How Long To Cook 2kg Gammon In Pressure Cooker?

How Long To Cook 2kg Gammon In Pressure Cooker?
© Ocado

Cooking a gammon in a pressure cooker is a quick and convenient way to enjoy a flavorful and tender piece of meat.

If you’re wondering, “how long to cook 2kg gammon in a pressure cooker?” then you’ve come to the right place.

How Long to Cook 2kg Gammon in Pressure Cooker?

Cooking time is crucial when it comes to achieving the perfect texture and flavor for your gammon.

When cooking a 2kg gammon in a pressure cooker, the recommended cooking time is approximately 30 minutes per pound or 15 minutes per 500g of meat.

Therefore, for a 2kg gammon, you should cook it for about 1 hour.

To ensure your gammon is cooked thoroughly and reaches the desired tenderness, it’s important to follow the instructions below:

  1. Place the 2kg gammon in the pressure cooker.
  2. Add enough liquid, such as water or broth, to cover the gammon.
  3. Close the pressure cooker securely.
  4. Set the pressure cooker to high pressure.
  5. Cook the gammon for 1 hour.

Factors Affecting Cooking Time

how long to cook gammon per kg in a pressure cooker
© Hip Pressure Cooking

While the recommended cooking time is a great starting point, it’s essential to consider a few factors that may affect the actual cooking time of your gammon:

  • Gammon Thickness: The thickness of the gammon can impact the cooking time. Thicker cuts may require additional cooking time to ensure they are fully cooked.
  • Pressure Cooker Model: Different pressure cookers may have variations in cooking times due to variations in heat distribution and pressure levels.
  • Desired Texture: The cooking time can be adjusted based on your preference for the texture of the gammon.

If you prefer a firmer texture, you can reduce the cooking time slightly. Conversely, if you prefer a more tender texture, you can increase the cooking time.

Can I cook a frozen gammon in a pressure cooker?

Yes, you can cook frozen gammon in a pressure cooker. However, it’s important to note that the cooking time will be longer than if you were cooking a thawed gammon.

For a frozen gammon, you should add an additional 5 minutes of cooking time per pound or 2.5 minutes per 500g of meat.

Should I soak the gammon before cooking it in a pressure cooker?

No, there’s no need to soak the gammon before cooking it in a pressure cooker. The pressure cooking process itself helps to tenderize the gammon, making it unnecessary to soak it beforehand.

Simply place the gammon in the pressure cooker with the appropriate amount of liquid, and let the pressure cooker work its magic.

This saves you time and ensures a moist and flavorful result without the need for soaking. So, feel free to skip the soaking step and enjoy the convenience of cooking your gammon directly in the pressure cooker.

How can I ensure the gammon joint stays moist during cooking?

To ensure that your gammon joint stays moist during cooking in a pressure cooker, there are a few tips you can follow:

  • Add Sufficient Liquid: Make sure to add enough liquid, such as water, broth, or stock, to cover the gammon joint in the pressure cooker.

The liquid creates steam, which helps to keep the meat moist during the cooking process.

  • Use Aromatic Ingredients: Consider adding aromatic ingredients like onions, garlic, herbs, or spices to the cooking liquid.

These ingredients infuse the gammon joint with additional flavors while keeping it moist.

  • Seal the Pressure Cooker Properly: Ensure that the pressure cooker is securely sealed before starting the cooking process.

This helps to maintain a controlled and pressurized environment, preventing moisture from escaping.

  • Avoid Overcooking: Overcooking can result in a dry gammon joint. Follow the recommended cooking time for your specific gammon joint size and adjust it based on your preference for the level of tenderness.

Remember that cooking times may vary depending on the thickness of the joint.

  • Allow Natural Pressure Release: After the cooking time is complete, allow the pressure cooker to naturally release the pressure before opening the lid.

This resting period helps the meat retain its moisture and ensures a juicy result.

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