Serves 4

Time to table 3 hours


2kg or four½ of gammon joint.
1 onion, sliced.
2 bay leaves.
6 black peppercorns.
300ml or ½ pint of dry white wine or cider.

To finish:

60ml or 4 tablespoons of marmalade.
2.5ml or ½ teaspoon of ground ginger.
15ml or one tablespoon of Dijon mustard.
About 16 garlic cloves.

Place the gammon in a large bowl and cover with water, then leave to soak for 2 hours, then drain.

Place the onion slices and bay leaves in the base of the pressure cooker then add the peppercorns, wine or cider and the gammon joint.

Add sufficient water to reach two-thirds of the way up the gammon joint or to reach no more than halfway up the pressure cooker. Bring to the boil and skim off any froth.

Fit the lid and lock by aligning the handles. Align the hook of the pressure limiting valve with the alignment indicators. Bring to pressure and cook for 60 minutes.

Release the steam naturally and then remove the pressure limiting valve. Press down the safety lock button and unlock the lid.

Mix the marmalade, ginger and mustard together.

Carefully remove the gammon from the pressure cooker and drain, place in a baking dish and leave to cool for 10 minutes. Preheat the oven to 200°C or 400°F or Gas Mark 6.

Remove the skin, leaving behind a thin layer of fat.

Score the fat with a diamond pattern. Press a clove into the centre of each X and spread the glaze over the gammon and bake in the oven for 25 minutes, or until the fat is golden.

Remove from the oven and serve hot or cold, carved into slices, with salad and mustard or pickles.