Olivia Carter
Are you tired of spending hours cooking gammon and waiting for it to become tender and succulent? Look no further! In this article, we will show you how to make gammon in a pressure cooker, reducing your cooking time and maximizing flavor.
If you’re not familiar with a pressure cooker, it’s a kitchen appliance that uses steam pressure to cook food quickly. It’s a game-changer when it comes to making tender and juicy gammon. Cooking gammon in a pressure cooker not only saves time but also seals in the flavors, resulting in a mouthwatering dish that will impress your family and friends.
Before we dive into the recipe, let’s talk about gammon. Gammon is a common British term used to refer to the hind leg of a pig that has been cured, which is similar to ham. It is usually sold in joint form and is known for its mouthwatering taste and rich texture. By using a pressure cooker, you can transform this humble joint of gammon into a showstopper centerpiece for any occasion.
Preparation for Cooking Gammon in Pressure Cooker
Before cooking gammon in a pressure cooker, it is essential to properly prepare the meat for the best results. Here are the necessary steps to follow:
1. Soaking: Rinse the gammon joint under cold running water to remove any excess brine or curing solution. Then, place the gammon joint in a bowl or a large container and cover it with cold water. Allow the gammon to soak for at least 12 hours or overnight, changing the water a few times. This process will help to remove any excess saltiness.
2. Trimming: After soaking, remove the gammon joint from the water and pat it dry using kitchen paper. Trim off any excess fat or rind from the surface of the gammon using a sharp knife. Leave a thin layer of fat to keep the meat moist during cooking.
3. Flavoring: To enhance the flavor of the gammon, you can add aromatic ingredients such as bay leaves, peppercorns, cloves, or any other herbs and spices of your choice. You can either rub them onto the surface of the gammon or place them in the pressure cooker along with the meat.
4. Preparing the Pressure Cooker: Before using the pressure cooker, ensure that the rubber gasket is in good condition and the pressure release valve is clear. Follow the manufacturer’s instructions for your specific pressure cooker model. Add the required amount of water or stock as per the recipe instructions.
5. Cooking: Once the gammon is prepared and the pressure cooker is ready, place the gammon joint into the cooker. Secure the lid and set the pressure cooker to the desired cooking time. Cooking times may vary depending on the size of the gammon, so it’s best to refer to a reputable recipe or guidelines provided with your pressure cooker.
6. Natural Release: Once the cooking time is complete, allow the pressure cooker to naturally release the pressure before opening the lid. This will help the gammon retain its moisture and tenderness.
7. Finishing Touches: After removing the gammon from the pressure cooker, let it rest for a few minutes before carving. This will allow the juices to redistribute, resulting in a more flavorful and succulent gammon joint.
By following these preparation steps, you can ensure a delicious and perfectly cooked gammon in your pressure cooker. Enjoy!
Choosing a Gammon Joint
When making gammon in a pressure cooker, it is crucial to select the right gammon joint. Here are some factors to consider when choosing your joint:
Quality
Look for a gammon joint that is of high quality. Opt for joints that are labeled as “premium” or “select” to ensure the best taste and texture. These joints are typically sourced from reputable farms and undergo a strict quality control process.
Size
Consider the size of the gammon joint based on the number of servings you need. Keep in mind that gammon can be quite filling, so it’s better to err on the side of too much rather than too little. A good rule of thumb is to allow around 200-250g (7-9oz) per person.
![18/8 Stainless Steel Pressure Cooker 10 QT, [Save 70% Cooking Time] Olla De Presion with Food-Grade Body [One Hand Operation] Rotating Lock/Unlocking Lid System, Steam Rack Included](https://m.media-amazon.com/images/I/51EBu8nUxEL._SS520_.jpg)
Furthermore, think about the size of your pressure cooker. Ensure that the gammon joint will comfortably fit inside without overcrowding. If the joint is too large, it may not cook evenly and result in an undercooked or overcooked meal.
Bone-in or Boneless
Decide whether you prefer a bone-in or boneless gammon joint. Bone-in joints tend to have more flavor and can be more succulent when cooked. On the other hand, boneless joints are easier to carve and serve.
