Homemade Chicken Ham
Homemade ham holds together not because something was added but because the meat was worked: salt draws out protein, the protein glues the pieces, and the slice stays whole without starch or phosphates. Cook it at 80 degrees rather than in boiling water, or the protein contracts and squeezes every drop of moisture out.
- Prep
- 30 min
- Cook
- 1 h 40 min
- Rest
- 12 h
- Total
- 14 h 10 min
- Servings
- 8
- Level
- Medium
- Per serving
- 180 kcal
Ingredients
Makes: a roll of about 1 kg, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut the meat
Cube the breast at 2 cm and the thigh meat smaller. The dark meat brings fat and flavour: breast alone makes a dry ham.
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Step 2: Work it until sticky
Add the salt, spices, garlic and ice water and work by hand or mixer for 8–10 minutes. The mass should turn tacky and string between your fingers — that drawn-out muscle protein is the glue.
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Step 3: Fold in the gelatine
Distribute the dry gelatine evenly. It insures the slice against gaps and holds the juices in — with well-worked meat it is only a safety net.
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Step 4: Rest overnight
Cover and refrigerate 12 hours. Without that rest the ham tastes good but falls apart when sliced.
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Step 5: Roll it tight
Spread the mixture on cling film, roll it tightly, pressing out air, and tie the ends. Wrap in two more layers of film, then in foil.
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Step 6: Cook at 80 °C
Lower the roll into water at 80 °C and hold it there for 1.5 hours without letting it boil. Boiling contracts the protein and the moisture runs out.
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Step 7: Check the temperature
Push a thermometer through the film: the centre must read 72 °C, where chicken is safe and still juicy.
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Step 8: Cool under weight
Chill the roll in iced water for 10 minutes and refrigerate overnight under a light weight. Slice it only when completely cold.
Tips & variations
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Tip
Without curing salt the ham stays greyish-white like boiled chicken rather than pink. That is normal and honest: the pink of factory ham comes from nitrite.
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Tip
A thermometer is essential. Chicken is safe at 72 °C in the thickest part, and that point cannot be judged by eye.
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Variation
Turkey makes a firmer, drier ham — add 100 g of diced butter. Pork neck makes a fattier, more aromatic one at the same temperature.
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Storage
Four days in the fridge, wrapped. Without nitrites this is a short-keeping homemade product. Do not freeze it cooked: the slice turns crumbly.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 180 kcal | 1,440 kcal |
| Protein | 28 g | 224 g |
| Fat | 7 g | 56 g |
| Carbohydrates | 1 g | 8 g |
Approximate values calculated from standard ingredient data.
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