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    Balsamic-Glazed Sous Vide Ham

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    Pixicook editorial team

    A succulent bone-in half ham cooked sous vide and glazed with a rich balsamic and brown sugar coating.

    Ingredients for Balsamic-Glazed Sous Vide Ham

    units in
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    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Bone-in Half Ham, with packaging intact

    0 lb

    Substitute chevron-down

    Brown Sugar

    cups

    Substitute chevron-down

    Balsamic vinegar

    cups

    Substitute chevron-down

    How to Make Balsamic-Glazed Sous Vide Ham

    1. Preheat Sous Vide Cooker

    Preheat your sous vide cooker to 140°F (60°C).

    2. Cook Ham Sous Vide

    Place the ham, still in its packaging, into the sous vide cooker. Let it cook for at least 3 hours, but feel free to leave it for up to 8 hours if you need more flexibility with your timing.

    3. Prepare Glaze

    In a small saucepan, heat the brown sugar over medium-high heat until it turns a deep brown color. Add the balsamic vinegar and let the mixture cook until it becomes thick and syrupy, about 5 minutes.

    4. Preheat Oven

    When the ham is nearly done in the sous vide cooker, preheat your oven to 500°F (260°C) and let it preheat thoroughly for at least 30 minutes.

    5. Remove Ham and Apply Glaze

    Remove the ham from the water bath and take it out of its packaging. Place the ham cut side down on a rack set inside a foil-lined rimmed baking sheet. Pat the ham dry with paper towels and brush a generous layer of the prepared glaze over the entire ham.

    6. Caramelize Glaze

    Place the ham in the preheated oven and roast it for 5 minutes. Remove it briefly to apply another layer of glaze. Repeat this process three more times.

    7. Rest and Carve

    Once you've applied the final layer of glaze, remove the ham from the oven and let it rest for about 5 minutes. Transfer the ham to a cutting board and carve it into slices.


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