Sous Vide Gammon

Sous Vide Recipe

How to cook gammon in a sous vide water oven. I didn't want to cook a whole gammon joint, mainly for fear of ruining it.

I served the gammon with Cumberland sauce, you can find out how to make Cumberland sauce in the recipe card below.

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So, I experimented with a couple of slices and the result was tasty, moist gammon that would go perfectly with the old fashioned dish of Gammon Pease Pudding and Carrots.

In any case, I decided the gammon needs to be sliced to serve so why not slice it before cooking!

Also as gammon joints vary in size the cooking times would vary, but if you slice the gammon before popping it into the cooking pouch everyone will know where they are as the cooking time should be the same as mine.

So What is Sous Vide Anyway?

A quick bit about the SousVide water oven. Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.

Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.

Thanks to The SousVide Supreme, you can now have one of these amazing machines in your own home as their range is specially designed for home kitchens.

Sous Vide method takes the guesswork out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.

Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in the SousVide Supreme Promo pack.

You can find more of my Sous Vide recipes by clicking on 'SousVide Supreme' in the tag cloud in the sidebar of this blog.

What is Cumberland Sauce?

Cumberland sauce is a fruity sauce, perfect with cold non-white meats such as gammon, ham, lamb or venison and fits the bill nicely with game pie too.

Created in the late 19th Century of The Duke of Cumberland, variations of the sauce exist but the most common ingredients are port, redcurrant jelly, mustard, ginger and orange.

Gammon with Cumberland Sauce

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

sous vide, sous vide gammon, what is sous vide, Cumberland sauce recipe

sous vide, gammon

English

Yield: 2

Author: Jan Bennett

Sous Vide Gammon

Gammon is delicious served with Cumberland sauce. You can make the Cumberland sauce the day before. Just keep it in the fridge and let it come to room temperature before serving.

Prep time: 10 MinCook time: 3 HourTotal time: 3 H & 10 M

Ingredients

The Gammon

• Gammon slices

For the Cumberland sauce

• Juice of half a lemon
• Juice of 1 orange
• 4 good tablespoons of good-quality redcurrant jelly
• 4 tablespoons Port
• 1 heaped teaspoon mustard powder (Colman's)
• 1 heaped teaspoon ground ginger

Instructions

To cook the gammon - sous vide

1. You will need good quality gammon, either sliced taken from a joint or you can buy gammon slices or steaks as they're often called here in the UK.
2. Leave the fat on for cooking to add flavour but of course, you probably wouldn't want to eat it as you might if the gammon had been roasted.
3. I wondered if the gammon would need to be rinsed in case it tasted too salty but it was fine, but do check the packaging advice as to whether you need to soak your gammon first.
4. I used smoked gammon as I think it has loads more flavour than unsmoked.
5. Place the gammon slices into one or two large or small cooking pouch depending on how many slices you are cooking.
6. So we're all singing from the same sheet so to speak, put them in two together (on top of each other) so the total thickness of each couple of slices is about 2cm.
7. Now the cooking time will be the same for everyone. Vacuum seal the bags.
8. Fill the water oven with hot water and set the temperature to 65°C or 149°F once it has reached temperature pop the vacuum-sealed bags and leave them to cook for 3 hours.

For the Cumberland Sauce

1. Cumberland sauce is not meant to be a thick sauce and is always served cold.
2. Thinly pare off the zest of both the lemon and the orange, using a potato peeler, then cut them into very thin strips.
3. Boil them in water for 5 minutes to extract any bitterness and drain well.
4. Put the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 10 minutes - the redcurrant jelly won't melt completely, so it's best to sieve it afterwards.
5. Get a small bowl and mix the mustard and ginger with the juice of half the lemon until smooth.
6. Now add the juice of the whole orange, the port and redcurrant mixture along with the strips of lemon and orange zest.
7. Mix well and the sauce is ready to use. The sauce will keep in the fridge for up to two weeks in a sterile airtight jar.

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