns out even tastier. But today we will cook pure chicken ham.

1 chicken weighing 1.5 kg or 700-750 g fillet
15 g gelatin (1.5 sachets)
2-3 cloves of garlic
salt, pepper to taste
sleeve for baking

Preparation:

First you need to separate all the meat from the bones. I don’t use the skin, but I don’t throw away the bones; they can be used to make excellent chicken soup, for example, here. I also never throw away chicken fat; I freeze it and then add it to any minced meat.

In this recipe, the most labor-intensive thing is to separate the meat from the bones; it usually takes me 25-30 minutes. If you use ready-made ones, then this is generally a recipe for the lazy.

However, if you cook homemade ham only from breast fillets, it will turn out completely dry. You definitely need to add meat from the legs, but cutting them into fillets is a piece of cake.

So, from a carcass weighing 1.5 kg we got 730 g of pure meat. We cut it into small pieces.

Salt and pepper to taste, add garlic passed through a press and pour gelatin on top.

Mix everything well. Then we cut off a baking sleeve approximately 35 cm long and transfer the meat into it.

We form a tight roll, trying to ensure that there is no air left inside. For reliability, you can wrap it with thread or tape on top. It is important that water does not get inside.

Sometimes, if there is no baking sleeve, I use regular plastic bags. First, I put the meat in one bag, roll it tightly and seal it with tape. Then I put it in another bag, pack it tightly again, seal it with tape and wrap it with thick thread on top. This is exactly how I cooked it recently and took these photos to show what it all looks like:

But let's get back to our roll today.Take a pan of suitable diameter, put the roll in it, pour water and put it on the fire.

After boiling, reduce the heat to low and cook under the lid for an hour or a little more.

At the end of this time, take our ham out onto a plate and, without opening the packaging, let it cool.

Place the cooled chicken ham, again in packaging, in the refrigerator for 4 hours, or preferably overnight. Serve to the table, cut into slices.

When we buy sausages in a store, we cannot say with complete certainty what is inside. Therefore, I suggest you try to cook homemade chicken ham. This delicious cold chicken dish is perfect for breakfast, a quick snack or a holiday table. Preparing chicken ham is so simple that even a novice housewife without many years of culinary experience can make it.

To bring this homemade chicken ham recipe to life, you need a minimum of the most common products:

1 kilogram of chicken fillet (it is better to take part of the thigh fillet and part of the breasts to make it juicier);

1 tbsp. l. gelatin;

2-4 cloves of garlic (to taste);

1 tbsp. dry rosemary;

Salt, ground pepper.

How to cook ham from chicken

Crush the garlic, mix it with salt, ground black pepper and rosemary in a spacious bowl.

Cut the chicken fillet into thin strips (no thicker than 1.5 cm). As you cut, transfer the fillets to a bowl with spices.

Mix everything well so that the chicken pieces are coated with spices.

Cover with a lid and leave to marinate for an hour and a half or more. If you leave it overnight, put it in the refrigerator.

Then pour gelatin into the chicken without draining the juice released during infusion, mix everything again and leave at room temperature for another 40 minutes to an hour.

Turn on the oven and preheat it to 180 degrees.

While the oven is heating, place the chicken on a large sheet of baking foil and use your hands to form it into a tight roll. Wrap it in foil and pierce the top of the foil with a toothpick in two or three places.

Place in the oven on the middle shelf and cook the chicken ham for forty minutes, then take out into the light of God and wait until it cools. Remove the foil from the completely cooled ham.

Ready homemade chicken ham is cut into thin slices, like regular ham. You can make sandwiches with it or arrange it beautifully on a plate, garnishing with herbs, lemon slices or tomato slices to serve at the holiday table.

Bon appetit!

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!

Get out the mustard and call your family, friends and neighbors. Treat everyone to delicious meat, and in return listen to praise addressed to you.

Bon appetit. Cook with love.

Breakfast is not just a meal. This is a boost of energy for the whole day. I had a calm and delicious breakfast - and the sun seems to be shining brighter, and Monday is no longer so scary. It is not surprising that many housewives approach the choice of dishes for the morning with special care. Omelets, fried eggs, flatbreads with cheese filling, sandwiches - all this can be much tastier with homemade ham. Making it yourself is very simple. How to prepare chicken ham in a ham maker, the recipe and some meat processing tricks you will learn 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 piece of kitchen utensil, completely simple in 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 maker is a metal structure made in the shape 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 to it using tight springs. A bag of meat is placed in the space between the bottom and the lid, which is increasingly compressed by springs during the cooking process.

There is quite a wide choice of ham makers on the modern market and their range is only expanding every year. 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. Some designs can be equipped with a stationary bottom or one spring instead of three. But the presence of all these convenient additions does not in any way affect the taste of the finished ham.

The principle of operation of the ham maker

The ham maker is not equipped with electronics, buttons or screens.

The whole principle of preparing ham is based on elementary physics - the meat is pressed during a long simmering process, resulting in a dense, juicy, incredibly aromatic product.

The package inserted into the ham maker prevents juice from leaking out and maintains the set temperature, so the product does not dry out and preserves the taste of the meat and spices.

The process of preparing chicken ham can be divided into three stages.

Preparing meat. You can simply cut it into pieces and immediately transfer it to the ham maker along with the spices. This ham will also be delicious. But it’s better to marinate the chicken first and let it sit for at least a few hours in the refrigerator.
Cooking. When the meat is “ripe”, it can be transferred to the ham maker. By lining it with food bags or a baking sleeve, the 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 won’t fall apart. Place the filled ham pan in a pan of cold water and let it heat up. The best result will be achieved if the chicken ham is simmered at a temperature of 80 ºC for at least one and a half hours.
Cooling. The finished product is consumed chilled and steeped. 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. But it’s better to put it in the refrigerator overnight and take the sample in the morning. The taste will be amazing!

