Pressure Cooker Gammon Ham Reciepe

What exactly is Gammon?  Put simply its uncooked Ham.  That's why my goddaughters refer to it as 'hot ham' when they have it for their tea.  It goes well in a stew such as the campfire stew I make or is great as part of a roast dinner and the best part is the leftovers can be used for your packed lunch the next day as it makes the most delicious sandwiches.

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Portions: 4-6

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Ingredients

• 1kg Gammon (smoked or unsmoked depending on your tastes)
• 2 beef OXO cubes in 500ml of boiling water
• 2 diced carrots
• 3 medium onions (diced)
• 4 bay leaves
• Gravy Browning
• Cornflour/water mix or some gravy granules

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Equipment

• Pressure Cooker
• Jug
• Saucepan
• Sieve
• Wooden Spoon

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Instructions

1. Add the chopped onions, carrot, bay leaves, OXO beef stock and a splash or gravy browning to the pot and give it a good stir
   
   
   
   
2. Insert the gammon
3. Pressure cook for 30 minutes
   
   
   
   
4. Release the steam
5. Set the gammon to one side to rest
   
   
6. Place a sieve of a saucepan and pour in the liquid from the Ninja
   
   
   
   
7. Discard the onions/carrot/bay leaves as all the flavour (along with the juices from the gammon) have been released in to the stock ready to make the most amazing gravy!
8. Heat the saucepan up to a simmer and add a thickener such as a cornflour/water mix or some gravy granules
9. Slice up the gammon and server with the gravy 
   
   
   
   

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Serving Suggestion(s)

Roast potatoes, mashed potatoes and vegetables go very well with this dish but at the time of cooking I had a leek leftover in the fridge that needed eating up so I had cheesy leeks with my gammon!

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