Ingredients
Method
1.Combine ham, bay leaf and water in a 6-litre (24-cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 15 minutes.
2.Release pressure using the quick release method. Remove lid and strain mixture over large heatproof bowl. Reserve ham and 3 cups (750ml) cooking liquid; discard bay leaf.
3.Heat oil in cooker. Add onion and garlic; stir over heat until onion softens. Return ham to cooker with reserved cooking liquid, tomato paste, carrot and lentils; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 15 minutes.
4.Release pressure using the quick release method; remove lid and season to taste. Remove ham from cooker. When cool enough to handle, remove ham from bone and chop meat coarsely. Discard skin, fat and bone. Return ham to cooker, reheat before serving. Sprinkle with parsley.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note
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