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Print Recipe
 Homemade Chicken Ham Recipe
Chicken ham at home - will decorate your New Year's table, surprise with its taste and aroma. And you won't need a ham bowl or juice bags - just your hands and diligence! I will try to explain to you what I have learned myself - how to prepare a "portion" for ham, and also share how to prepare a set of spices on my own. In this recipe, I do not pretend to the identity of the taste and color of store-bought ham, so it is called homemade.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Swiss
Keyword For Experienced, Medium
Cook Time 75 minutes
Servings
Ingredients
Ham:
Spices:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Swiss
Keyword For Experienced, Medium
Cook Time 75 minutes
Servings
Ingredients
Ham:
Spices:
Instructions
  1. I warn you that I will write a lot and in detail, so that you will succeed, read very carefully!!! First prepare the spices, which must be carefully weighed, and then mixed. Store the finished spices in a tightly closed container in a cool, dry place. The ratio of spices as a percentage (I took 100 g. the finished product from a mixture of spices): allspice - 22%, ground black pepper - 33%, cardamom -11% (I have nutmeg), sugar - 33%. I didn't figure out a little with dry garlic, but I added it to the spices 2%, i.e. 2 gr
    I warn you that I will write a lot and in detail, so that you will succeed, read very carefully!!! First prepare the spices, which must be carefully weighed, and then mixed. Store the finished spices in a tightly closed container in a cool, dry place. The ratio of spices as a percentage (I took 100 g. the finished product from a mixture of spices): allspice - 22%, ground black pepper - 33%, cardamom -11% (I have nutmeg), sugar - 33%. I didn't figure out a little with dry garlic, but I added it to the spices 2%, i.e. 2 gr
  2. Now let's prepare the spices for our ham. For one kilogram of meat, there are 4 grams of ready-made spices. We get 1250 gr = 5 g At my own risk, I added paprika and added 3 grams of dry garlic (which I did not regret a gram!) By the way, there is a recipe for its (garlic) cooking on our website, if I find it, I will give a link under the large photos. Salt - 2% or 20 g per 1 kg of meat. I added only 20 grams, because I cook from poultry. The chef used 10 g of table salt + 10 g of nitrite salt, I used only table salt! Water, according to the rules, is 100 g per 1 kg, but considering that we buy meat wet, we reduced it on the advice of the chef to 50 g per 1 kg of meat. The weight of meat is any, how much meat you take - so much you will get ready ham.
    Now let's prepare the spices for our ham. For one kilogram of meat, there are 4 grams of ready-made spices. We get 1250 gr = 5 g At my own risk, I added paprika and added 3 grams of dry garlic (which I did not regret a gram!) By the way, there is a recipe for its (garlic) cooking on our website, if I find it, I will give a link under the large photos. Salt - 2% or 20 g per 1 kg of meat. I added only 20 grams, because I cook from poultry. The chef used 10 g of table salt + 10 g of nitrite salt, I used only table salt! Water, according to the rules, is 100 g per 1 kg, but considering that we buy meat wet, we reduced it on the advice of the chef to 50 g per 1 kg of meat. The weight of meat is any, how much meat you take - so much you will get ready ham.
  3. Now let's do the "stuffing", so we'll call the chicken pieces. I have a large chicken weighing 2 kg. I'll make a reservation right away that the meat should be well chilled and even slightly frozen. The chef recommends cooking ham using even the skin, but I took it off, just cut off the fat, you will do it your own way. For ham, we will need long and medium-thick pieces of chicken, so I tried to chop the meat in large chunks. There are many videos on the internet about how to do this.
    Now let's do the "stuffing", so we'll call the chicken pieces. I have a large chicken weighing 2 kg. I'll make a reservation right away that the meat should be well chilled and even slightly frozen. The chef recommends cooking ham using even the skin, but I took it off, just cut off the fat, you will do it your own way. For ham, we will need long and medium-thick pieces of chicken, so I tried to chop the meat in large chunks. There are many videos on the internet about how to do this.
  4. I got 1250 g of chicken meat. The photo on the left shows a small number of small pieces. Put all the meat in the refrigerator and cool it well again. What's left of the chicken will be used to make broth.
    I got 1250 g of chicken meat. The photo on the left shows a small number of small pieces. Put all the meat in the refrigerator and cool it well again. What's left of the chicken will be used to make broth.
  5. With a sharp knife, cut the chicken meat into pieces. Put it in the refrigerator and cool it well again. Otherwise, during the kneading process, juice will be released from the meat, because it will be heated by our hands. For the same reason, kneading should be done with gloves.
    With a sharp knife, cut the chicken meat into pieces. Put it in the refrigerator and cool it well again. Otherwise, during the kneading process, juice will be released from the meat, because it will be heated by our hands. For the same reason, kneading should be done with gloves.
  6. To "knead" minced meat, take a spacious container. Put cold meat, spices in it and pour in a little ice water, by the way, pour in the water gradually. Knead well and for a long time, at least 7 minutes, the meat will begin to stick strongly and will release its "glue", which will connect the pieces without gelatin and the press.
