Start by removing the net from the raw smoked gammon.

Use one of the aforementioned three methods to remove excess salt from the smoked gammon.

Place the smoked gammon in the vacuum bag and vacuum seal it.

Set your sous vide to 59 degrees Celsius (138 degrees Fahrenheit).

Let the smoked gammon cook for 6.5 hours.

Remove the cooked smoked gammon from the water bath and take it out of the bag.

Cut the smoked gammon into 1-centimeter-thick slices and serve. It's advisable not to slice the entire smoked gammon right away, as it will be easier to slice for sandwiches the next day.