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Sous Vide Honeybaked Ham

Sous Vide Honeybaked Ham

Most hams come precooked or smoked so they just require reheating.  What tends to happen in this reheating process is that the outside is over cooked while the middle of the ham remains cold.  The Kuraidori Precision Cooker helps impact flavor to the ham and does not overcook the outside of it.  At the same time using the precision cooker enables you to take up less space in your oven when entertaining.  This allows you to have a turkey and ham for a holiday dinner.

Ingredients
 
For the Glaze
½ cup brown sugar
2 tbsp butter
2 tbsp apple juice
1 tsp white vinegar
2 tbsp honey

For the Ham
8 to 11 lb smoked ham

Directions
For the Glaze
  1. In a medium sauce pan over medium heat add the brown sugar and butter.  Mix together until the butter has melted completely.
  2. Add the apple juice and vinegar.  Stir it together and let is cook for 2 minutes.
  3. Add the honey to the mixture and stir thoroughly. 
  4. Remove from the heat and transfer the glaze to a container for later use.
honeybaked ham
​For the Ham
  1. Preheat the water bath to 145°F.
  2. Place the ham into a bag. Vacuum seal the bag closed or use the water displacement method if using a resealable bag. The ham may have to be cut down into two pieces and cooked in two separate bags if it cannot fit in one bag.  
  3. Insert the bag into the water bath and cook for 3 hours.
  4. Remove the ham from the water bath and the bag.
  5. Pat the ham dry using a paper towel.
  6. Turn the oven broiler to the highest setting.  
  7. Place the ham on a broiler safe pan and insert into the oven under the broiler.  After approximately 2 minutes after some of the fat has been caramelized, remove the ham from the oven.  
  8. Baste the ham with the glaze and return it under the broiler for another couple of minutes.  Repeat this process until all the glaze has been used.
  9. Remove from the oven, slice the ham and serve with some scalloped potatoes.

Kuraidori Sous Vide Precision Cooker

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