Sous vide

Ham

Sous-vide-beenham

Salted caramel is a staple in the culinary world these days. Cookies, pudding, or chocolate—you find it everywhere. But ham? You don't see that very often. In this recipe, I'll show you the magical combination of salted caramel and ham, the sous vide method!

Author Givan
People 4
Temperature 65
Cooking time 40 minutes
Prep time 20 minutes

Ingredients

  • 400 g ham
  • 1 red onion
  • 2 carrots
  • 2 bay leaves
  • 1 tbsp black pepper
  • 75 g sugar
  • 50 ml water
  • (smoked) sea salt
  • (smoked) butter

Preparation

Preparing the ham

Set your sous vide appliance to 65°C (149°F). Place the ham, carrots, onion, black peppercorns, and bay leaves in a sous vide bag and cook in the water bath for 2.5 hours. Don't have a large sous vide bag ? You can order one in our shop.

Caramel

Meanwhile, we'll make the caramel, which we'll use later. Melt the sugar and water in a saucepan until golden brown. Remove the saucepan from the heat and stir in the smoked butter . Let the mixture simmer for about 3 minutes, then turn off the heat.

Out of the water bath

Remove the meat from the sous vide bag and let it drain briefly. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and place the meat on top. Add the caramel mixture to the ham. You can do this with a spatula or a brush. Then sprinkle the ham with salt, to taste.

Into the oven

Place the meat in the oven for 10 minutes and remove it. Then baste the ham with another layer of caramel. Return the meat to the oven for another 15 minutes. Remove the meat from the oven and let it rest. If the caramel layer isn't clearly visible, you can baste the meat again and sear it briefly with our torch . Cut the meat into attractive slices. You can make delicious ham sandwiches with this. In this example, we're serving the ham with truffle and an omelet.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]

Reading next

Sous-vide-zeebaars-recept
Sous-vide-abrikozen

4 comments

Monique

Monique

Als ik meerdere beenhammen bij elkaar in de bak doe – verandert er dan iets aan de gaartijd?

Dennis Tosti

Dennis Tosti

Hi Givan! Is de achterham die je gebruikt al gezouten? De meeste hammetjes uit de supermarkt zijn al gezouten, en vaak zelfs al voorgegaard. Mvg, Dennis

Harry Roestenberg

Harry Roestenberg

In het recept van de beenham is gerookte boter vermeld om de karamel te maken. Maar hoeveel boter?

Givan van Souvy

Givan van Souvy

Hi Harry, een goede klont boter is voldoende denk aan 25 gram.

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