Chicken ham

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Meat should preferably be taken chilled. It is advisable to cook ham from most of the red meat and a smaller fillet, then the ham will turn out more juicy. The meat should be at room temperature.

2. Step 2:

   

   It is important to prepare the meat properly. Be sure to wash and dry. If necessary, separate from bones, films and veins. Fillet cut into larger pieces, red meat smaller. Do not throw away the fat, add 150 grams of both types of meat, garlic and skip everything to the meat grinder. You can grind it with a blender, I like it more in a meat grinder. Take a grid with a small or medium diameter .

3. Step 3:

   

   Add the minced meat and all the spices to the prepared meat. From spices, you can do with salt alone and it will already be delicious. I add quite a few Italian or Provencal herbs, a mixture of peppers and paprika, a little garlic. Spices can be added at your discretion, but do not overdo it, the ham will be fragrant anyway. Mix the whole mass well, pour in a little broth so that the salt is well dispersed and the spices are more evenly distributed.

4. Step 4:

   

   Leave at room temperature for half an hour. Many are afraid not to guess with salt, tastes and salt are very different. In order not to make a mistake, I always fry a very small piece, try, if necessary, adjust the salt. It doesn't take much time, but there is always confidence that the whole ham will taste perfect.

5. Step 5:

   

   Now assemble the ham according to the instructions. First, we insert the bottom and attach the springs along the guides.

7. Step 6:

   

   Turn over, insert the tied sleeve for baking. We straighten the folds so that the finished ham has an aesthetic appearance. We fill the sleeve with meat, tamping, trying not to leave voids.

8. Step 7:

   

   Tie the top of the sleeve, close the lid, tightly pulling the springs.

9. Step 8:

   

   We put the ham in a form that is better covered with foil. We put it on the grill and send it to the preheated oven, t 180 &039; for 1.5 hours. The method is good because you can do without a ham. Just tamp the meat tightly into the sleeve, twist the roll into foil and also bake in a mold. Then let cool under pressure.

10. Step 9:

    

    But it's still easier with a ham. After an hour and a half, we take it out of the oven, let it cool down to room temperature naturally. Then, without disassembling, we put it in the refrigerator for 12 hours, it is possible for a day. After the prescribed time, we open the ham, remove the sleeve.

11. Step 10:

    

    Homemade ham is ready. It is ripe, well pressed and perfectly cut. The taste and aroma of natural meat, as well as the color. A more pink color will turn out if the usual salt is replaced with nitrite, but this is optional, there is no special need for this.