Sous Vide Ham with Orange Bourbon Glaze
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.