I sous vide a smoked gammon today that I had picked up at the butcher.

I’d read this:

https://bigspud.co.uk/recipes/sous-vide-gammon/

and the Serious Eats take on sous vide a ham, but basically I threw in some fennel seeds, honey, black pepper and bay leaves, sealed it and cooked it at 60C for 12 hours.

I’ve since decided that the reason that there is a dearth of sous vide gammon recipes on the Internet is because one of the reasons for doing them in a large pot of water is that you leech away a lot of the salt.

The end result is quite like prosciutto or pancetta in consistency and salt levels, and it has a really lovely complexity to it, but needs to be sliced thinly. It’s quite yummy, just not quite the ham like end product I was expecting.

A picture of it: