Classic Easter ham dinner.
Sous vide at 140 degrees for 5 hours. Unwrapped, blotted dry with paper towels. Applied glaze then put on lower rack of 500 degree oven. Applied 3 more coats of glaze at 5 minute intervals. Counter rested 5 minutes then sliced.
One of the easiest cooks ever.
Not pictured is my bride's homemade green bean casserole made with fresh beans and no canned soups. Easily my favorite part of the meal.
Sous vide at 140 degrees for 5 hours. Unwrapped, blotted dry with paper towels. Applied glaze then put on lower rack of 500 degree oven. Applied 3 more coats of glaze at 5 minute intervals. Counter rested 5 minutes then sliced.
One of the easiest cooks ever.
Not pictured is my bride's homemade green bean casserole made with fresh beans and no canned soups. Easily my favorite part of the meal.
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