Creamy Poultry Ham

Chicken breast (fillet), Chicken, Cream 20% fat content, Nitrite salt, Table salt, Food phosphate, Allulose, Black pepper, Dried garlic, Coriander (cilantro seeds), Sodium ascorbate, Natural casing

Slice: 20 min. Mix: 20 min. Let it stand: 1 day. Let it stand: 2 h. Bake in the oven: 2 h 30 min. Cool down: 20 min. Chill in the refrigerator: 12 h.

Partially freeze chicken breast fillet (500 g) and skinless chicken thigh or drumstick meat (500 g). Cut the meat into strips about 8-10 mm thick.

Add 20% cream (160 g), nitrite salt (9 g), table salt (9 g), allulose (2 g), black or white pepper (1.5 g), dry garlic (1.5 g), coriander (0.5 g), food phosphate (3 g), and sodium ascorbate (0.5 g). Mix by hand or in a stand mixer until the mass darkens and becomes sticky. Keep the meat mixture below 10 °C; if it warms up, chill it in the refrigerator.

Prepare two pieces of cellulose film. If desired, sprinkle half of the film with a dry spice coating, add the meat mixture, and roll it tightly. Twist the ends, tie with twine, and pull on a net if using one.

Refrigerate the ham for 24 hours at 4-6 °C to settle. Then leave it for 2 hours at room temperature, about 26-28 °C.

Place the ham on a rack and start heating in the oven at 35 °C with top-bottom heat and convection. Raise the oven to 85 °C and cook until the center reaches 60 °C. Insert the probe into the center of the control log 30 minutes after the oven reaches 85 °C.

Pour 2 liters of boiling water into the lower tray, reduce the oven to 80 °C, and cook until the center reaches 68-70 °C. If the ham is made in casing, chill it in ice water for 15-20 minutes; if it is in film, skip the water shower. Cool on a rack, place in a bag, and refrigerate for 12 hours.