Imagine a tender, juicy gammon cooked to perfection in a fraction of the time it would take in an oven. This pressure cooker gammon recipe promises just that – a delightful, savoury centrepiece for your meal that’s both time-efficient and irresistibly delicious. Whether it’s a special occasion or a cosy family dinner, this gammon will steal the show with its mouth-watering aroma and flavours.
Pressure Cooker Gammon Recipe
Equipment
- Measuring cups and spoons
- Cutting Board
- Tongs
- Serving platter
Ingredients
- 1 Boneless gammon joint about 2 kg
- 2 cups Apple cider
- 1 Onion quartered
- 4 cloves Garlic smashed
- 2 Bay leaves
- 1 teaspoon Black peppercorns
- 1 tablespoon Honey
- 1 tablespoon Dijon mustard
- Cloves for studding
Method
- Preparation: Score the gammon skin in a diamond pattern and stud with cloves.
- Sautéing: In the pressure cooker, sauté onion and garlic until translucent.
- Cooking: Add the gammon, apple cider, bay leaves, and peppercorns. Close the lid and cook on high pressure for 30 minutes.
- Glazing: Release the pressure and remove the gammon. Mix honey and mustard, and brush over the gammon.
- Finishing Touch: Optionally, broil the gammon for a few minutes until the glaze is caramelized.
- For a non-alcoholic alternative, replace apple cider with apple juice.
- Let the gammon rest for 10 minutes before slicing for juicier meat.
- Save the cooking liquid for a flavorful soup base.
Pressure Cooker Gammon Recipe: FAQs
Can I Use A Different Liquid Instead Of Apple Cider?
Chicken stock or even water with aromatic herbs can be used, though apple cider adds a unique sweetness.
How Do I Know If The Gammon Is Cooked?
The internal temperature should reach 145°F (63°C). Use a meat thermometer for accuracy.
Can This Recipe Be Made In An Electric Pressure Cooker?
Absolutely, follow the manufacturer’s instructions for cooking meat.
What Sides Go Well With This Gammon?
Mashed potatoes, steamed green beans, or a crisp salad complement it perfectly.
Can I Make This Ahead Of Time?
Yes, gammon reheats well. Store in the refrigerator, reheat in a low oven, or slice and pan-fry.
The Gammon Backstory
Gammon, traditionally known as the hind leg of pork that is cured and smoked, has a rich history intertwined with the culinary traditions of several countries, particularly in Europe. Its origins and development reflect broader historical trends in food preservation and cultural exchanges.
- Early Preservation Techniques: The history of gammon begins with the ancient need to preserve meat. Before refrigeration, curing was one of the primary methods of preserving meat, including pork. Salt curing, smoking, and air-drying were common techniques in various cultures.
- European Influence: Gammon became particularly prominent in European cuisine, especially in England and Ireland. It was a staple in British and Irish diets, often associated with festive or special occasions.
- Colonial Expansion: The preservation techniques used for Gammon were vital during the age of exploration and colonial expansion. Cured meats like gammon could withstand long sea voyages, providing a crucial protein source for sailors and explorers.
- Traditional British Cuisine: In Britain, gammon steaks, often served with pineapple or eggs, became a popular pub and homestyle dish. Gammon roasts are also a fixture in British holiday meals, particularly around Christmas.
- Modern Variations: Today, gammon is enjoyed in various forms and preparations. While traditional curing and cooking methods are still revered, contemporary recipes often incorporate diverse flavours and cooking techniques, reflecting the fusion of global culinary trends.
Throughout its history, gammon has evolved from a practical means of meat preservation to a beloved element of culinary tradition in many countries, cherished for its rich flavour and cultural significance.
Pressure Cooker Gammon Recipe:
Summing Up
This pressure cooker gammon recipe is a game-changer for anyone looking to impress with minimal effort. Its combination of speed and flavour is unbeatable. So, gather your ingredients, and let’s make a gammon that’ll be the talk of your table!
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