Sous vide



Author: Givan van Souvy

Persons: 4

Temperature: 65

Cooking time: 2.5 hours

Prep time: 20 minutes


  • 400 grams of gammon
  • 1 red onion
  • 2 carrots
  • 2 bay leaves
  • 1 tbsp black pepper
  • 75 grams of sugar
  • 50 ml of water
  • (smoked) sea salt
  • (smoked) butter


  1. Preparing the ham -

    Set your sous vide device to 65 degrees. Place the ham together with the carrots, onion, black pepper and bay leaves in a sous vide bag and let it cook in the water bath for 2.5 hours. Don't have a large sous vide bag? You can order these in our shop.

  2. Caramel -

    In the meantime, we make the caramel, which we will use later. Melt the sugar and water in a pan until the mass is golden brown. Remove the pan from the heat and stir in the smoked butter . Let the mass simmer for about 3 minutes and turn off the heat.

  3. From the water bath -

    Remove the meat from the sous vide bag and let it drain. Preheat the oven to 200 degrees. Place a sheet of baking paper on the baking tray and place the meat on it. Add the caramel mass to the ham. This can be done with a spatula or brush. Then sprinkle some salt on the ham, according to your own wishes and taste.

  4. Into the oven -

    Place the meat in the oven for 10 minutes and take it out. Then baste the ham with another layer of caramel. Place the meat back in the oven for 15 minutes. Remove the meat from the oven and let it rest. Is the caramel layer not yet clearly visible? Then you can sprinkle the meat again and burn it briefly with our cooking burner . Cut the meat into nice slices. You can make delicious ham sandwiches from this. In this example we serve the ham with truffle and an omelette.

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Givan van Souvy

Givan van Souvy

Hi Harry, een goede klont boter is voldoende denk aan 25 gram.

Harry Roestenberg

Harry Roestenberg

In het recept van de beenham is gerookte boter vermeld om de karamel te maken. Maar hoeveel boter?

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