Pressure cooker gammon is one of the fastest and most reliable ways to prepare this flavorful cut of meat. The sealed, high-pressure environment shortens cooking time dramatically while keeping the meat juicy and delicious. Whether you use it for weekday dinners or special gatherings, this method guarantees perfectly cooked gammon that can be served warm or chilled with your favorite sides.
Preparing Your Gammon
Begin by rinsing the gammon joint under cold running water to wash off excess brine or salt. Pat it dry with a clean towel. If the gammon tastes particularly salty, soak it in cold water for one to two hours, changing the water halfway through. This step helps balance the seasoning and prevents the final dish from becoming overly salty.
Adding Flavor to the Pot
Place the cleaned gammon into the pressure cooker. Add enough liquid to reach about two-thirds of the way up the joint. You may use water, apple juice, pineapple juice, or ginger ale for a gentle sweetness. Include aromatics such as garlic, chopped onion, bay leaves, peppercorns, or cloves. As the meat cooks, these ingredients release flavor that infuses the gammon beautifully.
Cooking the Gammon Under Pressure
Secure the pressure cooker lid and set it to high pressure. Cook the gammon for 25 to 30 minutes per kilogram. For example, a 1.5 kg joint will take roughly 40 to 45 minutes. After the cooking cycle, allow the pressure to release naturally for about 10 minutes. Open the lid and test the meat — it should be tender and easy to pierce. If it still feels firm, cook for an additional 5 to 10 minutes.
Optional Glazing and Roasting
For a caramelized, golden finish, glaze the gammon after pressure cooking. A quick glaze can be made with honey, mustard, and brown sugar, or you can use marmalade for a citrus note. Remove the gammon from the pot, peel off the outer skin, and score the fat. Brush the glaze generously over the joint and roast at 200°C (392°F) for about 20 minutes until sticky and glossy.
Resting and Serving
Let the cooked gammon rest for around 10 minutes before slicing. Resting allows the juices to settle, keeping the meat moist and tender. Serve it alongside mashed potatoes, fresh vegetables, or a tangy mustard sauce for a satisfying and flavorful meal.
