Sous Vide Ham

Side view of a boneless ham on a wooden board and cut into slices.

4.89 from 9 votes

Sous Vide Ham with Honey Chipotle Glaze is made with just six ingredients and turns out tender and juicy with minimal effort. It’s perfect for Christmas, Easter or any day of the week!

Prep Time10

Cook Time4 20

Resting Time10

Total Time4 40

Course: Dinner

Cuisine: Holiday

Servings: servings

Calories: 460kcal

Author: Danielle Wolter

Ingredients

3-4 pound boneless ham bone-in can be used as well

Honey Chipotle Glaze:

1 chipotle pepper in adobo sauce
2 tablespoons honey
2 tablespoons champagne vinegar
¼ cup brandy
2 tablespoons brown sugar

Instructions

Heat a sous vide water bath to 140F degrees.
Place the ham in a vacuum sealable bag (or ziplock freezer bag if using the water displacement method).
Vacuum seal the bag and cook in the water bath for 4 hours. (Cook for 6 hours if using a larger, bone-in ham).
When done cooking, remove the bag from the water, remove the ham from the bag and place on a foil lined baking sheet.
Heat the oven to 500F degrees.
Brush the ham with the glaze (below) and place in the oven for 20 minutes, removing to baste with more glaze every 7 minutes.
Remove from oven and let cool for 5-10 minutes. Slice and serve.

Honey Chipotle Glaze:

Place all the glaze ingredients in a small saucepan.
Heat over medium heat until simmering, stirring constantly to ensure it doesn't burn.
Remove the chipotle pepper after about 3 minutes (unless you like a very spicy glaze).
Turn the heat down and let it simmer, stirring regularly, for about 3-5 minutes, until thickened and glossy.

Notes

Make sure you’re using a precooked smoked ham and not a cook-before-eating or fresh ham, as they require different cooking times and temperatures.
It’s important that you remove the air from the sealable bag as this keeps bacteria out of the bag.
The ham should be fully submerged in the water bath in order to cook safely and properly. If it starts floating from air getting in the bag, just open the bag, let the air out and reseal it.
To prevent the bag from floating, you can also use a sous vide sinker weight.
Be sure to baste the ham a few times with the glaze while it browns in the oven. This will ensure it doesn’t dry out and creates maximum caramelization!
Keep an eye on the ham in the oven. We're browning it at 500F degrees so it may start to burn quickly.
You can use a larger, bone-in ham for this recipe. Just make sure you increase the cooking time in the water bath from 4 to 6 hours.

Nutrition