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]] | ||
Revision as of 09:58, 9 March 2015
| Sous vide roast gammon | |
|---|---|
 |
| Servings: | Enough for more than 20 people |
| Ready in: | 1 day, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 day |
| Difficulty: | 
|
This recipe needs advance preparation!
Everything I have ever cooked with my (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 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° [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 we'll though I could have made a better job of carving the gammon!
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2.2 kg [4 pounds 13.6 ounces] joint of smoked (or unsmoked) gammon
- 2 tablespoons of rhubarb and ginger preserve
- 2 tablespoons of Ruby port
Method
- Remove and dispose of any packaging, including the strange plasticky outer that sometimes cover packaged hams.
- Place the gammon joint in a fairly large 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 into the sous vide bath set at 60° [140° F]
- Cook 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
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.
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