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Individual Honey-Glazed Hams

carolmelancon

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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carolmelancon

My Nomiku sous vide immersion circulator.

Carol, whats with the snorkel on the bath?

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.

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.

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

me0969

Thinking the same.

Brandon_Byrd_40557

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

douglas_bd

And wow is that a lot of gelatin!

douglas_bd

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