A trivet is a selection of vegetables (onion, carrots, celery) which you use to elevate the meat while it cooks. A trivet is also the 'steaming rack' that comes with the instant pot. You end up with not just a delicious gammon but a beautiful stock too.

Can I make this ahead?

Yes absolutely, and I suggest that you do because it saves you so much time! As in the traditional oven roast gammon/ham method where we simmer the day before, here you can pressure cook the gammon ham a day ahead. You can make the sweet mustard glaze on the day before serving just give enough time for taking the gammon out basting every few minutes.

Does the gammon need to be at room temperature before cooking?

Yes please! If the gammon is frozen, take it out the freezer a day or two ahead. I prefer taking it out 2 days ahead from the freezer to the fridge before using.

Is the gammon cooked after 18 minutes?u003cbr/u003e

No the gammon is not cooked through after 18 minutes in the instant pot but here are the reasons your gammon is the perfect internal temperature.u003cbr/u003e18 minutes plus the natural release time which is around 15 minutes +u003cbr/u003eoven roasting time of 30 to 40 minutes (including taking it out every few minutes to add the glaze. u003cbr/u003eBy the time you've added theu003cstrongu003e roasting time, your gammon will be an on point 63°C / 145°F temperature.u003c/strongu003e That is the perfect temperature for a u003cstrongu003etender, safe to eat Instant Pot Gammon.u003c/strongu003eu003cimg class=u0022wp-image-111937u0022 style=u0022max-width:100%;u0022 src=u0022https://myanosmickitchen.com/wp-content/uploads/2022/11/instant-pot-gammon-internal-temp.jpgu0022 alt=u0022instant pot gammon internal tempu0022/u003e

u003cstrongu003eDo I need liquid to make the glaze? u003c/strongu003e

u003cbr/u003eYes you need some sort of liquid and that can be the cooking liquid from the gammon but it can also be a cup of cold water. Other options are a dash of ginger beer, soda water, the addition of earthy rooibos tea, pineapple juice, orange juice. All these options add the best flavor. The liquid helps for thinning the glaze out.

u003cstrongu003eHow long does gammon last? u003c/strongu003e

u003cbr/u003eIf you have any leftover gammon, simply refrigerate, it stays good for about 3-4-5 days. If the climate is very hot and your fridge is over-stacked, chances are that fridge temp is not as cold as it should be so all those details should be considered. Hence my 3 to 4 to 5 day suggestion.

u003cbr/u003eu003cstrongu003eHow To Use Leftover Ham for Future Use?u003c/strongu003e

u003cbr/u003eFill a pie crust with simple veggies like baby spinach and bell peppers, add chopped leftover ham, a little cream, seasoning and bake! Left-over gammon/ham also makes the best sandwiches. You can also include any leftover ham into your next pasta bake.

Instant Pot Gammon

Name: Instant Pot Gammon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: British
Ingredients: 1.7 kg uncooked gammon; 1 1/2 cups stock or water; 1 carrot, roughly chopped; 2 sticks celery, sliced (chopped); 1 onion, roughly chopped; 1 teaspoon peppercorns; 2 teaspoons fennel seeds; 2 bay leaves; 1 small cinnamon stick; 1/4 cup honey; 2 tablespoons sherry vinegar; 2 tablespoons vino cotto, optional or try molasses, balsamic & molasses; 1 teaspoon Dijon mustard; 2 tablespoons Bourbon (See notes below (2 Tbsps-1/4 cup)); 1 cup Muscovado sugar or any brown sugar; cloves for decorating

Description

Your holiday dinner for at least one of the meals should definitely be this Instant Pot Gammon made with a vegetable trivet and a delicious honey and brown sugar glaze! It's EASY and perfect for Christmas or any family gathering.

Ingredients

Units Scale

GAMMON

1.7 kg uncooked gammon
1 1/2 cups stock or water

VEGETABLE TRIVET

1 carrot, roughly chopped
2 sticks celery, sliced (chopped)
1 onion, roughly chopped

If you are not going to use the stock omit these ingredients.

