Sous Vide Style Honey “ham”
  1. With a 2 lb pork loin, trim all fat.

  2. Make paste with maple glaze ingredient list, massage onto loon covering entirely.

  3. Vacuum seal, let rest in bag for flavors to penetrate while water comes to temp

  4. 150°F for 3 hours

  5. When done, Let the temperature come down on the counter before fully chilling in fridge over night

  6. Pat dry and slice!

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Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🎉Holiday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 2h

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