cooking a ham

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cooking a ham

Postby captain wassname » Mon Dec 10, 2012 12:10 am

anybody ever cook a ham in a pressure cooker ?
Ive done corned beef just wondered about ham.

Jim
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Postby Salmo » Mon Dec 10, 2012 12:03 pm

I used to cook small, shop bought, ham joints in a pressure cooker years back.
As far as I can recall there was no noticeable difference from just simmering,except it was a lot quicker.
Interesting really,as the internal temperature of the ham must get well over that recommended.
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Postby captain wassname » Mon Dec 10, 2012 2:59 pm

Cheers Mel think Ill give a go with a small joint.
What made me think about it was the weight loss on my last bit of cheap supermarket ham

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Postby wheels » Tue Dec 11, 2012 3:48 pm

I did it once.

I overcooked the damn thing! :oops:

Phil
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Postby Salmo » Tue Dec 11, 2012 3:59 pm

wheels wrote:I did it once.

I overcooked the damn thing! :oops:

Phil


Did that make it drier Phil,or was a texturel problem?
I wish I could recall exactly what mine were like :oops:
On one hand you might think that the increased pressure would force more moisture into the tissue,but on the other hand there's the increased temperature to take into account. :?
Will be interesting to see how Jim gets on with his "experiment"
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Postby wheels » Tue Dec 11, 2012 4:09 pm

Nah, it all fell to bits!

It was a long time ago. If I was to try it now, I'd go easy on the length of time at pressure; it's so easy to overcook things in a domestic pressure cooker.

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Postby captain wassname » Tue Dec 11, 2012 4:53 pm

Pulled ham :)
Ill try at low pressur Or maybe steam it

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