Sous Vide Ham

Ingredients

• 2 to 6 lb ham (in package (already cooked))
• 1/4 cup tart liquid: balsamic vineagar, port, pineapple juice, orange juice or apple cider vinegar
• 1/2 cup brown sugar
• 2 Tbsp Dijon mustard

Instructions

1. 1

   Heat the water bath to 140° F / 60 ° C

2. 2

   Place the ham in a large Ziplock freezer bag and lower into the water bath, removing all the air and sealing. Or sous vide directly in the original vacuum-seal packaging if it is food safe.

3. 3

   Warm in the water bath for 3 to 8 hours.

4. 4

   Make the glaze by whisking all of the ingredients in a small saucepan over medium-low heat until it starts to thicken, about 5 minutes.

5. 5

   Remove the ham from the water bath and remove from the bag. Place on a wire rack cut-side down on a sheet pan lined with foil. (Put a little of water in the foil to prevent smoking when it is in the oven.) Optional: Cut crosshatch pattern with a sharp knife so the glaze can run into it (it's also great for presentation).

6. 6

   Preheat your broiler or oven to 475° F, and position the rack in the middle or slightly lower so the ham doesn't get too close to the flame.

7. 7

   Brush on half of the glaze and place in the oven for about 5 minutes, keeping a careful eye on it.

8. 8

   Brush on more glaze and place under the broiler for about 5 more minutes, or until the fat is crisped up and glaze is caramelized but not burned.

9. 9

   Slice and serve with a drizzle of the remaining glaze.