If you choose a bone-in joint, consider the size and weight of the bone. A larger bone may impact the cooking time and require additional adjustments.
Remember to take note of these factors when selecting your gammon joint for pressure cooking. A well-chosen joint will contribute to the success of your gammon dish, ensuring a delicious and satisfying meal.
Soaking the Gammon
Before cooking gammon in a pressure cooker, it’s important to soak it in water to remove excess salt and make it tender. Follow these steps to properly soak the gammon:
Step 1: Choosing the Gammon
When selecting the gammon, look for one that is not overly salty. Some gammons are pre-soaked to remove a portion of the salt, but it’s still a good idea to soak it yourself to ensure the best flavor.
Step 2: Preparing the Gammon
Before soaking, remove any packaging or netting from the gammon. Rinse it thoroughly under cold running water to remove any surface brine or salt.
Step 3: Soaking the Gammon
Place the gammon in a large bowl or container and fill it with enough cold water to completely submerge the meat. For an even better result, you can add aromatics such as bay leaves or peppercorns to the water for extra flavor.
Cover the bowl or container with a lid or plastic wrap and let the gammon soak in the refrigerator for at least 6-8 hours or overnight. This extended soaking period helps to draw out the excess salt and make the gammon more tender.
Step 4: Changing the Water (Optional)
If you prefer a milder flavor, you can change the water once or twice during the soaking process. Simply drain the water, rinse the gammon, and refill the bowl or container with fresh cold water.
After the gammon has been properly soaked, it is ready to be cooked in the pressure cooker. Soaking the gammon ensures a delicious and flavorful result, making it the perfect dish for any occasion.
Seasoning and Flavouring the Gammon
Seasoning and flavouring the gammon is an important step to enhance its taste and texture. Here are some tips on how to do it:
1. Salt and Pepper: Start by seasoning the gammon with salt and pepper. This simple combination adds a basic but delicious flavour to the meat.
2. Herbs and Spices: Experiment with different herbs and spices to add depth and complexity to the gammon. Some popular options include thyme, rosemary, cloves, garlic, and bay leaves. Crush or chop the herbs and spices before adding them to the gammon.
3. Liquid Flavourings: You can also add liquid flavourings to the gammon for a more intense taste. Some options include apple cider, orange juice, honey, maple syrup, or even beer. The liquid will infuse into the meat during the cooking process, resulting in a tender and flavourful gammon.
4. Marinating: If you have time, consider marinating the gammon before cooking. This involves combining the gammon with a mixture of herbs, spices, and liquid flavourings and letting it sit in the fridge for a few hours or overnight. The longer the gammon marinates, the more intense the flavours will be.
5. Glaze: To add a beautiful caramelized finish and extra flavour, consider glazing the gammon. Mix together ingredients like brown sugar, mustard, honey, or marmalade to create a sticky glaze. Brush the glaze over the gammon before cooking and then again during the last few minutes of cooking.
Remember to taste the gammon as you season and flavour it, and adjust the ingredients to suit your preferences. With the right combination of seasonings and flavourings, your gammon in the pressure cooker will turn out incredibly tasty and satisfying.
Adding Aromatics
Once you’ve prepared your gammon and placed it in the pressure cooker, it’s time to add some aromatics to enhance the flavor of your dish. Aromatics are ingredients that add depth and complexity to your cooking.
Start by adding a couple of bay leaves. Bay leaves have a subtle, earthy flavor that complements the rich taste of an gammon perfectly. Next, add a few cloves of garlic. Garlic not only adds a delicious pungent taste but also helps to tenderize the meat. Crush the garlic cloves slightly before adding them to the pressure cooker, as this will release more of their flavor.
For a touch of freshness, you can also add some thyme sprigs. Thyme has a slightly minty and lemony flavor that pairs well with gammon. Simply place a few sprigs of thyme on top of the gammon in the pressure cooker.
