Sous vide "Jabon de Paris" (Cooked ham)
I would like to use sous vide to prepare "Jambon de Paris" from a raw piece of pork.
I have been doing tests on my own, and 8 hours at 65°C with 4% salt, 1% sugar, and a good amount of white and black pepper yields a satisfactory result in terms of taste and texture.
The issue now is how to make sure that it is shelf-stable as the store-bought one. This, for instance, has a shelf life of 26 weeks.
I have been trying to find recipes on the Internet with no success, as most of the recipes for cooked ham are, basically, glazing an already cooked ham.
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I don't think you are going to make this shelf-stable, which, in part, comes from the dramatic reduction of water activity in a product. Cooked hams are generally products that must remain refrigerated. They can last quite a while in the refrigerator, especially in the original packaging. For your purposes, the process is clearly explained in Douglas Baldwin's excellent guide to sous vide cooking. In particular, you want to pay attention to the Food Safety section found in part 1, and especially the part titled "pathogens of interest." Here, he specifies how long products can be held when cooked to pasteurization temperatures in a sealed pouch, rapidly chilled, then held at refrigeration or freezer temperatures. However, once the seal is broken and you begin to use the product, you begin a different, much shorter "clock." That is why the ham in your example must be eaten within 7 days, once the package is opened.
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