5 Delicious Ways To Cook Gammon Joint In A Pressure Cooker

In the world of culinary delights, the gammon joint stands out as a versatile and flavorsome option, especially when you're looking for something comforting yet impressive. Utilizing a pressure cooker can significantly cut down on cooking time while infusing the meat with deep, rich flavors. Whether you're a seasoned home cook or a newbie, here are five delectable methods to cook a gammon joint in a pressure cooker, each tailored to ensure your meal is a hit.

1. Glazed Gammon Joint with Pineapple and Brown Sugar

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Glazed Gammon Joint with Pineapple and Brown Sugar" alt="Glazed Gammon Joint with Pineapple and Brown Sugar"> </div>

Ingredients:

• 1kg gammon joint
• 1 can of pineapple rings (in juice, not syrup)
• 100g brown sugar
• 2 tbsp honey
• Cloves for studding
• 1 cup pineapple juice

Method:

1. Prepare the Joint: Remove any excess fat from the gammon and score the top in a diamond pattern. Insert a clove into each cross-section of the diamond pattern.

2. Cook: Place the gammon in the pressure cooker with pineapple juice. Seal the cooker and cook on high pressure for 30 minutes.

3. Glaze: While the gammon cooks, prepare the glaze by mixing brown sugar, honey, and 2 tablespoons of the pineapple juice.

4. Finish: After cooking, release the pressure, remove the gammon from the cooker. Brush the glaze over the gammon, arrange pineapple rings on top, and broil in the oven for 5-10 minutes until caramelized.

<p class="pro-note">🍍 Note: If using fresh pineapple, remember that the enzyme bromelain can make meat mushy if marinated for too long. Instead, add pineapple at the end for the flavor without compromising the texture.</p>

2. Herbed Gammon with Lemon and Garlic

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Herbed Gammon with Lemon and Garlic" alt="Herbed Gammon with Lemon and Garlic"> </div>

Ingredients:

• 1.5 kg gammon joint
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• Fresh herbs (rosemary, thyme)
• 2 cups chicken broth
• Salt and pepper to taste

Method:

1. Herb Preparation: Rub the gammon with lemon zest, minced garlic, and finely chopped fresh herbs. Season with salt and pepper.

2. Cooking: Place the seasoned gammon in the pressure cooker, add the chicken broth and lemon juice. Cook under high pressure for 35 minutes.

3. Finish: Let the pressure release naturally for 10 minutes, then quick-release the rest. Allow the gammon to rest for a few minutes before slicing to retain juices.

3. Spicy Cola Gammon

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Spicy Cola Gammon" alt="Spicy Cola Gammon"> </div>

Ingredients:

• 1.2 kg gammon joint
• 1 liter cola (not diet)
• 3 star anise
• 2 cinnamon sticks
• 1 tbsp Sichuan peppercorns
• 1 cup soy sauce

Method:

1. Flavoring: Place the gammon in the pressure cooker. Add cola, spices, and soy sauce.

2. Cook: Seal the cooker and cook under high pressure for about 40 minutes.

3. Serve: Release the pressure naturally, remove the gammon, slice, and serve with a sweet chili sauce or simple slaw to balance the flavors.

4. Classic Boiled Gammon with Parsley Sauce

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Classic Boiled Gammon with Parsley Sauce" alt="Classic Boiled Gammon with Parsley Sauce"> </div>

Ingredients:

• 1 kg gammon joint
• 1 onion, quartered
• 2 carrots, roughly chopped
• 1 leek, sliced
• Bouquet garni (parsley, thyme, bay leaf)
• For the Parsley Sauce:
  • 200 ml milk
  • 2 tbsp butter
  • 3 tbsp flour
  • Handful of parsley, chopped

Method:

1. Boil: Place the gammon in the pressure cooker with the vegetables and bouquet garni. Cover with water or stock, seal, and cook on high pressure for 25-30 minutes.

2. Sauce: For the sauce, melt butter in a pan, add flour to make a roux, gradually whisk in the milk, and cook until thickened. Stir in chopped parsley.

3. Serve: Slice the gammon, drizzle with parsley sauce, and serve with vegetables of your choice.

5. Gammon with Apricot and Ginger Glaze

<div style="text-align: center;"> <img src="https://tse1.mm.bing.net/th?q=Gammon with Apricot and Ginger Glaze" alt="Gammon with Apricot and Ginger Glaze"> </div>

Ingredients:

• 1.5 kg gammon joint
• 1 jar of apricot jam (about 250g)
• 1 piece fresh ginger, grated (1 tbsp)
• 1 tbsp Dijon mustard
• 1 cup apple juice
• Salt and pepper to taste

Method:

1. Prepare Gammon: Season the gammon with salt and pepper. Mix the apricot jam, ginger, and mustard for the glaze.

2. Cook: Place the gammon in the pressure cooker, add the apple juice, and cook on high pressure for 30-35 minutes.

3. Glaze and Broil: After cooking, remove the gammon, brush with the apricot and ginger glaze, and broil in the oven until caramelized.

Each of these methods highlights different flavors and techniques, from sweet and tangy glazes to savory broths and spicy concoctions. By using a pressure cooker, you not only reduce cooking time but also ensure that the gammon retains its moisture and succulence, resulting in tender, delicious meals that are sure to impress.

Cooking gammon in a pressure cooker is not only about convenience; it's about enhancing flavors and textures to make your culinary experience exceptional. Whether you choose the sweet tang of pineapple, the fresh zest of lemon, or the deep spiciness of cola, your gammon joint will be transformed into a culinary masterpiece.

<div class="faq-section"> <div class="faq-container"> <div class="faq-item"> <div class="faq-question"> <h3>How long do you need to cook a gammon joint in a pressure cooker?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Typically, a gammon joint weighing around 1 to 1.5 kg will cook in a pressure cooker for about 30 to 40 minutes on high pressure, depending on the size and desired tenderness.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>Can you overcook gammon in a pressure cooker?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Yes, gammon can be overcooked if left under pressure for too long, leading to dry or tough meat. Following recipe times closely and allowing for natural pressure release can help avoid this.</p> </div> </div> <div class="faq-item"> <div class="faq-question"> <h3>What are the best glazes for gammon?</h3> <span class="faq-toggle">+</span> </div> <div class="faq-answer"> <p>Glazes like honey mustard, pineapple with brown sugar, apricot and ginger, or maple syrup with soy sauce work wonderfully. They add a depth of flavor and a lovely finish to the gammon.</p> </div> </div> </div> </div>