Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous vide. Because hams are precooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then resealing it in a sous vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing.
1 bone-in half ham (7 to 10 pounds; 3.2 to 4.5kg), packing intact (see note)
1 cup (about 225g) brown sugar
1 cup (240ml) balsamic vinegar
Preheat sous vide cooker to 140°F (60°C). Add ham and cook for at least 3 hours and up to 8 hours. Meanwhile, heat brown sugar in a small saucepan over medium-high heat until melted. Continue to cook until deep brown but not black, and immediately add all of balsamic vinegar, standing back as you add it. Cook, stirring occasionally, until sugar is dissolved. Reduce to a bare simmer and continue to cook until mixture is thick and syrupy and coats the back of a spoon, about 5 minutes. Set aside.
Adjust oven rack to lower position and preheat oven to 500°F (260°C) 30 minutes before ready to serve ham. Allow oven to preheat for 15 minutes. Remove ham from water bath, remove packaging, and place cut side down on a rack set in a foil-lined rimmed baking sheet. Wipe surface dry with paper towels and brush with glaze.
Place in oven and roast for 5 minutes. Pull out oven rack, apply another coat of glaze, and repeat. Repeat glazing step 2 more times. Remove ham from oven and let rest 5 minutes.
To carve ham, place cut side down on a cutting board and make a single slice right next to the bone, dividing ham in two. Place boneless side with the newly cut side facing down and slice thinly into serving pieces. Repeat with remaining ham, cutting it from the bone one section at a time before slicing it into serving portions.
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 0g||0%|
|Total Sugars 22g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|