Pressure Cooker Coca-Cola Ham

This is a versitle dish and if you don't have the cranberry sauce for the glaze you can use other combinations, such as treacle, mustard powder and brown sugar or maple syrup, whole grain mustard and red wine vinegar.

Ingredients

• 2kg unsmoked gammon joint
• 2 litre coca-cola (not diet)
• 1 onion, peeled and cut in half
• a handful of cloves
• 1/2 jar of cranberry sauce

Method

1. Place the gammon in the pressure cooker and pour in the coca-cola. Make sure you don't fill the liquid past the maximum mark for your pressure cooker - it's ok if the gammon isn't entirely covered.
2. Add the onion halves and put the pressure cooker on saute to bring the cola to the boil.
3. Once the cola is simmering, switch the pressure cooker to pressure cooking on high and put the lid on.
4. Pressure cook for about 12 minutes per 500g, so 45 minutes for a 2kg joint, 36 minutes for a 1.5kg joint. Add an extra 15 minutes if it's coming straight from the fridge.
5. Allow to naturally vent for 20 minutes and then open the pressure release valve.
6. Remove the ham from the pot and let it cool for bit.
7. Remove the skin from the gammon (if present), but leave behind as much fat as possible.
8. Score the fat with a knife in a criss-cross pattern.
9. Stud each diamond of fat with a clove and then slather on the cranberry sauce all over the ham.
10. Air-fry at 205 degrees celsius for 10 minutes.

Serves 8.