Sous vide "Jabon de Paris" (Cooked ham)
I would like to use sous vide to prepare "Jambon de Paris" from a raw piece of pork.
I have been doing tests on my own, and 8 hours at 65°C with 4% salt, 1% sugar, and a good amount of white and black pepper yields a satisfactory result in terms of taste and texture.
The issue now is how to make sure that it is shelf-stable as the store-bought one. This, for instance, has a shelf life of 26 weeks.
I have been trying to find recipes on the Internet with no success, as most of the recipes for cooked ham are, basically, glazing an already cooked ham.
Best Answer
I don't think you are going to make this shelf-stable, which, in part, comes from the dramatic reduction of water activity in a product. Cooked hams are generally products that must remain refrigerated. They can last quite a while in the refrigerator, especially in the original packaging. For your purposes, the process is clearly explained in Douglas Baldwin's excellent guide to sous vide cooking. In particular, you want to pay attention to the Food Safety section found in part 1, and especially the part titled "pathogens of interest." Here, he specifies how long products can be held when cooked to pasteurization temperatures in a sealed pouch, rapidly chilled, then held at refrigeration or freezer temperatures. However, once the seal is broken and you begin to use the product, you begin a different, much shorter "clock." That is why the ham in your example must be eaten within 7 days, once the package is opened.
Pictures about "Sous vide "Jabon de Paris" (Cooked ham)"
Can you sous vide a precooked ham?
Cook the sucker sous vide. Because hams are precooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then resealing it in a sous vide bag before cooking it.How do you sous vide a fully cooked ham?
How long do you sous vide a ham? As this recipe calls for a precooked ham, you only need to heat it in the water bath for 4 hours to heat it through. This timing is based on a 3-4 pound boneless ham. If you're cooking a larger, bone-in ham, it will take about 6 hours.How do you reheat sous vide ham?
Step 2: Warm It Up With sous vide cooking, it's as simple as dumping the ham into a water bath, directly in its packaging. I cook my hams at 140\xb0F (60\xb0C) for three hours to guarantee that they're piping-hot through to the center.How do you cook a ham that is already cooked?
The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.UnReal Sous Vide Pork Loin Perfection! The best pork loin I have ever eaten
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