Canadian Bacon

Ingredients for 4.

Directions: Step 1: Set your Precision Cooker to 145ºF / 62.8ºC. Step 2: Place ham in a heavy duty zipper-lock bag or a sous-vide bag (it's okay if the ham slices are stacked) and remove all air from bag using the water displacement method or a vacuum sealer. Add bagged ham to the water bath and cook for at least 6 and up to 12 hours. Cooked ham can be seared and served immediately, refrigerated for up to 1 week, or frozen for up to several months. If frozen, transfer to refrigerator and allow to thaw overnight before searing.

Finishing Steps: Step 1: Preheat a skillet or griddle over medium-high heat for five minutes, add 1/2 teaspoon of vegetable or canola oil, then add ham. Step 2: Cook ham on one side only, using a stiff spatula, a griddle press, or a metal trowel to keep it flat. Cook until crisp and browned, then serve immediately.

From https://recipes.anovaculinary.com/recipe/sous-vide-canadian-bacon