Sous Vide Gammon

How to Cook Gammon in a Sous Vide (water bath) 

I served the gammon (ham) 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 will 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.

What is Sous Vide?

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.

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 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 that's perfect with cold non-white meats such as gammon, ham, lamb, or venison. It 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.

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

sous vide ham, sous vide gammon, Cumberland sauce,

sous vide, sauces

British

Yield: N/A

Author: Jan Bennett

Sous Vide Gammon (Ham) with Cumberland Sauce

Gammon is delicious if served with Cumberland sauce. You can make the Cumberland sauce the day before.

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

Ingredients

The gammon

• smoked gammon (uncooked ham) slices - you will need good quality gammon, either sliced or from a joint. Here in the UK, you can buy gammon slices or steaks.

Cumberland sauce

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

Instructions

1. Leave the fat on for cooking to add flavour but you probably wouldn't want to eat it.
2. Put the gammon slices into one or two large or small cooking pouches, depending on their size. Put them in two together (on top of each other) so the total thickness of each couple of slices is about 2cm. That way the cooking time will be the same for everyone.
3. Vacuum seal the bags, fill the water bath with hot water and set the temperature to 65°C or 149°F
4. Once it has reached temperature pop the vacuum-sealed bags and leave them to cook for 3 hours.

Cumberland sauce

1. Cumberland sauce is not a thick sauce and is always served cold.
2. Using a Y-peeler, thinly pare off the zest of the lemon and the orange, and cut it into very thin strips. Now boil them in water for 5 minutes to extract the bitterness then drain well.
3. Put the redcurrant jelly into a saucepan with the port and melt, whisking them together over low heat for about 10 minutes; you want the redcurrant jelly to melt completely.
4. Get a small bowl and mix the mustard and ginger with the juice of half the lemon until smooth.
5. Add the juice of the whole orange to the port and redcurrant mixture along with the strips of lemon and orange zest.
6. 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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