Sous Vide Easter Ham

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Chris Blum
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Sous Vide Easter Ham

#1 Post by Chris Blum » March 12th, 2018, 11:28 am

I just got a brainstorm...Since ham is precooked and all you are doing is heating it up; why not use sous vide to maintain moisture. And since the ham I’m buying (Neuske’s) comes vacuum sealed, why not just throw it in the bath? It’s heavier plastic than I usually use, and I’m only going to maybe 120-130. Then glaze and broil to get a crust. Et Voila!

Thoughts? Has anybody tried this?
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
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Chris Freemott
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#2 Post by Chris Freemott » March 12th, 2018, 11:31 am

it works perfectly...and you're spot on. sure makes timing the event easier too.

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Sous Vide Easter Ham

#3 Post by Tom G l a s g o w » March 14th, 2018, 7:02 pm

As long as the packaging allows freezing you should be safe, especially at those temperatures.

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#4 Post by Kenny H » March 14th, 2018, 8:39 pm

No brainer.
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Sous Vide Easter Ham

#5 Post by Mikko R » March 15th, 2018, 2:04 am

I wouldn't trust that package is suitable for heating so just to be sure I would repack it to a suitable bag. Not that it would leak but the plastic may release some chemicals when heated.
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Sous Vide Easter Ham

#6 Post by Chris S p i k e s » March 15th, 2018, 7:21 am

I use my SV all the time to heat foods up that I don't want or need to cook further.

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#7 Post by Robert M yers » March 22nd, 2018, 7:26 pm

How long do you think it would need to heat through as that’s a pretty large hunk of meat?

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Sous Vide Easter Ham

#8 Post by Chris Blum » March 22nd, 2018, 7:33 pm

I’m going 4ish hours
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
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Sous Vide Easter Ham

#9 Post by timmy roos » March 26th, 2018, 11:00 am

Chris Blum wrote:I’m going 4ish hours
What would be the danger of going longer?
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#10 Post by Jason T » March 26th, 2018, 11:27 am

timmy roos wrote:
Chris Blum wrote:I’m going 4ish hours
What would be the danger of going longer?
How much longer? That temp is a breeding ground for bacteria, so if the outside of the ham isn’t sterile there’s increased risk. But that’s always the case with almost anything cooked souvide.

The other concern is textural changes. Four hours seems fine but longer times can do very strange and unpleasent things to other forms of protein.
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Sous Vide Easter Ham

#11 Post by Chris Blum » March 26th, 2018, 1:10 pm

I’m just looking to go the minimum time to get the center heated up. I don’t like what long sous vide does to texture so I’m a bit gun shy.
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

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#12 Post by timmy roos » March 27th, 2018, 8:57 am

We've experienced same with long sous vide cook times. Haven't experimented enough to dial it in
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#13 Post by Steve Manzi » March 28th, 2018, 10:43 am

timmy roos wrote:
Chris Blum wrote:I’m going 4ish hours
What would be the danger of going longer?
I've read up to 8 hours, so 4-5 hours would not be a problem, depending on size of Ham too.
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#14 Post by Jason T » March 28th, 2018, 12:07 pm

Chris Blum wrote:I’m just looking to go the minimum time to get the center heated up. I don’t like what long sous vide does to texture so I’m a bit gun shy.
Yeah, there's really no point to going longer. At least from a cooking standpoint. I can't imagine anyone would be going for the texture change. Can get it from a logistics standpoint - i.e. you're too busy to get it in/out in a 4 hour window. But I wouldn't think you'd go wildly over then.
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Sous Vide Easter Ham

#15 Post by Chris Blum » April 1st, 2018, 5:02 pm

Best ham I’ve ever had. It was an uncured local Berkshire. Sous vide 140 for 5.5 hours due to timing of dinner. Then rubbed with seeded mustard and brown sugar for a short glazing under the broiler. Juicy and delicious.
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"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

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timmy roos
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Sous Vide Easter Ham

#16 Post by timmy roos » April 2nd, 2018, 7:34 am

Nice
Things are getting funny these day

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Chris Blum
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Sous Vide Easter Ham

#17 Post by Chris Blum » April 2nd, 2018, 7:53 am

Ham and egg sandwich for breakfast!
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

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Sous Vide Easter Ham

#18 Post by Joe Chanley » April 2nd, 2018, 9:13 am

definitely would like to try this....looks great

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Re: Sous Vide Easter Ham

#19 Post by Chris Blum » April 18th, 2019, 8:14 pm

Bump...

The ham is in the fridge. Same butcher, same technique planned.
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

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