# Whole ham
**URL:** https://community.anovaculinary.com/t/whole-ham/17986
**Category:** Anova Precision® Cooker
**Tags:** pork
**Created:** [December 1, 2018, 12:49am UTC](https://community.anovaculinary.com/t/whole-ham/17986 "2018-12-01T00:49:32Z")
**Posts on this page:** 11
**Page:** 1
### Author:  [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [December 1, 2018, 12:49am UTC](https://community.anovaculinary.com/t/whole-ham/17986/1 "2018-12-01T00:49:32Z")
How long and what temp for 9lb boneless ham?
I’m hungry already.
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [December 1, 2018, 10:05am UTC](https://community.anovaculinary.com/t/whole-ham/17986/2 "2018-12-01T10:05:38Z")
How thick is it?
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### Author:  [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)
#### Post date: [December 1, 2018, 12:25pm UTC](https://community.anovaculinary.com/t/whole-ham/17986/3 "2018-12-01T12:25:53Z")
Is It already cooked? If so and 9 lbs I think I would let the oven do the reheat. That way you could whip up a nice glaze and brown the outside. Usually hams are pretty thick and take a long time to reheat so if you’re as hungry as you say, no sous vide! 😀.
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [December 1, 2018, 5:09pm UTC](https://community.anovaculinary.com/t/whole-ham/17986/4 "2018-12-01T17:09:58Z")
Hi NB, how did you like the outcome of the last ham you cooked?
If great, then check your notes and proceed.
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### Author:  [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [December 1, 2018, 11:35pm UTC](https://community.anovaculinary.com/t/whole-ham/17986/5 "2018-12-01T23:35:17Z")
Thank you for your reply. Last year I did two separate hams, one butt and one shank at the same time. They were great. Wasn’t sure if one ham would make a difference. I had one reply saying I use the oven for such a big ham, that comment surprised me. I thought a ham such as this was perfect for Sous Vide. Any suggestions would be appreciated.
Norman
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [December 1, 2018, 11:40pm UTC](https://community.anovaculinary.com/t/whole-ham/17986/6 "2018-12-01T23:40:26Z")
How thick is it? The weight of it is pretty much irrelevant. And, as @whybuynew1 asked, is it already fully cooked? If you want suggestions, please provide the details that are asked for.
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### Author:  [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [December 2, 2018, 12:18am UTC](https://community.anovaculinary.com/t/whole-ham/17986/7 "2018-12-02T00:18:14Z")
It is a 9 pound fully cooked ham that you find in any grocery store. I don’t know how thick it is, it’s a 9 lb vacuum sealed ham.
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [December 2, 2018, 3:39am UTC](https://community.anovaculinary.com/t/whole-ham/17986/8 "2018-12-02T03:39:50Z")
The weight, once again, doesn’t matter. Off you cannot pro vide us with the necessary information, we really can’t provide you with an educated suggestion
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [December 2, 2018, 4:25pm UTC](https://community.anovaculinary.com/t/whole-ham/17986/9 "2018-12-02T16:25:40Z")
Brian, your persistence is admirable.
Thank you.
This discussion displays how either _resistance to change_ or cognitive reading skills inhibit personal growth in SV cooking knowledge and capabilities.
Being willfully ignorant of product thickness potentially puts the SV cook in a situation dependant on taking chances on ill informed recipe writers for cooking guidance rather than using his understanding of the important fundamentals of SV cooking science.
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [December 2, 2018, 4:33pm UTC](https://community.anovaculinary.com/t/whole-ham/17986/10 "2018-12-02T16:33:45Z")
Norman, one ham or two hams, there’s no difference as long as your cooking time is determined by the thickest food.
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### Author:  [@whybuynew1](https://community.anovaculinary.com/u/whybuynew1)
#### Post date: [December 2, 2018, 6:08pm UTC](https://community.anovaculinary.com/t/whole-ham/17986/11 "2018-12-02T18:08:40Z")
Brian…From what I have read the only thing you can transfer to a cooked ham is heat. (and that is optional as you could eat the ham right out of the package.) The only way I see to “spike it” is by using an oven. Here is a recipe I found that may work for you.
> **[Sous Vide City Ham With Balsamic Brown Sugar Glaze Recipe](https://www.seriouseats.com/sous-vide-city-ham-with-balsamic-brown-sugar-glaze-recipe)**
>
> Sous vide makes it easy to produce a juicy, evenly cooked Christmas or Easter ham. A dead-simple glaze of balsamic vinegar and brown sugar finishes it off.