It is not advisable to store the finished chicken roll in the ham maker in the refrigerator for more than a week, especially if offal was used in the preparation. Otherwise, such a yummy can be made in advance for serving on the holiday table or eaten for breakfast in sandwiches, added to salads, filling pies, 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 peas and corn, various types of meat and offal, herbs - all of this together and separately can be safely added to ham. Even cut up a pineapple if you like! This is an excellent, win-win, tested many times, taste combination.

Little secret. If you want to achieve the usual “ham” taste, then use half and half regular and nitrite salt in the preparation. It is this that gives the meat a pleasant pink tint and that same taste.

You can boil the ham in a saucepan or simmer in the oven, but the ideal solution would be a slow cooker or pressure cooker, which automatically maintains the optimal temperature for cooking meat.

If you're making ham for the first time, here are a few step-by-step recipes to get you started experimenting.

Classic chicken ham

In this recipe you can use chicken or turkey, it doesn’t matter, be guided by your wallet. If you lean towards the latter option, increase the cooking time by half an hour.

So, you will need:

a 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. The ham will turn out juicy due to gelatin.

Cut the meat into small cubes to make minced meat. Large pieces can also be put into ham.
Season the meat with salt and pepper, add seasonings to taste and gelatin. Knead the mixture with your hands so that all the pieces are evenly salted and place in the refrigerator.
Place the marinated meat very tightly into a ham pan lined with a food bag or baking sleeve. Place the structure in the slow cooker for 45 minutes to 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!

There may be broth left in the finished ham. To ensure that it is evenly distributed over the surface of the roll, it can be turned over while cooling. Then the ham will end up covered with a layer of delicious jelly.

Ham with vegetables and cognac

An exquisite recipe for making beautiful ham with the addition of a secret ingredient. No one will guess that there is cognac in the dish, and guests will puzzle for a long time why the ham was so tasty.

Prepare in advance:

kilogram of chicken;
one carrot and one bell pepper;
garlic clove;
salt and black pepper;
15 grams of gelatin;
3 tablespoons of cognac.

If you like the taste of nutmeg, it will come in handy in this recipe too.

Take a chicken carcass or separately drumsticks and fillets. Cut the meat into pieces up to 2 cm.
Add seasonings, gelatin and spices to the meat, pour in cognac. Knead the mixture with your hands, distributing the dry ingredients evenly. Place the chicken in the refrigerator.
While the meat is cooling, prepare the vegetables. Finely chop the peppers and carrots into cubes. Before putting into the ham maker, mix all the ingredients.
Place the ham in a slow cooker or saucepan for an hour and a half. Cool the finished dish and leave it in a cold place for several hours.

Turkey ham with mushrooms

You will get a spicy, juicy, incredibly aromatic ham if you add mushrooms to it. Chanterelles look very tasty and beautiful, but any other species will do.

You will need the following components:

a kilo or a little more turkey;
300 grams of boiled mushrooms;
¼ kg lard;
1 onion;
3 cloves of garlic;
15 grams of gelatin;
salt (half regular and nitrite), pepper.

The cooking process is no different from previous options.

Grind the poultry meat into minced meat.
Grind the raw lard in a meat grinder and add to the meat.
Chop the mushrooms and onions; it is better to pass the garlic through a press. Add all ingredients to minced meat.
Now you can sprinkle it with salt and pepper, cover it with gelatin and, as usual, knead it well. Before placing in the ham maker, let the meat sit in the refrigerator for several hours to a day.
Simmer the ham for an hour and a half, cool and serve.

Chicken ham with heart

You can make a very interesting ham from chicken in a ham maker if you add offal to it.

For example, prepare a set like this:

400 grams of chicken fillet, hearts and liver;
3-4 tablespoons of milk powder;
one egg;
15 grams of gelatin;
salt and pepper mixture.

Beef tongue will be an excellent addition to the composition. 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, add dry milk and gelatin. Season with salt, pepper and knead well.
Place the semi-finished product in the refrigerator overnight.
Place a baking sleeve in the ham maker and place the cooled meat mass into it as densely as possible.
Simmer the ham for one and a half to two hours. Serve chilled the next day.

Chicken ham with bacon and paprika

A spicy and incredibly tasty combination of chicken and bacon. Paprika gives the finished dish a 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;
greens, salt, pepper.

Add any chicken seasoning you like to the ham, but the flavor will be less natural. If desired, you can add starch to the composition.

Chop the meat with a knife or grind in a meat grinder. Cut the bacon as finely as possible; its inclusions in the finished product should be small.
It is better to press the garlic through a garlic press, chop the greens very finely. Add all ingredients to the meat and knead with your hands like dough. Add salt and store in a cool place until morning.
Transfer the aromatic mixture to the ham pot, close tightly and cook for two hours.
Serve chilled ham for breakfast.

Cut the turkey and pork as finely as possible. If you wish, you can grind the meat through a meat grinder, but chopped minced meat will make the product more interesting.
Chop the carrots into small cubes “to the size of a clove.” Add it to the meat along with the eggs and seasonings.
After the meat has been in the refrigerator for several hours, put it in a ham maker and let it cook for 2 hours.
The finished dish can be served after it has cooled.

Homemade chicken ham is available to any housewife. The result with a minimum of ingredients will always be delicious. The main thing is that the product contains no soy, preservatives, or dyes. You can safely give it to children without fear for quality. Try it, and you’ll hardly ever want to buy ham in a store again!