Instant Pot Gammon
This Instant Pot Gammon recipe is so quick to make and the perfect easy Christmas dinner recipe.
I love using my Instant Pot pressure cooker to cut down the cooking time of dishes that would usually take hours and hours. This gammon recipe is ready in less than an hour! As always, I like to add a delectable glaze and this can either be done in the oven or in the air fryer, like I did. I used my Instant Pot Pro, as I do for all my Instant Pot recipes and it is honestly the only pressure cooker you’ll ever need. No mess, no fuss and so easy to use.
Ingredients and Substitutions
- Gammon/ham. I used a smoked boneless gammon but you can use a bone-in joint too. Just make sure it will fit in your Instant Pot.
- Apple juice.
- Bay leaves.
- Fresh thyme. Other fresh herbs like rosemary and sage will also be delicious.
- Red onion.
- Whole garlic bulb.
- Celery sticks.
- Salt and black pepper.
- For the glaze: Peach jam, Dijon mustard, honey, ground ginger, garlic powder and salt.
How to cook a gammon in the Instant Pot
- Place the celery, quartered onion, halved garlic bulb and herbs in the bottom of the Instant Pot then add the gammon to the top. Pour in the apple juice and season with salt and pepper.
- Pressure cook on high pressure for 13 minutes per 500g, my 1.7kg gammon joint took 45 minutes. Quick-release the pressure.
- Carefully remove the gammon from the Instant Pot then remove the rind leaving behind a layer of fat. Score the fat, taking care not to cut through the meat.
- To make the glaze, combine 1 cup of the gammon’s cooking liquid in a small saucepan with the peach jam, Dijon mustard, honey and spices. Bring to a simmer and cook for 5 minutes.
- Brush the glaze over the scored gammon then air fry at 170°C for 15-20 minutes, glazing every 5 minutes, until the gammon is golden brown and sticky. You can do this in a hot oven too.
- Remove the gammon, allow to rest for 20 minutes then slice and serve.
Can I make this ahead?
Yes, the gammon can be pressure cooked the day ahead then glazed before serving. Any leftovers can be stored in an airtight container in the fridge for up to 4 days.
Serving Suggestions
We love serving gammon for Christmas with a variety of side dishes. If you’re in the Southern Hemisphere and having a warm Christmas, I would suggest adding a side dish of pumpkin fritters, soft buttery dinner rolls and vegetable salad. If you’re in the Northern Hemisphere and want a cozy Christmas, add a side of cauliflower cheese, air fryer roasted potatoes and sautéed brussels sprouts.
Gammon/Ham Recipes
I am partnered with Instant Brands South Africa and this post is sponsored.
Ingredients
- 1.75 kg gammon boneless
- 2 cups apple juice
- 1 red onion quartered
- 1 garlic bulb halved
- 2 celery sticks roughly chopped
- 4 bay leaves
- handful fresh thyme
- 1 tsp pepper
- 1 tsp salt
For the peach glaze
- 1 cup cooking liquid from the gammon
- ½ cup peach jam
- 1 tsp Dijon mustard
- 2 tbsp honey
- pinch ground ginger
- pinch garlic powder
- salt and pepper to taste
Instructions
- Place the celery, quartered onion, halved garlic bulb and herbs in the bottom of the Instant Pot then add the gammon to the top.
- Pour in the apple juice and season with salt and pepper.
- Close with the lid and make sure the vent is in sealing position.
- Pressure cook on high pressure for 13 minutes per 500g, my 1.7kg gammon joint took 45 minutes.
- Quick-release the pressure.
- Carefully remove the gammon from the Instant Pot then remove the rind leaving behind a layer of fat.
- Score the fat, taking care not to cut through the meat.
- To make the glaze, combine 1 cup of the gammon's cooking liquid in a small saucepan with the peach jam, Dijon mustard, honey and spices.
- Bring to a simmer and cook for 5 minutes.
- Brush the glaze over the scored gammon then air fry at 170°C for 15-20 minutes, glazing every 5 minutes, until the gammon is golden brown and sticky.
- Remove the gammon, allow to rest for 20 minutes then slice and serve.
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