Hollow cooking recipes in a saucepan. Preparing ham at home. Recipes for ham. Sausage boiled Estonian

What are the advantages of homemade ham? In that you can choose any meat, while it is swept, sniff and even try; Add your favorite spices, dry herbs, dried vegetable supplements - everything that shower dreamed for many years. If you want more dense - move most of meat with a meat grinder, you want with whole pieces of meat - do not grind at all. Homemade ham is the flight of your fantasies. Therefore, ahead!

Do not forget to capture the ham, because this is an assistant number 1 in the preparation of a homely delicacy. The ham is a stainless steel container pipe, with removable covers and tightening springs. All you need, so it is to put inside the meat, cover the lid and stretch the springs, and then put tomorrow in water.

Of this number of ingredients, 1 kg of 150 grams of the finished product came out.

Ingredients for the preparation of ham from pork in the ham prepare on the list.

Pork pork fluster, if necessary, clean the films and excess salts. Salah should not be a lot, but a small amount is allowed. Cut meat with small pieces, approximately 1x1 cm.

Then postpone the side of 1/3 of the total meat, for minced meat. All the rest of the meat lay out in a deep bowl. To taste to pour salt and spices. From the spices, I used black ground pepper, fragrant ground pepper, paprika, ginger, coriander and cumin.

Mix all meat thoroughly. Each piece should get their share of spices and salts. Add fresh rosemary sprigs. Cover the bowl of the food film and send to the refrigerator, at least an hour so that the meat absorb all the flavors.

At this time, the remaining meat to grind the meat grinder together with the cleaned cloves of garlic.

Connect mince with meat and mix again. Meat should become viscous, but it should remain cold. For mixing, you can use a mixer with a hook nozzle.

Prepared fragrant meat lay out in the ham, but before this it is necessary to be causing a food package. Laying out meat, it must be tamped, press with a spoon and to the bottom, and to the walls.

Close the hack with a lid and alternately stretch the springs. In a saucepan with cold water, lay a container with meat. Water should cover it completely. Include a weak fire and continue to boil ham 2.5 hours.

Water should not boil, burst and pop up from the pan. At this stage, it is better to use a kitchen thermometer, the water temperature should be no higher than 85 degrees.

Gently get a ham from the pan and put immediately under the cold shower or in a bowl with cold water for 5-7 minutes.

Then send the form to the refrigerator to completely cooled meat. And only then you can remove the springs, the upper cover, remove the package, and from the package to remove the ham.

Ham cooked in the ham pork is perfectly cut, does not break and does not scatter. It is very tasty, gentle and fragrant. You can serve on the table.

With such a simple device like a ham, you will always have a delicious and useful ham in the house. Add to filling your favorite dry weeds or crushed vegetables and enjoy the taste.

Bon Appetit. Prepare with love.

Not everyone heard about this invention like a ham. This machine is an excellent helper in the kitchen, with the help of it you can make many types of delicious sausages and ham not only from pork, beef or chicken, and still from fish. In the cooking process, you can add a variety of seasonings and greens so that the snack is tasty.

In addition to sausages, you can prepare delicious rolls at home and even buckhenin. Of course, it's easier to just buy a ready-made product in the store, but natural will turn out much more tastier and more useful. In the process of cooking, meat is strongly pressed, due to which the ham is obtained dense, and during cutting it does not break into pieces. Recipes for hassles flooded the Internet, but now we will look at one of the most basic, it is a classic cooking option for home ham.

Classic home ham cooking option

Ingredients:

• 390 gr. Meat pork
• 390 gr. Meat beef
• 300 gr. any other mince, preferably mixed beef and pork
• 10 gr. Natural dry milk
• 1 chicken egg
• 3 small garlic cloves
• 14 gr. gelatin
• seasoning for meat
• salt, black ground pepper, greenery for taste preferences

Recipe:

1. Pork and beef meat cut into small pieces, as they should rinse and put on a wafer or paper towel slightly dry.
2. Add all spices, grated garlic and mix. Close the tank of the food film and put in the refrigerator for a couple of hours so that the meat is soaked with spices flavors.
3. The chicken egg is slightly taken up to an increase in volume, after which it is added to the gear, minced meat and dry milk into meat, mix thoroughly.
4. Set the baking sleeve in the ham, fill it with finished meat minced meat and very carefully tumped up not to break the edges of the sleeve.
5. Close the opposite side of the clip or tie a thread, close the ham in all the rules and put in a slow cooker. Prepare on soup mode. Not in all multicookers there is such a mode, so the easiest option is to put a saucepan with water on the stove, bring to a boil and put the ham in the water. It is important to remember that when using a plate, a large fire cannot be turned on, otherwise the roulet will not succumb, and the meat that is closer to the edge will become very tough. Before putting the ham is preparing, you need to make the contents of the finished product directly depend on this directly. When there is no air in the sleeve, when cutting the roll will not crumble.

