How To Cook Gammon In A Pressure Cooker

Cooking gammon in a pressure cooker is a quick and efficient way to prepare this delicious cut of meat while keeping it tender, juicy, and full of flavor. Unlike traditional boiling or roasting, a pressure cooker shortens the cooking time dramatically without sacrificing taste or texture. Whether you’re preparing it for a weekday meal or a special occasion, this method guarantees perfectly cooked gammon that can be served hot or cold with your favorite sides.

1. Prepare the Gammon
   tart by rinsing your gammon joint under cold water to remove any excess salt or brine. Pat it dry with a paper towel and place it aside. If the gammon is particularly salty, you can soak it in cold water for an hour or two before cooking, changing the water once halfway through. This step helps balance the flavor and prevents the final dish from being overly salty.
2. Add Flavor to the Pot
   Place the gammon into the pressure cooker and add enough liquid to cover about two-thirds of the meat. You can use water, apple juice, pineapple juice, or even ginger ale for a sweeter taste. Add aromatics like a chopped onion, a few garlic cloves, bay leaves, peppercorns, and a couple of cloves. These ingredients infuse the gammon with rich flavor as it cooks.
3. Pressure Cook the Gammon
   Secure the lid on the pressure cooker and set it to high pressure. Cook the gammon for 25 to 30 minutes per kilogram of meat. For example, a 1.5 kg joint will need around 40 to 45 minutes of cooking time. Once the timer goes off, allow the pressure to release naturally for about 10 minutes before opening the lid. Check the meat — it should be tender and easy to pierce with a fork. If it needs a little more time, cook for an additional 5 to 10 minutes.
4. Prepare a Glaze (Optional)
   If you’d like a golden, caramelized finish, you can glaze and roast the gammon after pressure cooking. To make a simple glaze, mix honey, mustard, and brown sugar or use marmalade for a citrusy touch. Remove the gammon from the pressure cooker, peel off the skin, and score the fat in a diamond pattern. Brush the glaze over the meat, then place it in a preheated oven at 200°C (392°F) for about 20 minutes until the top turns golden and sticky.
5. Rest and Serve
   Once done, let the gammon rest for about 10 minutes before slicing. This helps the juices redistribute, keeping the meat moist and tender. Serve it warm with mashed potatoes, vegetables, or a tangy mustard sauce.

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