The deep caramel flavour of the marinade contrasts beautifully with the salty ham. Using a pressure cooker keeps the ham moist and succulent, and finishing it in the oven gives it a lovely shiny ...

All you need are a few ingredients: Remove from packaging materials and place ham in the liner of the electric pressure ...

Return to the pressure cooker and heat through. Serve with a generous side of greens. A ham hock – or a small joint of gammon – will work very well in this recipe with a little adjustment.