Sous vide makes it easy to produce a juicy, evenly cooked Easter ham. A dead-simple glaze of balsamic vinegar and brown sugar finishes it off.
Since the ham is pre-seasoned, it can be cooked directly in the package it comes in, making the whole process easier.Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that'sdifficult to mess up. Right off the bat, it's got several things going for it. First off, it's pork, which means it was born to be delicious.
, ranging from giant, chopped-and-formed Spam-like creations to actual whole-muscle cured and cooked cuts. The latter is what you're after. Once you move into the whole-muscle realm, even the standard supermarket option will do, but you can also try a specialty ham, like this if something a little more flavorful is on the agenda. For cooking in the oven, I'd generally recommend an un-sliced ham, as those spiral slices are a direct route to moisture loss.
One thing to note: What you're looking for is a city ham, which is brined and cooked, as opposed to a country ham, which is salted and cured raw in the air, like a prosciutto or serrano.Since city hams come precooked, you can serve them cold straight out of their packaging, but they're better when warmed up. If you're cooking ham using conventional means, this involves slow-roasting it using foil or an oven bag to attempt to keep those juices from drying out.
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