Quote:
Originally Posted by Buehler445
I don't have a sous vide, but I'll try to reproduce something like that.
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You don't need one. All you need is an ice chest that will hold at least 4-5 gallons of water and an instant read thermometer.
Heat 4-5 gallons of water to 145 degrees (up to 150), and pour into ice chest. Place bagged ham in water. Close ice chest lid, and wait about 3 hours. Stir water for about 30 seconds every hour. For a typical ice chest, it will lose about 1 degree of heat per hour, so by the time 3 hours is up, the water bath should be about 140 degrees, which is the ideal temp for a ham (the water will lose another 2-3 degrees from the mass of the ham).
I hang my meats in the water bath, so a bit of paracord or butcher's twine strung across the top of the ice chest, with a couple clips or something to hang the bagged ham from will do, but it's not absolutely necessary; you can simply turn the ham over after stirring the water. Though attaching some kind of string to the bag is a good idea so you can get the ham out without burning your hands trying to reach in and grab the bag.