How to Cook Gammon in a Pressure Cooker: The Ultimate Guide
Written By Avi Green
How to cook gammon in a pressure cooker is a popular question among both seasoned chefs and home cooks alike. Preparing gammon, or ham, in a pressure cooker ensures you'll get juicy, tender, and flavorful results every time. Whether you're planning a festive holiday feast or a delightful family dinner, mastering the techniques and tips for pressure cooking gammon can elevate your culinary skills. Not only does it save valuable time, but it also produces mouth-watering results that traditional methods often can't match.
Introduction
A pressure cooker has become an indispensable tool in modern kitchens, and for good reason. It drastically cuts down cooking time while retaining flavors and nutrients. If you haven't tried cooking gammon in a pressure cooker before, you're in for a treat. This guide will walk you through the step-by-step process of achieving perfectly cooked gammon, discussing the types of gammon you can use, and offering tips on selecting the ideal pressure cooker.
Types of Gammon
Before you learn how to cook gammon in a pressure cooker, its important to understand the different types of gammon available. Generally, gammon comes in two forms: bone-in and boneless. Each has its own advantages, and your choice will depend on your preferences and the specific dish you wish to prepare. Bone-in gammon often offers more flavor and juiciness due to the marrow, while boneless gammon is easier to cut and serve.
Bone-In Gammon
Bone-in gammon often retains more flavor because the bone adds extra moisture and richness during cooking. Its ideal for those who enjoy a traditional, hearty flavor. However, cooking it can take a bit longer, and you may need a larger pressure cooker to accommodate the bone.
Boneless Gammon
Boneless gammon is more convenient and easier to slice, making it perfect for sandwiches, salads, and dishes that require uniform slices. It cooks more quickly than bone-in gammon and fits easily into smaller pressure cookers.
Choosing the Right Pressure Cooker
Choosing the right pressure cooker is crucial to ensuring perfect results. Here are some factors to consider:
Size
The size of the pressure cooker is vital, especially if you're cooking a large gammon joint. A 6-quart cooker is generally sufficient for family meals, but if youre cooking for a crowd, consider an 8-quart model. Find the best pressure cooker here.
Materials
Pressure cookers are usually made from stainless steel or aluminum. Stainless steel is more durable and retains heat better, making it ideal for cooking meat. However, aluminum is lighter and heats up more quickly.
Features
Modern pressure cookers come with various features like digital timers, preset cooking programs, and safety locks. While these features add convenience, focus primarily on durability, heat distribution, and ease of use.
Ingredients
Now that you're familiar with the basics, let's dive into the ingredients you'll need for this delicious recipe.
- 1.5 kg of gammon joint (bone-in or boneless)
- 1 large onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of brown sugar
- 1 tablespoon of mustard
- 500 ml of apple juice
- Fresh herbs like rosemary and thyme
- 1 teaspoon of black pepper
- 2 bay leaves
- 1 cup of water
Step-by-Step Guide
Preparation
Start by preparing your ingredients. Slice the onion, mince the garlic, and wash the fresh herbs. Trimming excess fat from the gammon joint allows the flavors to penetrate the meat better and leads to even cooking.
Searing the Gammon
Though optional, searing the gammon in the pressure cooker before cooking adds depth and complexity to the dish. Use the saut function if your pressure cooker has one, or sear the gammon in a separate pan. Brown all sides of the joint for about 2-3 minutes before setting it aside.
Building the Flavor Base
Add the sliced onion and minced garlic to the pressure cooker and saut for a few minutes until aromatic. Add herbs like rosemary and thyme at this stage. Once the onions become translucent, deglaze the pot with apple juice and a cup of water. Stir in the brown sugar and mustard until fully dissolved.
Cook the Gammon
Place the gammon joint back into the pressure cooker, ensuring it is partially submerged in the liquid. Add bay leaves and black pepper before sealing the lid. Set the pressure cooker to high and cook for 40-50 minutes, depending on the size of the gammon.
Release Pressure and Rest the Meat
After the cooking time, allow the pressure cooker to release pressure naturally for about 10 minutes before opening the lid carefully. Let the gammon rest for a few minutes to redistribute the juices before slicing.
Serving Suggestions
Gammon cooked in a pressure cooker is incredibly versatile. Try serving it with roasted vegetables, mashed potatoes, or a fresh salad. You can also reduce the cooking liquid to create a savory gravy. For more delicious recipes, check out Perfect Side Dishes and Great BBQ Tips.
Cleaning Up
Proper cleaning of your cookware ensures its longevity. Use a quality cookware cleaner to keep your pressure cooker in top condition. Additionally, cutting board oil helps maintain your cutting board after multiple uses.
For more pressure cooker recipes, visit Taste of Home.
As an Amazon Associate, I earn from qualifying purchases.
