Pasteurizing country ham with sous vide

I plan on serving thinly-sliced country ham and beaten biscuits for an upcoming get together. The ham is aged for 12+ months, but uncooked, and two of the guests are pregnant. While I will still serve some uncooked, I would like to pasteurize a portion using sous vide in order to avoid the inevitable overcooking that seems to happen with some of the traditional cooking methods.

Does anyone have time/temp for pasteurizing a slab of country ham? I know there are pasteurization tables in MC, but I'm not at home so I don't have my copy with me.

Thank you.

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

https://books.google.com/books?id=2zfgBAAAQBAJ&pg=PA135&lpg=PA135&dq=pasteurizing+ham&source=bl&ots=7YvHabOLys&sig=dkkXRmaAQnlHGOP9V1FJyh4XL2g&hl=en&sa=X&ei=aRGgVO_XGomqgwS7yICgCg&ved=0CDoQ6AEwCQ#v=onepage&q=pasteurizing ham&f=false

DouglasBaldwin_31850

You can always check Table 5.1 in my guide or the even more conservative table I generated for the New South Wales Food Authority sous vide guidelines; note that my table includes both heating and pasteurizing.

ajcnyc13_32955

Very helpful, thank you.

Johan_Edstrom_5586

@DouglasBaldwin_31850 you were one of the key figures in me getting into sous vide, I'm so happy Chefsteps snapped you up. When I was building these weird rigs, your figures were religion, still are

Jack_Mayer_85396

Same is true for me ...