How to make Meat Ham at home | step by step

Homemade Beef Ham with Chicken Base | Step-by-Step Recipe A flavorful homemade beef ham with a smooth, emulsified chicken base and coarse-ground beef pieces for a traditional visual appearance and a rich, meaty texture. Stuffed into fibrous casings or natural sheep casings and baked until perfectly cooked. Ingredients Meat *For the Base Batter* 500 g ground chicken (mixed breast and thigh) *For the Visible Meat Pieces* 200 g coarsely ground beef (chuck or round) Ice 235 g crushed ice Fat 135 g vegetable oil Cure & Functional Ingredients 12 g nitrite curing salt 5.5 g phosphate (cutter aid) 10 g skim milk powder 55 g wheat starch Fresh Ingredients 10 g garlic 10 g onion Spices 3 g white pepper 1 g black pepper 1 g nutmeg 1 g ginger 2 g coriander --- Preparation Grind the chicken (breast and thigh) finely for the base batter. Separately, grind the beef (chuck or round) through a *coarse grinding plate* and keep it chilled. This coarse-ground beef will be added later to create the traditional visible meat pieces throughout the ham. --- Emulsification Step 1 Add to the bowl cutter: 500 g ground chicken 12 g nitrite curing salt 5.5 g phosphate (cutter aid) Mix until the meat becomes sticky and develops a good protein bind. Step 2 Add: 235 g crushed ice Continue mixing until the ice is completely incorporated and fully absorbed into the meat batter. Step 3 Add: 135 g vegetable oil Continue mixing until the batter temperature reaches *2–4°C (36–39°F).* Step 4 Add the remaining ingredients: 10 g garlic 10 g onion 10 g skim milk powder 55 g wheat starch 3 g white pepper 1 g black pepper 1 g nutmeg 1 g ginger 2 g coriander Continue mixing until the batter reaches *12°C (54°F).* Step 5 Once the base batter is fully emulsified, gently fold in: 200 g coarsely ground beef Mix only until the beef is evenly distributed throughout the batter, taking care not to overmix or damage the visible meat pieces. ⚠️ Monitor the temperature carefully using a thermometer throughout the entire process. --- Stuffing Stuff the meat batter into **fibrous casings or natural sheep casings**. Twist or clip to your desired size. Remove any trapped air using a sausage pricker if necessary. --- Baking Bake at *150°C (302°F)* using top and bottom heat for **75–90 minutes**. The ham is ready when the internal temperature reaches *70°C (158°F).* Baking Time Guideline Allow approximately *1 hour of baking time per kilogram of sausage mixture.* --- Notes Keep all ingredients well chilled before processing. Temperature control is essential for achieving a smooth and stable emulsion. Natural casings should be rinsed and soaked before stuffing. Avoid exceeding *12°C (54°F)* during emulsification. --- ❤️ If you enjoyed this recipe, don't forget to Like 👍, Subscribe 🔔, and leave a comment for more sausage-making and charcuterie recipes!