Today, along with the culinary portal "Very tasty" I want to share with you, dear friends, recipes for the most delicious homemade ham.
For the first recipe we will need - it's a tin can, chicken fillet and gelatin. It turns out real chopped ham, with store and in comparison does not go! Class!
- 600 grams of chicken fillet;
- a tablespoon of gelatin;
- a teaspoon of Italian herbs;
- a pair of cloves of garlic;
- spices to taste.
Homemade ham. Step-by-step recipe
- Cut the chicken fillets into small pieces.
- Garlic let through the press.
- Теперь нам нужно соединить мясо, сухой желатин, чеснок, итальянские травы. И добавляем spices to taste. Я обычно добавляю соль и черный молотый перец.
- All this mixture is well mixed and left for 20 minutes.
- We take the sleeve for baking and put the meat. The sleeve is tied on both sides.
- Then we take a tin can (from under the canned pineapple, peas or corn) and place in it a sleeve with meat. There is one very important point. The sleeve must be well tamped into the jar.
- We send to the oven at a temperature of 190 degrees for 50 minutes.
- Ready, cooled ham sent to the night in the refrigerator.
The taste of homemade ham is simply divine. I want to say that one day I tried to make a ham in the same way, only from pork, it also turned out very tasty.
And now we will give a recipe for Light Ham from chicken breast and lean pork. It turns out homemade ham low-fat, low-calorie and super delicious.
- Chicken breast - 600 g
- Pork - 635 gr
- Cooking salt - 10 gr
- Nitrite salt - 11 gr
- Water - 120 g
- Ground coriander - 3 gr
- Nutmeg - 2 gr
- Black pepper powder - 2 gr
- Sugar - 3 gr
- Garlic - 3 cloves.
Cooking in a ham and with nitrite salt.
Ham at home. The recipe for the steps:
- We take meat in equal proportion and finely cut into pieces. We weigh a bowl of meat to calculate how much salt to add. For each kg of meat you need 17 grams of salt.
- We send the salting mixture to the meat, add 10% of the water from the total amount of meat.
- We mix the meat, the water immediately absorbs into the meat. I will salt it for about 3 days, and then add the spices, it is necessary that the meat is not zacheden.
- Meat absorbed moisture, now cover it with food film and put it in the refrigerator.
- After 3 days we will pull out and add the spices: 3 extruded cloves of garlic, 3 grams of coriander ground, 3 grams of sugar, 2 grams of nutmeg, a pinch of chili pepper and knead.
- The meat became sticky and viscous. In the ham we put a packet for baking and send stuffing for the ham, well it is moribund, so that the stuffing is well settled and there were no voids.
- We spread all the ham. You can bake bacon instead of ham, first form a ham.
- We cover the package for baking, the ham is closed, we cover the top with the package, we put it in the bowl for the multivark, fill it with cold water and cook the ham at a temperature of 70 degrees for 5 hours.
- The temperature in the middle of the ham should be 70 degrees.
- We get it, we cool it with cold water for 20 minutes, and then in the fridge and leave it for the morning.
- I took it from the ham and cut it. All is ready! This ham will appeal to people who lose weight.
The culinary portal "Very tasty" wishes you a pleasant appetite! Try also festive meat to the New Year's table and marinated meat in the oven.