Quite recently, I asked myself the question, "Why have I still never tried to cook ham myself?" I decided not to put this idea on the back burner and cook it all at home. And since this is my first experience in preparing such delicacies, I made a lot of mistakes. Now I'm telling you that maybe my negative experience will be useful to someone ...
I found what I thought was the healthiest and easiest recipe for making ham. Only one type of meat was indicated in the recipes, and this is my first mistake, homemade ham or sausage must be cooked from several types of meat.
I used the meat of domestic chicken, separated the meat from the bone, in the end I got 1200 grams of meat. Cut the meat into small pieces with salt and add half a tablespoon of dry adjika, leave for 1 hour.
Then 4 small tomatoes (280 grams) were poured with boiling water and left for a few minutes, so that it was easy to remove the skin from the vegetables, peeled a few cloves of garlic (7 pieces).
Then I cut the tomatoes into small pieces. Looking ahead, I will say that the tomatoes in the ham were not felt at all.
Then she passed the tomatoes and meat through a meat grinder using a nozzle with the largest holes, squeezed the garlic into the minced meat using a press. And this was my second mistake, I had to take the trouble and chop the meat with a knife.
The minced meat is well mixed until smooth.
Further, since I decided to cook the ham, I put a clean plastic bag in the ham maker and then tightly packed all the minced meat. She closed the ham maker with a lid and tightened it with springs.
The recipe indicated that 15 grams of gelatin should be added, but I, having decided that it would overheat there and not show its properties, I skipped this step, and apparently in vain ...
Then she put the ham into the largest saucepan and poured it with cold water, put it on the fire. After boiling, cooked for an hour and a half.
After the ham was cooked, I cooled it at room temperature without removing it from the mold, then put it in the refrigerator for a couple of hours. When I began to remove the finished ham from the mold, there were about 150 ml of liquid in the bag, which is why it was necessary to add gelatin so that all this liquid remained in the ham. What happened as a result?
As a result, the ham, when cutting, fell apart into pieces and did not hold its shape well, although after removing it from the mold was dense enough and at first glance it seemed that my experience was a success, but no...
It tastes... quite edible, but this is not the result I wanted to achieve, it turned out to be a dry pressed meat, not ham.
I will be very grateful if any of my readers share a proven recipe for ham, I really want to cook a very high-quality and delicious delicacy.
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