Step 1

Set your sous-vide water bath to 145°F (63°C).

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 preheated 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.

Step 3

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.