Pressure Cooker Ham
January 17, 2021
Ingredients
Remove the outside plastic and the inside plastic ring and replace with string (the internal plastic ring melts in the pressure cooker and goes a strange shape - leave on if you are boiling in a normal pan) Pressure cook at high pressure for 30 minutes (it takes about 20 minutes to come to pressure anyway) - natural pressure release. Check temperature of the middle of the joint using a digital probe - it needs to be at least 75 C.
Notes
30 minutes with ham from the fridge meant the ham only got to 60 C internal temp - so I brought back to high pressure for an extra 10 minutes - this gave an internal temp of 80 C. Next time I will cook for 40 minutes at high pressure then use natural pressure relief.
The ham looks much pinker when cooked under pressure then when I boiled it in the normal way.
The string really worked well and the ham kept a sensible shape.
Instant Pot Update - 31 May 21
Same ingredients as above - (with a joint from Sainsburys)
Tied up the joint using string and butchers knott - see https://www.youtube.com/watch?v=nJ3s5W2EJ_Y
Cooked at high pressure in instant pot - 45 mins
Add Joint with no trivet at bottom. -Topped up with boiling water from kettle (cover the joint) this ended up being up to the max pressure cook level.
Cooled using ice on the top. This took about about 5 minutes.
The middle was at 87 to 95 C - so can comfortably cook for 5 minutes less next time (40 mins instead of 45)
Dec 2022 Update
I tried a Sainsburys 1.4Kg Gammon joint. It was tied up as above and cooked in the instant pot using the trivet on the bottom. It took about 3L of water to cover the joint completely. 1tsp per L of water was added. I heated up the pan on the gas ring to save on electricity costs - this also allowed me to skim off the foam that formed. The instant pot was set to high pressure for 40 minutes. The joint had been out of the fridge for about 30 minutes plus the time it too to tie the string.
After 40 minutes at pressure - I left it for 10 minutes to cool down naturally. After 10 minutes I placed water onto the cooling area onto (I have the Instant Pot Duo Evo Plus) which cooled it down to opening temp within about 5 minutes. The ham had an internal temp of 78.7C. Which is pretty much perfect as I was aiming for 75C