How to cook a delicious homemade ham

From whole, chopped meat, from game, dietary with greens, seasonings and even vegetables and fruits. Ham happens to be different. There are several dozen recipes for homemade sausage. This allows hostesses to experiment and delight householders with fresh, and most importantly useful ham.

Secrets of delicious ham

To cook ham, any meat will suit. It could be a whole piece of one species and a real cold cut. The main thing is that it is fresh and chilled.

To make the ham more likely, one part of the meat can be cut into pieces, the second twist. Homemade sausage can be boiled, baked and smoked.

Gelatin (dry) can be included in the ham composition. It helps to create the right shape, gives juiciness and allows you to combine all ingredients into a single whole.

The process of cooking sausage becomes much easier if you use ham. It also creates the perfect shape of the product. In its absence you can apply a special collagen shell, baking sleeves or foil.

If you add mustard to the sausage, it will become more fragrant.


  • 600 g chicken or turkey
  • 300 g pork
  • 100 ml water
  • granulated garlic — by
  • taste

  • 1 tsp mustard
  • salt — to taste
  • pepper — to taste

Required materials

  • Culinary thread
  • 40 cm collagen shell 65-80 mm

Cooking instructions

  1. Refrigerate the meat. Cut the chicken and turkey fillets into strips, 1cm thick.
  2. Twist the pork with a meat grinder.
  3. Combine 3 types of meat. Add salt. Stir thoroughly.
  4. Some time later, the meat will take on a darker shade and become softer. Leave the minced meat in the fridge for a day.
  5. When the minced meat lies, you can continue to work with it. Add the pepper, mustard, granulated garlic and water. Stir until the meat completely absorbs all the liquid.
  6. Cut off the shell, 40 cm long. Soak it for 20 minutes in water, a temperature of 40 degrees.
  7. Kick the minced meat into a werewolf. Its important to lay tight.
  8. Strongly tie the sausage bar on both sides so that the ham does not lose its juiciness.
  9. For 3 hours, send the ham to the oven, preheated to 80 degrees.
  10. Get some ham. Chill. Immediately trying homemade sausage is not worth it. She should be fed up with all the juices. It will need to be left overnight in the fridge.

During the night homemade sausage will be applied, will become juicy, fragrant, tender. In the morning, ham will be ready to serve on the table and will be the best breakfast option. Such a treat will be appreciated by all householders without exception. The hostess will have to cook healthy ham regularly, because it is an incredibly delicious snack.

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