Festive Ham | Recipe by sousvidetools.com
- COOK TIME: 12hrs
- DIFFICULTY: Easy
- SERVES: 8
- 1 Piece of Horse Shoe Gammon, weighing 2 ½ – 3kg
- 80g Dijon mustard
- 65g Maple syrup
- 65g Honey
- Peel of 2 oranges
- 2 tsp Mixed spice
- 6 Bay leaves
- 6 Star anise
- 200ml Cola
- 20 Juniper berries
- 1 tsp Chopped thyme
- 100ml Ginger syrup – from stem ginger
- 6 Cloves
Once you’ve tried this you won’t just want ‘festive ham’ at Christmas time, you’ll want it anytime! Tender melt in your mouth ham, crisp and sticky fat… what are you waiting for?
- Pre-heat your Sous Vide to 65°C
- Place all the ingredients, except the gammon, in a saucepan and simmer gently for 15 minutes. Set aside to cool.
- When completely cold, put the liquor in a pouch, along with the gammon and vac-seal.
- Now, put the pouch into your Sous Vide for 12 hours.
- Keep checking the Sous Vide to make sure the water is covering the pouch.
- Just before the gammon is ready, pre-heat your oven to 200°C.
- When the cooking time is up, remove the gammon from its pouch and roast in the oven for 10 minutes for lovely, crispy fat.
The gammon can be prepared 2 days in advance and chilled in ice water. To regenerate place the pouch in the Sous Vide at 65°C for 3 hours and then roast to crisp the fat.
Rub the ham with cranberry and marmalade with some added sage.
Dish suggestion: Make your festive ham the star and keep it simple with a selection of pickles and crusty bread.