Ham with mushrooms and vegetables

This option of a gentle meat roll will not only be incredibly tasty, and also bright, it will be great at the festive table.

Ingredients:

• 690 gr. Chicken meat
• 300 gr. Mushrooms, preferably canned champignons
• 190 gr. carrots fresh
• 190 gr. Sweet Bulgarian pepper
• greens, salt, pepper, spices to taste

Recipe:

1. First you need to prepare the meat base. You yourself can choose, leave pieces to large or turn them into mince. If you decide to grind, the same will need to do with the rest of the products.
2. Grate carrots on a large grater for Korean carrots, add chopped clove of garlic, spices and salt into it. Put a few apple vinegar on fire, bring to a boil and pour into carrots, mix, close the food film and put to the fridge to marinate for 1 hour.
3. At this time, clean the pepper of Bulgarian, cut it into it with small cubes, with mushrooms drain all the liquid. Put pepper and champignons into a frying pan with vegetable oil and fry until the golden crust and softness of pepper appearance.
4. Mix all the ingredients in the sleeve for baking, shifting it into the ham and cook on low heat about 90 minutes. The cooking time directly depends on what thickness is the ham, if it is thicker, then cook will need to be a little longer. So how to check on readiness will not work, it is better to hold a little more in the water. Before sending mince to the sleeve, it is necessary to check it on the salt, because after cooking it will not be possible to add salts. Also, if desired, it is possible to pick up pieces of chicken meat in a salt solution with spices. The chicken itself is well tumped into the baking hose, so it's not necessary to add an egg, but if you doubt - you can add, the taste of this will not be worse.

Domestic ham with prunes

This dish differs from the rest of what is being prepared from minced me, but from a large piece of pork neck. Of course, it will have to be faithful in order to succeed well, but the result is definitely worth the effort.

Ingredients:

• 790 gr. neck pork, preferably with fewer fat
• 2 cloves garlic
• some salt, black ground pepper
• 190 gr. prune
• 130 gr. walnuts
• a bit of vegetable oil

Recipe:

1. The neck is cut so that it turns out to be fine, about 2 centimeters, after which it is slightly repeated through the package.
2. Turn the meat of salt, black ground pepper, garlic, decompose a pair of laurel leaves to taste. Wrap it in the food film and send to the fridge for a couple of hours so that the neck is soaked with spices and garlic.
3. At this time, prunes rinse, scream with boiling water, drain the water and cut into a very thin straw. Walnuts are chopped in a blender or with a grater.
4. When the meat was woven, decompose it on the table, sprinkle with walnuts with walnuts and prunes, wrap the neck in the roll and most carefully tackle him in the ham. Cook until full readiness. During cooking, prunes will become soft, so you can not scatter with boiling water. It happens that it is impossible to make the roll in the ham. To fix this error, you can roll it under a small angle or cut off a piece of meat.

Hot fish snack

We have already considered how to prepare ham and rolls from chicken, pork and beef meat, now a queue of fish. Excellent option for true seafood connoisseurs.

Ingredients:

• 790 gr. fillet of different types of fish
• 190 gr. Balay onion
• 190 gr. Kalmara rings
• 2 chicken eggs
• 10 gr. Zestra Lemon.
• 10 gr. gelatin
• some basil, salt, pepper to taste

Recipe:

1. Fish must be cleaned from the bones, it is very important, cut into small pieces. Baking sleeve to pre-put in the ham.
2. If the squid was bought in the form of a carcass, then you need to clean them from everything too much and cut into not very thick rings, send to the fish.
3. There is a package of gelatin, lemon zest, slightly whipped chicken eggs and other spices to taste.
4. Stir the fish mass, shifting it in a sleeve for baking. Since the fish is preparing much faster than any meat, there is enough 50-60 minutes of cooking on a weak fire. Before drinking this appetizing fish roll, you need to make it cool, because in a hot one it can immediately crumble. It is not difficult to cook such a snack, it does not take much time, and you only need to mix the ingredients, everything else will make the ham. Recipes can be changed according to your taste preferences.

Redmond hawk - a unique device, thanks to which you can easily prepare home delicacies from meat, fish, birds and seafood with various additions and spices.

From now on, the present will appear on your table. gastronomic delights From the natural products that you chose yourself!

All over the world, the trend of healthy eating and return to traditional cuisine becomes more and more relevant.

Redmond has developed a unique device - vetchinnitsathat will allow you prepare yourself:

• home rolls,
• sausage,
• buzhenin
• other meat delicacies.

You can prepare home delicacies In Redmond Hamming, Using:

• multivarka with a bowl of 5 liters,
• multivarki-pressure cookers,
• skorovarka,
• oven
• and even ordinary saucepans.

Features of the hassle Redmond:

• case and removable stainless steel parts
• selection of 3 different volumes of the finished product

The principle of cooking in the ham is based on the temperature processing of products with simultaneous compression inside the mold.

