Trying to decide what to sousvide first? I did burgers and was not too impressed. So, decided to try pork. I had a piece of gammon that was purchased at half price! Always a good start and worth the risk. Place 1.7 kilo piece of gammon into an official sous vide bag and added a few whole cloves, 2 bay leaves, and about 1 1/2 cups of apple and elderflower juice that I found in my fridge that did not have much life left!!
Placed the sealed bag of gammon and invented marinade into my Lakeland sousvide/slow cooking machine. After a bit of research through books and internet, I decided to set the temperature on 70 degrees C and the timer for 9 hours.
Usually I serve gammon with just a selection of mustard, but I had this great looking juice from the sousvide bag. I placed the juices in my seperater and surprisingly, there did not appear to be much fat. So, I invented a sauce to accompany the gammon with the following ingredients:
- 1 cup of the gammon juice
- 2 tablespoons redcurrant jelly
- a good splash of port
- 1 teaspoon of English mustard
- 1/4 cup of cooled juices mixed with 1 teaspoon of cornflour for thickening
- Boil the above until it made a nice glaze.
This dish was excellent. Going forward I would say that sousvide gammon is the only way to prepare this meat!