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Sous Vide Gammon

Cumberland sauce is a fruity sauce, perfect with cold non-white meats such as gammon, ham, lamb or venison and fits the bill nicely with game pie too.

Created in the late 19th Century of The Duke of Cumberland, variations of the sauce exist but the most common ingredients are port, redcurrant jelly, mustard, ginger and orange.

Cumberland Sauce

Not wanting to cook a whole gammon joint, mainly for fear of ruining it, I experimented with a couple of slices and the result was tasty, moist gammon that would go perfectly with the old fashioned dish of Gammon, Pease Pudding and Carrots.

In any case, I decided the gammon needs to be sliced to serve so why not slice it before cooking! Also as gammon joints vary in size the cooking times would vary, but if you slice the gammon before popping it into the cooking pouch everyone will know where they are as the cooking time should be the same as mine.

A quick bit about the SousVide Supreme water oven, for a lot more detail please pop over to my first post here. Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide.

Instead of good cooking relying on perfect timing to cook, sous vide relies on precise temperature control, but once you've set the temperature on the machine you don't have to fuss about it anymore - just leave your food to cook.

Thanks to The SousVide Supreme you can now have one of these amazing machines in your own home as their range is specially designed for home kitchens. The Sous Vide method takes the guesswork out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.

Sous Vide Machine

Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in the SousVide Supreme Promo pack.

Vacuum sealer

You can find more of my Sous Vide recipes by clicking on 'SousVide Supreme' in the tag cloud in the sidebar of this blog.

Disclaimer: I was sent a SousVide Supreme Promo Pack which consists of: a SousVide Supreme water oven, Vacuum sealer which includes 10 pouches. 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook. RRP: £506:98 (£422.48 excluding VAT) it is mine to keep in return for several blog posts and a total of twelve recipes.

Yield: 2

Sous Vide Gammon with Cumberland Sauce

You will need good quality gammon, either slices taken from a joint or you can buy gammon slices or steaks as they're often called here in the UK.

Leave the fat on for cooking to add flavour but of course you probably wouldn't want to eat it as you might if the gammon had been roasted. I wondered if the gammon would need to be rinsed in case it tasted too salty but it was fine. I used smoked gammon as I think it has loads more flavour than unsmoked.

Place the gammon slices into one or two large or small cooking pouch depending on how many slices you are cooking. So we're all singing from the same sheet so to speak, put them in two together (on top of each other) so the total thickness of each couple of slices is about 2cm. Now the cooking time will be same same for everyone. Vacuum seal the bags.

Fill the water oven with hot water and set the temperature to 65C or 149F and once it has reached temperature pop the vacuum sealed bags and leave to cook for 3 hours.


Juice of half a lemon 
Juice of 1 orange
4 good tablespoons good-quality redcurrant jelly
4 tablespoons Port
1 heaped teaspoon mustard powder (Colman's)
1 heaped teaspoon ground ginger


Meanwhile you can make the Cumberland sauce and as the sauce is served cold you can even make it the day before. Just keep it in the fridge and let it come to room temperature before serving. Cumberland sauce is not meant to be a thick sauce and is served cold.

Thinly pare off the zest of both the lemon and the orange, using a potato peeler, then cut them into very thin strips. Boil them in water for 5 minutes to extract any bitterness and drain well.

Put the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 10 minutes - the redcurrant jelly won't melt completely, so it's best to sieve it afterwards.

Get a small bowl and mix the mustard and ginger with the juice of half the lemon until smooth.  Now add the juice of the whole orange, the port and redcurrant mixture along with the strips of lemon and orange zest. Mix well and the sauce is ready to use.  The sauce will  keep in the fridge for up to two weeks in a sterile airtight jar.
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