How to Cook Perfect Gammon in a Pressure Cooker

What is a gammon, you ask? And how is it different from Ham? Well, gammon and Ham are cut from the hind legs of a pig. While gammon is sold raw, Ham is sold ready-to-eat. In simpler terms, a cooked gammon is called a Ham.

Well, most of you know that gammon is a succulent British staple that can be enjoyed in countless ways. From sizzling in a fry-up to gracing a festive Christmas table, its salty, smoky flavour never fails to impress. But achieving perfect gammon can feel unnerving, especially with the fear of drying it out. Here's where your trusty pressure cooker steps in, offering a foolproof method for juicy, tender gammon every time.

Let’s walk through on how to create the perfect gammon masterpiece using a pressure cooker from Vinod Cookware. Renowned for our high-quality and affordable cookware, we offer a range of pressure cookers perfect for this task. 

Why Choose a Pressure Cooker?

Pressure cookers are a fantastic tool for cooking gammon because they:

• Save Time: A pressure cooker can reduce cooking time by half, which is perfect for busy households.
• Preserve Nutrients: The sealed cooking environment retains more vitamins and minerals.
• Enhance Flavour: The high-pressure environment intensifies the flavours of your ingredients.

Whether you choose a traditional inner-lid stainless steel pressure cooker model or the latest innovative and intelligent 3-in-1 pressure cooker, you'll be well on your way to gammon glory.

Before you begin, here’s how to choose the perfect gammon

There are two key things to consider when selecting your gammon: size and cut. 

Size: The size of a gammon joint typically ranges from 1kg to 4kg. A good rule of thumb is to allow 150g per person for a main course. Leftovers are always a treat, so consider your needs.

Cut: You can choose between a whole gammon joint or a gammon steak. Whole joints are ideal for large gatherings, while steaks are perfect for smaller families or quick meals. Vinod Cookware offers a pressure cooker suitable for both sizes.

Soaking: Most gammon joints come pre-soaked, but some may benefit from an additional soak to remove excess salt. If your joint is particularly salty, soak it in cold water for 12 hours, changing the water halfway through.

Preparing Your Gammon

Ingredients:

• 1.5 kg boneless gammon joint
• 1 onion, peeled and halved
• 2 carrots, peeled and cut into pieces
• 2 celery sticks, cut into pieces
• 1 bay leaf
• 6 black peppercorns
• 500 ml apple juice or cider
• 500 ml water

Cooking Instructions

1. Prepare the Gammon:
• Rinse the gammon joint under cold water to remove any excess salt.
• Place the gammon in the Vinod Stainless Steel Pressure Cooker.
2. Add Aromatics (optional) and Liquid:
• Add the onion, carrots, celery, bay leaf, and peppercorns to the pressure cooker.
• Pour in the apple juice or cider and water. The liquid should cover about two-thirds of the gammon.
3. Cooking:
• Secure the lid on the pressure cooker and ensure it is properly sealed.
• Set the pressure cooker to high pressure.
• Once it reaches pressure, reduce the heat and cook for 40 minutes.
4. Release Pressure:
• After 40 minutes, turn off the heat and allow the pressure to release naturally for about 15 minutes.
• Carefully open the pressure cooker and remove the gammon. Let it rest for a few minutes.

Serving Your Gammon Masterpiece

Your perfectly cooked gammon is now ready to be enjoyed! Serve it hot with your favourite accompaniments, such as roasted potatoes, boiled vegetables, and a generous dollop of mustard.

For a cold treat, allow the gammon to cool completely before slicing and serving with bread, pickles, and chutney.

Tips for Perfect Gammon

• For extra flavour, consider adding a cup of apple juice or cider to the cooking liquid.
• If you prefer a leaner gammon, remove the rind before cooking.
• Leftover gammon can be used in a variety of dishes, including sandwiches, salads, and pies.