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BASIC RECIPE

HOME-MADE HAM - FROM CHICKEN, TURKEY OR PORK
Take 1 kg turkey or chicken breast, or pork ham/shoulder, 18 g salt, 4 g spice mixture for meat, 1 dl water, 4 g sugar (one teaspoonful).

Preparation of meat mass: Cut up about 2/3 of the meat into 2x2 cm cubes, mince or chop the remaining part. Prepare the marinade from 1 dl of water, salt, the spice mixture; mix it with the cut-up meat. Mix the meat mass thoroughly for at least 10 minutes in a food processor with hooks for kneading or knead the meat manually for 20 minutes. Fill the ham cooker with the meat mass up to ca. 1 cm below the upper edge; press each meat layer firmly. Close the ham cooker and put it in the fridge for 48 hours.

Stewing ham: Follow the operation manual when stewing the ham; cool down the stewed ham before portioning. Fresh ham can be kept in the fridge for about two days.

Tip: In order to obtain an appetising pink colour, when preparing the meat mass, replace the curing salt (4 g) with several spoonfuls of red beetroot juice or the same amount of another natural colouring agent. If you do it, increase the amount of table salt added to the meat mass from 18 g to 22 g.

 

HOMEMADE PORK HAM WITH GARLIC
To make ham with garlic, use 1 kg of pork ham/shoulder and the same ingredients as in the basic recipe. Add 3 cloves of garlic, peeled and passed through a garlic press to the meat mass before the ingredients are mixed.
 

HOME-MADE POULTRY HAM WITH OLIVES
To make ham with olives, use 1 kg of chicken breasts and the same ingredients as in the basic recipe. Add 50 g stoned green or black olives to the meat mass before the ingredients are mixed.
 

HOME-MADE HAM FROM TURKEY WITH THYME
To make ham with thyme, use 1 kg of turkey breast and the same ingredients as in the basic recipe. Add one spoonful of finely chopped leaves of fresh thyme with no stalks to the meat mass before the ingredients are mixed.
 

HOME-MADE PORK HAM WITH PRUNES AND NUTS
To make ham with garlic, use 1 kg of pork ham/shoulder and the same ingredients as in the basic recipe. Add 30 g of prunes and 30 g of nuts to the meat mass before the ingredients are mixed

Pressure Ham Cookers


MORE RECIPES:
 
PATE FROM BAKED VEGETABLES
Ingredients: Two red peppers and 1 yellow pepper, 1 small zucchini, 1 small aubergine, 1 dl of fresh tomato juice, 10 gelatine flakes, olive oil, a twig of fresh thyme, salt and pepper.

Preparation: Spread oil over the peppers and bake them in the oven until they go dark. Put the baked peppers into a bowl, cover them with foil and leave for 15 minutes in the fridge; remove the dark skin when they cool down. Slice the aubergine and the zucchini, sprinkle with fresh thyme, pour over with oil, add salt and pepper, mix, put on a baking plate and bake for ca. 10 minutes at 200°C. Soak the gelatine in cold water, add it to the tomato juice and mix thoroughly. Put the baked pepper, aubergine and zucchini, pour gelatine over each layer and put pepper slices on top. Don’t boil! Close the ham cooker with the reduction option, leave the pate to cool down till the next day. We recommend serving it with raisin puree.


 

PATE FROM POULTRY LIVER WITH PROSCIUTTO
Ingredients: 700 g poultry liver, 10 slices of prosciutto, 70 g butter, 50 ml port wine, 50 ml olive oil, 1 small onion, garlic, a twig of fresh rosemary, salt and pepper

Preparation: Clean the livers, season them with salt and pepper, fry with finely chopped onion, chopped rosemary leaves and garlic. Add wine, boil briefly, add soft butter and blend thoroughly – strain through a sieve to obtain even more delicate pate. Line the bottom and walls of the ham cooker with slices of prosciutto. Fill the ham cooker with the liver mass, place ham slices on top. Close the ham cooker with the reduction option, place in the water bath and simmer at 85°C for 30 minutes. Leave the pate to cool down till the next day. Serve with cranberry puree, marmalade, etc.


 

SALMON TERRINE (1 PORTION)
Ingredients: 400 g salmon fillet, 100 g smoked salmon, 50 ml cream, 2 egg yolks, one spoonful of fresh dill, one spoonful of lemon juice, salt, pepper

Preparation: Divide the salmon fillets into pieces and blend them with pieces of smoked salmon. Add yolks, cream, salt and pepper, chopped dill and lemon juice while blending. Blend briefly – ca. 30 seconds. Fill the ham cooker with the reduction option with the salmon mass, put food wrap on top, close with the reduction option, place in the water bath and simmer at 85°C for 40 minutes. Leave the terrine to cool down till the next day. Serve with bread, fresh vegetables or salmon caviar.


