This homemade chicken ham is a simple, high-protein staple for the week ahead: juicy, lightly spiced chicken, baked until firm, then chilled and sliced thin. It is far fresher than store-bought deli meat, costs less, and works beautifully in sandwiches, salads and snack plates. If you like make-ahead chicken, try our Homemade Chicken Pastrami, another deli-style favorite.
Ingredients
- 1 kg chicken breast
- 1 kg boneless chicken thighs
- 10 g salt
- 10 g curing salt
- 2 tsp black pepper
- 2 tsp ground coriander
- 2 tsp dried garlic
- 150 ml ice water
- Paprika for coating
Instructions
- Dice the thighs and one breast finely. Grind the remaining two breasts.
- Add both salts, pepper, coriander, and dried garlic to the meat.
- Pour in the ice water and knead thoroughly for 5 minutes.
- Cover and refrigerate 4-5 hours or overnight.
- Dust the meat mixture with paprika. Wrap tightly in baking paper and tie the ends.
- Bake at 180°C (350°F) for 1 hour.
- Cool to room temperature, then refrigerate several hours. Slice thinly to serve.
Tips
- Keep the meat and the water ice-cold while you work, and knead until the mixture feels sticky and holds together — that is what gives the ham its firm, sliceable texture.
- Curing salt is not the same as table salt, so measure both salts exactly as listed. For food-safety guidance, see the U.S. Department of Agriculture.
- Chill the baked ham fully before slicing, and use a sharp knife for thin, even slices. For more homemade deli ideas, browse Serious Eats.
Nutrition
Nutrition (per 100 g): 136 kcal, protein 23 g, fat 5 g, carbs 0 g.
For a hot chicken dinner after a week of cold slices, make our Sweet and Sour Chicken — golden, saucy and ready in about 30 minutes.