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So I didn't take any pictures, so sorry about that, but I did a 3-lb. ham sous vide using a basic rub of brown sugar, granulated honey, salt pepper, paprika, onion powder, and garlic powder. 3 hours in the bath, then on the grill, indirect heat and basted with a bourbon honey apricot glaze. Ham came out very juicy and tender.
Also tried out using Private Selection's Truffle and White Cheddar mac 'n cheese sauce for the potatoes au gratin. Added a pat of butter, finely sliced shallots, and about a third of a cup of whole milk, sprinkled a healthy amount of freshly shredded white, and sharp cheddar and some gruyere over the top, and added a mixture of fried onions, bacon bits and panko crumbs in the final 15 minutes of baking. Very tasty.
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