Serious Eats: Recipes

Sous-Vide City Ham With Balsamic Brown Sugar Glaze

[Photographs: J. Kenji Lopez-Alt]

Note: Most hams come in thick vacuum-sealed packaging that can be used for sous-vide cooking. If not, seal your ham in a vacuum-sealed bag before cooking it sous-vide.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/12/sous-vide-city-ham-with-balsamic-brown-sugar-glaze-recipe.html

© Serious Eats