I don't have a sous vide, but I'll try to reproduce something like that.

I did what I described in a foil pan. I put the ham ontop of chunked pineapple to keep the bottom from scorching. And foil over the top with a good seal that wouldn't let any of the moisture out.
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Eh me either, but I have a vendor give me one every year, and I'm too cheap to just say fuck it so I cook it.

My BIL does them up pretty good, and what he's told me is just what I did. Maybe I didn't let it cook long enough.
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You don't need one. All you need is an ice chest that will hold at least 4-5 gallons of water and an instant read thermometer.

Heat 4-5 gallons of water to 145 degrees (up to 150), and pour into ice chest. Place bagged ham in water. Close ice chest lid, and wait about 3 hours. Stir water for about 30 seconds every hour. For a typical ice chest, it will lose about 1 degree of heat per hour, so by the time 3 hours is up, the water bath should be about 140 degrees, which is the ideal temp for a ham (the water will lose another 2-3 degrees from the mass of the ham).

I hang my meats in the water bath, so a bit of paracord or butcher's twine strung across the top of the ice chest, with a couple clips or something to hang the bagged ham from will do, but it's not absolutely necessary; you can simply turn the ham over after stirring the water. Though attaching some kind of string to the bag is a good idea so you can get the ham out without burning your hands trying to reach in and grab the bag.
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A very hammy navy bean and ham. Excellent:-)
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I should've mentioned, you need about a gallon of water per pound of meat, generally speaking. When I wrote the above I was thinking about the size ham I usually use, which is more than about 5 lbs. Obviously a bigger ham would require more water.

Also, the minimum temp allowable is 120 degrees. If the water temp falls below that, things won't work properly. Which is why you always want more water; I always use about a gallon more water than what's called for, to eliminate the bath from cooling too much.
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I love a good ham, but not the ones like Ma got for Christmas that have a strong clove flavor to them... it really limits what you can do with it IMO

Just gimme a good hickory smoke style that works with anything
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Not a fan of clove-based ham seasonings either.

I use a bourbon-based glaze, with honey/molasses/brown sugar and a few other seasonings most of the time.
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Yeah its just such a strong and distinct flavor that overpowers everything from grilled ham n cheese to ham n eggs
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Exactly. Only time I use cloves anymore is when I make a Chinese baked ham. Basically the same glaze as what you find on typical Chinese BBQ ribs. Chunk up (or turn into strips) some left-over ham and candy them in that stuff. Makes a good party app.
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Decided to do tacos and cut up some adobo chipotles instead of salsa or something.

Holy fuck those things were burn your face off hot. But it tasted really good. If I’d have cut them into smaller pieces they would have kicked 9 kinds of ass. I ate a piece on a chip though, and that’s about the extent of what I’m good for.

It was a nice change up.



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Make your own glaze. Typically a mixture of pineapple, cherry and pear juice with brown sugar mixed in works well. You can toothpick pineapple rings and cherries to it, but imo it really doesn't do much.

Be sure to score a ham prior to glazing and baste every 15mins till pulled. I never really went to much off of times. The ham is already cooked when you get it so you are not doing much beyond reheating and adding a sweet glaze on the exterior. I usually judge when to pull when I felt enough marrow has oozed out to my liking.
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Leftovers tonight. Al pastor tomorrow.
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Last hurrah for a bit

Lasagne w/ smoke meatballs and toast




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First time I made fish tacos, made the mistake of putting cuts of those peppers in my sour cream sauce and it was a bastard... much hotter than anticipated

After that just the sauce from those cans worked much better
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This fucking guy
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