Why the Pressure King Pro and the CleverChef make the perfect pair
Whether it’s nailing the cooking for a big tasty breakfast or catering to different diets,…
This recipe will test your cooking skills a little more than some of the other dishes in this module with some extra steps at the end of the main cook.
Once you’re comfortable with this method, 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, trimmed and cut in to four
1 carrot, trimmed and cut in to four
2 bay leaves
2tbsp brown sugar (optional)
1 tbsp clear honey (optional)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
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 by lining up the arrows and twisting in to place. Set the pressure valve to closed and select the MEAT function. Press the TIME button and increase the cooking time to 50 minutes by turning the dial clockwise, then press START.
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.
Use two forks to remove the gammon and place on a chopping board. Discard the liquid and veg. Use a small sharp knife to slice away the rind (skin) from the gammon and discard this.
Add the sugar and honey to the inner pot, select the FRY function then press START and stir regularly until the sugar has dissolved.
Add the gammon fat side down and use a fork to apply pressure for ~2 minutes until the honey sugar mixture has browned the gammon, then press CANCEL.