The team of Cooks Redmond has developed specifically for you recipes for various dishes that you can prepare with the help of RHP-M02 hassle.

Remedication recipes Redmond:

1. Ham "merchant"
2. Fish ham with shrimps and olives
3. Ham of pork with turkey and mushrooms
4. Ham of pork tongue with capers

*Recipes can be adapted for other allegations of ham:

Buzhenina in Vetchinnitsa

Ingredients:

• Pork (neck) 2 kg
• Garlic 20 g
• Mustard grainy 20 g
• Spice

Recipe for cooking buoyenin in the ham:

1. Rinse meat, make cuts in it, mean garlic, grasp salt, spices, mustard, leave pickled for 3 hours.
2. p. 2-11).
3. Next execute p. 12-13. section.

Ham "merchant"

Ingredients:

• Beef (fillet) 400 g
• Pork (fillet) 400 g
• Minced house 300 g
• Egg 1 piece
• Gelatin 15 g
• Garlic 10 g
• Milk dry 10 g
• Muscat nut (ground) 5 g
• Spice

Recipe for cooking ham "merchant":

1. Rinse meat, cut into a cube of 2 cm, garlic crushed with a knife.
2. In a separate container, mix meat, mince, nutmeg, egg, powdered milk, garlic, gelatin, salt, spices, mix thoroughly.
3. p. 2-11).
4. The ham is horizontally put in the multicooker's bowl, pour water, close the lid.
5. Install the program soup, cooking time 1 hour 30 minutes. Prepare before the end of the program.
6. Next execute p. 12-13. section.

Ingredients:

• Beef (fillet) 700 g
• Salo Pork 130 g
• Gelatin 15 g
• Soy sauce 5 ml
• Spice

Recipe for cooking ham "Ukrainian":

1. Rinse meat, skip through a meat grinder.
2. Salo cut into cubes of 0.5 cm.
3. In a separate container, mix meat, lard, gelatin, sauce, salt, spices, mix everything thoroughly.
4. Lay out mince in the ham (see section, p. 2-11).
5. Next execute p. 12-13. section.

Ingredients:

• Pork (fillet) 500 g
• Beef (fillet) 500 g
• Gelatin 15 g
• Garlic 6 g
• Muscat nut (ground) 3 g
• Pepper

Recipe cooking ham "Tsarist":

1. Rinse meat, chopped large, garlic chopped with a knife.
2. Meat and garlic mix, add gelatin, nutmeg, salt, spices, mix.
3. Put meat in the ham (see section, p. 2-11).
4. The ham is horizontally put in the multicooker's bowl, pour water, close the lid. Install the program soup, cooking time 1 hour 30 minutes. Prepare before the end of the program.
5. Next execute p. 12-13. section.

Ingredients:

• Beef (fillet) 750 g
• Sudak (fillet) 300 g
• Onions on 75 g
• Olives 50 g
• Celery Stem 50 g
• Asparagus Green 30 g
• Gelatin 15 g
• Spice

Recipe cooking ham from beef and pike perch:

1. Rinse meat and fish, to skip with a bow through a meat grinder, to mince add olives, salt, spices, gelatin, mix to homogeneous mass.
2. Celery chop along.
3. Lay out mince in the ham (see section, p. 2-5).
4. Nature minced celery and asparagus.
5. p. 6-11.
6. The ham is horizontally put in the multicooker's bowl, pour water, close the lid. Install the program soup, cooking time 2 hours. Prepare before the end of the program.
7. Next execute p. 12-13. section.

Ingredients:

• Beef (fillet) 1.3 kg
• Cream 22% 90 ml
• Creamy oil 50 g
• Onion green 20 g
• Garlic 20 g
• Gelatin 15 g
• Soy sauce 5 ml
• Spice

Recipe cooking ham from beef with cream:

1. Rinse meat, cut into cubes of 0.5 cm, onions and garlic chopped with a knife, melt oil.
2. In a separate container, mix all the ingredients, add salt, spices, mix everything, leave pickled for 2 hours.
3. Put meat in the ham (see section, p. 2-11).
4. Install the program soup, cooking time 2 hours. Prepare before the end of the program.
5. Next execute p. 12-13. section.

Ingredients:

• Turkey (thigh) 600 g
• Chicken thighs (fillet) 600 g
• Chanterelles (boiled) 150 g
• Onions on 130 g
• Walked (boiled) 100 g
• Egg 1 piece
• Garlic 30 g
• Gelatin 15 g
• Greens 10 g
• Spice

Recipe cooking ham from turkey with mushrooms:

1. Wash fillet, together with mushrooms, greens, onions and garlic to skip through the meat grinder. In the mince add salt, spices, egg, gelatin, mix to homogeneous mass.
2. Lay out mince in the ham (see section, p. 2-11).
3. Install the program soup, cooking time 2 hours. Prepare before the end of the program.
4. Next execute p. 12-13. section.

