Root Down Ham
Easy and amazingly delicious, the key to this is the ham itself. Root Down is a local all organic grass fed farm in Pescadero, and their smoked ham is meaty and full of flavor.
Ingredients
- 1 Root Down smoked ham, defrosted
- 1 cup orange juice
- 1 cup brown sugar
Equipment
- Sous vide (optional)
- Roasting pan with rack (or cookie rack and cookie sheet)
Directions
- Cook the ham in a sous vide cooker set to 140°F for at least 3 and up to 8 hours. Remove the ham from the sous vide and place on a rack set in a roasting pan.
- Meanwhile, combine the orange juice and the sugar in a small saucepan and simmer over medium heat until thickened.
- Preheat oven to 500°F 30 minutes prior to serving the ham. Place the ham in the oven and roast for 5 minutes. Then, pull out the rack and baste the ham all over with the glaze. Roast an additional 5 minutes, then repeat glazing. Repeat an additional time.
- Remove the ham from the oven and let rest 5 minutes. Slice and serve.
Notes
- Kenji originally calls for balsamic vinegar instead of orange juice - see Baked Ham.
- You can also roast the ham from defrosted to warm it up instead of using the sous vide: bake at 325°F for 16-20 minutes per pound, glazing and basting as you go.