It took me a long time to watch it. It was almost like I was saving it for when I needed it most, which was during the global Pandemic, and a couple of months before the Season 15 premier. Everyone involved in making it is a pleasure to work with. The entire cast is talented, but my favorite recurring character makes a splash without ever opening his mouth. I am talking about Rum Ham. Just in time for Christmas!
It is ham soaked in rum. It has a lot of booze. It sounds bad, but Danny Devito has described it as very good, and who are you to question his judgement? I think I am the first person to sous vide a rum ham if I don't soak at a constant temperature.
Rum ham is perfect for sous-vide cooking because it's a great tool for cooking large cuts of meat without drying them out, and making alcoholic beverages. Adding rum to the bag causes the booze to enter the cured pork, because the water bath gets the ham hot without drying it out.
A lot of rum hams are glazed with rum, but not mine. I took a whole bottle of spiced rum, added some crushed pineapple, brown sugar, and maple syrup, and briefly boiled the mixture to make it less alcoholic. I didn't want to drive off all the alcohol. If you can't tell it's been soaked in rum, what is the point of making Rum Ham? I sous vided the ham for three hours. I boiled down the bag juices to make a syrup, brushed them on my ham son, and set him under the fire to get a nice tan. He was good.
The effect of Rum Ham is startling. I don't know if I could get a drink off of Rum Ham before I got full of pork, but I wouldn't want to give it to my sober boyfriend or anyone who doesn't drink alcohol. At first, you are like, wow, what a delicious ham with a sweet and tangy glaze. You are all "Why burn?" You crave another bite of ham that has been soaked in rum, but the blast of ethanol vapor fades almost as quickly as it appears. If the rum were less noticeable, it wouldn't be Rum Ham. Once it is chilled in the fridge, things get less noticeable towards the center of the ham.
You don't know how long you have left on this planet. You could make some Rum Ham, my gift to you, if you get weird with it. I want to give you the Christmas spirit.
Sous-Vide Rum Ham is always Sunny.
There are ingredients.
A bone-in ham is about 5 pounds.
A bottle of spiced rum.
2 crushed pineapple cans.
1/2 cup of brown sugar.
A cup of maple syrup.
2 pineapple rings.
1 cherry.
Set the temperature for 135F by filling a bucket, Cambro, or large pot with water, and putting your circulator down in there. The skin of the ham can be scored by making a cross-hatched pattern with a knife. I went too deep and some of his face was torn away.
Bring the mixture to a boil in the sauce pan and then use a knife to break up the sugar. Let it boil for three minutes, then remove the heat, and let it cool for a couple. The circulator doesn't have to warm the rum back up if it's kept warm.
Put the ham and the rum mixture in a gallon-sized Ziplock or vacuum bag, submerge it in the water, and clip the end of the bag over the edge of your pot to get rid of the excess air. Don't worry about the vacuum bag being sealed. For three hours, let the ham be sous vide.
Once the three hours is up, carefully pour the bag liquid through a fine mesh strainer and into a sauce pan, keeping the ham in the bag. Return the bag to the water bath to keep the ham hot while you make the glaze.
You can make a thick, sticky glaze by boiling the contents of the sauce pan. Set it aside after removing the heat. Place the ham on a wire rack inside a rimmed baking sheet and pat it dry.
The ham should be brushed with glaze and put under the sukkah for five minutes. This is done two more times. Remove the ham from the oven and make a face with the fruit. Don't go on a raft in the middle of the ocean, and eat the ham at home. It is too cold for that right now.
Food and drink will be sous-vide.
