Sous vide roast gammon: Difference between revisions

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|title=Sous vide roast gammon
|title=Sous vide roast gammon
|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..
|description=! Everything I have ever cooked with my Homemade sous-vide slow cooker conversion has exceeded expectations and..
|og:image=https://www.cookipedia.co.uk/wiki/images/0/06/Sous_vide_roast_gammon_recipe.jpg
|og:image=https://www.cookipedia.co.uk/wiki/images/0/06/Sous_vide_roast_gammon_recipe.jpg
|og:type=recipe
|og:type=recipe
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Everything I have ever cooked with my [[Homemade 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.
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° [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.
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!
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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{{SousVideSeeAlso}}
{{SousVideSeeAlso}}
{{GammonRecipes}}
{{GammonRecipes}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Main courses]]
[[Category:Main courses]]
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