    To "knead" minced meat, take a spacious container. Put cold meat, spices in it and pour in a little ice water, by the way, pour in the water gradually. Knead well and for a long time, at least 7 minutes, the meat will begin to stick strongly and will release its "glue", which will connect the pieces without gelatin and the press.
  7. Ready-made minced meat. P.S. Well-cooled minced meat does not allow the broth to swell, which can form inside when baking ham.
    Ready-made minced meat. P.S. Well-cooled minced meat does not allow the broth to swell, which can form inside when baking ham.
  8. These are "threads" that stretch from well-mixed minced meat. Send the minced meat to the refrigerator overnight.
    These are "threads" that stretch from well-mixed minced meat. Send the minced meat to the refrigerator overnight.
  9. If you don't have a special shell, don't worry, we'll wrap the minced meat in a baking bag. To do this, cut it so that you get a single sheet (not a package). In size, it should be larger than the minced meat laid out on it, both on the sides and along the length. I put the film on top of the towel so that the meat could be conveniently rolled into a roll. Put the minced meat on the very edge and lightly seal it with your hands, stroking and patting. There will still be glue on your gloves. RUB them on the opposite edge of the paper, and it will stick well to the end of twisting.
    If you don't have a special shell, don't worry, we'll wrap the minced meat in a baking bag. To do this, cut it so that you get a single sheet (not a package). In size, it should be larger than the minced meat laid out on it, both on the sides and along the length. I put the film on top of the towel so that the meat could be conveniently rolled into a roll. Put the minced meat on the very edge and lightly seal it with your hands, stroking and patting. There will still be glue on your gloves. RUB them on the opposite edge of the paper, and it will stick well to the end of twisting.
  10. Twist the edges of the membrane like a candy, and...
    Twist the edges of the membrane like a candy, and...
  11. ... grasp the twisted ends with your hands, and at the same time squeezing the sides, seal the filling, a beautiful and dense sausage is formed. Using twine, tie the sides and cut off the excess from them.
    ... grasp the twisted ends with your hands, and at the same time squeezing the sides, seal the filling, a beautiful and dense sausage is formed. Using twine, tie the sides and cut off the excess from them.
  12. To prevent the shell from opening during cooking, tie the sausage with twine along the entire length. The diameter of the sausage is 9 cm . Place in a baking dish and place in a preheated 80°C oven. Bake for 1 hour and 15 minutes. PS At a temperature of 80 * C, bake for 1 hour per 1 kg of meat.
    To prevent the shell from opening during cooking, tie the sausage with twine along the entire length. The diameter of the sausage is 9 cm . Place in a baking dish and place in a preheated 80°C oven. Bake for 1 hour and 15 minutes. PS At a temperature of 80 * C, bake for 1 hour per 1 kg of meat.
  13. Remove the ham from the oven and cool under cold water for 3-4 minutes to stop the cooking process. If you do not have an electric oven, and it is very difficult to set such a temperature in a gas oven, you can cook ham in a frying pan. Transfer it to another baking bag, tie it well so that no water gets inside. When the water in the pan boils, put the ham in it and turn the heat down to a minimum. In no case should the water boil. The cooking time and further actions are the same as when cooking in the oven.
    Remove the ham from the oven and cool under cold water for 3-4 minutes to stop the cooking process. If you do not have an electric oven, and it is very difficult to set such a temperature in a gas oven, you can cook ham in a frying pan. Transfer it to another baking bag, tie it well so that no water gets inside. When the water in the pan boils, put the ham in it and turn the heat down to a minimum. In no case should the water boil. The cooking time and further actions are the same as when cooking in the oven.
  14. Cool the ham well in the refrigerator.
    Cool the ham well in the refrigerator.
  15. Well, let's see what we have...
    Well, let's see what we have...
  16. To be honest, I didn't even expect such a result! Everything is normal and harmonious, spices, garlic and salt feel good enough, it's good that I realized and did not add another 5 grams. Ham is beautiful in appearance and retains its shape very well, and it is also very tasty, and we know what it was made from, and most importantly - there are no GMOs in it!!! P.S. the cooking process is absolutely simple, and everyone can cook an easy-to-cook ham! It is important when cooking - this is the presence of steam in the process, I advise even placing a container of water on the bottom... I have an old oven, I even open the top cover of the stove to avoid condensation... Of course, it is best to use a meat probe thermometer, then there will be no problems - 72 * C inside and the ham is ready.
    To be honest, I didn't even expect such a result! Everything is normal and harmonious, spices, garlic and salt feel good enough, it's good that I realized and did not add another 5 grams. Ham is beautiful in appearance and retains its shape very well, and it is also very tasty, and we know what it was made from, and most importantly - there are no GMOs in it!!! P.S. the cooking process is absolutely simple, and everyone can cook an easy-to-cook ham! It is important when cooking - this is the presence of steam in the process, I advise even placing a container of water on the bottom... I have an old oven, I even open the top cover of the stove to avoid condensation... Of course, it is best to use a meat probe thermometer, then there will be no problems - 72 * C inside and the ham is ready.
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