Things You'll Need
3- to 5-pound fresh ham shank
Frying pan
1/4 cup cooking oil
2 1/2 cups of liquid: water, juice, broth, wine, canned soup or even soda
Pressure cooker
Instant-read thermometer
Pressure cookers can be a boon for busy families. According to the Fabulous Foods website, pressure cookers can cook food up to 70 percent faster than a regular kitchen oven or stove. By using a pressure cooker you could have a complete healthy meal ready faster than you can get a pizza delivered.
Step 1
Brown the ham. To brown, pour the cooking oil into the frying pan on high heat. Once the oil is hot, turn the heat down to medium high. Place the ham in the pan and sear it for two to three minutes on each side.
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Step 2
Place the ham in the pressure cooker fat side up.
Step 3
Pour your chosen liquid over the ham.
Step 4
Lock the cooker's lid. Directions for locking the lid are specific to individual pressure cookers. Read your pressure cooker's users guide for directions on how to lock the cooker's lid.
Step 5
Place the pressure cooker on an oven burner set to low. Allow the pressure to slowly rise to the pressure setting recommend in the user's guide for cooking fresh ham. Turn the burner setting to high.
Step 6
Cook the ham. According to the Fabulous Foods website, a three- to five-pound ham should be cooked for 35 to 45 minutes.
Step 7
Use the quick release button on your pressure cooker to release the steam in your cooker. You will not be able to open your pressure cooker until the steam has been released. Once the steam is released, remove the pressure cooker from the burner.
Step 8
Remove the ham from the pressure cooker. Your ham is now ready to serve. Unlike oven-baked meats, it doesn't need any resting time.
Tip
You can add seasonings to your ham when you add the liquid. Sliced onions, chopped garlic cloves, diced celery or carrots are good additions to savory liquids. Adding 1/8- to 1/4-teaspoon of cinnamon, sugar, nutmeg or allspice will provide a depth of flavor when used with sweet liquids.
Warning
Pressure cookers never should be filled beyond the 2/3 mark.
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