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sous vide supreme

sous-vide gammon with honey

Ingredients
  

  • 1 kg smoked gammon joint
  • 1 tablespoon honey
  • 2 leaves bay
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns

Instructions
 

  • 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.