How to sous vide a small gammon joint?

Help - new user here! I have had great success with fish and meat, but cannot find timings for a small gammon joint?

With larger pieces, the rules are similar to conventional cooking. Larger takes more time, bone-in takes more time. I would go 12 hours at the same temperature for the doneness you want if it were a steak.

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@Suevide you might find these two links helpful:

  1. Sous-Vide Gammon With Honey
  2. Sous Vide City Ham with Balsamic Brown Sugar Glaze

Thank you AlyssaWOAH. I think this will do the trick!

You’re very welcome! Let us know how it comes out! :heart_eyes: @Suevide