 

POTATOES IN CREAM WITH PARSLEY
Ingredients: 1 kg potatoes, 300 ml cream 33%, 50 g parmesan cheese, 1 clove of garlic, 1 spoonful of fresh chopped parsley, nutmeg, salt, pepper

Preparation: Peel the potatoes, cut them into thin slices, dry. Put the cream and pressed clove of garlic in a pot, bring it to boil, add the potato slices, salt and pepper, boil for 30 minutes stirring continuously. Add grated parmesan and parsley at the end of boiling, mix thoroughly. Fill the ham cooker with thus prepared mass, close it without the reduction option, place in the water bath and simmer at 85°C for 60 minutes. Leave the formed potato in cream to cool down till the next day. Sprinkle with cheese and grill before serving.

 

HAM FROM PORK NECK AND SMOKED BACON
Ingredients: 80 dag pork neck, 40 dag smoked raw bacon, 20-23 g salt, 2 g potassium nitrate, a pinch of black pepper, a pinch of allspice, a bay leaf, a twig of fresh rosemary, a clove of garlic, 70 ml water, a flat teaspoonful of gelatine

Preparation: Cut up the pork neck and the bacon into 3 cm x 3 cm cubes and beat them slightly; mince the bacon. Put both ingredients into a bowl, add curing salt and spices; knead the mixture for at least 15 minutes. Cover the bowl and put it into the fridge for 24 hours. After 12 hours knead for about 10 minutes. After 24 hours add water, a flat teaspoonful of gelatine, add a clove of garlic crushed in a garlic press and knead again. Put the mixture into the ham cooker and compact thoroughly. Close the container. Stew in the water bath at 80-90°C for 2.5 hrs. Take the meat out of the ham cooker once it has cooled down.

 

 

PORK LUNCHEON MEAT
Ingredients: 55 dag pork – ham or shoulder, 55 dag pork chap, 10 dag pork rind, 20 g salt, 2 g potassium nitrate, a pinch of pepper, a pinch of nutmeg, 0.5 flat teaspoonful sugar, 0.5 clove of garlic, 70 ml water

Preparation: Pass the meat through a meat mincer with 5 mm hole plate and mix thoroughly with the curing salt. Knead thoroughly in a bowl, cover with a wet cloth and put into the fridge for 24 hours. Simmer the pork rind for 10-15 minutes and pass at least 3 times through a meat mincer with a 3 mm hole plate. Put the rinds into the fridge for 24 hours. Take them out and start mixing. First mix the meat with the garlic crushed in a garlic press and pepper (you can add other spices that you like, such as paprika, marjoram, caraway, etc.). Pour 70 ml of hot boiled water into a glass and dissolve the sugar in it. Add the rinds, water with sugar to the meat, sprinkle it with a pinch of nutmeg and mix thoroughly until the water is completely absorbed by meat. Put the meat mass into the ham cooker, compact and press with the plate. Simmer for about 2 hours at 80-85°C. After that time, put the ham cooker into cold water to cool it down and then into the fridge for 12 hours.

 

HAM FROM TURKEY AND CHICKEN
Ingredients: 1 kg chicken, 0.4 kg turkey, 16 g salt, 2 g potassium nitrate, a teaspoonful of powdered sugar, 150 g ice, a teaspoonful starch, a teaspoonful gelatine, 50 ml water

Preparation: Wash the turkey fillet, cut into 1 cm thick slices and then into 5 cm long stripes. Skin and bone a chicken, pass the meat through a meat grinder with a 5 mm hole plate, then blend it with ice in a food processor. Mix powdered sugar, potato starch and gelatine with water. Mix the cut-up turkey fillet, minced chicken meat and water until you obtain uniform mass. Put the obtained mass into the ham cooker. Close the ham cooker and put it in the fridge for 6 hours. After that time, place the ham cooker in a pot with hot water. Simmer at a temperature of 80°C for 1.5 hours. After taking it out of the water, put the ham cooker in the fridge for 8 hours.
 

Pressure Ham Cookers
 

 

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1 comments
Ham Cookers
Ham Cookers
Tuesday 28th January 2020

Absolutely brilliant. It's a MUST HAVE in the kitchen if you like make your own food.

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