Ingredients:

• Turkey (fillet) 1.5 kg
• Chicken Hearts 600 g
• Carrot 200 g
• Garlic 20 g
• Groat semolina 15 g
• Spice

Procedure for cooking Ham from turkey with chicken hearts:

1. Meat and hearts rinse, together with carrots (100 g) and garlic (5 g) skip through a meat grinder, to mince add semolina, salt, spices, mix to homogeneous mass.
2. Carrots (100 g) Cut along the lumps.
3. Lay out mince in the ham (see section, p. 2-5).
4. Inhapping minced carrots.
5. Next follow the instructions in accordance with the section, p. 6-11.
6. Install the program soup, cooking time 1 hour 30 minutes. Prepare before the end of the program.
7. Next execute p. 12-13. section.

Ingredients:

• Salmon (fillet) 750 g
• Squid 400 g
• Carrot 150 g
• Champignons 150 g
• Gelatin 15 g
• Greens
• Spice

The order of cooking ham from salmon with squid:

1. Fish and squid rinse, together with champignons and carrots (80 g) skip through a meat grinder.
2. Greens chopped with a knife.
3. To mince add greens, salt, spices, gelatin, mix to homogeneous mass.
4. Lay out mince in the ham (see section, p. 2-5).
5. Inhapping minced carrots.
6. Next follow the instructions in accordance with the section, p. 6-11.
7. Install the program soup, cooking time 2 hours. Prepare before the end of the program.
8. Next execute p. 12-13. section.

Ingredients:

• Pork (Neck) 650 g
• Turkey (thigh) 650 g
• Carrots 50 g
• Celery Stem 40 g
• Loke 20 g
• GREEN 30 G.
• Capers 20 g
• Gelatin 15 g
• Spice

Order preparation ham from pork and turkey with capers:

1. Rinse meat, together with onions and greens, skip through the meat grinder.
2. In the mince add salt, spices, capers, gelatin, mix to homogeneous mass.
3. Carrots and celery chop along the pars.
4. Lay out mince in the ham (see section, p. 2-5).
5. Inhapping minced carrots and celery.
6. Next follow the instructions in accordance with the section, p. 6-11.
7. Install the program soup, cooking time 1 hour 30 minutes. Prepare before the end of the program.
8. Next execute p. 12-13. section.

Ingredients:

• Veal (fillet) 1.5 kg
• Asparagus Green 35 g
• Celery 35 G.
• Garlic 20 g
• Gelatin (granulated) 15 g
• Adzhika 10 g
• Greens
• Spice

Order of cooking ham from veal with asparagus:

1. Greens chopped with a knife.
2. Rinse meat, together with garlic to skip through the meat grinder, add salt, spices, gelatin, greens, adzhik, mix up to a homogeneous mass.
3. Celery chop along.
4. Lay out mince in the ham (see section, p. 2-5).
5. Inhapping minced asparagus and celery.
6. Next follow the instructions in accordance with the section, p. 6-11.
7. Install the program soup, cooking time 2 hours. Prepare before the end of the program.
8. Next execute p. 12-13. section.

Ingredients:

• Beef liver 300 g
• Chicken liver 200 g
• Chicken stomachs 300 g
• Carrot 150 g
• Onion 100 g
• Groat semolina 15 g
• Spice

Preparation Order Ham Liven:

1. Stomach, liver, beef rinse, skip together with onions and carrots (100 g) through a meat grinder, in minced meat, add semolina, salt, spices, mix to homogeneous mass.
2. The remaining carrot cut into a bar.
3. Lay out mince in the ham (see section, p. 2-5).
4. Inhapping minced carrots.
5. Next follow the instructions in accordance with the section, p. 6-11.
6. Install the program soup, cooking time 2 hours. Prepare before the end of the program.
7. Next execute p. 12-13. section.

Ingredients:

• Tilapia (fillet) 600 g
• Sudak (fillet) 480 g
• Pike (fillet) 450 g
• Squid 370 g
• Capers 100 g
• Groat semolina 15 g
• Spice

Procedure for cooking Ham fish with squid:

1. Fish and squid rinse, skip through a meat grinder, to mince add salt, spices, semolina cereal, capers, mix to homogeneous mass.
2. Lay out mince in the ham (see section, p. 2-11).
3. Install the program soup, cooking time 1 hour 30 minutes. Prepare before the end of the program.
4. Next execute p. 12-13. section.

