sous-vide gammon with honey
An unusual way of preparing gammon; held in a water bath for several hours and cooked in a sweet-spiced liquor.
Ingredients
- 1 kg smoked gammon joint
- 1 tablespoon honey
- 1 leaf bay
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
Instructions
- Preheat your sous-vide oven to 62C.
- 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 6 hours. Slice and serve.
Video
Notes
Reserve the cooking liquor. Boil in a pan to reduce and drizzle over sliced gammon. For a glazed finish put the gammon in a very hot oven and baste several times over 20 minutes until sticky.