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.
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