sous-vide gammon with honey
smoked gammon joint
Preheat your sous-vide oven to 60C.
Rinse your gammon joint in cold water to calm down the salty taste.
Vacuum seal your gammon joint in a food-grade bag along with the bay, fennel, peppercorns and honey.
Sous-vide for 5 – 6 hours. Slice and serve.
competition: win a sous vide gadget
sous-vide vanilla cod with escabeche vegetables
brisket beef sous vide
sous-vide pulled pork tacos
miso steak with vegetable rice