Ingredients:

• Trout (fillet) 500 g
• Perch (fillet) 300 g
• Shrimps (purified) 300 g
• Champignons 100 g
• Baton 80 g
• Onion 20 g
• Olives (without seeds) 40 g
• Garlic 10 g
• Gelatin 7 g
• Milk 80 ml
• Vegetable oil 30 ml

Cooking Procedure Fish Ham with Shrimps:

1. Shampignons and onions crossed with a knife, rinse fish fillet.
2. Baton Soak in milk for 5 minutes.
3. Fish fillet, garlic and baton Skip through a meat grinder.
4. To put champignons and onions in the multicooker bowl, add vegetable oil. Close the lid. Install the frying program, the cooking time is 5 minutes, cook, periodically stirring, until the end of the program.
5. Roasted mushrooms with bow, shrimp and gelatin add to mince, mix to homogeneous mass.
6. Lay out mince in the ham (see section, p. 2-11).
7. Install the program soup, cooking time 1 hour 30 minutes. Prepare before the end of the program.
8. Next execute p. 12-13. section.

Ingredients:

• Pork (fillet) 900 g
• Beef (fillet) 300 g
• Egg 1 piece
• Milk dry 25 g
• Muscat nut (ground) 6 g
• Spice

The order of cooking sausage home "doctoral":

1. Rinse meat, skip through a meat grinder (on a small grid) 3-4 times, in mince add egg, milk powder, salt, sugar, mix to homogeneous mass.
2. Lay out mince in the ham (see section, p. 2-11).
3. The ham is horizontally put in the multicooker's bowl, pour water, close the lid.
4. Install the program soup, cooking time 1 hour 30 minutes. Prepare before the end of the program.
5. Next execute p. 12-13. section.

Ingredients:

• Pork (fillet) 1.2 kg
• Pork leather 500 g
• Garlic 30 g
• Ginger marinated 25 g
• Mustard grainy 20 g
• Gelatin 15 g
• Greens (dried) 10 g
• Spice

Procedure of preparation R.delicious pork:

1. Rinse meat and skin.
2. Cut with a cube 2 cm.
3. Garlic chopped with a knife.
4. In a separate container, mix meat, garlic, salt, spices, mustard, dried greens, ginger, gelatin, mix everything.
5. Skin cut into a width of 14 cm, 30 cm long.
6. On the inner diameter of the hamper to distribute the skin, put meat into it (see section, p. 2-11).
7. The ham is horizontally put in the multicooker's bowl, pour water, close the lid.
8. Install the program soup, cooking time 1 hour 30 minutes. Prepare before the end of the program.
9. Next execute p. 12-13. section.

Ingredients:

• Pork language 1.2 kg
• Gelatin 15 g
• Spice

Procedure for cooking Roll from pork:

1. Language to give boiling water, then remove the skin, cut along slices with a thickness of 0.3 cm.
2. In a separate cup, mix the language, gelatin, salt, spices, mix thoroughly.
3. Collapse language in the roll, equal to the inner diameter of the ham.
Ingredients:

• Salad shrimps peeled 700 g
• Trout (fillet) 600 g
• Tilapia (fillet) 500 g
• Olives 100 g
• Lemon juice 20 ml
• Gelatin (Dry) 15 g
• Dried greens
• Salt, spices

Cooking Cooking Ham Fish with Shrimps and Olives:

1. Rinse fish. Thylapia Skip through a meat grinder, trout cut 2 cubes. In the minced meat add trout, shrimp, olives, juice, gelatin, dried greens, salt, spices, mix to homogeneous mass.
2. Share mince in the ham (see section, p. 2-11). Next, follow the instructions in accordance with the section "Product Operation".
3. Install the program soup, cooking time 1 hour 30 minutes.
4. Prepare before the end of the program. Next, execute Section 12-13 of the section « Operation of the product "
5. Greens
6. Salt, spices

Procedure for cooking ham from pork tongue with capers:

1. Rinse pork, chopped with a knife. Pork, garlic (5 g), language and champignons skip through a meat grinder, add salt, spices, capers, greens, cereal semolina, mix to homogeneous mass.
2. Share mince in the ham (see section, p. 2-5).
3. Nature minced garlic (15 g). Next, follow the instructions in accordance with the section, paragraph 6-11.
4. Install the program soup, cooking time 1 hour 30 minutes. Prepare before the end of the program.
5. Next, execute clause 12-13 of the section.

Redmond RHP-M02 Hollow - A device intended for the preparation of ham, sausages, rolls and other delicacies from meat, poultry or fish with the addition of various spices and fillers.

Cook with pleasure!

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Mood now - sleepy

The ham is a new kitchen device that allows you to prepare ham and various delicacies right at home - in the oven or aerogrile. In fact, it is a press that, with the help of special springs, compresses meat inside the form with the help of special springs. Thus, the volume of the finished product becomes less than a third.

Recipes collected in this post were successfully tested by me \u003d)

Drug sausage cooking (according to GOST)

For cooking, except mV, you need: meat grinder, marinator, ham.

Products

Pork bold - 700 g
Beef in / s - 250 g
Egg - 1 pc.
Dry milk - 3 tbsp. l.
Ice Water - 250 ml

Spicy
Salt - 2 h. L.
Sugar - 1 tsp.
Muscat walnut - 1/2 h. L.
Liquid smoke - 2 tbsp. l.

