Instant Pot Gammon
Gammon is a true Christmas centerpiece and a delicious family tradition. This Instant Pot Gammon is made with a vegetable trivet and a stunning glaze! The gammon is tender and juicy and the glaze has a rich and smokey umami flavor profile that elevates both the gammon and your taste buds.
Ingredients
Gammon
- 1.7 kg uncooked gammon
- 1 ½ cups stock or water
Vegetable Trivet (and your stock for another recipe)
- 1 carrot rinsed, unpeeled, stem bits removed and roughly chopped
- 2 sticks celery chopped
- 1 onion unpeeled and roughlychopped
- 1 teaspoon peppercorns
- 3 /4 tsp fennel seeds
- 2 bay leaves
- 1 cinnamon stick
Glaze
- 3 /4 cup honey
- 2 tbsps sherry vinegar
- 2 tbsps. vino cotto optional
- 1 tsp Dijon mustard
- 2 tbsps bourbon See notes below (2 Tbsps. to ¼ cup)
- 1 /2 cup Muscovado sugar
Instructions
- Prep your instant pot: Place the trivet (steam rack) into the instant pot. Add the vegetables, pour in the stock.
- Foil Wrap the gammon in foil. Use two long pieces of foil in a cross like fashion. It makes it easier to remove when cooked.Place your foil wrapped gammon on top of your trivet (that's the steaming rack and veggies).
- Seasoning Add the spices and seeds.
- 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 it 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. It will thicken too much if you leave it on the stove and it also thickens as it stands.Taste and adjust your glaze.
- 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 minutes 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 180 C.
- 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 ginger 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 until the top is deep golden brown and caramelized.
- Rest and Serve: Remove from the oven and rest for 10 minutes before slicing.
Notes
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 ¼ 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.
Use your 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.
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.
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