Chicken ham

10 servings
1 day

How to make chicken ham at home? Prepare all the necessary ingredients. It is better to take meat not frozen, but chilled. For ham, it is advisable to take more red meat and smaller fillet, then it will turn out to be more juicy. The meat should be at room temperature.

It is important to prepare meat correctly. Wash the meat in running water and dry. If necessary, separate from the bones, films and veins. Cut the fillet into larger pieces, red meat smaller. Do not throw away the fat, add 150 grams of red and white meat, garlic and pass everything through the meat grinder. You can grind with a blender, but I like it more on the meat grinder. Take the grill with small or medium diameter.

Add the resulting mince and all the spices to the chopped meat. You can get by with one salt from spices and it will already taste good. I add quite a bit of Italian or Provence herbs, a mixture of peppers, paprika and a little garlic. Spices can be added to your liking. Mix the whole mass well, pour in some stock to spread the salt well and spread the spices more evenly.

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

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

Turn over, place the tied roasting sleeve inside the ham pan. Spread out the folds so the finished ham has an aesthetic feel. Fill the sleeve with meat. Carefully compress, trying not to leave voids.

Tie the top of the hose, close the ham with the cover and tighten the springs tightly.

Put the ham in a baking dish, which is better covered with foil. Send to the oven preheated to 180 degrees and bake about 1. 5 hours. The way is good because you can do without a ham. To do this, tightly compress the meat into the sleeve, twist the roll into foil and also bake in the tin. Then leave to cool under the press. The baking time is approximately indicated, focus on the features of your oven.

But with a ham, it's still easier. After an hour and a half, remove the ham from the oven and leave to cool to room temperature naturally. Then, without taking it out of the ham house, put it in the refrigerator for 12 hours, you can for a day. After the required time, open the ham and remove the hose.

Homemade chicken ham in the ham is ready. She's ripe, well pressed and nicely cut. A more pink color will turn out if the usual salt is replaced with nitrite, but this is optional, there is no particular need for this. Cut the chicken ham baked in the oven and serve to the table. Enjoy your meal!