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Sous vide Frick's ham

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    Sous vide Frick's ham

    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.
    Click image for larger version

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    #2
    Beautimous ham, Brother!
    Frick's is some Good Stuff!!!
    Too bad bout no casserole pics, woulda lovedta seen it.
    Happy Easter, yall stay safe an well!

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    #3
    The hams looks great.. but I to am interested in the homemade green bean casserole recipe!! Nothing beats a good green bean casserole!!

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    #4
    Must have used a very big bag. It looks great!

    Kathryn

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    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      fzxdoc the cool part of the cooking part is I just plopped the ham in it's original cryovac package in the bath. It barely fit in my large sous vide vessel, water was 1/4" from the top!

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