Chicken and pork ham at home - shop and not close by! Chicken and Pork Homemade Ham Recipes

Chicken and pork ham at home - shop and not close by! Chicken and Pork Homemade Ham Recipes

Homemade chicken and pork ham is not a luxury.

And just an ordinary product that can be used for breakfast, served with side dishes or put in a meat plate.

The complexity of cooking is no higher than that of meatballs.

So what's the deal?

Let's please the family homemade ham, tasty and healthy!

Chicken and pork ham at home - general cooking principles

Combined ham from several types of meat products is always lumpy. Entirely cooked from only one type of meat. The main products are cut into pieces and mixed. Sometimes a part is twisted into mince, and the second part is cut into pieces.

What is added to the mass for ham:

• all sorts of spices;

• onions, garlic, pepper;

• gelatin;

• fat.

Gelatin is added in dry form and acts as a connector of pieces. Sometimes do without it. There are recipes with cheese, eggs, which also help to keep the shape and fasten the products together.

Homemade ham is cooked or baked. Sometimes they use a slow cooker. But, regardless of the method chosen, after cooling, the product should be allowed to rest for several hours. Sometimes put oppression, firming mass.

How to make ham

Litchinnitsa - a wonderful kitchen device that simplifies the process of cooking homemade ham and gives the perfect product the perfect shape. But what if there is none?

For the formation of ham you can use:

• bags for baking, sleeves;

• foil;

• round of large diameter, special shells;

• small forms;

• packages and boxes of juice, milk, salt.

For boiled ham most often use packages for roasting. To cook in the oven, you can also take a package (sleeve) or foil. Or do other improvised items.

Recipe 1: Chicken and pork ham at home “Meat” in a baking package

It will not take much time to cook such chicken and pork ham at home, and the result is simply amazing!


• 500 grams of chicken fillet;

• 500 grams of pork neck;

• 1 pinch of nutmeg;

• 15 grams of gelatin;

• 2 cloves of garlic;

• salt;

• a mixture of peppers.


1. Slightly freeze chicken fillet and pork. Then cut into small cubes, throw in the cup.

2. Add nutmeg, pepper, salt and immediately pour out the gelatin. Add chopped chives. Mix the resulting stuffing.

3. Put the mass in the baking bag, form the sausage, just throw the free edge in the second layer. We tie the edges with a thread and wrap it with it several times along the entire length.

4. We make 1-2 holes with a thin needle, put the ham in a baking dish and send it to the oven.

5. We bake about 1.5 hours at 180 degrees.

6. We take out, let the ham cool down completely and put to the refrigerator for 5 hours. During this time, it will fully strengthen and you can remove the sleeve.

Recipe 2: Chicken and pork ham at home with olives

Festive recipe for pork ham and chicken at home with a very rich composition. The product turns out very fragrant, and olives give spice.


• 800 grams of chicken fillet;

• 600 grams of pork;

• 150 grams of cheese;

• 1 onion;

• salt pepper;

• 2 spoons of mayonnaise;

• some dry greens.


1. Cut the chicken pieces, put in a bowl.

2. Add chopped onion, mayonnaise and greens. Salt and leave to marinate for half an hour.

3. For now we will twist pork in forcemeat through a meat grinder or we will chop the combine.

4. Open a jar of olives, pour the marinade and cut each into 4 pieces. Sent to the chicken.

5. Cut the cheese into cubes and also send it to the bowl for the rest of the products.

6. It remains to lay out minced pork, add pepper and mix well. 7. If there is ham, then insert a baking bag into it, fill it with cooked minced meat, pack, make a small hole and throw in the stew pan for 1.5 hours.

8. If we use just a package, then we put the meat in it, firmly fasten the edges. Then we wrap a round thread to keep the shape of the log. Also boil 1.5 hours.

Recipe 3: Chicken and pork puff ham at home

Unusual technology of cooking ham with chicken and pork at home. Recipe with dry gelatin, cooked in the oven.


• 400 grams of pork;

• 400 grams of chicken;

• spices;

• 15 grams of gelatin.


1. Cut the chicken with plates, each slightly beat off and sprinkle with spices. We stack on each other and send while aside.

2. Do the same with pork. We also beat off a little, but not much. Otherwise, the meat will lose all the juices.

3. We take a rectangular mold of a small size, you can use the container for baking bread, cake. We line the bottom with a piece of foil.

4. Put several plates of pork first layer, sprinkle with gelatin crystals.

5. Now lay out a layer of broken chicken slices and sprinkle with gelatin crystals as well.

6. Repeat the layers until all the meat is done with the chicken. But from this amount of products usually a lot does not work. The top layer is not necessary to sprinkle with gelatin.

7. Top cover the mold with a piece of foil and bake 80 minutes at 200 degrees.

8. We take out from the oven and, without removing the foil, put the oppression on top. You can simply pull the foil on the meat itself and place a pack of salt on it.

