This dish contains the following allergens: mustard, celery
Cooking mode
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For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
300ml
water
1.6kg
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
10fl. oz
water
3lbs
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
Utensils
Step 1
Place onion, carrots, bouquet garni and peppercorns in the cooking pot with water.Place gammon in Cook & Crisp™ basket in pot.
Step 2
Insert thermometer into the center of the thickest part of the gammon (see thermometer placement instructions on page 15). Close lid and move slider to the left position. Make sure the pressure release valve is in the SEAL position.
Step 3
Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Select PRESET and choose the PORK setting. Use the arrows to the left of the display to select well done. Select PRESSURE RELEASE and then select QUICK. Press START/STOP to begin cooking (the unit will build pressure for about approximately 12 minutes before cooking begins).
Step 4
When cooking is complete and the steam is released, move slider to the AIR FRY/HOB position, then carefully open the lid. Remove gammon and basket. Discard liquid and vegetables in cooking pot, unless they are wanted for a gravy.
Step 5
Rinse and dry the cooking pot then return to unit.
Step 6
Carefully remove the top layer of gammon skin. Criss-cross cut the skin, making a diagonal pattern.
Step 7
Mix honey, mustard and sugar together. Brush over gammon.Stud each diamond shape with a clove. Place gammon back in basket, then place back in cooking pot.
Step 8
Close the lid; select AIR FRY, set temperature to 200°C. Set time to 7 minutes. Select START/STOP to begin. Check if done at 5 minutes, if not continue cooking.
Step 9
Cooking is complete when the gammonis golden brown in colour.Rest for a few minutes before serving with green vegetables and potatoes.
Place onion, carrots, bouquet garni and peppercorns in the cooking pot with water.Place gammon in Cook & Crisp™ basket in pot.
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
300ml
water
1.6kg
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
10fl. oz
water
3lbs
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
Step 2 of 9
Insert thermometer into the center of the thickest part of the gammon (see thermometer placement instructions on page 15). Close lid and move slider to the left position. Make sure the pressure release valve is in the SEAL position.
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
300ml
water
1.6kg
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
10fl. oz
water
3lbs
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
Step 3 of 9
Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Select PRESET and choose the PORK setting. Use the arrows to the left of the display to select well done. Select PRESSURE RELEASE and then select QUICK. Press START/STOP to begin cooking (the unit will build pressure for about approximately 12 minutes before cooking begins).
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
300ml
water
1.6kg
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
10fl. oz
water
3lbs
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
Step 4 of 9
When cooking is complete and the steam is released, move slider to the AIR FRY/HOB position, then carefully open the lid. Remove gammon and basket. Discard liquid and vegetables in cooking pot, unless they are wanted for a gravy.
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
300ml
water
1.6kg
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
10fl. oz
water
3lbs
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
Step 5 of 9
Rinse and dry the cooking pot then return to unit.
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
300ml
water
1.6kg
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
10fl. oz
water
3lbs
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
Step 6 of 9
Carefully remove the top layer of gammon skin. Criss-cross cut the skin, making a diagonal pattern.
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
300ml
water
1.6kg
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
10fl. oz
water
3lbs
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
Step 7 of 9
Mix honey, mustard and sugar together. Brush over gammon.Stud each diamond shape with a clove. Place gammon back in basket, then place back in cooking pot.
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
300ml
water
1.6kg
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
10fl. oz
water
3lbs
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
Step 8 of 9
Close the lid; select AIR FRY, set temperature to 200°C. Set time to 7 minutes. Select START/STOP to begin. Check if done at 5 minutes, if not continue cooking.
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
300ml
water
1.6kg
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
For the gammon
1
onion, quartered
1
carrot, cut into 5cm pieces
1
celery stick, sliced
1
bouquet garni
6
black peppercorns
10fl. oz
water
3lbs
unsmoked boneless gammon joint, tied
For the glaze
3 tbsp
runny honey
2 tsp
English mustard
1 tbsp
brown sugar
10-15
cloves
Step 9 of 9
Cooking is complete when the gammonis golden brown in colour.Rest for a few minutes before serving with green vegetables and potatoes.
