Instant Pot Sous Vide Unglazed Spiral Sliced Honey Ham

 

 

Romans 4:15-25

[15] For the law brings wrath, but where there is no law there is no transgression.

[16] That is why it depends on faith, in order that the promise may rest on grace and be guaranteed to all his offspring—not only to the adherent of the law but also to the one who shares the faith of Abraham, who is the father of us all, [17] as it is written, “I have made you the father of many nations”—in the presence of the God in whom he believed, who gives life to the dead and calls into existence the things that do not exist. [18] In hope he believed against hope, that he should become the father of many nations, as he had been told, “So shall your offspring be.” [19] He did not weaken in faith when he considered his own body, which was as good as dead (since he was about a hundred years old), or when he considered the barrenness of Sarah’s womb. [20] No unbelief made him waver concerning the promise of God, but he grew strong in his faith as he gave glory to God, [21] fully convinced that God was able to do what he had promised. [22] That is why his faith was “counted to him as righteousness.” [23] But the words “it was counted to him” were not written for his sake alone, [24] but for ours also. It will be counted to us who believe in him who raised from the dead Jesus our Lord, [25] who was delivered up for our trespasses and raised for our justification.

1 spiral slice fully cooked honey ham, I got mine from Aldi, my IP is a 6 qt so I had to de-bone and remove slices 

Spice liquid

5 T Dijon mustard

3 T Honey

3 T Maple syrup

3 T Brown sugar 

1/2 t Molasses

4 Bay leaves

Pinch of Thyme

Mini coke 

1 t Pickled Ginger liquid

3 t Spice seasoning from ham or make your own

Bring spice liquid to boil and simmer for 15 minutes, cool.

Using 2 gallon zip lock bags, equally divide ham slices, set in a stack, add 1/2 of spice liquid, zip bag leaving a half inch opening, remove air by pressing, zip and repeat until bag collapses against ham. 

Double bag each and press out air.

Refrigerate one. 

Press Sous Vide button to set temp and time.

I did 160 degrees for 4 hours.

At end of cooking, I removed ham slices and put in a plastic bowl with lid. 

Discard liquid.

Bring temp back up and repeat.

The other half of ham I plan to glaze and torch.