Sous Vide Ham with Honey Chipotle Glaze is made with only six ingredients and cooks to tender and juicy perfection with minimal effort.
It’s ideal for Christmas, Easter, or any other day of the week! This sous vide ham recipe will make your holiday baked ham a breeze this year!
If you’re anything like us, ham is a staple on your holiday table. This honey baked ham has long been a favorite of ours.
It’s glazed in a delicious orange chipotle glaze and makes enough for all of the leftover ham recipes!
WHY THIS RECIPE WORKS
- Hams should be cooked slowly and slowly, which is exactly what the sous vide does! Because hams are usually precooked, they do not require a long cooking time, but they must be cooked at a low enough temperature to heat through without drying out. A sous vide water bath ensures that your ham is thoroughly heated and perfectly juicy!
- It’s also ideal if you don’t have a lot of oven space. There are always so many side dishes to prepare for the holidays. By cooking the ham sous vide, you free up space in your oven for other recipes. The glaze on the ham only needs a few minutes in the oven at the end!
- When it comes to glaze, the honey chipotle glaze is caramelized perfection! It’s gooey, sweet, and spicy. All of the things that are essential for a delicious glaze and complements the salty ham perfectly!
WHAT IS SOUS VIDE?
Sous vide is essentially a method of cooking that employs an immersion circulator.
This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.
Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.
WHAT IS THE WATER DISPLACEMENT METHOD?
The displacement method involves slowly immersing a ziplock bag in water and pushing the air out of the bag’s top (the bag should be slightly open at the top to allow air to escape).
Clip the bag to the side with a clip (I use binder clips) to keep it from floating and letting air and/or water inside.
- This recipe calls for a 3-4 pound boneless ham. Use a precooked smoked ham rather than a cook-before-eating or fresh ham, which require different cooking times and temperatures.
- A 3-4 pound ham will serve 6-8 people. You can go a little larger as long as it fits in your water bath, and you can also use bone-in ham if that’s what you prefer.
You only need five ingredients to make the honey chipotle glaze!
- 1 chipotle pepper in adobo sauce is required for the spicy kick. (One is plenty, so don’t overdo it!)
- I like to use 2 tablespoons of honey and 2 tablespoons of brown sugar to help create a sticky, caramelized glaze and to tame the spiciness. If you don’t have brown sugar, you can substitute maple syrup, and granulated sugar will work in a pinch if you don’t have brown sugar.
- 2 tablespoons champagne vinegar and 14 cup brandy should be added to the glaze to add depth of flavor and complement the sweetness of the glaze.
- If you don’t have champagne vinegar on hand, white wine vinegar will suffice. If you don’t have brandy, you can substitute rum, whisky, or wine, or try 100 percent pure apple juice or white grape juice for a non-alcoholic substitute.
CAN YOU SOUS VIDE HAM IN ITS PACKAGING?
Technically, because hams are vacuum-sealed, you should be able to sous vide them in their packaging.
While I’ve heard of others doing this, I recommend removing the commercial packaging and vacuum sealing it yourself.
This ensures that the correct type of plastic bag is used and that the bag is properly sealed.
STEP BY STEP INSTRUCTIONS
- Heat a sous vide water bath to 140°F.
- Put the ham in a vacuum-sealed bag (or ziplock freezer bag if using the water displacement method).
- Seal the bag with a vacuum sealer and cook for 4 hours in a water bath. If using a larger, bone-in ham, cook for 6 hours.
- When the ham is done cooking, remove it from the bag and place it on a foil-lined baking sheet.
- Preheat the oven to 500°F.
- Brush the ham with the glaze (recipe follows) and bake for 20 minutes, removing every 7 minutes to baste with more glaze.
- Remove from the oven and set aside for 5-10 minutes to cool. Cut into slices and serve.
HOW TO MAKE HONEY CHIPOTLE GLAZE
- In a small saucepan, combine all of the glaze ingredients.
- Cook over medium heat until it reaches a simmer, stirring constantly to prevent it from burning.
- After about 3 minutes, remove the chipotle pepper (unless you like a very spicy glaze).
- Reduce the heat to low and let it simmer, stirring occasionally, for 3-5 minutes, or until thickened and glossy.
CAN YOU SOUS VIDE FROZEN HAM?
Yes, frozen ham can be sous vide. All you’ll need to do is add some extra cooking time.
When cooking frozen foods, a general rule of thumb is to add half the normal cooking time.
So, for this ham, if you’re cooking it for 4 hours, add another 2 hours to the sous vide time for a frozen ham.
- Use a precooked smoked ham rather than a cook-before-eating or fresh ham because they require different cooking times and temperatures.
- It is critical to remove the air from the sealable bag in order to keep bacteria out of the bag.
- To cook safely and properly, the ham should be completely submerged in the water bath. If it begins to float due to air getting into the bag, simply open the bag, let the air out, and reseal it.
- You can also use a sous vide sinker weight to keep the bag from floating.
- While the ham is browning in the oven, baste it with the glaze several times. This keeps it from drying out and ensures maximum caramelization!
- Keep an eye on the ham as it cooks in the oven. We’re browning it at 500 degrees Fahrenheit, so it may burn quickly.
- For this recipe, you can use a larger, bone-in ham. Just make sure to increase the water bath cooking time from 4 to 6 hours.
Frequently Asked Questions
Because this recipe calls for a precooked ham, you only need to heat it in the water bath for 4 hours to fully heat it. This time is calculated using a 3-4 pound boneless ham. It will take about 6 hours to cook a larger, bone-in ham.
Because the ham is already cooked, the sous vide water bath is set to 140F degrees. According to the USDA, this is a safe internal temperature for precooked smoked ham.
Because the ham is already cooked, sous vide is a nearly foolproof method of preparing ham. Leaving the ham in the water bath for longer than recommended will not dry it out, but it will begin to soften. I recommend sticking to the 4-6 hour cooking time for a juicy yet firm ham. If you leave it for another hour or two, the texture of the ham should not change.
Absolutely! Because spiral hams are usually larger and bone-in, you should cook it for about 6 hours.
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Inspired by: https://www.wenthere8this.com/sous-vide-ham/