If you want to add a bit of heat to your dish, you can also consider adding some sliced jalapenos or red pepper flakes. These will add a spicy kick to your gammon and give it an extra layer of flavor.
Remember, the aromatics you choose to use will depend on your personal preference. Feel free to experiment and add other herbs and spices that you enjoy. Just make sure not to overpower the natural taste of the gammon.
Once you’ve added your aromatics, secure the lid on the pressure cooker and follow the cooking instructions. The result will be a deliciously flavored gammon that is sure to impress!
Marinating the Gammon
Marinating the gammon before pressure cooking it helps to infuse it with flavor and enhance its juiciness. Here’s how you can marinate the gammon:
- Cut the gammon into manageable pieces: If your gammon is large, it is recommended to cut it into smaller pieces to make the marinating process easier.
- Prepare the marinade: In a bowl, combine your preferred marinade ingredients. This could include ingredients like garlic, onion, herbs, spices, and a liquid base like soy sauce, Worcestershire sauce, or apple juice. Experiment with different flavors to find your favorite combination.
- Coat the gammon: Place the gammon pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the gammon, ensuring it is well coated on all sides. If using a bag, seal it tightly. If using a dish, cover it with plastic wrap.
- Marinate in the refrigerator: Place the bag or dish in the refrigerator and let the gammon marinate for at least 2 hours or overnight. The longer you marinate, the stronger the flavors will be.
- Turn occasionally: If using a dish, remember to turn the gammon pieces occasionally to ensure even marination. If using a bag, gently massage the bag to distribute the marinade.
Note: It’s important to marinate the gammon in the refrigerator to prevent bacterial growth and ensure food safety.
Cooking the Gammon in Pressure Cooker
Cooking gammon in a pressure cooker is a quick and effective method that produces tender and flavorful meat. Here is a step-by-step guide on how to cook your gammon in a pressure cooker.
Step 1: Prepare the Gammon
Start by rinsing the gammon under cold water to remove any excess salt or brine. Pat it dry with a paper towel. If the gammon is too large to fit in your pressure cooker, you can cut it into smaller pieces.
Step 2: Add Flavour
For added flavor, you can marinate the gammon before cooking it. You can use a variety of ingredients such as garlic, herbs, spices, or your favorite marinade. Let the gammon marinate for at least 30 minutes to allow the flavors to penetrate the meat.
Step 3: Pressure Cook the Gammon
Place the gammon in the pressure cooker along with any marinade or additional ingredients you want to cook with it, such as onions, carrots, or bay leaves. Add enough liquid, such as water, broth, or cider, to cover at least two-thirds of the gammon.
Securely close the pressure cooker lid and set it to high pressure. Cook the gammon for about 20 minutes per pound. For example, if you have a 2-pound gammon, cook it for around 40 minutes.
Once the cooking time is up, let the pressure release naturally for about 10 minutes. Then, carefully release any remaining pressure using the quick-release valve.
Step 4: Finish the Gammon
Remove the gammon from the pressure cooker and let it rest for a few minutes before carving. You can brush it with glaze and finish it off in the oven if you prefer a crispy outer layer.
Serve the gammon hot with your favorite sides, such as roasted vegetables or mashed potatoes.
Enjoy your delicious pressure cooker gammon!
FAQ
What is gammon?
Gammon is a type of ham that comes from the hind leg of a pig. It is often cured or smoked and can be served both hot and cold.
How long does it take to cook gammon in a pressure cooker?
The cooking time for gammon in a pressure cooker will vary depending on the size and thickness of the meat, but on average, it takes about 30-40 minutes for a 1 kg gammon joint.
Can I cook gammon without a pressure cooker?
Yes, you can cook gammon without a pressure cooker. It can be roasted in the oven or boiled on the stovetop. However, using a pressure cooker can significantly reduce the cooking time and help to retain the moisture and flavour of the meat.
What seasonings can I use to flavour the gammon?
There are many seasonings that can be used to flavour gammon in a pressure cooker. Some popular options include cloves, bay leaves, brown sugar, mustard, honey, and pineapple. You can also add vegetables and herbs to enhance the taste.
