Homemade Chicken Ham (in a Ham Maker)

Cooking method

1. Step 1:

   

   How do you make chicken ham in a ham maker? Gather your ingredients. The meat should be well chilled — it's even easier to cut that way. I use equal parts meat from drumsticks and thighs, plus chicken breast. Remove all the skin, sinew, and bones. Choose spices to your taste.

2. Step 2:

   

   Remove the skin and bones from the drumstick and thigh meat and cut it into small pieces, roughly ½ inch (1 cm).

3. Step 3:

   

   Run the chicken breast through a meat grinder, using a medium die.

4. Step 4:

   

   Now put all the meat in a large bowl that's easy to mix in. Add salt and pepper to taste, along with your favorite spices and herbs. I add ground paprika for color, so the ham isn't so pale.

5. Step 5:

   

   If you can, mix it with a stand mixer or food processor until it's uniform. Keep the meat cold — if it warms up from your hands, chill it in the fridge for 15–20 minutes.

6. Step 6:

   

   Hook the springs into the bottom lid of the ham maker and set it on the table so it doesn't shift and the springs don't pop loose — they could puncture the bag and let all the juice leak out, which we don't want. Line the ham maker with an oven bag or a food-safe bag, leaving plenty of overhang on the sides.

7. Step 7:

   

   Pack the meat mixture into the ham maker, tamping it down firmly so there are no air pockets inside.

8. Step 8:

   

   Fold the edges of the bag over, put the top lid on, and hook the springs into the holes on top. Now refrigerate the ham maker for 3–4 hours — ideally overnight. If you're not in a rush, let it chill longer.

9. Step 9:

   

   Then take a large pot — big enough for water to cover the ham maker while it cooks. Fill the pot with water and bring it to a boil, then reduce the heat so the water no longer boils. If you have a thermometer, keep the water no hotter than 185°F (85°C). Cook the ham for 2.5 hours.

10. Step 10:

    

    Once the cooking time is up, take the ham maker out of the pot and lower it into a container of cold water for about 10 minutes to cool. Then, without taking it apart, refrigerate it for 6–7 hours so the ham firms up completely — that way it'll be dense and slice beautifully.

11. Step 11:

    

    Here's what the finished ham looks like after a night in the fridge — dense, and it smells amazing!

12. Step 12:

    

    As you can see, it slices wonderfully — it doesn't crumble, and it's juicy and very fragrant. No store-bought cold cut compares to homemade ham! You can always pack it in a child's school lunch knowing exactly what's in it. And little ones won't turn it down either.

13. Step 13:

    

    Enjoy — and good health to you!