|Gammon/Collar bacon||3 Pound|
|Onions||2 , skinned and quartered|
|Carrots||2 , scraped and quartered|
|Browned breadcrumbs||1 Cup (16 tbs) (If Serving Cold)|
Weigh the bacon and calculate cooking time, taking into account the thickness of the joint.
If using unsmoked bacon, first place it in the open pressure cooker, cover with water, bring to the boil, then drain away water.
If using smoked bacon, soak it for up to 4 hours in cold water.
Then place the bacon in the pressure cooker, skin side down, add cold water so that it comes half way up the bacon joint.
Add onion, carrots, bayleaf and peppercorns.
Bring to the boil, skimming off any scum that forms.
Put lid on cooker and bring up to high (15 lb) pressure.
Cook for about 40 minutes (according to weight and thickness of the joint).
To serve the bacon hot, reduce pressure quickly.
Remove the joint from the cooker and skin it.
Serve with parsley sauce.
To serve the bacon cold, reduce pressure slowly.
Remove the joint from pressure cooker and skin it.
Press browned breadcrumbs into the fat and leave it to cool.