Name: How to pressure cook a gammon joint/ham in the Instant Pot
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How to pressure cook a gammon joint/ham in the Instant Pot

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×Pressure cooking a gammon joint or ham in your Instant Pot is easy and so tasty. Of course, you can also apply this method to bacon joints and ham hocks.First of all, you might be wondering what is the difference between gammon and ham? It's as easy as gammon is ham in its raw state. Once gammon is cooked or cured, it is called ham. So, in order to have ham, you need gammon.There are several methods to pressure cook your gammon to turn it into ham. Catherine Phipps' rule of thumb is to allow 10 minutes at high pressure per 500g for a sliceable ham, as the Instant Pot works at a lower psi, add a few minutes minutes to the time, making it more like 11 minutes per 500g, if you want to be on the safe side increase it to 15 (Marie, regular of the Feisty Tapas communities, reckons 15 minutes per lb, one lb is about 453 g). If you want a shreddable ham, increase the time even more.There's now a lot of talk about 8 minutes per 500 g which doesn't work too well with huge joints, my almost-3-kg Christmas gammon wasn't fully cooked through at 8 minutes per 500 g so I had to give it a bit longer. It works great for smaller joints though, this week I tried it with a 1.3 kg joint from Aldi. I'm leaving this here as feedback, if you ever think your gammon is not as juicy as it should be. However, I will be sticking to longer cooking times than 8 minutes per 500 g personally.I cook my 700 g gammon joints for 18 minutes. I know this is longer than the times stated above but it works for me every time as I tend to buy the same size joint. You can do more than one joint at the same time, I tend to do three 700 g joints in 18 minutes (mainly because Ocado tends to have 700 g gammon joints on offer). Increase the time for bigger joints.If you haven't got Catherine Phipps' book, The Pressure Cooker Book, it really is worth buying. All recipes have familiar ingredients and measurements for UK Instant Pot users.The beauty of the Instant Pot is that you can leave it unattended, no need to babysit it and, do not fret, there is no rattling and no hissing. It's silent. It's sturdy. It's very safe.I tend to use unsmoked gammon joints. If yours is smoked, you can soak it but it might not be necessary. One way to tell if a smoked gammon needs soaking is by cutting a small bit off and quickly frying it until cooked, then tasting it, if it's not too salty, no need to soak. If it's only slightly salty, you can just boil it in fresh water, discard that water. Otherwise soak it.Who fancies Ham, Egg and Chips then? As long as you don't forget that having cooked ham in your fridge is handy for adding to risottos, pasta sauces, pizzas or even just to snack on!My two main methods to pressure cook a gammon joint or ham in your Instant Pot are:On the trivet with water underneath No trivet and tons of tasty stock for other usesLet's look at all the details for each method.Add 250 ml of water to the base of the inner pot, place trivet and then the ham on top. Lock the lid in, steam release handle pointing to Sealing. Press the Manual button and use the - and&nbsp;+ buttons to the right time bearing in mind the rule of 11 minutes per 500 g of gammon joint, followed by a natural release (i.e. do nothing until the float valve pops back down). You can replace some of the water with cider, beer, wine, juice... You can save the liquid for adding to tasty risottos and soups.Place gammon joint in inner pot (no trivet), add a peeled onion, 3-4 garlic cloves (unpeeled, whacked with the fist), 4-5 black peppercorns (really nice with the Szechuan ones as well), one bay leaf, one carrot and any veggies you may have going off. Cover with water, always being mindful of the two thirds mark as you're going to use the pressure cooking function (only ever fill a pressure cooker, conventional or electric, two thirds maximum). Lock in the lid. Steam release handle pointing to Sealing. Press the Manual button, adjust to the right time based on 11 minutes per 500 g, natural release. As above, increase the time for bigger joints but for this method I also do 2-3 x 700 g gammon joints for 18 minutes with natural release.: If you want to glaze the ham. Coat it in the glaze of your choice and pop it into a hot oven for about 10 minutes. You can also spread the coating of your choice all over it and let it stand without popping it in the oven. One of my favourite glazes to use is this chilli jam (as recommended by Lucy, who also gave me a jar last year, I need more Lucy!).Become a Feisty Tapas supporterYes, I still love my Instant Pot, I now have both the DUO 7 in 1 and the LUX 6 in 1. The Instant Pot is a modern day electric pressure cooker that also slow cooks, steams, cooks rice, the DUO 7 in 1 even makes yoghurt. My&nbsp;favourite function of them all though is the automatic Keep Warm product that kicks in at the end of the pressure cooking and slow cookingcycles.Have you joined my Pressure Cooking UK with Feisty Tapas Facebook group? As Instant Pot's social media girl, I also run the Instant Pot® UK Community.