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{{#seo:
|title=Sous vide roast gammon recipe
|titlemode=replace
|keywords=#gammonjoint #gammon #sousvidecooking #smoked #port #sousvidebath #sousvideroastgammon #sousvide #chinese #sousvidecooker #wok
|hashtagrev=032020
|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
|TotalCalories = 5847
|PortionCalories = 292
|DatePublished=7th March 2015
|Author=Chef
|ImageComment =
|Servings = Servings: 20 - Enough for more than 20 people
|Difficulty = 2
|TotalTime = 1 day, 10 minutes
|PrepTime = 10 minutes
|CookTime = 1 day
|Image = [[Image:Sous vide roast gammon recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''A right old fiddle...''

5/5 

...but worth it. As most sous-vide cookery; a lot of effort and time, but the results are generally worthwhile.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients

| 2.2 kg [4 pounds 13.6 ounces] joint of [[Smoked|smoked]] (or unsmoked) [[Gammon|gammon]]
| 2 tablespoons of [[Rhubarb and ginger preserve|rhubarb and ginger preserve]]
| 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===
{{RecipeMethod

| 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.
| 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
| 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.
| Serve!
}}
===Variations===
A pinch of [[Chinese]] [[5 spice]] sprinkled into the vacuum bag before sealing adds a nice aroma to the cooked [[Meat|meat]]
===Chef's notes===
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.
{{SousVideSeeAlso}}
{{GammonRecipes}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Pork recipes]]
[[Category:Sous vide recipes]]
[[Category:Baked or roasted]]
[[Category:Sous vide cooking]]

<code 'hashtagrev:12032020'>[[Special:Search/gammonjoint|#gammonjoint]] [[Special:Search/gammon|#gammon]] [[Special:Search/sousvidecooking|#sousvidecooking]] [[Special:Search/smoked|#smoked]] [[Special:Search/port|#port]] [[Special:Search/sousvidebath|#sousvidebath]] [[Special:Search/sousvideroastgammon|#sousvideroastgammon]] [[Special:Search/sousvide|#sousvide]] [[Special:Search/chinese|#chinese]] [[Special:Search/sousvidecooker|#sousvidecooker]] [[Special:Search/wok|#wok]]
</code>

Sous vide roast gammon - Revision history

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