100% Disabled Veteran/Stay At Home Dad/Home Cook
Shop Sous Vide Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 8
5 - 8 Pound Boneless Ham
⅓ Cup Dijon Mustard (I Use Grey Poupon)
¼ Cup Maple Syrup (I Use Grade A Vermont Syrup)
¼ Cup Honey (I Use Honey I Get From A Local Bee Farm)
2 Oranges (Zest Peels Only)
2 Teaspoons Mixed Spice (See Step 2 for Ingrediants and Measurements)
6 Bay Leaves
6 Star Anise Pods (I order these from Nuts.com)
20 Juniper Berries (I order these from Nuts.com)
1 Teaspoon Chopped Thyme (I Use Fresh Thyme)
3 ¼ Ounces Fresh Ginger Juice (I order this from Amazon.com)
6 ½ Ounces Cola (I Use Coke Brand)
Set your Anova Sous Vide Precision Cooker to 149ºF / 65.0ºC
Prepare "Mixed Spice" by combining: 1 Tablespoon Ground Cinnamon, 1 Teaspoon Ground Coriander, 1 Teaspoon Ground Nutmeg, ½ Teaspoon Ground Ginger, ¼ Teaspoon Ground Allspice, and ¼ Teaspoon Ground Clove.
Put all ingredients, except the ham, into a saucepan; bring to a boil and reduce the heat to simmer for 15 minutes. Set saucepan with seasoning liquid aside to cool.
Once cool, pour the seasoning liquid into Large Cut To Size Foodsaver Bag (What I Use), add the ham, add sous vide weights into the bag (If you have them to help keep everything submerged), Vacuum Seal using Moist Setting (If no moist setting stop and seal it just before liquids are sucked out. If you are not using Foodsaver Bags make sure your using the displacement method to submerge the Ham etc.).
Submerge the bag in the water and cook for 12 hours.
Crisping The Fat
Preheat the Conventional Oven to 400°F / 200°C
Remove the ham from the bag and transfer it onto a roasting pan. Cook it in the oven for 10 minutes letting the fat gets crispy.
Let it sit away from the heat for 5 minutes then transfer it to a serving plate/tray. Then Eat... Enjoy!!! Happy Holidays!!!