Gammon Joint (PKP 4.8L & 5.7L)
Get slow cooker tenderness without the six-hour cooking time using this PKP recipe.
Try experimenting with different glazes like honey and mustard, and you can even cook the gammon in cola for added sweetness.
1.4Kg gammon joint
1 onion, peeled and halved
1 celery stick, quartered
1 carrot, quartered
2 bay leaves
2 tbsp brown sugar (optional)
1 tbsp clear honey (optional)
Add the gammon to the inner pot skin side up, then add the onion, celery, carrot, bay leaves and water, adding more water if needed to cover the gammon.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 50 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Remove the gammon and discard the liquid (or save for making soup later) then remove the rind from the gammon.
Add the sugar and honey to the inner pot and select the SAUTE function and stir regularly until the sugar has dissolved.
Add the gammon, fat side down, and use a fork to apply pressure for about 2 minutes until the honey sugar mixture has browned the gammon, then press CANCEL.
Leave to sit for 15 minutes before carving.