Hello ChefSteppers, I need help with my fresh ham roast. I have a 14.5# bone-in fresh ham roast that I want to cook sous vide then finish and crisp in the oven. My question is what time and what temperature? Is this considered a 'tough cut' requiring higher temp? or more of a 'steak cut'? I'm assuming that a ham that we want to slice and serve is more of a steak cut, but has anyone ever cooked a beast like this?
