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Description
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.
Ingredients
US|METRIC
10 SERVINGS
- 1 bone-in half ham (7 to 10 pounds; 3.2 to 4.5kg, packing intact, see note)
- 1 cup brown sugar
- 1 cup balsamic vinegar
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