9. Cool to room temperature, and then in this form remove to the refrigerator. It is better to stand the night so that the ham is well grown.

Recipe 4: Chicken and pork ham at home in a juice bag

A very interesting way of cooking ham, for which you need an empty pack of juice of at least a liter. You can also take a bag of milk. Ingredients

• 500 grams of chicken;

• 500 grams of gelatin;

• 3 cloves of garlic;

• 20 grams of gelatin;

• 1 tsp. salts;

• pepper.


1. Twist half chicken and half pork in mince. The remaining meat products are cut into small cubes. We connect together.

2. Add spices and dry gelatin, mix.

3. Disassemble the top of the package from the juice, open, rinse and tightly stuffed with minced meat.

4. Put the blank in the bag for baking, tie the top in a knot and make a small hole in the same place.

5. The bottom of the box along with the package must be wrapped with foil.

6. Put the design in the pan, pour the water and boil the ham after boiling for 1 hour and 40 minutes.

7. Cool, put in the fridge and wait for freezing.

Recipe 5: Marble chicken and pork ham at home

Detailed technology of the famous marble ham at home. It can be cooked not only from chicken and pork, but also from any other meat. To make the finished product really marble, we use bright spices: paprika, curry, greens.


• 400 grams of pork;

• 500 grams of chicken;

• 1 spoon of paprika;

• 3 cloves of garlic;

• 1.5 tablespoons of gelatin;

• 0.5 tablespoons of curry;

• some dried dill;

• salt.


1. Chicken and pork should be cut into neat slices, but not finely. The optimal size is 1.5-2 centimeters. Throw in a bowl.

2. Add chopped garlic.

3. Mix all the spices with dried dill and gelatin, pour in a bowl for meat.

4. Stir with your hands and immediately form a ham. We do not give the product. Or laid in the ham, or in the package, you can in foil or mold. We choose the appropriate method.

5. Put the marble ham to bake in the oven for two hours at 180 degrees.

6. Then cool and give to rest in the refrigerator overnight.

Recipe 6: Chicken and pork ham with nuts at home

Adding nuts to chicken and pork ham gives the product a very interesting taste. It is best to use walnuts, pre-fried and chopped.


• 0.7 kg of pork;

• 0.3 kg breast;

• 1 egg;

• 3 tablespoons of nuts;

• salt pepper;

• 4 cloves of garlic;

• 0.5 tablespoons of gelatin;

• 0.5 pods of sweet pepper (red).


1. Pork twist through the meat grinder along with garlic.

2. Cut the chicken into cubes and combine with twisted minced meat.

3. Add one raw egg, chopped nuts, pour gelatin. You can not put it, the egg will help the mass to keep its shape. But with gelatin, the slices will be more resilient and it will be easier to cut the ham into neat slices.

4. Now chop half the sweet pepper and add to the mince. He will be red specks.

5. Thoroughly knead the mass, put it in the ham or put it in any other way.

6. This ham can be cooked or baked in the oven, on average about 70-80 minutes at 180.

Recipe 7: Chicken and pork ham at home with bacon

Recipe for fatty, juicy ham with bacon. Very similar to the real one. From this amount, a rather large loaf is obtained, if desired, in proportion to trim the ingredients.


• 1 kg of pork ham;

• 0.5 kg chicken;

• 0.5 kg of fat;

• 15 grams of gelatin;

• 1 tsp. mustard;

• 1 onion;

• 4 cloves of garlic;

• 2 tsp. salts;

• 1 tsp. paprika;

• 1 tsp. pepper mixes;

• a little dry parsley.


1. Salo needs to be frozen to make it easier to work with. Then cut into small cubes.

2. Pork and chicken cut into larger pieces, as for goulash. We connect with fat.

3. Put the chopped garlic cloves and onion.

4. Add mustard and all other spices.

5. We throw dry gelatin, we salt a lot, we stir. Cover bowl and refrigerate for 10 hours to marinate. 6. We get, once again mix and lay in the ham. Or we form a log (rectangle) in any other way.

7. Bake in the oven for at least two hours. If you use ham, we do not forget to pour some water into the baking tray. If the ham is baked in the sleeve, then you can periodically turn it over to the other side.

8. Then cool and before removing from the form must be kept in the refrigerator for at least 5 hours.

Chicken and pork ham at home - tips and tricks

• Ham loves spicy food. But besides pepper, mustard can be added to it. Just one spoon, added to the stuffing, will make it much more aromatic and tasty.

• Homemade sausages are never cooked from fresh meat, chunks must be well cooled. And if you need to cook chopped mass, it is better to freeze a little. It will be easier to cut, and the pieces will be tidier.

• After cooking or baking the ham, fragrant juice remains in the bag (or in the form, in foil). Do not pour it out! This liquid can be added to any sauce or to the first, second course. You can simply pour into molds and put in the freezer. Natural bouillon cubes are sure to find application!

• Chicken skin should not be thrown away. It is quite fat and will give the ham juiciness, but before laying the skin must be well chopped.

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