Homemade ham is an excellent alternative to expensive factory-made sausages.

Yes, you have to tinker.

Yes, it is advisable to acquire a special device - a ham maker.

But there are so many positive aspects - from confidence in the quality of the product to the ability to cook ham according to different recipes.

Well, at least open your own diner!

Turkey ham - general cooking principles

Turkey ham is quite easy to prepare at home. It can be baked in the oven from a single piece of turkey or boiled in a saucepan or slow cooker from minced meat. The ham is baked on a baking sheet or in a mold, but to prepare boiled ham you will need a special device - a ham maker. But, despite such subtleties, resourceful cooks have learned to cook boiled ham without it. Instead of a ham pot, they use plastic bottles, metallized juice boxes and even tin cans.

Turkey ham is a lean dish. Therefore, when processing meat, excess fat is always removed from the pieces, and the tendons are also cut out. Then the turkey meat is dried and chopped according to the recipe. It is cut into pieces or minced with a meat grinder. Sometimes ready-made minced meat is additionally ground in a blender. Turkey meat is often boiled before chopping.

The finished boiled ham is cooled directly in the molds. First at room temperature and then in the refrigerator. What is baked in the oven is cooled in the oven with the door closed.

Turkey ham can be used to make sandwiches or as a holiday cut.

The most tender turkey ham in one piece in the oven

Ingredients:

One kilogram of turkey fillet (breast);

Two tablespoons of refined oil;

A spoon of ground paprika;

Ground coriander – 1 tsp;

1/3 spoon of freshly ground pepper.

Cooking method:

1. Take a thick plastic bag, preferably with a special zipper, and pour all the spices and a spoonful of salt into it.

2. Wash the turkey fillet thoroughly with cold water and blot away excess moisture with a disposable towel or napkin.

3. Moisten the meat well with sunflower oil and add to the spices, zip the bag and shake it several times. The spices should completely cover the fillet.

4. Let the turkey marinate in the bag overnight in the refrigerator.

5. Wipe the inner surface of a small form with a rag soaked in vegetable oil, and place the marinated meat into it.

6. Turn on the oven, preheat it to 250 degrees. Place the meat on a rack set on the middle level and roast for 25 minutes. Then turn off the heat and keep the ham closed for at least two and a half hours until completely cooled.

Cooked turkey ham in a juice carton

Ingredients:

800 gr. turkey (thigh);

Sweet ground paprika - to taste;

Three large cloves of garlic;

20 gr. "fast" gelatin.

Cooking method:

1. Remove the skin from the turkey and rinse it with water. Then wipe dry and divide the meat into two equal parts. Cut half of it into small pieces of arbitrary shape, and pass the second part through a meat grinder with a large wire rack installed.

2. Place all the shredded meat into one bowl. Add gelatin, paprika, crushed garlic to it and thoroughly knead the meat mass.

3. Take a juice box. Cut off the top part and place the cooked minced meat into it as tightly as possible.

4. Wrap the bottom of the package with foil and additionally cover the entire package with cling film.

5. Place the container of minced meat in a deep pan, wrapped in foil, side down. Pour water into the container so that it is above the level of the meat placed in the pack and does not cover the bag and simmer at a slight boil, under the lid for one hour.

6. After this, cool the ham directly in the packaging and refrigerate the meat in it overnight.

7. Transfer the finished ham from the bag to a plastic container and store in the refrigerator.

Boiled turkey ham – “Garlic”

Ingredients:

One and a half kilograms of turkey fillet from any part of the carcass;

Two onions;

Six peas of allspice;

Two carnation umbrellas;

Two laurel leaves;

You can add mild spices to taste.

Cooking method:

1. Trim all the fat from the pieces of turkey meat and rinse the flesh well in cold water.

2. Place the fillet in a saucepan and cover with water, just above the meat layer. Add peppercorns, bay leaves, peeled onion and cloves. Lightly salt the water and boil the turkey at moderate temperature until fully cooked. This will take about an hour and a half. Be sure to remove any foam that forms from the surface of the broth; it is also advisable to remove fat.

3. Divide the slightly cooled meat into three equal parts. Cut one part into pieces of arbitrary size and shape, grind the second part in a meat grinder, and cut the third part into centimeter cubes.

