# Smoked gammon

**URL:** <https://community.anovaculinary.com/t/smoked-gammon/18423>\
**Category:** Anova Precision® Cooker\
**Tags:** pork\
**Created:** [December 18, 2018, 3:06am UTC](https://community.anovaculinary.com/t/smoked-gammon/18423 "2018-12-18T03:06:59Z")\
**Posts on this page:** 1\
**Showing post:** 4

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 18, 2018, 12:15pm UTC](https://community.anovaculinary.com/t/smoked-gammon/18423/4 "2018-12-18T12:15:58Z")

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In sous vide cooking thickness is the important thing rather than weight.

We had a post about cooking gammon not long ago which might help you. [Here](https://community.anovaculinary.com/t/small-fresh-gammon-joint/18311)

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