Sous vide roast gammon
| Sous vide roast gammon | |
|---|---|
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| Servings: | Enough for more than 20 people |
| Ready in: | 1 day, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 day |
| Difficulty: | 
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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'm trying quite 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. 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 to warm up and finish off the cooking of the joint.
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.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2.2 kg [4 pounds 13.6 ounces] joint of smoked (or unsmoked) gammon
- 3 tablespoons of rhubarb and ginger preserve
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
- 25 minutes before the 24 hours is up, preheat your 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 from the vacuum bag and pour away any juices.
- Paint the gammon with about 3 tablespoons of rhubarb and ginger preserve and place in the middle of the preheated oven (180° C (350° F - gas 4) for 30 minutes.
- Cover and allow to rest for 10 minutes, then carve and 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 oven stage is just for finishing the glaze and can be omitted.