¼cuptart liquid: balsamic vineagar, port, pineapple juice, orange juice or apple cider vinegar(choose one or make a combination for different flavors)
½cupbrown sugar
2tablespoonDijon mustard
Instructions
Heat the water bath to 140° F / 60 ° C
Place the ham in a large Ziplock freezer bag and lower into the water bath, removing all the air and sealing. Or sous vide directly in the original vacuum-seal packaging if it is food safe.
Warm in the water bath for 3 to 8 hours.
Make the glaze by whisking all of the ingredients in a small saucepan over medium-low heat until it starts to thicken, about 5 minutes.
Remove the ham from the water bath and remove from the bag. Place on a wire rack cut-side down on a sheet pan lined with foil. (Put a little of water in the foil to prevent smoking when it is in the oven.) Optional: Cut crosshatch pattern with a sharp knife so the glaze can run into it (it's also great for presentation).
Preheat your broiler or oven to 475° F, and position the rack in the middle or slightly lower so the ham doesn't get too close to the flame.
Brush on half of the glaze and place in the oven for about 5 minutes, keeping a careful eye on it.
Brush on more glaze and place under the broiler for about 5 more minutes, or until the fat is crisped up and glaze is caramelized but not burned.
Slice and serve with a drizzle of the remaining glaze.