*This post contains affiliate links, thank you for supporting Feisty Tapas*This is the BEST! Worth getting an instant pot just for this!ReplyBrilliantAll I wanted was cooking time for a raw bacon joint (not ham)I will cook bacon joint as i do a chicken. Put smaller cut vegetables cut herbs and spices under the trivet and bacon on top. (Easy to get joint out)Now to experiment with cooking times now have a guide to go by.ThanksReplyWow I done it with the trivet and just water. Cant believe how delicious it turned out. I normally add carrot, onion, peppercorns and bay leaf. Not anymore. This is the way to go. ThankyouReplyVery grateful for the advice here. I am new to pressure cooking and My gammon came out perfectly. ThanksReplyI never cook gammon any other way since trying this method. Absolutely superb results, every single time!! It’s a real family favourite!!ReplyThe pressure cooker has 3 option. Low normal or high. I am guessing the normal is right?ReplyWill you be publishing your Christmas Gammon recipe for the Instant Pot? looking for a good one to try this year.ReplyI’m completely new to this way of cooking and I’ve just bought the Tefal multi-cooker. I followed your advice and cooked my gammon on a trivet with water in the bottom and 18 minutes later I had a perfectly cooked gammon. So much easier than boiling it in a pan for 90 minutes and having to keep checking it.ReplyHi, regarding timings can this be used with the PKP?ThanksMickReplyHi, when the gammon has reached it's time do I do slow release pressure or let it steam straight away?ReplyLooking forward to trying this tomorrow for our Christmas Eve meal, then having some leftovers for later in the week.ReplyThis is brilliant! New to the instant pot world and i wanted to know how to just cook raw gammon/ham joint all others i was finding were precooked! With regards to the natural release is that once its finished cooking and i just leave the pot alone it will do it itself after a period of time? I dont need to set anything? Sorry if thats a silly question!ReplyHi, I have tried this several times (the no trivet version) and I love it!! Tomorrow I'd like to try with 2 joints. Can you put one on top of the other or do they need to be separate side by side?Thank you, CarolineReplyI always use this method for cooking gammon ham. I recently went camping with friends and took sliced ham for our lunches which they loved. I have been instructed to work out how I can post it to them 😂 it’s all thanks to your fantastic receptor and instructions thank youReplyHi,Can you cook the joint from frozen? How would this effect the timings?Thank you.ReplySo excited to try this. Do you think it would work to replace water with flat ginger beer or cola and do the no trivet method?Replyjust remembered I promised a gammon joint to my son as they’re having me over tor Xmas dinner (it’s Xmas eve) ! Instant pot and this recipe to the rescue, I’m going to go and put a conditioning hair mask on while it works its magic! Thank you 😊ReplyThank you for your very informative and helpful info. I had five large pieces of uncured, unsmoked ham in the freezer that I need to use. Our a/c went out &amp; its HOT in Texas this summer even hotter than usual. So Instant Pot is the way to go. I searched until 2:00 am &amp; didn't find anything that described what I needed to know. It was all smoked whole hams or a few raw ham roasts (interesting!). So I looked again &amp; found your post. It's perfect for what I need to do. So I'm going for 18 or maybe 20 minutes with natural release and maybe a few add-in's. We'll have ham salad tonight - no more cooking to add to the already hot house! The rest will go back in the freezer for soups, beans etc. Thanks you SO very much!Reply

×Pressure cooking a gammon joint or ham in your Instant Pot is easy and so tasty. Of course, you can also apply this method to bacon joints and ham hocks.First of all, you might be wondering what is the difference between gammon and ham? It's as easy as gammon is ham in its raw state. Once gammon is cooked or cured, it is called ham. So, in order to have ham, you need gammon.There are several methods to pressure cook your gammon to turn it into ham. Catherine Phipps' rule of thumb is to allow 10 minutes at high pressure per 500g for a sliceable ham, as the Instant Pot works at a lower psi,...

How to pressure cook a gammon joint/ham in the Instant Pot

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