Cut meat into small pieces and put in the freezer for 2 to 4 hours.
Then scroll through the meat grinder 3 times. First, through the grille with large holes, then with medium and small.
If there is a marinator then put minced meat in the mairinator container, add all the ingredients.
Scroll in the marinator 1 cycle - 9 minutes.
In the ham, put a package for baking and well tackle minced. Package Close with a clip and cover with a lid from the ham, stretching the springs. Put the ham in the heat-resistant dishes, there is a bit of water there. Cook with a ham to put in the oven and leave there at a temperature of 100 degrees, by 1 h 30 min ..
Then shifting in mV. Pour water to the lower tag and put the "quenching" program for 1 h 30 min.
After the signal, remove the ham from MV and cool to room temperature. Then remove into the refrigerator.

Ham of turkey with paprika

For cooking, you need a ham and marinator.

Products:
Goulash from turkey - 1450 g
Paprika dry flakes - 2 tbsp. l.
Salt - 1 tbsp. l.
Gelatin - 1 pack. (10 g)
Seasoning for poultry and game - 1 tbsp. l.
Liquid smoke "bonfield" - 1 tbsp. l.

Cooking:
All ingredients put in the marinator and scroll 2 cycles for 9 minutes.
In the ham, put a package or sleeve for baking and shifting meat there from marinator. Close ham.
At the bottom of the MV bowl put a silicone rug. It is located on it sideways the ham. Pour everything with water to the top mark.
Prepare on the program "Alluring" 2 hours.
After the signal, the ham is removed and cool at room temperature. Then remove into the refrigerator.
After a few hours, the ham will be ready.

Ham with pepper and mushrooms

For the preparation of this ham, you need a marinator and a ham.

Products:
Pork - 1.2 kg
Seasoning for pork - 1 tbsp. l.
Salt - 1 tbsp. l.
Gelatin - 10 g (1 pack.)
Marinated pepper
Boiled champignons

Cooking:
Pork cut into large pieces.

In the mairinator container put meat, seasoning, salt, gelatin. Pull air.
Turn on the marinator for 2 cycles to 9 minutes.
In the ham, put a package for baking. And tightly post meat, moving it with pepper and mushrooms.
Fill the ham to the top. Package tighten with clip. Install the cover. Make a ham in a slow cooker on a silicone rug. Pour water to the top mark. Put the program "Feeding"; by 2.5 hours.

Fish roll

-Farsh from telepia
- Merry pieces of salmon
- melting pieces of pike
All in soy sauce, a bit of ginger, turnout, basilica, major, lemon-between layers.
All the layers have merged well, but the pike-infection does not want to be so pressing.
Farsh only sat down, passed and added herbs ...
I tried warm-tasty. But when more fish varieties are tastier.
In AG Temperature 205 Time 45 min.

Useful Tips for Buboboka Hams
1. Tighten the gelatin. Or egg.
2.Myaso and bird need to cut very finely. Add fat to meat ham, or just a fatty pork. In the ham from the bird - add meat from hips or legs, from a clean breast will be dry. It is also good to throw garlic, pour "liquid smoke", (I know what is harmful, but 1 tbsp. - only for smell). Color Bulgarian pepper, carrot, pistachios - just look great on the cut.
3. If there is a convection in the oven - then it is better on it.
4. Cooking minced meat - if you cut into pieces, it is better to add dry gelatin, especially since your mixture includes products that do not bind meat (olives, pepper).
5. Try the first ham in a saucepan with boiling water, it's easier: you can quickly control the process, and open the hot oven and do something more difficult to do something. The water level should be no higher than meat. As reducing excess water it is necessary to learn.
6. The sleeve is necessarily needed to leave holes to exit steam.
7. Gnet is also better to put in some bag so that, in case of what, it did not crumble. In addition, if it is in the bag, the top cover can not be inserted.
8. As the boat, the juice allocated on top also needs to be trapped. And it is better to make a side of a few holes in the bank and put the jar in one, outdoor, sleeve. Then save the juice, and the meat will become juicy. A jar with an external sleeve must be put on a holey stand or just on the fabric.

Pork roll in ham

Recipe:
Pork -700-800g.
garlic - 3 teeth
Salt, grill spices, pepper
Mustard French with grains - 2-3 tbsp.

Cooking:
1. Meat to pickle in the night: Salt, pepper, smeared mustard and crushed garlic. Sprinkle with spices. Put on cold until morning. Who has a marinator for only 18 minutes. (2 cycles)
2. Put the bag for baking in the ham in the ham. Meat twist in the roll and put in the ham
3. Heat the oven to 200 degrees. Hinged to put in the container and in the oven for 2-2.5 hours.
After the oven, the ham is set to cool. When completely cools, then take me meko.

Ham called such a wide family of meat products, which will not find among them a favorite recipe is only a vegetarian. The base of the ham - meat, it can be chosen at his discretion, but today we prepare classic pork ham. But all the other ingredients, it seems not so significant, we will have the most diverse. Of all possible technologies, the simplest, perhaps, is the use of collapsible ham for cooking, it is her us that we need it.