4. Thoroughly mix all the chopped meat in one container and season it with spices and salt. Add finely grated garlic and mix again. If the minced meat turns out to be a little dry, add a little meat broth to it. It will not only add juiciness to the ham, but will also help the pieces of meat stick together well.

5. Place the meat in the ham maker. If you don’t have such a tool, take a two-liter plastic bottle and cut off the top part with the neck. When placing meat in a mold, you need to compact it well.

6. Then place a weight on the meat and put the container in the refrigerator for ten hours.

7. After this, carefully cut off the bottom of the bottle and release the finished ham from it.

“Cognac” turkey ham with gelatin, in a slow cooker

Ingredients:

Fresh fillet, turkey – 1.5 kg;

50 ml cognac;

Salt, seasonings and spices;

15 gr. instant gelatin.

Cooking method:

1. Cut the turkey fillet, washed in cold water, into 2 cm cubes. It is not advisable to cut larger. Alternatively, grind part of the pulp (smaller) in a meat grinder.

2. Add seasonings and spices selected to your taste, dried garlic and gelatin to the meat. Pour in the cognac, add a little salt and stir until the turkey has absorbed all the moisture.

3. Lower the lid and refrigerate for one hour.

4. Assemble the ham pot; if you don’t have one, use a tin can with a capacity of at least 600 ml.

5. Insert a baking sleeve into the prepared pan and fill it with marinated meat, compacting it well with your hands.

6. Tie the top of the bag tightly with a thick thread or secure it with a special clip, cut off the remaining free edge of the sleeve.

7. Place the form with meat in the multicooker bowl and fill the cooking container to the maximum with water.

8. Close the lid of the device, set the timer to an hour and a half and turn on the multi-pan in the “Soup” mode.

9. Carefully remove the finished ham from the bowl and cool to room temperature directly in the pan, then place in the refrigerator for three hours. Once completely cooled, remove the sleeve with the product from the mold.

Turkey ham – “Milk”, with chicken hearts

Ingredients:

Turkey meat – 1 kg;

Half a kilo of chicken hearts;

15 gr. dry semolina;

Carrot – 200 gr.;

170 ml cream, medium fat;

A teaspoon of any spices.

Cooking method:

1. Remove the films from the hearts and remove the remaining arteries. Wash the turkey meat and processed hearts with water and pass twice through the middle grid in a meat grinder. Grind raw carrots and garlic in the same way.

2. Pour cream into the minced meat, add chopped carrots and garlic. Add spices, dry semolina. Add about a teaspoon of salt and knead thoroughly.

3. Insert a baking bag into the ham maker or other device and fill it with minced meat. The more tightly you compact the meat mass, the denser the ham will be.

4. Tie the free edge of the sleeve with a tight knot and trim off the excess tail.

5. Place the form with the minced meat in a cooking bowl filled to the maximum with water and cook under the lid for an hour and a half on the “Soup” program.

6. Cool and refrigerate for three hours before releasing from pan. Store in the refrigerator, wrapped in food-safe film.

Turkey ham with beef tongue – “Festive”

Ingredients:

Beef tongue – 300 gr.;

Half a kilo of turkey fillet;

Turkey trimmings – 500 gr.;

A tablespoon of milk powder;

A small pinch of nutmeg;

One small carrot;

Three allspice peas;

Two small bay leaves;

Onion head;

Two sprigs of young dill.

Cooking method:

1. Carefully scrape your tongue with a knife and rinse with warm water.

2. Place the tongue in a large pan of cold water. At maximum heat, bring to a boil and skim off any simmer that has formed on the surface of the broth. Then reduce the heat to medium and simmer the tongue for two and a half hours.

3. Cut the peeled carrots into rings and the onion into slices. Place the vegetables in a dry frying pan and fry over low heat until charred. Add the fried vegetables to the tongue half an hour before they are ready. Dip peppercorns, bay leaves into it and add a spoonful of salt.

4. Cool the finished tongue slightly in cold water, peel and cut into cubes.

5. Grind the turkey breast and turkey trimmings in a meat grinder. Add milk powder and nutmeg to the minced meat. Lightly salt the mixture and blend it until smooth with an immersion blender.

6. Mix the resulting “minced meat” with pieces of tongue and fill the baking sleeve placed in the ham maker with the mixture. Tie the free edge of the sleeve tightly and put the mold in the refrigerator for two hours.

