Sous Vide Ham

How to sous vide the juiciest and most tender ham. Finished under the broiler with a brown sugar glaze.

📝 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. 1Heat the water bath to 140° F / 60 ° C
2. 2Place 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. 3Warm in the water bath for 3 to 8 hours.
4. 4Make 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. 5Remove 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. 6Preheat 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. 7Brush on half of the glaze and place in the oven for about 5 minutes, keeping a careful eye on it.
8. 8Brush 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. 9Slice and serve with a drizzle of the remaining glaze.