Serves 10
325 min
Sous Vide City Ham With Balsamic Brown Sugar Glaze
Recipe GLPR3c6868eda0c67b
A sophisticated American main course featuring a bone-in half ham (7-10 lbs) cooked sous vide for tender, perfectly heated meat, then finished with a rich glaze of brown sugar and balsamic vinegar. The gentle precision cooking of sous vide ensures even heating throughout while the tangy-sweet glaze caramelizes beautifully on the surface. Serves 10.
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Ingredients
7 to 10 pounds Bone-in half ham
1 cup Brown sugar
1 cup Balsamic vinegar
Directions
Preheat your water bath to 145°F (63°C) for sous vide cooking. While the bath reaches temperature, pat the ham dry with paper towels and season the surface as desired (optional salt and pepper work well).
Vacuum-seal the ham in a large food-grade bag, removing as much air as possible to ensure even heat transfer. If you do not have a vacuum sealer, you may use a heavy-duty freezer bag and employ the water displacement method to remove air.
Carefully place the sealed ham into the 145°F water bath and cook for approximately 4.5 to 5 hours, until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the meat, away from bone.
While the ham cooks, prepare the glaze by combining the brown sugar and balsamic vinegar in a small saucepan. Stir over medium heat until the sugar dissolves completely and the mixture is smooth and well incorporated. Remove from heat and set aside until ready to use.
Once the ham has finished cooking and reached 145°F internally, carefully remove the bag from the water bath and allow it to rest for about 10 minutes before opening. This helps retain moisture.
Remove the ham from the bag and place it skin-side up on a cutting board or serving platter. Pat dry with clean paper towels.
Score the skin of the ham in a crosshatch pattern with a sharp knife, cutting just through the surface without penetrating the meat. This allows the glaze to adhere better and creates an attractive presentation.
Brush the balsamic brown sugar glaze generously over the entire surface of the ham, working it into the scored crosshatch pattern. Reserve any remaining glaze for serving alongside the sliced ham.
If desired, you may place the glazed ham under a preheated broiler for 2 to 3 minutes to lightly caramelize the glaze, watching carefully to prevent burning. This step is optional but enhances the visual appeal.
Allow the ham to rest for 10 minutes before carving. Slice against the grain and arrange on a serving platter. Drizzle with any reserved glaze and serve warm.