Ham of pork in the ham - General principles of cooking

Most often, the ham from pork is prepared from chopped meat sliced. Often, half of the portion of pork is cut, and the remaining part is added, alternate to the mince. In the preparation of ham, it is advisable to use lean pieces of meakat, containing only a small amount of fat. Meat should not be frozen, you should take only chilled or fresher. Surrounding chunks in frost when thawing losing most of the valuable juice.

The acquired pork before use must be rinsed with cold water in mandatory to remove randomly falling dirt. Extra films and cores with pulp are necessarily cut, removed and excess fat, after that a pork is cut into pieces or grinding into mince, it all depends on the chosen formulation.

The meat mass for ham is seasoned with spices at their discretion and must be satisfied, given their taste preferences. To improve the taste characteristics, wine can be added, dry milk, chopped garlic and fresh greens.

For better bonding pieces use gelatin. It is added to the bulk of dry. If you want to get a small layer of jelly in the ham, water is added together with gelatin.

The ham from pork in the ham can be prepared in combination with beef, mushrooms, prunes, nuts, or with tongue. In the latter case, pork sub-product is pre-dried with spices, after which they are cut into small pieces and mixed with chopped into mince meat.

Prepared mass, tightly rambling, fill out the form. So that the ham retains all the juices, the ham is pre-littered from the inside a narrow package for baking. After filling, the edges of the package are tightly folded and fixed with thick thread and collect ham, guided by the instructions attached to it.

The ham from the pork, prepared with the help of the ham, can be boiled in a saucepan or a multicooker or bake in the oven. Regardless of the heat treatment method, the finished product is cooled directly in the ham, first putting on the table, and then placing in a general refrigerator chamber.

Simple pork ham recipe for oven

Ingredients:

Half a kilogram of cooled pork;

Tablespoon of instant gelatin;

One large carrot;

Small head of garlic;

Hammer hand peas black pepper is a third of a teaspoon.

Cooking method:

1. Mix the gelatin and pepper. Add about a teaspoon of salt and mix well again.

2. Mocked with cold water pork makes a clearest one. Add carrots and chopped garlic on a large rightener. Pour the previously prepared mixture and mix everything well again.

3. From the inside of the wall of the hassle, unlock the foil and, tightly tamping, put meat mass into it. Secure the top cover, install the springs and place on the baking sheet mounted in the middle level.

4. At 180 degrees, bake the ham for one and a half hours. Then get, wait until the form is completely cool, then check the three hours in the refrigerator.

5. Get ready to free yourself from the form, cut into thin slices.

Ham of pork in a ham tongue

Ingredients:

Pork language - 300 gr.;

Pork pulp kilogram;

30 gr. milk powder;

Spoon, powdered nutmeg;

35 gr. shallow welding salt;

Small carrot;

Five black pepper peas;

Two large laurel sheets;

Fresh dill branch;

Gorky bow head.

Cooking method:

1. Soak pork language in sufficient cold water. After three hours, we will bend, carefully deteriorate from all sides with a knife under running water. Place the sub-product in the pan, pour water and place on intense heating. Regularly assemble from the surface of the resulting foam. After boiling, reduce the heating and continue to prepare a tongue under the lid for one and a half hours.

2. Cut the carrot to the rings of the fond, and the bulb is on the solid slices. Place the vegetables into a dry pan and fry with a moderate heating before formation on pieces of brown subpalin.

3. Approximately half an hour before the readiness of the linguistic broth, add roast vegetables into it, lower the peas of pepper and laurel, salt.

4. Ready boiled language lower ten minutes in cold water. Then get it, clean, cut on centimeter cubes.

5. Wash the pork with cold water, cut into pieces and move the meat grinder once and then twice, setting the smallest.

6. In the cooked mince, add milk powder, sprinkle with nutmeg, spray and mix well. Beat the meat mass blender. The air will be the meat mass, the lack of ham. Mix the cooked mince with pieces of boiled language with a thoroughly mixed.

7. Put the meat mass into the sleeve-lined hammer for baking the ham, feel good, putting it with his hands. Collect the shape and put it for two hours in the refrigerator.

8. After that, lower the shape into a saucepan, fill with fresh boiling water and leave to cook with a small fire, not less than 40 minutes. At the end, get, cool in the air and leave for two hours in the refrigerator.

Ham of pork in the ham slices, with a layer of jelly - "Tsarskaya"

Ingredients:

Pork kilogram (pulp or cervical);

4 gr. Ground nutmeg;

A spoon of fine grinding salts;

200 ml of drinking water;

Small chinful of ground pepper;

Granulated instant gelatin - 15 gr.

Cooking method:

1. Dried pork dry after washing in cold water Cut the cubes with a size of 3 × 3 cm. Finely chop the purified garlic teeth with a knife.

