Sous vide roast gammon: Difference between revisions

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|Servings = Enough for more than 20 people

|Image = [[Image:Sous vide roast gammon recipe.jpg|300px|alt=Electus]]

[[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]]

[[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]]!]]

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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'm trying quite 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. To make things convenient I'm going for 24 hours which means I can pop it in the [[sous vide bath]] 8pm one night and it will be ready an hour later the next day, allowing time for the [[Oven|oven]] to warm up and finish off the cooking of the joint.

| 3 tablespoons of [[Rhubarb and ginger preserve|rhubarb and ginger preserve]]

 

| 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 minutes before the 24 hours is up, preheat your [[Oven|oven]] to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

| When the 24 hours is up, remove the [[Gammon|gammon]] from the vacuum bag and pour away any juices.

| Paint the [[Gammon|gammon]] with about 3 tablespoons of [[Rhubarb and ginger preserve|rhubarb and ginger preserve]] and place in the middle of the preheated [[Oven|oven]] (180° C (350° F - gas 4) for 30 minutes.

| Cover and allow to [[Rest for|rest for]] 10 minutes, then carve and serve.

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 oven stage is just for finishing the glaze and can be omitted.