Thoughts on results after sous vide-ing a quarter-inch slice of raw, cured ham: anyone?
Did you get a response to this? I am about to sous vide a Benton’s cured ham and then sear it off on a a flat top. Have done it before and it is SPECTACULAR.
How long? At what temperature?
140° for about 30 minutes for a thick slice.
Ham is already cooked and ready to eat when you get it. All you are doing is warming it up.