Gammon is uncooked ham, or, ham is cooked gammon!
I put it in a lidded casserole dish for half an hour in the hot oven and then 2 or 3 hours in the slow oven. lots of liquid comes out so it cooks in the juice and is sort of roasted/boiled. it's always nice and tender and juicy anyway.
You can't beat a gammon knuckle!
Use a very sharp knife to make three deep scores through to the uncooked meat, put into a pressure cooker with on a trivet with 1/3 of a pint of cold water, making sure there is no contact with the water and the knuckle. You are not boiling it - you are pot roasting it. Once a steady flow of steam comes out of the top, put on a 15lb. weight. When, after ten minutes or so it starts to hiss, turn the gas down so it mutters away contentedly and leave for 40 - 45 minutes. After having removed it and run cold water water over the lid to reduce the pressure, open it up and serve piping hot with peas pudding, new potatoes, and whatever else takes your fancy. The skin/fat should just slide off effortlessly although I love it! Don't throw away the water - it sets to a lovely firm jelly. Once cold have it in sandwiches with English mustard. Jewish people may have their hot salt beef sandwiches, but this equals their's in taste. Now buy a couple of pre packed gammon steaks from Sainsbury's and you'll probably throw them in the bin! Why? Because they have been impregnated with salt water and compared to the real thing are as different as chalk and cheese. Not even bacon will taste the same. Cut into very thin slivers and fried like commercial packs of bacon, the difference will leave you spoiled - permenantly.
I've still got my pressure cooker. I must have had it 35 to 40 years. I haven't used it for at least the last ten years I don't think!!
It always frightened the life out of me though!! 
e two - both Prestiege, the first one belonging to my late mother who passed away in 1973! It leaked like a sieve no matter jhow many times you replaced the seal, so in the end it was relegated to the far cupboard - I've since marriedand bought another one almost identical in style. They're on to a winner, so why change things. My wife is as scared of this new one as she was with the original one. As soon as it starts hissing like an angry goose you won't see her for dust, and yet they're perfectly safe. It's physically impossible to open one in error when under pressure. Only once in all the years I had it did anything unbecoming happen - I had the safety valve blow out on me and had gravy all over the kitchen ceiling! It didn't lose much, about half a pint, but the mess was out of this world! It took me ages to find the pressure valve. I merely gave it a quick wash, put it back in the lid, and carried on. A quick clean-up the next day and nobody was any the wiser! People don't look up generally, so I was able to get things back the way they were. It went off with a hell of a bang though!
During the year, just for sandwiches for lunch I get one from there. They're £5.99 and comes in a plastic bag. You put it, in the sealed bag on a baking tray and cook it as per the instructions. They are lovely but I don't think they have them in Scottish McTs.