7. Then remove and place in a container of boiling water. Over medium heat, with the liquid simmering slightly, cook the ham for forty minutes.

8. After this, cool by removing from the water and put in the refrigerator for several hours.

Turkey ham - cooking tricks and useful tips

When filling the sleeve with minced meat, try to compact it more tightly. The better it is compacted, the denser the meat product will be.

Do not use only the breast when preparing minced meat, otherwise the ham will turn out dry. Add fillet cut from turkey thighs to this meat.

To cool the ham faster after cooking, transfer it from hot water to cold water.

How should you cook a meat product like ham? The recipe, implemented in a ham maker, as well as a photo of this dish will be presented in this article.

General information

Homemade ham in a ham maker, the recipes of which all housewives should know, turns out much tastier and healthier than what is sold in regular supermarkets. To make such a dish with your own hands, you should know not only step-by-step recommendations for preparing a meat product, but also have a special device available.

Details about what ham is

A mold is called a vetichinnitsa, which consists of the following elements:

• flask-shaped body with holes (it can be metal or plastic);
• two removable lids, between which the raw materials (for example, minced meat) are placed;
• springs (their number may vary depending on the brand of the device).

So how is ham cooked in a ham maker? The recipe for such a product is often described in a collection that comes with the kitchen appliance. Manufacturers also add a thermometer, baking bags and operating instructions to this device.

Design Features

The ham in the ham maker necessarily indicates the required volume of the device. The required weight for almost all models of this device is 1.5-2 kg. In this case, the yield of the finished dish is 1-1.5 kg.

An exception to the rule is the Biowin ham maker. As you know, it is designed for 3 kg of meat product.

Algorithm

What needs to be done to make a very tasty homemade ham? The recipe implemented in the ham maker requires strict adherence to the following algorithm:

• choose a cooking method;
• purchase all the necessary components (if desired, the meat product can be pre-marinated);
• load the prepared raw materials into a bag or wrap it in foil;
• fill the body of the kitchen device with the semi-finished product, and then install all the covers and tension the springs;
• expose (for example, in a convection oven, slow cooker, oven or regular saucepan).

Follow this algorithm, and you will definitely get tasty and aromatic homemade ham in the ham maker.

Meat recipes (at home)

Dishes prepared with your own hands are much more nutritious and tastier than those sold in stores and various cafes. This also applies to products such as ham. We’ll tell you right now how to prepare it at home using a special device.

So what ingredients will you need to make a delicious and flavorful ham?

The recipe implemented in the ham maker requires the use of the following products:

• homemade minced meat made from beef, bacon and pork - approximately 900 g;
• minced broiler poultry (preferably breasts) - about 500 g;
• chicken eggs - 2 pcs.;
• onions - 2 heads;
• instant gelatin - approximately 20 g;
• aromatic spices - use according to your taste (you can take ground black pepper, ground coriander and paprika, dried garlic);
• sea ​​salt - at your discretion.

Preparation of meat base (minced meat)

How is ham made in a ham maker? Recipes with photos require the use of only mixed homemade minced meat. Only in this case will you receive a tasty and tender meat product that will be appreciated by all invited guests.

To prepare the dish in question, you need to make a base. A mixture of pork and beef is combined with chicken, then finely chopped bacon is added to it. This ingredient is used to ensure that the final product is as juicy as possible.

Having prepared the aromatic base, finely chopped onion, sea salt, lightly beaten chicken eggs and various spices are added to it one by one. Next, instant gelatin is dissolved in a small amount of warm water. After this, the resulting mass is heated over low heat (without boiling) and added to the prepared minced meat.

All of the listed components are thoroughly mixed until a homogeneous and fairly viscous mass is obtained.

The process of properly forming a ham

How is a ham formed? The recipe implemented in the ham maker requires compliance with all the recommendations presented in the instruction manual. Despite the apparent complexity, this dish is made quite quickly and easily.

As soon as the meat base is prepared, they immediately begin to assemble the kitchen device.

The bowl of the device used is carefully covered with a baking sleeve. Next, pre-prepared minced meat is placed in it and compacted thoroughly (by hand or with a special masher).

