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Sous vide roast gammon: Difference between revisions
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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! | |||
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|TotalCalories = 5847 | |TotalCalories = 5847 | ||
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|CookTime = 1 day | |CookTime = 1 day | ||
|Image = [[Image:Sous vide roast gammon recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Sous vide roast gammon recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> | <span class="review"> | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| 2 tablespoons of Ruby [[port]] | | 2 tablespoons of Ruby [[port]] | ||
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Image:2 kg smoked gammon glazed.jpg|3 minutes later and it's glazed | 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 glaze.jpg|Rhubarb and ginger preserve and ruby port | ||
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[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
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