Ham (Beenham) With Cherry Sauce

Ham (beenham) with cherrysaus (krieksaus)

Author

Dennis Vollebregt

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 154.4F / 68C

Ingredients

• Cherry’s (with Siri’s)
• Cherry beer (kriek)
• Ham 400 gr
• Flower
• Butter 2 x 25 gr
• Salt
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 68ºC / 154.4ºF
2. Cook for two hours
3. 65,5 core temp
4. Make an roux with the butter and cook it for 5 min
5. Add the beer and the cherry syrup
6. Add the cherrys

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1. Sear the meat in a pan with some butter and oil for a nice Maillard reaction