Sous vide roast gammon: Difference between revisions
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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°C [''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. | |||
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! | |||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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| 2 tablespoons of Ruby [[port]] | | 2 tablespoons of Ruby [[port]] | ||
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Image:2 kg smoked gammon glazed.jpg|3 minutes later and it's glazed | Image:2 kg smoked gammon glazed.jpg|3 minutes later and it's glazed | ||
Image:2 kg smoked gammon glaze.jpg|Rhubarb and ginger preserve and ruby port | Image:2 kg smoked gammon glaze.jpg|Rhubarb and ginger preserve and ruby port | ||
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[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/gammonjoint|#gammonjoint]] [[Special:Search/gammon|#gammon]] [[Special:Search/sousvidecooking|#sousvidecooking]] [[Special:Search/smoked|#smoked]] [[Special:Search/port|#port]] [[Special:Search/sousvidebath|#sousvidebath]] [[Special:Search/sousvideroastgammon|#sousvideroastgammon]] [[Special:Search/sousvide|#sousvide]] [[Special:Search/chinese|#chinese]] [[Special:Search/sousvidecooker|#sousvidecooker]] [[Special:Search/wok|#wok]] | ||
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Latest revision as of 19:21, 18 March 2024
This recipe requires preparation in advance!
Everything I have ever cooked with my 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°C [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 well though I could have made a better job of carving the gammon!
| Sous vide roast gammon | |
|---|---|
 |
| Servings: | Servings: 20 - Enough for more than 20 people |
| Calories per serving: | 292 |
| Ready in: | 1 day, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 day |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 7th March 2015 |
|
Best recipe reviewA right old fiddle... 5/5 ...but worth it. As most sous-vide cookery; a lot of effort and time, but the results are generally worthwhile. |
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
-
3 minutes later and it's glazed
-
Rhubarb and ginger preserve and ruby port
-
A 2.2kg round gammon is about the largest that will fit into the large Andrew James vacuum bag
-
This should last us all week!
-
Perfect for glazing gammon!
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!
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.
See also
- Sous vide cooking
- Category:Sous vide recipes
- Sous vide cooking times
- How to cook sous vide meat to different levels of doneness
- Safe minimum cooking temperatures
- SousVide Supreme sous vide cooker
- Anova Standalone sous-vide water heater and circulator
- Home made sous-vide slow cooker conversion kit
- Vacuum sealer (generic)
- Andrew James Professional Quality Vacuum Food Sealer Machine
- Vacuum sealed containers
- Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
- Burton Sous Vide Water Bath
- Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?
- Sticky Marmalade Gammon - A classic way to serve roast gammon
- Marmalade glazed jerk gammon - Jamie Oliver's hot and spicy gammon recipe
- Gammon and pineapple - A match made in heaven
- Branston pickle coated roast gammon - Branston pickle is a great accompaniment for ham and gammon, here it's hot!
- Soupe génevoise - A gammon soup from Geneva
- Sous vide roast gammon - Gammon cooked the modernist way
- Spicy gammon steaks with pineapple - Gammon and pineapple, with a spicy touch
- Gammon and vegetable pasta in mustard sauce (TM) - Gammon pasta cooked in a Thermomix
- Our pork recipe section is here
- An interactive Glazed gammon cooking time calculator - You give a carve time, we give you a when and what list.
- Safe meat cooking temperature (pork) - How to ensure your pork is properly cooked
- Cuts of pork - Where it all comes from
- Processed meat leads to an early death - Go easy on the bacon!
- RSPCA - Think Pig Campaign - and be kind to the animals
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