Chicken Breast Ham

Homemade chicken ham does not compare to taste with a product purchased in a store. It is made from whole chicken carcasses using the skin or only from the breast. Ham from the breast is dietary and can be included in the diet with proper nutrition. To make the meat fragrant and tasty, add garlic to it, and to add color, add sweet, bright paprika. Grind the chicken fillet into small pieces, put it in a baking sleeve, tighten it tightly and cook in water for 1 hour.

Servings: 4.

Cooking time: 6 hours.


  • chicken breast fillet - 2 halves;

  • garlic - 2 large cloves;

  • sweet paprika - 1.5 teaspoons;

  • ground black pepper - 2 pinches;

  • salt.

Cooking ham

  1. Take the breast fillet medium size. We remove the fat, rinse it well, dry it with a paper towel.

  2. Prepared halves are cut into medium pieces. You can cut 1 half into slices, and pass the second piece of fillet through a meat grinder. Then, on the cut of the finished ham, we get another picture.

  3. Sprinkle the fillet with sweet paprika, salt (2 pinches), black pepper and mix well. We supplement the bright pieces with garlic cloves crushed through a press and again mix well by hand.

  4. From the sleeve for baking, cut a piece, open it and spread the prepared bright meat inside.

  5. Loose the sleeve with the chicken.

  6. We hold the ends of the sleeve with our fingers, press the meat from 2 sides, try to remove the air between the pieces as much as possible. We twist the edges of the film, forming a dense bar and tie it tight with ribbons that come in a set with a sleeve. It is difficult for one person, therefore, to facilitate the process, we call for the help of loved ones. One person twists and another ties the edges. You should get a tight loaf, which we send to the refrigerator for at least 2 hours.

  7. After 2 hours in a saucepan, heat the water to a boil and reduce the temperature to a minimum. We spread the prepared loaf in hot water, cover and cook for 1 hour. Water should not boil. We take out the ready-made ham and let it cool completely on the table.

  8. Then we shift the loaf into the refrigerator and hold for about 2 hours. We release the delicious, delicious ham from the sleeve; the liquid that formed during cooking will flow out. Gently cut with a sharp knife into portioned slices.

  9. Serve ham with paprika with thinly sliced ​​vegetables on rye bread for breakfast or as a snack.

Cooking Tips

  • By this principle, you can cook ham with chopped fresh herbs and garlic, dried herbs and garlic. Of fresh herbs, cilantro, dill, basil or parsley are good, and of dried herbs, rosemary, oregano and marjoram.

  • To cover the ham with a layer of jelly, add gelatin to the meat blank. For 700-750 grams of fillet, you need 15 grams of gelatin.

  • To make the ham fatter, add the fillet with small pieces of lard and wrap the meat in chicken skin, then, as if by prescription.

  • The roasting sleeve can be replaced with ordinary plastic bags. For strength, we carefully lay prepared meat in 2 packets and tie.