Individual Honey-Glazed Hams

Finished third day of brining this morning. Everybody's in the sous vide for 48 hours. Will finish Sunday morning for Easter dinner at the in-law's.

http://www.chefsteps.com/activities/homemade-honey-glazed-ham

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douglas_bd

Nice! I just pulled 2 after 48 hours and are chilling them down now.

douglas_bd

And wow is that a lot of gelatin!

Brandon_Byrd_40557

Nice! That bath looks a little crowded to me though.

me0969

Thinking the same.

Manfred_18311

Good base for some aspic dishes, I used 80% of the gelatin right up.

http://www.chefsteps.com/forum/posts/pork-schoulder-in-aspic

carolmelancon

I was a bit worried too, but committed. I rotated them every few hours that first 24 when crowded and had 4 in my SousVide Supreme. I pulled 2 after 24 hours to do a test run (and make more room). Both turned out great. Well, 24 was great, 48 hours was outstanding.

carolmelancon

Left my husband in charge for the last 20 minutes while I got ready. Thought they were burnt, but they were amazingly good. The skin actually crackled a bit and the black bits didn't taste burnt, but like pork candy. Leftovers were fought over.

Carol, whats with the snorkel on the bath?

carolmelancon

My Nomiku sous vide immersion circulator.