Sous vide roast gammon: Difference between revisions

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|title=Sous vide roast gammon recipe
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|keywords=#gammonjoint #gammon #sousvidecooking #smoked #port #sousvidebath #sousvideroastgammon #sousvide #chinese #sousvidecooker #wok
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|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!


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{{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 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]]
</table>
[[Image:2 kg smoked gammon joint.jpg|300px|thumb|right|This should last us all week!]]
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[[Image:Rhubarb and ginger preserve.jpg|300px|thumb|right|Perfect for glazing [[gammon]]!]]
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<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'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.
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<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>


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.
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients


| 2.2 kg [4 pounds 13.6 ounces] joint of [[Smoked|smoked]] (or unsmoked) [[Gammon|gammon]]
| 2.2 kg [4 pounds 13.6 ounces] joint of [[Smoked|smoked]] (or unsmoked) [[Gammon|gammon]]
| 3 tablespoons of [[Rhubarb and ginger preserve|rhubarb and ginger preserve]]
| 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===
===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
| 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]
| 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''.
| When the 24 hours is up, remove the [[Gammon|gammon]] from the vacuum bag and pour away any juices.
| Just carve the amount of gammon you need for your meal and toss this in the hot jam mixture until well coated.
| 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.
| Serve!
| Cover and allow to [[Rest for|rest for]] 10 minutes, then carve and serve.
}}
}}
===Variations===
===Variations===
A pinch of [[Chinese]] [[5 spice]] sprinkled into the vacuum bag before sealing adds a nice aroma to the cooked [[Meat|meat]]
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===
===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 oven stage is just for finishing the glaze and can be omitted.
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}}
{{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]]
<!-- footer hashtags --><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]]
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Latest revision as of 19:21, 18 March 2024

This recipe requires preparation in advance!

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.

I'm just using rhubarb and ginger preserve as the finish for the glaze. It goes really well with the salty 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!



Sous vide roast gammon
Electus
Servings:Servings: 20 - Enough for more than 20 people
Calories per serving:292
Ready in:1 day, 10 minutes
Prep. time:10 minutes
Cook time:1 day
Difficulty:Average difficulty
Recipe author:Chef
First published:7th March 2015

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.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • 3 minutes later and it's glazed

    3 minutes later and it's glazed

  • Rhubarb and ginger preserve and ruby port

    Rhubarb and ginger preserve and ruby port

  • A 2.2kg round gammon is about the largest that will fit into the large Andrew James vacuum bag

    A 2.2kg round gammon is about the largest that will fit into the large Andrew James vacuum bag

  • This should last us all week!

    This should last us all week!

  • Perfect for glazing gammon!

    Perfect for glazing gammon!

Method

  1. Remove and dispose of any packaging, including the strange plasticky outer that sometimes cover packaged hams.
  2. Place the gammon joint in a fairly large vacuum seal bag and seal both ends. I always seal twice each end, just in case.
  3. 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]
  4. Cook sous vide for 24 hours
  5. 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.
  6. Just carve the amount of gammon you need for your meal and toss this in the hot jam mixture until well coated.
  7. Serve!

Variations

A pinch of Chinese 5 spice sprinkled into the vacuum bag before sealing adds a nice aroma to the cooked 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.

See also

See also; Gammon recipes and related

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