Slovak Chicken Ham
A minimalist Slovak chicken ham — just chicken, salt, sugar and water kneaded to a sticky bind and pressed in the ham maker for a clean, sliceable loaf.
⏱️ Prep: 30 min🍳 Cook: 150 min
Ingredients
| 1100 g | chicken meat |
| 23 g | salt |
| 100 ml | water |
| 5 g | sugar |
Instructions
- Set aside a handful of the meat and cut the rest into larger pieces. Grind the set-aside handful in a blender with blades until fine.
- Dissolve the sugar and salt in the water (about 1 level tsp sugar and 4 level tsp salt).
- Turn on a bread maker on a kneading (no-heat) program, add the pieces of meat and the ground meat, then start it. Pour in the flavoured water a little at a time and mix for about 25 minutes, until the mass is properly worked. If you don't have a bread maker, put the meat in a bowl and mix thoroughly with a dough-hook mixer. All the liquid should be absorbed into the meat, forming a binder around it that holds the ham together.
- Line the ham maker with a bag and pack the meat mass all the way in. Press and close the ham maker properly. (If you only fill the bag without the ham maker, press the mass firmly so there is no air inside, then close it off with twine.)
- Refrigerate the closed ham for at least one day. Then place it in a pot of warm water at 80 °C and cook slowly for about two and a half hours.
- After cooking, put the ham in a sink of cold water and chill it — let it cool in the cold water for about an hour, after which it can be sliced.