Overview
This recipe details how to prepare Canadian bacon or breakfast ham using the sous vide method for extra tenderness and juiciness, followed by a quick, one-sided sear for crisp texture.
Why Sous Vide for Canadian Bacon or Ham
- Sous vide cooking at low temperature overnight results in exceptionally tender and juicy ham.
- Searing only one side after sous vide provides a crisp exterior and flavor contrast.
- Cooking sous vide prevents the meat from drying out and keeps it buttery-soft.
Ingredients and Equipment
- 8 slices of Canadian bacon or ham are used as the main ingredient.
- 1 teaspoon vegetable or canola oil is required for searing.
- Essential equipment includes an immersion circulator, vacuum or zipper-lock bag, and a skillet or griddle.
Step-by-Step Directions
- Set sous vide water bath to 145°F (63°C).
- Place ham in a sealed bag (stacked is fine), remove air, and cook in water bath for 6–12 hours.
- After sous vide, ham can be served, refrigerated up to 1 week, or frozen (thaw overnight before use).
- Sear ham in oil on a hot skillet or griddle, pressing down for about 2 minutes on one side only.
- Transfer to a warm plate and serve immediately.
Make-Ahead and Storage Tips
- Cooked, unseared ham keeps refrigerated up to 1 week or frozen for several months.
- Thaw frozen ham overnight in the fridge before searing.
Key Techniques and Tips
- Use a grill press, stiff spatula, or similar to press ham for optimal searing.
- Do not sear the second side to preserve the ham’s tenderness.
- Ham may be cooked in its commercial vacuum-sealed packaging if available.
Nutrition Highlights (per serving)
- 51 calories, 2g fat, 8g protein, 1g carbs, 278mg sodium.
Recommendations / Advice
- Keep sous vide temperature at or below 145°F to avoid stringy, dry meat.
- Sear only one side for best texture.
- Opt for ham already vacuum-sealed for easiest preparation.