Homemade Chicken Ham

How to prepare homemade chicken ham

1. Separate the breast into two lobes and clean off membranes and fat. Wash and dry well with paper towels. Put them in a zip-lock bag. Sprinkle the salt, sugar and pepper on top. Massage the meat all over with them. Close the bag, making sure to squeeze out as much air as possible before closing the zipper.
2. Let the meat cure for 2 days (48 hours) in the refrigerator. After 2 days you'll see that it has released a lot of juice into the bag.
3. Remove the chicken from the bag and wash it well in several changes of water to remove the salt. Put the meat in a bowl and cover it with cold water. Let it soak for 1 hour to remove excess salt.
4. Drain the meat and dry it very well with paper towels.
5. The meat can be left plain (skip now to step 6) or can be seasoned with anything you want. If you want to season it, place it with the skin side down and spread the seasonings only on the opposite side. Just don't add any more salt.
   I chose herbs and garlic this time, but you can use any other herbs or just chili if you want spicy ham. I crushed the tarragon, rosemary, oregano leaves and garlic in a mortar until they became a paste. At the end I helped them with a little oil. Then I added the finely chopped parsley. I spread this sauce on one side of the meat.
7. Put the meat in an oven bag (don't use another bag, it won't withstand high temperatures; you can alternatively use aluminum foil instead of the bag). Be careful to roll the meat with the coated side inside. It won't stay rolled but you shape it in the bag. Place the two breast pieces tip to tip to get as even a thickness as possible in the bag. Roll the bag tightly, so you have as compact a roll as possible. Tie the rolled bag with string, like a salami, so it doesn't come undone when boiling.
8. In a pot (use a pot with thick walls that holds heat well, it can be a Dutch oven or a double-bottom pot) bring enough water to a boil to completely cover the roll. When boiling, reduce the heat to low, the water should just barely simmer. Place the roll in the water (I put an upside-down plate on it to make sure it stays completely submerged), put on the lid (a lid that seals well) and let it simmer for 5 minutes.
9. Turn off the heat and leave the pot covered for 90 minutes. Don't lift the lid, the ham will cook slowly in the hot water. If you have a meat thermometer, at the end the meat will be just over 70°C (71-72°C is ideal for chicken breast).
10. Remove the roll from the water and place it in a dish. Put a plate over it and then a weight to keep the meat pressed. After it has cooled, put the roll in the refrigerator (with the weight still on it) and leave overnight to cool completely. Slice thin and use in sandwiches, salads or appetizer platters.

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