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Ham question

Lynne_Lasser_15587

I have a ham question for the community. My local whole foods accidentally sold me a 7 lb bone in ham instead of the picnic roast i ordered. I know if i take it back, they’ll have to chuck it, and it’s a beautiful Step 4, acorn fed ham, so I feel inclined to cook it. I dont love cured ham and want to do it uncured, with sage and lemon instead, finishing with a low braise in milk. Here’s what i had in mind:

dry brine in vacuum bag with kosher salt and sage (24 hrs)
sous vide at 149 for 48 hours with lemon peel, sage, a little salt
chill overnight
Add milk and perhaps a bit of cream to cooking juices to make sauce
Give cold ham a quick (15 minutes?) 400F turn in oven or otherwise sear fat side on stovetop to crisp up

Slice ham (thickness depending on texture) and place in sage-lemon-cream sauce on super low til guests arrive.

Any thoughts on this method? Has anyone tried something like this with a ham?

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Comments

fisher23

I would skip the dry brine as a ham is already cured, doing a dry brine at this point would make it extremely salty. As it is already cured, I am not sure what you mean by "want to do it uncured". I sous vide ham regularly as most hams are already cooked you really only need to get it warm. I think that a 48 hour cook will make it mushy, I usually only cook for 3-4 hours as it is cured and already cooked. I am assuming it is already cooked during the curing process of ham. Your proposed recipe would be great for a fresh picnic uncured ham.

tshewman

is it cured but nitrate/trite free? For most Wfds hams I've seen this is what they mean. In which case I would agree with @John Fisher . If you have some pork bones (?) or even brown chicken stock, some honey, brown sugar and spices you could cook for ~6-8hrs and finish with a honey glaze. I've done this a few times in a pinch and it works well

tangma27

Hmm what do you mean by uncured? Or did you buy an unprocessed hind leg?

Lynne_Lasser_15587

thanks all for the replies - and sorry for the delay, my notifications were not on. this was not a cured ham, it was right off the animal, a raw and unprocessed hind leg. I made it as noted above, with the exception of doing anything with the fat cap, as this was not necessary, the fat had a gelatinous texture that was really yummy. It was unbelievably delicious! Tender and yielding meat texture, and after chilling, I could pretty much pull the bone out for easier slicing. The juices chilled into an aspic thanks to the bone. I separated most of the aspic after slicing, leaving enough in to keep the sliced meat in the water bath to keep warm for serving. I dosed it with the sauce before serving and voila. I will never eat a cured ham again if i have a choice. This tasted better than loin and was less fatty than shoulder; incredible porky goodness.