After the described steps, the sleeve is tightly tied with threads. Several small punctures are also made in it. In the future, all the steam will escape through these holes.

At the very end, the filled ham pot is covered with a lid, after which the springs are tightened.

Heat treatment of meat products (on the stove)

You can cook homemade ham in a device such as a ham maker in the oven, in a slow cooker, or on the stove. We decided to use the latter option. To do this, place the filled device in a saucepan with cold water and then place it on medium heat. If the liquid covers only half of the ham, then after 60 minutes it should be turned over to the other side so that the product is completely cooked.

Thus, homemade ham in a pan of boiling water should be cooked for about two hours (at least).

How to serve it correctly at the dinner table?

After preparing the flavorful ham at home using a device such as a ham maker, it is carefully removed from the boiling water and then set aside to cool.

After some time, the device is opened. A culinary sleeve with a cooked meat product is removed from it. Next, the dish is placed in the refrigerator. After the ham has hardened, the sleeve is removed, and the product itself is cut into not very thick circles and served for dinner along with a slice of bread.

Turkey ham in a ham maker: recipe

Above we described how to prepare homemade ham using a kitchen device - a ham maker. It should be especially noted that using the same algorithm you can make a dish using minced turkey. As you know, such meat is especially tender and has low calorie content. Therefore, it can be used to prepare dietary ham.

You should cook not for two hours, as mentioned above, but for 60-75 minutes. This time should be enough for the poultry meat to fully cook and set in the ham maker, forming a tasty and nutritious snack product.

Let's sum it up

Now you know that homemade ham in such a device as a ham maker is very easy and simple to prepare. Follow all the recommendations and requirements of the presented recipes, and you will definitely get a fragrant and tasty product. By the way, it can be used not only as an excellent snack, but also, for example, as a meat dish for some side dish.

Homemade ham always turns out tasty, juicy and healthy. You yourself know that the purchased one is several times different from the one you made yourself. You can prepare homemade ham from fresh, high-quality meat and add your favorite aromatic and tasty additives. In a word, you can create a product that can fully meet all your tastes, desires and preferences.

To prepare turkey ham at home, I advise you to use a wonderful device as an assistant - a ham maker. It presses meat perfectly and is easy to use.

I recommend using nitrite salt; it not only preserves the color of the meat, but also prevents the appearance of botulism toxins in food. Nitrite salt increases the shelf life of ham. Although we don’t store it for a long time - it’s eaten instantly.

Prepare the necessary ingredients. I used turkey thighs. This is a great cut for cooking ham: not dry, with a little fat. Naturally, the skin will need to be removed. You will also need dried paprika and tomatoes; table salt and nitrite salt.

Wash the turkey meat, remove the skin and cut out the bone. The bones can be used to make excellent broth.

Cut the thigh into two parts and cut each of them into strips approximately 1 cm wide.

Place the prepared meat in a deep bowl.

Add both types of salt.

Now comes the most painstaking work - mixing. This will take 10-15 minutes. The meat must not just be stirred, but stirred intensively, pressing a little.

Before your eyes, the meat will begin to change color and become viscous. If you stretch the meat like this, you can see these white “threads”. This means that you can move on to the next stage.

Add paprika and dried tomatoes. To stir thoroughly.

Line the ham pan with a food bag or sleeve and place the meat inside. It needs to be compacted well, pressed both to the walls and to the bottom. There should be as little air left inside as possible.

Tighten the edges of the bag and close with the lid. Then tighten the springs one by one.

Place the ham dish in cold water and place over low heat.

Cook turkey ham in a ham maker for 2 hours at a temperature of 80-85 degrees.

After the time has passed, place the ham for 2-3 minutes under a cold shower, and then put it in the refrigerator until it cools completely.

Remove the finished ham from the ham maker and then from the bag.

Cut into thin slices and serve.

The smell and taste of home-cooked turkey ham is unsurpassed!

Bon appetit. Cook with love.

The ham in this version is made from the idea, but it can be made from chicken. It will be no less tasty.

Ingredients:

• turkey thigh without bone and skin – 800g;
• skinless breast meat – 200g;
• paprika – 2 tbsp;
• pepper mixture – 1 tsp;
• khmeli-suneli – 1 tsp;
• salt - to taste;
• grain mustard – 1 tsp;
• honey – 0.5 tsp.

