Sous Vide and Always Sunny Ham and Rum That Frank Reynolds Would Be Proud Of
It took me a lot longer to watch It’s Always Sunny in Philadelphia than it should have . It’s like I’ve saved it for the time I need it the most, which happened during the global pandemic (and a couple of months before the season 15 premiere). I love this and everyone involved in making it. The entire cast is incredibly talented, but my favorite recurring character makes a splash without even opening his meaty mouth. That’s right, Jabronis: I’m talking about Rum Ham. (Just in time for Christmas!)
It’s a simple enough concept: it’s a rum- soaked ham. It’s full of booze. It sounds bad (or at least hard to read), but Danny DeVito described it as “very good”, and who are you to question Danny DeVito’s judgment? I’m not a fan of the first who tried to ham recipe with rum, but I think I was the first who tried to Su view of the ham with rum, and what kind of sous-if not soaking at a precise constant temperature?
As you probably know, sous vide cooking is a great tool for preparing large cuts of meat without drying them out (especially pre-cooked ham ) and quickly brewing alcoholic infusions, making it ideal for rum ham. A constant temperature water bath heats the ham without drying it out, and the addition of rum to the bag turns the booze into salted pork.
Many so-called “rum hams” are simply glazed with rum, but not mine. I took a whole bottle of spiced rum, added some chopped pineapple, brown sugar, and maple syrup, and then boiled the mixture for a short time to soften the harsh, drunken bite of a whole bottle of rum. (I didn’t want to chase away all the ethanol. What’s the point in making rum ham if you can’t say it was soaked in rum?) I packed it all up in bags and sipped the ham for three hours at 135 ℉. I boiled sachet juice to make a syrup, sprinkled it on my son’s ham, and then put it under the brazier for a nice, sticky tan. He was delicious.
Rum Ham is a ham with a strong body and the effect is amazing. I do not know if I can get the defamation of rum ham before dial pork, but it would be inconvenient to feed her my sober guy or anyone who does not drink alcohol. At first you think, “Wow, what a juicy, delicious ham with a sweet and savory frosting.” But then all of you: “Why burn?” However, the ethanol vapor stream fades away almost as quickly as it seems, making you crave another piece of ham, noticeably drenched in rum. This ham follows a fine line: if the rum were more prominent, it would be rough; if it were less visible, it would not be Ham rum. (Towards the center of the ham, it becomes less drunk, and after chilling in the refrigerator, it becomes less noticeable.)
You do not know how many years you have left on this Earth. You might as well get really weird and make Ham rum, my gift to you. (I’m trying to convey the spirit of Christmas to you, moron.)
Always Sunny Sous-Vide Rum with Ham
Ingredients:
- 1 pre-cooked pitted ham, about 5 lbs.
- 1 bottle of spiced rum (just over 3 cups)
- 2 cans of 8 oz each, minced pineapple
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 2 pineapple rings
- 1 maraschino cherry
Fill a bucket, Cambro or large saucepan with water, plug in a submersible circulation pump and set the temperature to 135. Use a sharp knife to cut the skin of the ham with a shaded pattern and set it aside. (Don’t go too deep – I went too deep and part of his face came off.)
Add the remaining ingredients to a large saucepan and bring the mixture to a simmer over high heat, stirring to dissolve the sugar. Let it simmer for three minutes, then remove from heat and let cool for a couple of minutes. (Keeping the rum warm means your circulator doesn’t have to waste time reheating it.)
Add the ham and rum mixture to a zip or gallon-sized vacuum bag, slowly submerge it in water to expel any excess air, and secure the end of the bag over the edge of your bucket, cambra, or saucepan. (Don’t worry about sealing the vacuum bag.) Let the ham cool for three hours.
After three hours have passed, carefully pour the liquid from the bag through a fine mesh sieve into the saucepan, leaving the ham in the bag. Return the bag to the water bath to keep the ham hot while you cook the frosting and set the broiler to 500 ℉.
Bring the contents of the saucepan to a boil and let it cool until you have a thick, sticky frosting. Remove from heat and set aside. Remove the ham from the bag, blot it with paper towels and place it on a wire rack inside a rimmed baking sheet.
Brush the ham with the icing and place under the roasting pan for five minutes. Repeat this two more times. Remove the ham from the oven, let it cool for five minutes, then shape the face into a fruit. Eat ham, preferably in the safety of your home, not on a raft in the middle of the ocean. Anyway, it’s too cold for that now.