Pressure Cooker, Glazed gammon joint recipe served on a white platter plate with roasted vegetables and potatoes on tartan table cloth
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5 from 7 votes

Glazed Gammon Joint Recipe

Glazed Gammon Joint, perfectly cooked and fantastic all year round. Always makes an appearance at our Christmas table! A firm family favourite. You will find instructions for both hob and pressure cooker below.
Prep Time15 mins
Active Time1 hr 25 mins
Pan Method1 hr 55 mins
Course: Dinner
Cuisine: American, British
Keyword: Gammon, Gammon joint, Glazed Gammon Joint
Yield: 6 People
Calories: 347kcal

Equipment

Materials

  • 2 kg (4 ½ lb) unsmoked Gammon/Ham Joint
  • 500 ml (2 cup) Water
  • 2 Bay Leaves
  • cloves

Glaze option 2

  • 4 tbsp Honey
  • 4 tbsp English Mustard

Instructions

Pressure cooker Method

  • Soak the gammon joint for at least 6 hours in cold water (we normally do it overnight)
  • Drain the water and place the gammon fat side facing up in the pressure cooker pot
  • Add the Bay leaves and pour 500 ml of water over top (it will not cover the gammon that is fine)
  • Close the lid, pressure valve turned to closed position.
  • Place pressure cooker on meat setting for 50 minutes, with 10 min natural release at the end
  • Preheat the oven at 200°C. Make your glaze whilst gammon is cooking. Follow directions to make Beer & Honey Glaze . Or make a simple Honey and Mustard glaze. Mix together 4 tbsp Honey & 4 Tbsp Mustard, ready to be brushed on top.
  • Once the Pressure cooker is finished, carefully remove the meat from Pressure cooker and place on your desired cooking tray
  • Score the fat layer of the gammon with a sharp knife into diamonds
  • Place cloves into the diamond cuts, now pour/spread your desired glaze over the gammon joint
  • Place in the oven and cook for 25-30 minutes until the gammon fat has browned slightly.
    Remove from oven and cover with foil until ready to serve

Pan Method

  • Soak the gammon joint for at least 6 hours in cold water (we normally do it overnight).
  • Place the ham in a pot and cover with water, over a medium heat, bring to the boil and then place on a simmer for 1 hr 30 mins
  • Preheat the oven at 200°C. Make your glaze whilst gammon is cooking. Follow directions to make Beer & Honey Glaze . Or make a simple Honey and Mustard glaze. Mix together 4 tbsp Honey & 4 Tbsp Mustard, ready to be brushed on top.
  • Once cooked, remove from the pot carefully and place on your desired baking tray
  • Score the fat layer of the gammon with a sharp knife into diamonds
  • Place cloves into the diamond cuts, then pour your desired glaze over the gammon joint
  • Place in the oven and cook for 25-30 minutes until the gammon fat has browned slightly.
    Remove from oven and cover with foil until ready to serve

Notes

Want to know times for differnt joint size? See below for how to work out cooking time?
If you have a different size joint adjust time accordingly......
Pressure Cooker Method- Pressure cook for 25 min Per Kg / 11 min per lb
Allow 10-minute natural release on all joint size
Pan Method- Simmer for 45 min Per Kg / 20min per lb
Time in oven to brown glaze off is always about 25 minutes regardless of the size of joint.
So to summarise
Pressure Cooker Gammon/Ham
The following joint sizes in pressure cooker take time indicated below, plus 10 min natural realease and 25 min in oven to crisp off.
1kg - 25 min
2kg - 50 min
3kg - 1hr 15 min
4kg - 1hr 40 min
5kg - 2hr 5min
Pan Cooked Gammon/ Ham 
The following joint sizes on the hob, simmer for time indicated below, and 25 min in oven to crisp off.
1kg - 45 min
2kg - 1hr 30 min
3kg - 2hr 15 min
4kg - 3hr
5kg - 3hr 45min
 

Nutrition

Calories: 347kcal | Carbohydrates: 4g | Protein: 55g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 157mg | Sodium: 4498mg | Potassium: 943mg | Sugar: 1g | Calcium: 36mg | Iron: 5mg