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The perfect addition to any Christmas dinner, this Gammon recipe is great as a family meal or for entertaining.
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6 to 8L pressure cooker with a rack
2 to 2.5 Gammon ham, lightly scored
1.5L ml water
350ml Apple cider or Guinness
3 tbsp white wine vinegar
3 whole cloves
3 tbsp brown sugar
Bay leave
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Pat dry Gammon ham with kitchen paper. Pour water, cider, sugar and bay leave into a heavy based pressure cooker. Place the rack on the bottom of the pressure cooker with the gammon ham to follow. Bring the stock to the boil then lock to full pressure for 15 minutes then back off the heat, so the cooker is whisper quiet, until done. You can use the water release method or slowly let the steam escape through the release valve either way is fine, just be careful when releasing pressure steam.
While under pressure the gammon will defuse the Christmas flavors through the house.
Remove the gammon to brown on top in the oven, this should take around 10 minutes to brown, baste with the juices. Pour juices into a saucepan and reduce to a syrup consistency to drizzle over the gammon ham… Serve with potatoes salad or roasted vegetables.
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