Chicken ham in a ham dish

Homemade ham - lick your fingers and run for more! Ham from chicken in a ham box cooked with your own hands - what could be tastier? You always know what your relatives and your family are eating. Cooking is easy and simple, and the result is just super! Cook for health!

Angel

Recipe author

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Composition / ingredients

Servings:

Chicken thighs (I take both the shin and the thighs)

Chicken fillet

Salt (based on 1 tablespoon of salt per 1 kg of meat)

Pepper

to taste

Paprika

to taste

Italian herbs (if you don't like it, don't add it)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 79 % 22 g

Fats 21 % 6 g

Carbohydrates 0 % 0 g

144 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 3 h

Step 1:
How to make ham from chicken in a ham pan? Prepare the products according to the list. The meat should be well cooled, it will even be more convenient to cut it. I take meat from the shins and thighs and chicken fillet - equally of everything. Skin, veins, bones - remove everything. Choose spices according to your taste.
Step 2:
Peel the meat from the shin, thighs from the skin, bones and cut into small pieces somewhere 1 * 1 cm.
Step 3:
Chicken fillet pass through a meat grinder. You can take the grid with medium holes.
Step 4:
Now put all the meat in a large bowl, in which it will be convenient to mix it. Add salt and pepper to taste. Favorite spices and herbs. I add ground paprika for color - the ham turns out not so pale.
Step 5:
If possible, mix the mass with a mixer or combine. It is necessary that it becomes homogeneous. And try to keep the meat chilled. If the warmth of your hands heats it up, put it in the refrigerator for 15-20 minutes to cool.
Step 6:
Put the springs in the bottom lid of the ham, put it on the table so that it does not fidget and the springs do not fly out. Then they can break through the package, and all the juice will leak out, and we don't need that. Cover the ham with a baking sleeve or a food bag. Take it with a margin so that the edges of the package hang well on the sides.
Step 7:
Transfer the meat mass to the ham. Tamp it very well so that there are no voids inside.
Step 8:
Roll up the edges of the package, cover the top with a lid, put the springs in the holes in the upper part of the device. Now the ham should be sent to the refrigerator for 3-4 hours. Ideally for the night. If you are not in a hurry, let the semi-finished product cool down longer.
Step 9:
Then take a large saucepan - we need water to cover the ham while cooking. Fill the appliance with water, let it boil. Then reduce the heat, the water should not boil. If there is a thermometer, measure the water - the temperature should not be higher than 85 degrees. Cook the ham for 2.5 hours.
Step 10:
When the cooking time has passed, remove the ham from the pan and put it in a container with cold water for 10 minutes, you need it to cool down. Then, without disassembling the ham, send it to the refrigerator for 6-7 hours so that the ham in it cools down properly. Then it will thicken and will be very well cut.
Step 11:
This is what a finished ham looks like after a night of cooling in the refrigerator. It's dense, it smells amazing!
Step 12:
As you can see, the ham is sliced wonderfully. It does not crumble, juicy and very fragrant. No store-bought sausage will ever compare with homemade ham! You can always give such a meat product to a child at school for a sandwich and you will be sure of its quality. And the kids will not refuse such a sausage)
Step 13:
Cook for health! Enjoy your meal!

Having cooked such a homemade ham once, you will never want to buy sausage again! Even if you spend a little time cooking it, as a result you will get almost 1.5 kg of a fine meat product))
In fact, it does not take long to cook it, most of the time is spent on cooling first the semi-finished product, then the finished product. But in the end you enjoy a wonderful meat snack!

Note that meat protein is curdled at a temperature of 43 to 58 degrees Celsius. At this temperature, a rigid mesh or spatial frame is formed from the minced meat, in which, as in a "sponge", moisture (juice, fat) is located, giving the dish a taste.

IMPORTANT! Inactivation of microbes in meat occurs when heated to 72 degrees. You can spoil the dish only by heating it too much. At temperatures above 90 degrees, all the moisture associated with the protein will be cut off and rejected, the protein will curdle. The ham will fall apart into pieces, dry, tough and not tasty. Therefore, the optimal cooking temperature of ham is from 75 to 85 degrees.

Ham bowl is a common form for cooking ham at home. She doesn't have any additional superpowers. This is a container for giving the right rounded shape for homemade ham. Therefore, it can be replaced by any means at hand.

It is important to keep in mind that the temperature at which the ham is cooked should not exceed 85 degrees. And cooking stops when the temperature inside the meat loaf reaches 69-71 degrees. Otherwise, the ham will simply dry out or overcook.