2. Mix meat pieces with garlic. Add gelatin, season with ground pepper mixed with muscat and salt. Pize cold water to the meat mass and do not hurry to mix.

3. Purchase the cooked meat mass in the ham, lined from the inside with foil or sleeve. Failure meat, adding it with your hands or spoon, and, having gathered the shape, lower it into the saucepan. Fill hot, practically boiling, water and put on intense heating.

4. When water in a saucepan will boil, lower the level of heating so that the most minimal boiling remains. Cover the saucepan with a lid and negotiate the ham within one and a half hours.

5. Place the shape, draining the water from the pan and put three hours in the cold.

Ham from pork in a ham with champignons

Ingredients:

Fresh young champignons - 200 gr.;

Six spoons of dry mankey;

Two spoons of granular gelatin;

50 ml of wine, varieties "Cabernet", or the like;

One kilogram of pork cooled or fresh;

Spices for meat;

Small bunch of fresh dill greenery.

Cooking method:

1. Washed in cold water mushrooms to dry the towel and cut into thin longitudinal plates.

2. Rinse the pork, cut all the films and veins. Salads can be left, but a little. Water flowed with a towel with a towel and cut into thin lumps.

3. Seasoned in a bowl of pieces of favorite spices, to your liking. Pour mixed with semitis gelatin, mix and pour on top of wine. Add small dill, mix thoroughly and retain to the side. Ten minutes later, mix with chopped mushrooms.

4. In the ham, place a narrow package for baking and, tightly tamping, lay out the meat mixture. Tighten the edges of the package and fix the thread tightly. Collect the shape, stretching the springs well, and lower it into a saucepan with hot water.

5. After boiling, slightly reduce the fire and continue cooking under the lid, with a minor ferment two and a half hours.

6. Finished pork ham with mushrooms cool right in shape. First on the table, taking out of the water, and then in the refrigerator.

Ham from pork in a ham with walnuts and prunes - "spicy"

Ingredients:

Pork neck with a slight fat content - 800 grams;

130 gr. walnut cores;

Prunes without bones - 180 gr.;

Spoon of lean oil;

Ground black pepper.

Cooking method:

1. A piece of neck is well rinsed and cut into cross-line sacraments, up to 2 cm thick. Remove the pieces of pork with a culinary hammer through the package, soda them with a mixture of salt, crumbling garlic and ground pepper. Put in the bag, tie it tightly and put in cold for two hours.

2. Rinse the waterproof water, scold with steep boiling water, and then dry and cut into a thin small straw. Suitoriate the walnut kernel on a fine grater, you can grind with a blender.

3. Fractional pieces of pork decompose on the table on the food film so that there is no free space between them. Sprinkle the meat layer with chopped nuts with prunes and wrapped with a roll. Tightly wrap it with a film and shift in the ham, you will confuse.

4. Place the collected shape, setting the side, in a saucepan, pour boiling water and leave to cook on a small heat for about two hours. Then, cool along the usual scheme, laying out of the pan, and at full cooling - in the refrigerator.

Recipe for pork ham in a ham with beef and minced meat for a slow cooker

Ingredients:

Mixed pig-beef mince - 300 gr.;

Pork and beef, the pulp of the highest grade - 400 gr.;

Granular gelatin - 15 gr.;

Meat seasonings - to taste;

Dry milk - 10 grams;

Cooking method:

1. Rinse all meat under running water. Cut with pieces of pulp extra films, tendons and fat. Cut into small pieces of approximately the same size and fold into a large bowl.

2. Spice the egg to meat, lay out mince, pour dry milk, add a bit of salt, finely chopped garlic, season everything with pepper and slowly mix slowly.

3. Install one of the covers on the ham and unlock it from the inside with the baking hose. The free edges of the sleeve are wrapped on the outer surface "Forms".

4. Put in the hammer cooked meat mixture and confuse it tightly. Unscrew the surface of the edges of the sleeve, and, carefully releasing the air, tightly tie them with a thick beep or secure a special clip.

5. From above, lock the second cover and carefully, so as not to break the sleeves, insert the springs. Place the "shape" in the multicooker's bowl, laying on the side, fill with water.

6. Set the time for an hour and a half and start the device in the "soup" mode. After stopping the program, get a ham from a slow cooker, let it cool until completely cooling, then put in the cold for three to four hours.

Ham of pork in the ham - tricks of cooking and useful tips

Add the brewed mustard, and the ham is more fragrant. Just a teaspoon of seasoning will give not only a gentle aroma, but also a special spicy taste.

Do not use pair meat for cooking ham, be sure to cool it. If a piece of meakty is required to cut into pieces, slightly fade it. This will facilitate the process, and pieces will turn out more neat.

Sliced \u200b\u200bmeat sliced, slightly discard, then cut into smaller pieces, it will accelerate the preparation and make the ham softer and gentle.