# Cooking a slice of cured country ham **URL:** \ **Category:** Anova Precision® Cooker\ **Tags:** pork\ **Created:** [January 25, 2015, 12:54am UTC](https://community.anovaculinary.com/t/cooking-a-slice-of-cured-country-ham/309 "2015-01-25T00:54:36Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![hustonhorn](https://avatars.discourse-cdn.com/v4/letter/h/8e8cbc/32.png) [@hustonhorn](https://community.anovaculinary.com/u/hustonhorn)\ **Post date:** [January 25, 2015, 12:54am UTC](https://community.anovaculinary.com/t/cooking-a-slice-of-cured-country-ham/309/1 "2015-01-25T00:54:36Z")
Thoughts on results after sous vide-ing a quarter-inch slice of raw, cured ham: anyone? ---
**Author:** ![cjbomb](https://avatars.discourse-cdn.com/v4/letter/c/8e8cbc/32.png) [@cjbomb](https://community.anovaculinary.com/u/cjbomb)\ **Post date:** [May 30, 2015, 1:41am UTC](https://community.anovaculinary.com/t/cooking-a-slice-of-cured-country-ham/309/2 "2015-05-30T01:41:28Z")
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. ---
**Author:** ![M\_HAND](https://avatars.discourse-cdn.com/v4/letter/m/8797f3/32.png) [@M\_HAND](https://community.anovaculinary.com/u/M_HAND)\ **Post date:** [June 9, 2015, 9:14pm UTC](https://community.anovaculinary.com/t/cooking-a-slice-of-cured-country-ham/309/3 "2015-06-09T21:14:50Z")
How long? At what temperature? ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [June 10, 2015, 11:04pm UTC](https://community.anovaculinary.com/t/cooking-a-slice-of-cured-country-ham/309/4 "2015-06-10T23:04:58Z")
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.