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|title=Sous vide roast gammon
|title=Sous vide roast gammon recipe
|titlemode=replace
|titlemode=replace
|description=! Everything I have ever cooked with my Home made sous-vide slow cooker conversion (homemade)|(homemade) sous vide cooker has exceeded expectations and..
|keywords=#gammonjoint #gammon #sousvidecooking #smoked #port #sousvidebath #sousvideroastgammon #sousvide #chinese #sousvidecooker #wok
|og:image=https://www.cookipedia.co.uk/wiki/images/0/06/Sous_vide_roast_gammon_recipe.jpg
|hashtagrev=032020
|og:type=recipe
|description=! Everything I have ever cooked with my Homemade sous-vide slow cooker conversion has exceeded expectations and
}}
}}
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Everything I have ever cooked with my [[Homemade sous-vide slow cooker conversion kit|homemade sous vide cooker]] has exceeded expectations and been far superior to the same dish cooked normally.  This time I tried a large [[Smoked|smoked]] [[Gammon joint|gammon joint]] (2.2kg [4 pounds 13.6 ounces]).  An elongated [[Sous vide cooking|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.
 
I'm just using [[Rhubarb and ginger preserve|rhubarb and ginger preserve]] as the finish for the glaze.  It goes really well with the salty [[Gammon|gammon]] and takes not preparation.
 
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!
 
 
 
{{recipesummary
{{recipesummary
|TotalCalories = 5847
|PortionCalories = 292
|DatePublished=7th March 2015
|Author=Chef
|ImageComment =  
|ImageComment =  
|Servings = Enough for more than 20 people
|Servings = Servings: 20 - Enough for more than 20 people
|Difficulty = 2
|Difficulty = 2
|TotalTime = 1 day, 10 minutes
|TotalTime = 1 day, 10 minutes
|PrepTime =  10 minutes
|PrepTime =  10 minutes
|CookTime = 1 day
|CookTime = 1 day
|Image = [[Image:Sous vide roast gammon recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Sous vide roast gammon recipe.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:2 kg smoked gammon glazed.jpg|300px|thumb|right|3 minutes later and it's glazed]]
</table>
[[Image:2 kg smoked gammon glaze.jpg|300px|thumb|right|Rhubarb and ginger preserve and ruby port]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:2 kg smoked gammon joint vac sealed.jpg|300px|thumb|right|A 2.2kg round gammon is about the largest that will fit into the large Andrew James vacuum bag]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:2 kg smoked gammon joint.jpg|300px|thumb|right|This should last us all week!]]
[[Image:Rhubarb and ginger preserve.jpg|300px|thumb|right|Perfect for glazing [[gammon]]!]]
</div>{{Template:AdvancePreparationIcon}}


<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">A right old fiddle...</span>''


Everything I have ever cooked with my [[Home made sous-vide slow cooker conversion kit|(homemade)|(homemade) sous vide cooker]] has exceeded expectations and been far superior to the same dish cooked normally.  This time I tried a large [[Smoked|smoked]] [[Gammon joint|gammon joint]] (2.2kg [4 pounds 13.6 ounces]).  An elongated [[Sous vide cooking|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° [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.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>


I'm just using [[Rhubarb and ginger preserve|rhubarb and ginger preserve]] as the finish for the glaze. It goes really well with the salty [[Gammon|gammon]] and takes not preparation.
<span class="reviewDesc">...but worth it.  As most sous-vide cookery; a lot of effort and time, but the results are generally worthwhile.</span>
 
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>


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!
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients


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| 2 tablespoons of Ruby [[port]]
| 2 tablespoons of Ruby [[port]]
}}
}}
 
<gallery widths=250px heights=250px perrow=5>
Image:2 kg smoked gammon glazed.jpg|3 minutes later and it's glazed
Image:2 kg smoked gammon glaze.jpg|Rhubarb and ginger preserve and ruby port
Image:2 kg smoked gammon joint vac sealed.jpg|A 2.2kg round gammon is about the largest that will fit into the large Andrew James vacuum bag
Image:2 kg smoked gammon joint.jpg|This should last us all week!
Image:Rhubarb and ginger preserve.jpg|Perfect for glazing [[gammon]]!
</gallery>
===Method===
===Method===
{{RecipeMethod
{{RecipeMethod
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| Remove and dispose of any packaging, including the strange plasticky outer that sometimes cover packaged [[Hams|hams]].
| Remove and dispose of any packaging, including the strange plasticky outer that sometimes cover packaged [[Hams|hams]].
| Place the [[Gammon joint|gammon joint]] in a fairly large [[Vacuum seal|vacuum seal]] bag and seal both ends.  I always seal twice each end, just in case.
| Place the [[Gammon joint|gammon joint]] in a fairly large [[Vacuum seal|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|gammon joint]] into the [[Sous vide bath|sous vide bath]] set at 60° [140° F]
| 25 hours ahead of the next day's serving time, pop the vacuum sealed [[Gammon joint|gammon joint]] into the [[Sous vide bath|sous vide bath]] set at 60°C [''140°F'']
| Cook [[Sous vide|sous vide]] for 24 hours
| Cook [[Sous vide|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''.
| 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''.
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{{SousVideSeeAlso}}
{{SousVideSeeAlso}}
{{GammonRecipes}}
{{GammonRecipes}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Main courses]]
[[Category:Main courses]]
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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
[[Category:Sous vide cooking]]
[[Category:Sous vide cooking]]
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