sous-vide gammon with honey


  1. Preheat your sous-vide oven to 60C.

  2. Rinse your gammon joint in cold water to calm down the salty taste.

  3. Vacuum seal your gammon joint in a food-grade bag along with the bay, fennel, peppercorns and honey.

  4. Sous-vide for 5 – 6 hours. Slice and serve.