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 learned myself - how to make a "batch" for ham, and also share how to prepare a set of spices yourself. In this recipe, I do not pretend to have an identity of taste and color of store-bought ham, so it is called home-style.
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 ready-made spices in a tightly closed container in a cool, dry place.
The ratio of spices as a percentage (I took 100 gr. the finished product of a mixture of spices): allspice - 22%, black pepper-33%, cardamom-11% (I have nutmeg), sugar-33%. A little I did not understand with dry garlic, but added it to the spices 2%, i.e. 2 gr.
Now prepare the spices for our ham.
One kg of meat is 4 grams of ready-made spices. We have 1250 gr =5 gr
At your own risk, I added paprika and added 3 grams of dry garlic (which I did not regret a single gram!)
By the way, on our site there is a recipe for it (garlic) cooking, if I find it, I will give a link under the big photos.
Salt-2% or 20 gr 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 only used table salt!Water, according to the rules, is 100 g per 1 kg, but given that we buy meat wet, reduced on the advice of the chief to 50 g per 1 kg of meat.
The weight of the meat-any, how much you take the meat-so much you get ready-made ham.
Now let's do the "stuffing", we will call the pieces of chicken.
I have a large 2 kg chicken. I will make a reservation at once that the meat must be well cooled 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 need long and medium-thick pieces of chicken, so I tried to mill the meat in large chunks. There are a lot of videos on the Internet on how to do this.
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 well again.
What's left of the chicken will be used to prepare the broth.
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, the meat will release juice, because it will be heated by our hands. For the same reason, the kneading should be done with gloves.
For the "kneading" of minced meat, take a spacious container.
Put cold meat, spices in it and pour a little ice water, by the way, pour water gradually. Knead well and for a long time, at least 7 minutes, the meat begins to stick strongly and allocates its "glue", which will connect the pieces without gelatin and press.
Ready minced meat.
PS Well-cooled minced meat does not give broth edema, which can form inside when baking ham.
These are the "threads" that stretch from well-mixed minced meat.
Send the minced meat in the refrigerator overnight.
If you do not have a special shell, do not worry, we will wrap the minced meat in a baking bag. To do this, cut it to form a single sheet (not a package). In size, it should be larger than the minced meat lined on it, both on the sides and in length.
I placed the membrane on top of the towel so that the meat could be conveniently rolled into a roll.
Place the minced meat on the very edge and lightly seal it with your hands, stroking and patting.
You will still have glue on your gloves. RUB them on the opposite edge of the paper and it will stick well at the end of twisting.
Twist the sides of the membrane like a candy and...
... take hold of the twisted ends with your hands, and at the same time squeezing the sides, seal the stuffing, a beautiful and dense sausage is formed. With the help of twine, tie the sides and cut off the excess from them.
To prevent the membrane 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 send it to 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.
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 this temperature in a gas oven, you can cook the ham in a pan. Put it in another baking bag, tie it well so that no water gets in.
When the water in the pan boils, put the ham in it and remove the heat to the minimum. Water should never boil and boil. The cooking time and further steps are the same as for cooking in the oven.
Cool the ham well in the refrigerator.
Well, let's see what we got...
Honestly, I didn't even expect this result! Everything is normal and harmonious, spices, garlic and salt feel good enough, it's good that I realized and did not add 5 g more. Ham is beautiful in appearance and keeps 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!!!
PS the cooking Process is absolutely simple and easy to prepare and ham will be able to everyone! It is important when cooking-it is the presence of steam in the process, even advise a container of water at the bottom to place... 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 thermometer-probe for meat, then there will be no problems - 72 * C inside and the ham is ready.