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Print Recipe
Ham "Autumn" Recipe
Autumn has come, I want a more satisfying dish with a more satisfying composition. For example, a piece of homemade ham on fresh homemade bread, but with hot tea - what could be better than a cool autumn evening?! So, I suggest you cook a ham: hearty, fragrant, with spices warming up the body, a light nutty taste and color, our ham will turn out very warm and cozy in autumn. Come in!
Cook Time 120 minutes
Servings
Ingredients
In minced meat for aging:
Else:
Cook Time 120 minutes
Servings
Ingredients
In minced meat for aging:
Else:
Instructions
  1. I will say right away that I will shape the ham into a ham. If there is no ham, you can use a Tetra Pak package from under the milk, which also contains a baking bag. Or just put the minced meat in a baking bag, twist the sausage tightly, put another bag on top and wrap it tightly with cling film.
    I will say right away that I will shape the ham into a ham. If there is no ham, you can use a Tetra Pak package from under the milk, which also contains a baking bag. Or just put the minced meat in a baking bag, twist the sausage tightly, put another bag on top and wrap it tightly with cling film.
  2. Let's prepare some of the minced meat in advance: I like it to ripen, then the taste turns out brighter and more interesting. The first part of the filling I have is chicken fillet. Cut the fillet into small pieces, add seasonings. Mix everything thoroughly and send it to the refrigerator overnight for aging. And a tip: turmeric is not very bright in color, then add more so that the filling becomes yellowish.
    Let's prepare some of the minced meat in advance: I like it to ripen, then the taste turns out brighter and more interesting.
The first part of the filling I have is chicken fillet. Cut the fillet into small pieces, add seasonings. Mix everything thoroughly and send it to the refrigerator overnight for aging. And a tip: turmeric is not very bright in color, then add more so that the filling becomes yellowish.
  3. Add the remaining ingredients to the finished minced meat and knead well. Minced meat should turn out juicy, fill it with milk. Milk can be replaced with cream.
    Add the remaining ingredients to the finished minced meat and knead well. Minced meat should turn out juicy, fill it with milk. Milk can be replaced with cream.
  4. We put a baking bag on the ham so that the juice does not come out, and fill it tightly with minced meat. I tie the bag, trim the ends. How to sculpt, if there is no ham, I wrote above.
    We put a baking bag on the ham so that the juice does not come out, and fill it tightly with minced meat. I tie the bag, trim the ends. How to sculpt, if there is no ham, I wrote above.
  5. I close the ham, put it in a slow cooker, pour water and cook in the "Soup" mode for 1.5 hours. If it is formed differently, do the same. The water should not reach the edge of the slow cooker by at least 2 cm.
    I close the ham, put it in a slow cooker, pour water and cook in the "Soup" mode for 1.5 hours.
If it is formed differently, do the same.
The water should not reach the edge of the slow cooker by at least 2 cm.
  6. After the signal, I take out the ham, cool it and put it in the refrigerator for at least 2 hours. During this time, the ham is compacted and fixed. The photo shows how he "shrank" when cooling.
    After the signal, I take out the ham, cool it and put it in the refrigerator for at least 2 hours. During this time, the ham is compacted and fixed. The photo shows how he "shrank" when cooling.
  7. I take off the packaging - and you can try! That's the kind of beauty we got with streaks of autumn flowers.
    I take off the packaging - and you can try! That's the kind of beauty we got with streaks of autumn flowers.
  8. Such a ham was born in my head. It turned out really beautiful: large pieces of chicken look like fat, drowning in the autumn color of warm spices, which are so in harmony with the color of autumn. By the way, I weighed the original product from this set of ingredients: 1 kg 100 g.
    Such a ham was born in my head. It turned out really beautiful: large pieces of chicken look like fat, drowning in the autumn color of warm spices, which are so in harmony with the color of autumn. By the way, I weighed the original product from this set of ingredients: 1 kg 100 g.
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