Ta da ....

First bit of kitchen gadgetry for 2022. Sous vide/water bath put to use for the cooking of a piece of gammon.
For those not familiar, this gadget keeps your water bath at a constant temperature to enable slow cooking. In this case the ham was popped into a bag containing a marinade, vacuum sealed (another cool gadget) and then cooked for 12 hours at 65 deg C. A quick pop into the hot oven to crisp up the fat & see the extra for the result.