A 2kg gammon in a pressure cooker cooks in a fraction of the time it would take to boil or bake. So if your wondering how long to cook 2kg gammon in pressure cooker, the short answer is around 45 to 55 minutes at high pressure. That is it. No six-hour soak. No endless simmering on the stove.
But timing depends on a few things. The type of pressure cooker you own. Whether the gammon is smoked or unsmoked. And how you plan to finish it after cooking.
Below you will find a full walkthrough. Timings, liquid amounts, release methods, and a simple glaze idea. Everything you need in one place.
How Long To Cook 2Kg Gammon In Pressure Cooker
The core cooking time for a 2kg gammon is 45 to 55 minutes once the cooker reaches full pressure. Add 10 to 15 minutes for the pressure to build and release naturally.
Total time from start to finish is usually around 1 hour 15 minutes. That includes prep, pressurizing, cooking, and resting.
Timing Chart By Pressure Cooker Type
- Stovetop pressure cooker: 45 to 50 minutes at high pressure
- Electric pressure cooker (Instant Pot style): 50 to 55 minutes on high
- Older or smaller stovetop models: 55 to 60 minutes, check at 50
Electric cookers tend to run a little slower to come up to pressure. That is why they get the extra 5 minutes. Stovetop models heat faster and hold pressure more aggressively.
Why 2Kg Needs A Specific Time
Gammon is a thick, dense cut. Heat has to travel to the center. A 2kg joint is roughly double the size of a 1kg one, but it does not need double the time. Pressure cooking is efficient like that.
As a rule, add about 15 to 20 minutes per extra kilogram after the first. So a 1kg gammon takes around 30 minutes. A 2kg takes 45 to 55. A 3kg would take around 70 minutes.
What You Need Before You Start
- A 2kg gammon joint, smoked or unsmoked
- A pressure cooker large enough to fit it comfortably
- Cold water or stock to cover about two thirds of the joint
- Optional aromatics: bay leaf, peppercorns, onion, carrot, cloves
- A trivet if your cooker has one
You do not need to soak most modern gammon. Check the packaging. If it says no soak needed, skip it. If it is a traditional salted gammon, soak it overnight in cold water and change the water once or twice.
Should You Soak A 2Kg Gammon
Only soak if the label tells you to or if you know it is heavily salted. Soaking pulls out salt. Skip it and the meat can taste too salty after pressure cooking, because no water escapes during the process.
If you are unsure, soak for 4 to 6 hours in the fridge. Then drain and pat dry before cooking.
Step By Step Cooking Method
- Place the gammon in the pressure cooker. Add aromatics around it.
- Pour in cold water or stock. It should come about two thirds up the side of the meat. Do not fully submerge it.
- Lock the lid. Bring to high pressure over high heat, or set your electric cooker to high pressure for 50 minutes.
- Once at pressure, lower the heat to maintain a steady hiss or reading. Start your timer.
- Cook for 45 to 55 minutes depending on your cooker type.
- Turn off the heat. Let the pressure release naturally for 15 minutes.
- Release any remaining pressure with the valve. Open the lid away from you.
- Check the meat with a knife or thermometer. It should read at least 71C in the center and feel tender.
- Rest the gammon for 10 minutes before slicing.
If it needs more time, lock the lid and cook for another 5 to 8 minutes at pressure. Small joints can vary, so always check.
Natural Release Vs Quick Release
Always use natural release for gammon. Quick release can make the meat tough and dry. The slow drop in pressure keeps the fibers relaxed and juicy.
Give it at least 15 minutes of natural release. If you have time, let it sit for 20. The meat will be more tender.
Finishing And Glazing Your Gammon
Pressure cooked gammon is cooked through but pale. To get that classic golden crust, finish it in the oven or under the grill.
- Heat your oven to 200C or 400F.
- Score the fat in a diamond pattern. Stud with cloves if you like.
- Brush with a glaze. Honey and mustard is a simple choice. So is brown sugar mixed with a little mustard powder.
- Bake for 15 to 20 minutes, brushing once or twice more.
- Watch it closely near the end so the sugar does not burn.
This step is optional. If you are short on time, slice and serve straight from the cooker. It will still taste good.
Simple Honey And Mustard Glaze
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- A pinch of ground cloves
Mix it all in a small bowl. Brush it on warm gammon. The heat helps it stick and caramelize.
Common Mistakes To Avoid
- Overfilling the cooker. Leave room for steam and pressure to build.
- Using too little liquid. The cooker needs water to create steam.
- Quick releasing the pressure. This dries out the meat.
- Not resting the gammon. Resting keeps the juices in.
- Cooking from frozen without adding time. Add 15 to 20 extra minutes if frozen.
Another mistake is skipping the salt check. Taste a small piece after cooking. If it is too salty, serve it with unsalted sides like plain potatoes or bread. Do not add salt to the cooking water.
Storing And Reheating Leftovers
Leftover gammon keeps well. Store it in a sealed container in the fridge for up to 4 days. You can also freeze slices for up to 3 months.
To reheat, cover slices with a splash of water or stock and warm gently in a pan or microwave. High heat will dry it out, so keep it low and slow.
Use leftovers in sandwiches, soups, or with eggs for breakfast. The flavor holds up well after a day or two in the fridge.
Final Timing Recap
For a 2kg gammon in a pressure cooker, plan on 45 to 55 minutes at high pressure. Add 15 minutes natural release. Add 15 to 20 minutes if you glaze and bake it afterward.
Check the internal temperature reaches 71C. Rest before slicing. That is the whole process, and it beats hours of boiling any day.