Honey Glazed Ham

Name: Honey Glazed Ham (Elevated)
Total time: 8 h
Yield: 6
Cuisine: Spanish
Ingredients: 6 lbs Iberico Ham-bone-in; 1/4 cup Kosher Salt; 2 tbsp Brown Sugar-dark; 1/2 cup Wildflower Honey; 2 tbsp Black Truffle Oil; 1 tbsp Sherry Vinegar; 1 tsp Black Truffle Paste; 1/4 tsp Smoked Paprika

⏱8h

👥6

🔥450 cal

Hard

🍽️Spanish

An exquisite honey glaze featuring black truffle and a dry-brined Iberico ham for an unparalleled flavor experience. This recipe utilizes a sous vide technique for optimal tenderness.

6 lbs Iberico Ham-bone-in

1/4 cup Kosher Salt

2 tbsp Brown Sugar-dark

1/2 cup Wildflower Honey

2 tbsp Black Truffle Oil

See all 8 ingredients ↓

(0 reviews)

⏱8h

👥6

🔥450 cal

Hard

🍽️Spanish

An exquisite honey glaze featuring black truffle and a dry-brined Iberico ham for an unparalleled flavor experience. This recipe utilizes a sous vide technique for optimal tenderness.

#Ham #Holiday #Glazed #Truffle #Iberico #Sous Vide

Instructions

24-48 hours before cooking, dry-brine the Ham: Combine Salt and Brown Sugar. Rub evenly over the entire Ham. Place in a sealed bag and refrigerate.
Remove Ham from refrigerator 2 hours before cooking. Rinse and pat dry.
Preheat water bath to 145°F (63°C) for sous vide.
Place Ham in a sous vide bag and seal. Cook for 4 hours.
While Ham is cooking, prepare the Glaze: In a small saucepan, combine all Glaze ingredients. Simmer over low heat for 10 minutes, stirring occasionally.
Remove Ham from sous vide bag and pat dry. Place in a roasting pan.
Brush the Ham generously with the Glaze.
Broil on high for 5-7 minutes, watching carefully to prevent burning, until the glaze is deeply caramelized.
Let Ham rest for 15 minutes before carving.

Ingredients

6 lbs 2.7 kg Iberico Ham-bone-in
1/4 cup 60 g Kosher Salt
2 tbsp 30 g Brown Sugar-dark
1/2 cup 120 mL Wildflower Honey
2 tbsp 30 mL Black Truffle Oil
1 tbsp 15 mL Sherry Vinegar
1 tsp 5 mL Black Truffle Paste
1/4 tsp 1.25 mL Smoked Paprika

Equipment

Sous Vide Machine
Sous Vide Bag
Roasting Pan
Saucepan
Basting Brush

Instructions

24-48 hours before cooking, dry-brine the Ham: Combine Salt and Brown Sugar. Rub evenly over the entire Ham. Place in a sealed bag and refrigerate.
Remove Ham from refrigerator 2 hours before cooking. Rinse and pat dry.
Preheat water bath to 145°F (63°C) for sous vide.
Place Ham in a sous vide bag and seal. Cook for 4 hours.
While Ham is cooking, prepare the Glaze: In a small saucepan, combine all Glaze ingredients. Simmer over low heat for 10 minutes, stirring occasionally.
Remove Ham from sous vide bag and pat dry. Place in a roasting pan.
Brush the Ham generously with the Glaze.
Broil on high for 5-7 minutes, watching carefully to prevent burning, until the glaze is deeply caramelized.
Let Ham rest for 15 minutes before carving.

Nutrition per serving

Calories 450

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Honey Glazed Ham

Honey Glazed Ham

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