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.