Preparation:

First, I’ll tell you what a ham maker is (if you’re not familiar with it and are just planning to purchase one). There are ham makers on sale from two main manufacturers: Redmond and Beloboka. I have a second one. They are alike. But, as I read, there are slight design differences. Both of them consist of a cylinder, two covers and springs (Beloboka has three).
When preparing ham, whether in a ham maker or without it (there is a recipe for homemade ham from pork on the blog), it is important to maintain the temperature regime. When the temperature inside the piece of meat reaches 72°C, the ham is ready. If you don’t hold it for long, you’ll get a raw product; if you don’t hold it for too long, you’ll get a dry product. A food probe thermometer will help you maintain the desired temperature. They are now sold in many stores. If there is an Ikea in your city, look there. It is inexpensive and very convenient to use. The probe with the temperature sensor needs to be immersed in the center of the piece of meat, but the ham maker is not suitable for this. My husband upgraded it in a couple of minutes - he drilled a hole of the required diameter in one of the covers (it’s on the left in the photo). Now I always have this lid on the top (initially the lids are exactly the same and can be used both from above and from below).

It seemed to me that it is better to cut the meat into large pieces, about 3-4 cm in size.
Mix all the spices together.
Salt the meat and mix with spices.

Assembling the ham. We put it with the slots facing up. We take one cover (if you made a hole like mine, then take the one without it), insert it from below into the cylinder. There are small protrusions on its walls; we turn the lid so that it rests on one of the rows of protrusions. With the above quantities of ingredients, this will be the bottom row of ridges. With a smaller number, the row is higher and so on.


When the lid is firmly in place, place the meat firmly in a baking bag.

Place the turkey bag into the cylinder.

We bend the edges inward.

Cover with a second lid (with a drilled hole).

We insert small spring hooks into the small slots in the lid.

We tighten the springs and secure them in small holes in the body of the ham maker (these are intermediate holes).

Now that the lid is fixed, turn the ham maker upside down, unhook the springs one by one from the intermediate holes, and thread the free end into the long slots.

We put the ham maker on its head.
Now about the IKEA thermometer. Switch it to the “cook” position.

We insert the probe into the drilled hole in the lid of the ham maker, pierce the bag, and immerse the probe approximately to the middle. Set the temperature to 72°C. The photo on the right shows the temperature inside the meat, which we set on the left. When the temperature inside the ham reaches this point, the thermometer will beep.

Pour cold water into a large saucepan (I have 9 liters). We lower the ham maker. The water should reach approximately the level of the lid.

Turn on the heat, wait for it to boil, turn down the heat so that the water in the pan only “moves” slightly, and rare bubbles rise from the bottom. And we leave to do other things, the thermometer will give a signal.

Important nuance!

If you don't have a thermometer but want to cook the ham in a ham pot, keep the water boiling at about this point and cook the meat for 1 hour.

Remove the cooked ham from the water. Place in a bowl with sides (liquid will leak out), cool to room temperature. Even a cooled ham cannot be removed from the cylinder. We put it in the refrigerator for several hours. Usually until the next day.

After time has passed, we remove it from the cylinder.

In principle, we can stop there. The ham in the ham maker is ready! But then I want to tell you how to make it even tastier.
Mix mustard and honey in a cup.

Cover the ham with the mixture, place on a baking sheet, and place in an oven preheated to 250°C for 10-15 minutes. Turn from side to side every 5 minutes.

We take it out, cool it and that’s it, now the ham has become even tastier.


Bon appetit! Save to "Cookbook"

Homemade ham has a unique taste and aroma, as it consists only of fresh and high-quality ingredients. Thanks to the variety of cooking recipes, housewives can create various variations, combining different types of meat with vegetables, spices, mushrooms and so on. Turkey ham is especially popular and can be an ideal alternative to factory-made products.

General principles

Making turkey ham with your own hands will not be difficult, as there are recipes that are amazing in their simplicity. For example, you can get this sausage product by baking a whole piece of turkey, or you can cook chopped turkey in a slow cooker. To bake ham, you need to use a baking sheet, and for cooking it is advisable to purchase a ham maker. You can replace it with a plastic bottle, tin can or metallized juice packaging.

