In today’s recipe I’m cooking a ham (perfect for Easter or Christmas) using the Sous Vide Method and the Anova Precision Cooker. We will finish the ham with a homemade orange-bourbon glaze. Sous Vide cooking helps food to retain moisture and provides a wonderful texture.
1 cup orange juice
¾ cup Maker’s Mark Bourbon
1 cup brown sugar
1.5 teaspoons Dijon mustard
2 teaspoons lemon juice
1.5 teaspoon ground ginger
2 tablespoons butter
1, 7-10 lb pre-cooked ham
Heat the Anova Precision Cooker to 142 degrees in a water bath large enough to hold a 7 to 10 lb pre-cooked ham
Place the ham in it’s sealed packaging in the Sous Vide water batch and cook for 4 to 6 hours.
One hour before the ham is done cooking, start the glaze, by adding all ingredients except the butter to a pot over medium heat.
Simmer the glaze, stirring often to reduce by one half. Remove from the heat and then stir in the butter.
When the ham is done cooking using the Sous Vide method, remove from the water bath and remove the plastic packaging.
The ham is hot, so using a sharp knife carefully score the ham approximately ¼ inch deep, every inch across the entire ham. This will allow more surface area for the glaze.
Place the ham in a pre-heated oven at 500 to 550 degrees or finish in the grill. Apply a layer of glaze and after about 10 minutes apply another layer of the glaze. Heat until the glaze caramelizes, about 15 to 20 minutes.