Sous Vide Ham with Pineapple Glaze

Slicing a glazed ham with a carving knife and fork.

5 from 1 vote

Sous Vide Ham with Pineapple Glaze

Make my Sous Vide Ham with Pineapple Glaze for the holidays! By using the sous-vide technique, you free up oven space for your holiday side dishes.

Prep Time10

Cook Time8 20

Total Time8 30

Course: Main Dish, sous vide

Cuisine: American

Servings: Servings

Calories: 639kcal

Author: Mike Cleavenger

Equipment

Ingredients

9 pound bone-in ham cured, smoked, and spiral cut

Pineapple Glaze

1 cup fresh pineapple diced
1 cup pineapple juice
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 tablespoon unsalted butter

Instructions

Heat a sous vide water bath to 140°F/60°C.
Place ham into a vacuum-sealable bag (or a large 2-gallon ziplock bag if using the water displacement method).
Vacuum seal the bag and place it into the hot water bath for 8 hours. (If you have a smaller ham, decrease the time to 4-6 hours).
Preheat the oven to 500°F/260°C.
Brush the ham with the pineapple glaze. (Make sure to get in between all of the slices). Bake for 20 minutes, removing to baste more every 5 minutes.
Remove the ham from the oven and let it rest for 10 minutes before cutting.

Pineapple Glaze

Place the glaze ingredients in a medium saucepan.
Bring to a simmer and cook for 10 minutes stirring frequently.
Whisk in 1 tablespoon of cold butter to finish the sauce.

Notes

Chef Tips

Only fill your container halfway with water. When you submerge the ham, it will raise the water level.

Most pre-cooked hams come packaged in a vacuum-sealed bag, so there is no need to place the ham into a large ziplock bag.

If you are cooking a smaller ham, decrease the cooking time to 4-6 hours.

We used fresh pineapple in this recipe, but canned pineapple works great too.

Whisk in a tablespoon of cold butter to finish the glaze to give it a nice shine.

When glazing a spiral ham, make sure to get in between all of the slices of ham.

Nutrition