I am continuing my experiments in spices and cooking temperatures as well as a method for cooking such as sous-vide or slow roast etc…
Latest is normal roast in the oven with a temperature probe inside the ham to check “when” it is done rather than relying on weight etc…Target temperature was 63 Celsius.
Interestingly, once the ham was removed from the oven, the temperature continued to rise for a little while. As a consequence, a 63 Celsius in the oven ends-up being more like 65/66 once out. This is very different compared to sous-vide cooking which only cooks at the exact temperature.
In the oven the “180 degrees” outside of the ham, slowly make their way to the center until the center is at 63 degrees.
In sous-vide the whole ham will cook evenly to the 63 degrees.
This ham was made with some spices and 2 table spoons of brown sugar to coat the ham. Delicious…
