Sous Vide Overnight Ham Breakfast

Anova Culinary

Sometimes you just want a really meaty breakfast, and for those occasions this recipe is ideal. You'll get lots of juicy, tender pork meat, which is perfect when served with eggs, toast or whatever your favorite breakfast items are.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:10

Recipe Time: 12:00

Temperature : 176F / 80C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).
  2. Place the pork leg in a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique.
  3. Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and let sit until cool enough to handle.
  2. Using your hands or two forks, shred the pork into bite-sized pieces. Season to taste with salt and pepper. Serve with your favorite breakfast items, like eggs, toast, or mushrooms.