Honey Glazed Gammon

A honey and/or maple glazed, shop-cured, unsmoked gammon joint. Also known as Ham in US. Adjust time/glaze for weight of joint accordingly. (Shown sliced for use in sandwiches)

Author

Nico Monterosso

Prep Time: 00:30

Recipe Time: 05:00

Temperature : 140F / 60C

Ingredients

• Gammon Joint (750g)
• 2x Bay leaf
• 10g Peppercorns
• 2 tablespoons/40 grams honey
• (Optional addition) 1 tablespoon/20grams maple
• 200ml water

Directions

1. Vacuum bag and cook the shop cured gammon for 5hrs in a water bath.
2. After 4hrs30, whilst gammon is still cooking: Combine bay leaf, pepper, honey and boiling water in a pan and reduce to a sticky thin glaze on low heat.
3. Remove cooked gammon, cut down the radius (to form semi-circles and more surface area for glaze) and place in oven safe tray.
4. Cross cut the surface of the cooked gammon.
5. Pour the glaze over the gammon and massage all over.
6. When sous vide timer hits 4hrs45, pre-heat oven to 180 degrees Celsius
7. Add gammon to 180 degrees Celsius oven (middle shelf) for 15 mins
8. Remove from oven and slice.

Finishing Steps

1. Pour over remaining glaze from bottom of pan.