1 teaspoon peppercorns
2 teaspoons fennel seeds
2 bay leaves
1 small cinnamon stick

FOR THE GLAZE

1/4 cup honey
2 tablespoons sherry vinegar
2 tablespoons vino cotto, optional or try molasses, balsamic & molasses
1 teaspoon Dijon mustard
2 tablespoons Bourbon (See notes below (2 Tbsps-1/4 cup))
1 cup Muscovado sugar or any brown sugar
cloves for decorating

Cook Mode Prevent your screen from going dark

Instructions

Prep your instant pot: Place the trivet which is the inside rack of the insant pot into the instant pot. Pour the liquid in and add the vegetables.
Wrap the gammon: Use a large sheet of foil to wrap the gammon up and make sure the foil covers the gammon, this way you can simply hold the foil to lift the gammon out of the instant pot once it's cooked.
Place your foil wrapped gammon on top of veggies.
Seal your instant pot Put the instant pot lid on, slide it in to hear the click sound to 'lock' your instant pot. Set it on manual high pressure, make sure its set to SEAL and adjust the time to 5 minutes per 500 grams (my gammon was set to cook for 18 minutes). Your instant pot is ready to cook but will not show the time until it has built up enough pressure. When it has, the pin will drop and the time will show, in my case the 18 minutes cooking time starts.
Glaze: Make the glaze by combining all the glaze ingredients in a saucepan and bring to simmer. Once bubbly and simmering, remove from the heat (up to 5 minutes). It will thicken too much if you leave it on the stove and it also thickens as it stands. You can always taste and adjust when it's cooler.
Release pressure: When the timer goes off the time is up but don't do anything which allows the instant pot to release the pressure naturally giving you a more tender meat. This takes about 10-15 minutes (weight and liquid dependent) by which time you can remove the gammon so carefully do a quick pressure release unless the valve (Pin) has already dropped in which case you can open your instant pot. Remove the gammon with the help of the foil, set aside until properly cooled.
Preheat your oven to 190C while you glaze and then regulate it to 180C depending on the heat of your own oven. The oven should be hot for the glaze but not burning hot.
Prep the gammon and remove rind: Use a kitchen scissors to remove the string. Be gentle so as not to rip pieces of meat along with the string. Gently slide your finger under the one corner of the gammon meat and skin (rind) and remove the rind. Again, do not rip it off or you will tear/remove the fat. Remove the rind/skin.Use a sharp knife to score diamond shapes into the fat and push cloves into the corners of the shapes.
Oven roast: Pour half the glaze over the pork and bake for 20 minutes. Take it out, pour the remaining glaze and return to the oven to the oven to continue baking another 10 minutes or until the top is deep golden brown and caramelized.
For Best Results:
The glaze does not have to be poured over the gammon all at one time, glaze (baste) and return to the oven for 5 minutes and then continue to "baste and bake" until you are happy with the golden brown color of your gammon.
Rest and Serve: Remove from the oven and rest for 10-15 minutes before slicing.

Notes

Frequently Asked Questions

Is it necessary to add vegetables?

The vegetables add flavor and help create a good stock that you can refrigerate once cooled for other recipes. Feel free to not add any vegetables and continue with the recipe.

Is it necessary to use foil in this recipe?

I think the question then should be why? I wrap my gammon in foil only when using the instant pot because I prefer a tender juicy gammon. I am also paranoid of the slightest rubbery texture.

Can you cook gammon in the instant pot with foil?

Sure you can, it's a personal preference.

Can I omit the spices?

Yes you can. The spices are there to flavor the liquid, this liquid becomes your flavored stock once the gammon is cooked which you can use for more recipes BUT the spices are definitely optional and do not affect the overal taste of the gammon.

How large should the gammon be?

It should fit into the inner pot of the instant pot. Consider the size when buying your gammon.

Commonly Asked:

My glaze is not browing quick enough, can I increase the oven temperature?

This is a patience factor. Yes you can increase the heat but you will have to watch it very closely because the sticky sweet glaze will burn very quickly. My personal suggestion is have patience with the stove and it will reward you with a perfectly all round brown glaze. The problem with high heat, is that, it burns part of the fat instead of an even brown color!

More Notes on the Glaze

There are a number of glazes you can make depending on what you prefer. Here are a few options;

For the bourbon, it is optional and you can use anything from 2 Tbsps. to 1/4 cup. Substitute with sherry, Frangelico, brandy, rum etc.
Honey, a marmalade glaze, Frangelico glaze, soy glaze, mustard and honey, cranberry glaze and more. You can also add butter to your glaze for richness.

Internal Temperature: Use a kitchen thermometer to check the doneness of your Instant Pot Gammon which should read 63°C / 145°F for a safe to eat, tender gammon. However, the weight and timing of this recipe is spot on!

Foil Wrapping

The reason why I wrap my foil in gammon before placing it in the inside pot is;

it makes it easier to get it out by using the end bits to lift the gammon
traps the moisture in making the gammon much more tender.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: British, South African

Nutrition

Calories: 277
Sugar: 31
Sodium: 106
Fat: 8
Saturated Fat: 3
Carbohydrates: 32
Fiber: 1
Protein: 10
Cholesterol: 39