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!