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.