Branston glazed sous-vide gammon steaks
5/5 And deliciously simple. The Judge
Tried this as an experiment last night and it was so very good, I had to put the recipe down so it can be easily repeated. To be fair, it's not really a glaze, more of a flavouring. The gammon was sweet all the way through and not a bit salty.
The times and temperatures are fairly flexible providing the gammon reaches the safe temperature of 62 °C (145 °F): Safe minimum cooking temperatures
- 2 x 200g gammon steaks
- 2 tablespoons branston pickle
- 2 tablespoons Apple sauce
- Pinch of Taste Sensation Lime Juice Powder (or teaspoons lime juice)
- Add the gammon steaks, branston pickle, apple sauce and lime juice to a sous vide vacuum bag
- Vacuum seal the bag and squish the flavourings around to coat the gammon steaks
- Cook Sous-vide for 6 hours at 67°C [152.6°F]
- You could use the liquid for a sauce, but we found the steaks had enough flavour already.
- Discard the liquid and serve the gammon steaks
This works equally well with the standard round 125g gammon steaks.
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