Gammon is a Christmas and Sunday dinner classic and this Cranberry-Glazed Gammon in the Instant Pot Duo Crisp is so easy! Christmas ham doesn't get much more festive
1.160kgunsmoked gammonthis was the weight of my gammon, you can buy a smaller or bigger gammon, of course, just follow the guidelines in my How to Pressure Cook Gammon to find my pressure cooking timings with more guidelines in the recipe card below (I've got you covered!)
2litreswatercold
6-8garlic cloves
1bay leaf
1carrotlarge
Glaze
cranberry sauceor, of course, glaze of your choice (honey and mustard, chilli jam and orange marmalade are great gammon glazes)
Instructions
Cook my Cranberry Sauce recipe, it’s so easy! You can do this ahead or, if you have two Instant Pots or electric pressure cookers, cook the cranberry sauce while the gammon is cooking.
Place the gammon in the inner pot with the water, carrot and garlic cloves.
Press Pressure Cook and programme 25 minutes, calculate 11 minutes per 500 g based on the weight of your gammon joint (and make sure you read my full post on how to pressure cook a gammon).
At the end of pressure cooking time, do a full natural pressure release if you have time. If you’re out of time, you can release the rest of the steam trapped inside after 15 minutes but not any earlier, meat needs the natural pressure release or it can go tough.
Reserve the liquid (fantastic in soups and, of course, my Gammon Rice), clean and dry the inner pot and put back in the base. Or swap to a clean spare inner pot.
Place the joint directly on trivet / steamer rack OR on a dish on trivet / steamer reack like I did (mine is an enamel pie dish from Aldi) and apply half of the glaze.
Place Air Fryer Lid on, press Broil and programme 5 minutes at 204ºC / 400ºF then apply the rest of the glaze and broil for another 5 minutes at 204ºC / 400ºF.
Video
Notes
*Instant Pot TerminologyNatural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.