Turkey ham is considered a lean dish, since its preparation involves the removal of fat layers and tendons. After cleaning the product, it is important to dry the meat and grind it, following the recipe requirements. It is better to grind using a meat grinder to obtain the most uniform mass. Some recipes call for pre-boiling the turkey.

Boiled turkey ham should be cooled directly in the pan. To do this, it is left to cool for a couple of hours at room temperature, and only after that it is sent to the refrigerator. If the sausage product is obtained by baking, then it needs to be cooled in the oven with the door closed.

The finished product can be used as an additional ingredient for preparing some dishes, or you can make a holiday cut out of it.

Recipes

Many people consider preparing homemade semi-finished meat products to be a difficult task, when in fact this procedure will not cause any trouble if you follow the rules of the recipe. To get ready-made turkey ham at home, you need to spend a couple of days, but the preparation itself requires 2-3 hours of working with the products.

Turkey ham in a sleeve

Ingredients:

• turkey fillet – 900 g;
• vegetable oil;
• ground paprika;
• ground coriander;
• black pepper.

Spices and salt to taste are poured into a special sleeve. Turkey meat is washed under running cold water and dried using a disposable napkin. Then it is greased with vegetable oil and placed in a sleeve, thoroughly shaking the fillet inside the bag. This way the spices will evenly coat the meat.

The sleeve is sent to marinate in the refrigerator for 8-10 hours, after which it is placed in a preheated oven and baked at 250 degrees for a quarter of an hour. After the time has passed, turn off the oven and allow the ham to cool with the door ajar.

Boiled ham in a juice carton

Ingredients:

• 900 g turkey thigh;
• 25 g gelatin;
• 5 cloves of garlic;
• a pinch of ground paprika.

Turkey meat is skinned and washed under running water. Then it is dried with a paper towel and divided into two equal parts. The first half is cut into small cubes, and the second part is crushed in a meat grinder.

All the chopped meat is placed in a container and mixed with gelatin, chopped garlic and paprika. The finished minced meat is placed tightly in a juice box, having cut out the top part in advance. The bottom part of the package is covered with foil. After this, the entire package is covered with cling film and placed in a deep pan.

Water is poured into the pan so that it is level with the minced meat. It is important that the top of the juice bag is not covered with water. The meat is simmered over low heat for 60 minutes, after which the packaging is removed from the pan and left to cool at room temperature. Then it is placed in the refrigerator for 8-10 hours. The finished ham is removed from the bag and placed in a plastic container. The product can be stored in the refrigerator for no more than three days.

Turkey ham with chicken and bell pepper in a ham maker

Ingredients:

• 800 g turkey fillet;
• 1 red bell pepper;
• 300 g chicken fillet;
• 1 carrot;
• 20 g quick gelatin;
• 1 onion;
• 1 teaspoon semolina;
• a bunch of parsley and dill;
• salt, pepper - to taste.

Cooled poultry meat is washed and dried with paper towels. Turkey fillet is cut into small cubes, and chicken meat is ground in a meat grinder. All this is placed in a container and mixed.

Bell peppers, carrots, onions and herbs are finely chopped and mixed with chopped meat. Gelatin, semolina, salt and pepper are added to the contents of the container. Mix everything thoroughly and place it in a baking bag.

The sleeve is placed in the ham maker and placed in a fireproof form. Pour 200 ml of water into the mold and place it in a preheated oven. The ham is baked at 180 degrees for 90-100 minutes. After the time has passed, turn off the oven and open the door slightly to allow the ham to cool to room temperature. After this, the mold is placed in the refrigerator for 8-10 hours.

The finished sausage product is removed from the ham maker and placed in a plastic container.

To get a truly delicious homemade turkey ham, you need to use a few tricks. For example, when preparing a sausage product in a sleeve, it is necessary to compact the minced meat tightly, otherwise the product will not acquire the ideal density.

But in order for the ham to turn out juicy, it is important to use not only the loin of the bird, but also the thigh.

Boiled meat will cool faster if you fill the pan with cold water after cooking.

Another important tip is the method of consumption. You can eat homemade ham only after it has spent several hours in the refrigerator. This is necessary so that when cutting the meat product you get whole pieces. An insufficiently cooled product will fall apart when sliced.

To learn how to cook turkey ham at home, watch the video below.