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Sous vide roast gammon: Difference between revisions
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[[Image:2 kg smoked gammon glazed.jpg|300px|thumb|right|3 minutes later and it's glazed]] | |||
[[Image:2 kg smoked gammon glaze.jpg|300px|thumb|right|Rhubarb and ginger preserve and ruby port]] | |||
[[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 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:2 kg smoked gammon joint.jpg|300px|thumb|right|This should last us all week!]] | ||
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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 | 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 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 we'll though I could have made a better job of carving the gammon! | |||
===Ingredients=== | ===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]] | ||
| | | 2 tablespoons of [[Rhubarb and ginger preserve|rhubarb and ginger preserve]] | ||
| 2 tablespoons of Ruby [[port]] | |||
}} | }} | ||
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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° | | 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] | ||
| Cook [[Sous vide|sous vide]] for 24 hours | | 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=== | ===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 | 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. | ||
{{GammonRecipes}} | {{GammonRecipes}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||