Sous vide roast gammon
This recipe needs advance preparation! Everything I have ever cooked with my homemade sous vide cooker has exceeded expectations and been far superior to the same dish cooked normally. This time I tried a large smoked gammon joint (2.2kg [4 pounds 13.6 ounces]). An elongated sous vide cooking time definitely breaks all the collagens and other tissues down from gristle into meaty gorgeousness. For convenience of serving, I went for a 24 hour cook time (60°C [140°F]) which meant I could pop it in the sous vide bath at 8pm one night and it would be ready to serve the same time the following day.
As I don't want to lose the benefit of sous vide cooking by over cooking in the oven for the glazing stage, I decided to chop up just the amount of gammon that we were to use for one meal and quickly glaze the pieces in a wok. This worked really well though I could have made a better job of carving the gammon!
- 2.2 kg [4 pounds 13.6 ounces] joint of smoked (or unsmoked) gammon
- 2 tablespoons of rhubarb and ginger preserve
- 2 tablespoons of Ruby port
Perfect for glazing gammon!
- Remove and dispose of any packaging, including the strange plasticky outer that sometimes cover packaged hams.
- Place the gammon joint in a fairly large vacuum seal bag and seal both ends. I always seal twice each end, just in case.
- 25 hours ahead of the next day's serving time, pop the vacuum sealed gammon joint into the sous vide bath set at 60°C [140°F]
- Cook sous vide for 24 hours
- Add 2 tablespoons of port and 2 tablespoons of rhubarb and ginger preserve to a wok or frying pan and heat until it melts, mix well - 2 tablespoons of each was more than enough for 2 servings, but plainly would not be enough for the whole gammon.
- Just carve the amount of gammon you need for your meal and toss this in the hot jam mixture until well coated.
As with all gammon recipes, the cooking is done in this instance, the sous vide cooker, in other recipes it might be in a pressure cooker or by boiling for hours on end, the final stage is just for finishing the glaze and can be omitted.
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
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- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
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- Our pork recipe section is here
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- RSPCA - Think Pig Campaign - and be kind to the animals
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