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A gammon joint on a wooden chopping board with a Ninja Foodi in the background, three gammon slices rest in front of the joint

How to pressure cook a Gammon Joint

Maria Bravo
Delicious, juicy gammon joint. Make it at the weekend for Sunday dinner and have leftovers for soups and ham sandwiches the whole week
5 from 1 vote
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Cuisine British

Equipment

  • 1 Pressure Cooker either electric like an Instant Pot or Ninja Foodi or stove-top

Ingredients
  

Method 1. On the trivet

  • 1 gammon joint your choice of weight (make sure it fits in your pressure cooker)
  • 250 ml water

Method 2. No trivet and tons of tasty stock for other use

  • 1 onion
  • 3-4 cloves garlic unpeeled, whacked with the fist
  • 4-5 black peppercorns really nice with the Szechuan ones as well
  • 1 bay leaf
  • 1 carrot

Optional

  • any veggies you may have going off

Instructions
 

Method 1. On the trivet

  • Add 250 ml of water to the inner pot, place trivet / steam rack and then the gammon joint on top.
  • Check the sealing ring is properly in place. Lock the lid in. Steam release Sealed.
  • Pressure cook, high pressure, to the right time bearing in mind the rule of 11 minutes per 500 g of gammon joint, followed by a natural pressure release (i.e. do nothing until the float valve pops back down and the lid is safe to open). Unsure how to do the maths for our joint, let our calculator work it out for you.
  • Tips: You can replace some of the water with cider, coke, beer, wine, juice... You can also save the cooking liquid for adding to tasty risottos and soups.

Method 2. No trivet and tons of tasty stock for other use

  • 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).
  • Check the sealing ring is properly in place. Lock in the lid. Steam release Sealed.
  • Pressure cook, high pressure, 11 minutes per 500 g, natural pressure release. Calculate your time with our handy calculator.
    As above, increase the time for bigger joints or if you want it falling apart. Want to pressure cook two joints of roughly the same weight? Calculate the time based on the heaviest joint.

Video

Notes

Tip: 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 (or of course in your air fryer).
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 chilli jam.
If you have an air fryer lid, check out these instructions as they might be useful 
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