Pressure cooking a gammon joint or ham in your pressure cooker is easy and
so tasty. Of course, you can also apply this method to bacon joints and
ham hocks.
so tasty. Of course, you can also apply this method to bacon joints and
ham hocks.
Instructions
- Add 250 ml of water to the base of the inner pot, place trivet and then the ham on top.
- Close lid and cook on high pressure at 11 mins per 500g, natural release.
- You can replace some of the water with cider, beer, wine, juice… You can save the liquid for adding to tasty risottos and soups.
Notes
If you want to glaze the ham. Coat it in the glaze of your choice and pop it into a hot oven for about 10 minutes after. You can also spread the coating of your choice all over it and let it stand without popping it in the oven. A great glaze to use is chilli jam. Spicy!
Original info: here