Pressure cooking ham in UK kitchens follows similar principles to other regions, though timing depends on weight and cut. If you want to know how long to cook ham in pressure cooker uk style, the short answer is about 20 minutes per 500g for a fully cooked gammon joint, plus natural release time. But there’s more to it than just numbers.
This guide walks you through weights, cuts, and the little details that make a difference. You’ll get clear timings, a simple method, and tips that actually work in a British kitchen.
Understanding Ham And Gammon In The UK
In the UK, the words ham and gammon get used in different ways. Gammon is the raw or cured joint you cook at home. Ham is often the same cut once it’s cooked or ready to eat.
Most people buy a gammon joint from the supermarket. It’s usually cured, sometimes smoked, and often comes with a weight label. That weight is the key number you need for timing.
Pressure cooking is fast and keeps the meat moist. It also works well for both smoked and unsmoked joints.
Types Of Ham And Gammon Joints
- Unsmoked gammon joint – mild, classic flavour
- Smoked gammon joint – saltier, stronger taste
- Boneless rolled joint – easiest to slice
- Bone-in joint – more flavour, needs a bit more time
- Pre-cooked ham – only needs reheating
Bone-in joints take slightly longer. Rolled boneless joints cook a bit quicker and are simpler to manage.
How Long To Cook Ham In Pressure Cooker Uk
Here are the standard timings for a stovetop pressure cooker. These work for most UK gammon joints.
- 500g – 20 minutes
- 1kg – 40 minutes
- 1.5kg – 60 minutes
- 2kg – 80 minutes
- 2.5kg – 100 minutes
So the rule is simple: 20 minutes per 500g. Add 5 minutes if the joint is bone-in.
These times are for a cooker that reaches high pressure. If you use an electric pressure cooker, the timing is roughly the same, but it takes longer to come up to pressure.
Adjusting For Your Joint
Not every joint fits the rule perfectly. Use these adjustments:
- Bone-in: add 5 to 10 minutes
- Very thick rolled joint: add 5 minutes
- Small joint under 750g: keep it at 20 minutes minimum
- Pre-cooked ham: reduce to 10 minutes per 500g
Always check the internal temperature if you can. It should reach 70C for safe eating.
Step By Step Pressure Cooker Method
Follow these steps for a moist, tender joint every time.
- Weigh your gammon joint and note the weight.
- Soak it in cold water for 20 minutes if it’s very salty. Skip this for mild joints.
- Place the joint in the pressure cooker. Add water or stock to cover about half the meat.
- Add flavour: a bay leaf, peppercorns, a carrot, and an onion work well.
- Lock the lid and bring to high pressure.
- Cook for 20 minutes per 500g.
- Turn off the heat and let the pressure release naturally for 15 minutes.
- Release any remaining pressure, then open the lid.
- Check the meat is cooked through. It should be tender and easy to pierce.
- Rest for 10 minutes before slicing.
Natural release is important. Quick release can make the meat tough.
Finishing The Ham For Extra Flavour
Pressure cooking gives you tender meat, but no crisp outside. If you want a glazed finish, do this:
- Remove the ham and pat it dry.
- Score the fat in a diamond pattern.
- Brush with honey, mustard, or brown sugar.
- Roast at 200C for 15 to 20 minutes.
This step is optional but adds a nice crust. It’s common for Sunday dinners and Christmas tables.
Common Mistakes To Avoid
Even simple recipes can go wrong. Watch out for these.
- Not enough liquid – the cooker needs steam to build pressure
- Overfilling – leave space for steam
- Skipping natural release – leads to dry meat
- Not soaking salty joints – the result can be too salty
- Cutting too soon – rest first, then slice
Also, don’t guess the weight. A kitchen scale is cheap and makes a big difference.
How To Tell When It’s Done
You can check doneness in a few ways:
- A fork slides in with little resistance
- The meat pulls apart slightly at the edges
- Internal temperature hits 70C
- The juices run clear, not pink
If it’s not quite there, cook for another 5 minutes and check again.
Storing And Using Leftover Ham
Leftover ham is great for sandwiches, salads, and soups. Store it properly.
- Fridge: up to 3 days in a sealed container
- Freezer: up to 2 months, wrapped well
- Reheat gently so it doesn’t dry out
You can also use the cooking liquid as a base for soup. Just taste it first, as it can be salty.
Final Tips For UK Kitchens
UK gammon joints vary in salt level. Supermarket own-brand joints are often milder than traditional butcher cuts.
If you buy from a butcher, ask about the cure. It helps you decide whether to soak.
Electric pressure cookers are popular here, and they work fine. Just add a few minutes for the pressure build-up and use the natural release setting.
Once you get the timing right, pressure cooking becomes your go-to method. It’s quick, reliable, and the meat stays juicy.
So remember the key rule: 20 minutes per 500g, plus natural release. That’s the heart of how long to cook ham in a pressure cooker in the UK.