Sous Vide Canadian Bacon Recipe doesn’t seem like a good idea at first. Even I was skeptical about using this method to prepare Canadian Bacon. I’m glad to say that I was wrong. Cooked low and slow overnight, it retains all of its juiciness, but gains an incredibly luxurious, buttery-soft tenderness as its connective tissue and muscles break down.
- 8 slices Canadian bacon or ham
- 1 teaspoon vegetable oil
Set your sous-vide water bath to 145°F (63°C)
Place ham in a heavy duty zipper-lock bag or a sous-vide bag
Add bagged ham to preheated water bath and cook for at least 6 and up to 12 hours.
Heat half the oil in a large skillet or griddle over medium-high heat until shimmering
Add ham and cook, pressing down with a stiff spatula or griddle press, until well-seared and crisp, about 2 minutes.
Do not sear second side. Transfer to a warm plate and repeat with remaining oil and ham. Serve immediately.