UK Gammon joint experiment 🔬

Carried out a little experiment before the festive season to test if it could be an option and thought I’d share my results here.

Cooked a Lidl Gammon joint in a sous vide for 4 hours at 62c.

Rested while making a glaze of equal parts brown sugar and balsamic (on hob melt sugar until dark brown (not black) then adding in the balsamic (stand back when adding) and reduced to a glaze consistency).

Covered the joint in its 1st round of the glaze then banged it in a pre heated oven at full whack (sadly mine only goes up to 220c) for 5 minutes.

Completed out another 2 rounds of glaze, rested for 5/10 minutes and then cut.

Cut beautifully and tastes great.