Pressure cooker ham: it makes a lot, it’s easy to make

How to season ham and prepare it in a pressure cooker: the simplest way

How to season ham with beer and prepare it under pressure: simpler and very practical, it comes ready with the sauce to serve.

Recipe for 4 people.

Classic (no restrictions), Lactose Free

Preparation: 01:10 + marinating time + sauce shrinkage time

Intermission: 00:35

TOOLS

1 cutting board(s), 2 bowl(s), 1 pressure cooker

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients PERNIL – Marinade

– 1 unit of lemon (juice)

– 1 can(s) of dark beer such as Malzbier or any other beer of your choice

– salt to taste

– pepper to taste

– 1 teaspoon(s) of sweet paprika ^THE

– 1/2 teaspoon(s) of spicy paprika ^THE

– cumin to taste

Ingredients LOOK IN THE PRESSURE COOKER

– 750 g of pork shank cut into large cubes

– 1/2 large onion, chopped

– 1 seedless tomato, chopped (optional)

– 1/2 unit green pepper, large, chopped (if small, double the amount)

– 1/2 large red pepper, chopped (if small, double the quantity)

– 2 units of celery, 7 cm each, chopped

– 1/2 large carrot(s), chopped

– 1/2 unit of finger-de-moça pepper, seedless, chopped

– 2 cloves of garlic, chopped

– 2 bay leaves

– parsley (stalks) to taste, to cook (or coriander)

– 1 can(s) of peeled tomatoes, with juice

– salt to taste

– pepper to taste

Ingredients FOR THE GRILL:

– 2 tablespoons corn starch (or wheat flour)

– 1 and 1/2 tablespoons of lard (or corn oil)

Ingredients TO FINISH

– chopped parsley to taste. (or coriander)

PREPARATION:

1. Start by placing the ham in the marinade 12 hours before starting the preparation (see preparation).
2. Separate the recipe ingredients and utensils.
3. Peel and chop the onion and garlic.
4. Wash the tomato (optional), remove the seeds and chop it.
5. Wash the peppers and chilli, remove the seeds and white parts and chop them.
6. Peel the carrot and chop it.
7. Chop the celery.
8. Wash the parsley or coriander and keep the stems aside for sautéing. Chop the leaves to finish and reserve them on absorbent paper.

PREPARATION:

How to season ham – Marinade:

1. Clean the stem of excess fat and cut it into large cubes.
2. Wash and dry the lemon and squeeze the juice.
3. In a large bowl or food bag, place all the marinade ingredients (lemon juice, dark beer, salt, pepper, sweet paprika, hot paprika and cumin) and mix.
4. Add the pork shank cubes and mix again.
5. Cover the bowl or close the bag tightly and leave to rest in the refrigerator for at least 12 hours.
6. Once the marinating time has elapsed, continue the preparation (point 2).

Ham in the pressure cooker:

1. Remove the ham cubes from the marinade and set the marinade aside.
2. Place the cornstarch or wheat flour in a bowl and wrap the ham cubes well so that they are covered over the entire surface.
3. Heat a pressure cooker and add the lard or oil when the pan is hot.
4. Place the ham cubes in the pan and brown them over high heat, turning them until they are golden – depending on the quantity of meat and the size of the pan – divide them into several parts so that the temperature of the fat does not drop and the ham runs out “bake” instead of browning.
5. Remove the ham cubes from the pan and reserve them on a serving plate.
6. Deglaze the bowl in which you dipped the cubes in cornstarch or wheat flour with a little cold water and mix with the marinade.
7. If necessary, add a little more fat to the pan to brown the vegetables.
8. Reduce the heat to medium, add the onion and sauté until translucent.
9. Then add all the cut vegetables (tomato (optional), peppers, chilli, carrot and celery) and brown them for 5 minutes.
10. Add the bay leaves, minced garlic and sprigs of parsley or coriander and sauté for another 1 minute.
11. Season with salt, pepper.
12. Add the reserved ham cubes and mix.
13. Then add the peeled tomatoes with the juice and bring to the boil.
14. Add the marinade (it should be enough to cover the meat), if not, add a little more water, mix well, raise the heat to high and bring to the boil.
15. When it boils, cover the pan.
16. When it comes to pressure, reduce the heat to medium and cook for 35 minutes.
17. Once the cooking time has elapsed, turn off the heat and carefully remove the pressure: the meat should be soft.
18. Remove the bay leaves and parsley or coriander sprigs.
19. Turn the heat back on low and cook for another 10 minutes or as long as it takes for the sauce to thicken.
20. If desired, chop or serve in very soft pieces.

FINALIZATION AND ASSEMBLY:

1. Place the ham in the pressure cooker drizzle with beer on a serving dish and serve as a main dish.
2. Top with chopped parsley or coriander.
3. This shank, if chopped, can also be used as a filling in other preparations, such as sandwiches, cigars, dumplings or in a nice casserole or hiding place.

a) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.