First time Sous Vide, 19 # ham

Hi. My name is Anna Marie. Thinking about buying a Joule and cooking a 19 # ham, using a cooler. Would like to know if that large of a hunk of meat can be cooked sous vide, and any idea how long it would take. I have never cooked sous vide before. Would greatly appreciate any information anyone can share. Cooking for my son-in-laws family so should get it right..

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Comments

tshewman

Yes it can and it would take a few hours/days, but depends on the preferred texture (and recipe). Have you checked out the CS recipe? Can be easily applied (multiplied :-)..)

fisher23

Yes, it can be cooked, technically re-thermed as it should already be cooked. I have done a smaller ham, about 10 pounds. I did mine at 149'F for 9 hours. The meat was very good and juicy. I like to make gravy with the drippings but this was pink and very salty, so I didn't make ham gravy. With a ham that large it is going to take a lot longer, probably 24 hours or more would be my best estimate. Make sure you have a large enough cooking vessel where you get good water circulation all around your ham, maybe a cooler. You can put a can, like canned pumpkin in the bottom and use the magnetic foot on Joule to hold Joule off the bottom so you don't submerge Joule.

douglas_bd

Are you starting with a fresh ham, or a cured and precooked ham?

fisher23

Very good question, I had just assumed cured and precooked.

Anna_Marie_Lambeth_469608

Hi all. Thanks Much for the replies and help; and my sincere apologies for a slow response. Brand new grandbaby girl has had me off line. It is a Fricks bone-in whole ham, hickory smoked, so pre-cooked and re-warming is correct. I used a Thermoworks ham recipe last year that had directions for heating to 120 F, which was the best ham I've ever made. It started in a cooler of warm water, so planning to get a cooler and convert it to use just for sous vide. John, did you put it into the oven to brown/crisp, wondering if that is needed. I'm also wondering if I can find a cooking bag big enough. It is 14" X 10" X 8". Just in case anyone has suggestions for that as well. Probably crazy to start sous vide with this project, but I am pretty excited to try it.

Anna_Marie_Lambeth_469608

Hi Todd. Is this the recipe you are referring to? https://www.chefsteps.com/activities/homemade-honey-glazed-ham. It is for an uncooked ham, mine is smoked/cooked. If this isn't the one I may be overlooking the one you mean and would like to check it out. Thank you!

fisher23

I used a Searzall on mine, but a really hot oven just long enough to get a little color would work fine. Grant used white kitchen trash bags to cook a whole pig, using the inversion method. I use the same kitchen trash bags to brine turkey. I don't know that recipe but with the kitchen bag you can take your hams temperature to get the core temperature you want.

tshewman

Yes that is the one. Operate under the pretense that the ham was brined etc. So, you can still use a similar cooking liquid, temperatures and alter the cooking times (e.g. 6-8 hours as the ham you have is large). Finish would be similar, but o a larger scale (obviously)

Anna_Marie_Lambeth_469608

Thanks much for the info and help.