Put joint in pressure cooker. Cover with water and bring to boil: no lid on.

Drain off the water, to dispose of any excessive salt.

Add 1 litre of fresh water, put lid and pressure cap on and bring cooker up to pressure. Reduce heat and cook for 12 minutes per pound/26.5 minutes per kilo. Thus a 1.5kg joint should need 40 minutes.

Allow pressure cooker to cool, then remove lid and place gammon joint on a plate to rest.

Use the cooking liquid to make ham stock, boiling up for 20 minutes or so with a roughly chopped onion, carrot and perhaps a stick of celery (straining off and disposing of the solids afterwards) or just on its own. “Waste not, want not”.

Carve and serve the joint hot or cold with accompaniments of your choice.