* 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°C [''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!

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