700gunsmoked gammon jointif your joint is bigger, make sure you read my gammon cooking times
5black peppercorns
1bay leaf
3garlic clovesunpeeled and whacked with the fist
3carrots, medium mine were 180 g total, cut in biggish chunks (you could add more)
1Savoy cabbagesliced (or whatever cabbage you have)
375gKing Edward potatoesdiced (this was the unpeeled weight, peeled it was 300 g) – skip the potatoes if you want it to be a very tasty low carb Ham and Cabbage Soup
Instructions
Place the gammon joint in the Instant Pot’s inner pot, add 2 litres of water (from the cold water tap), 5 black peppercorns, 1 bay leaf, 3 garlic cloves.
2 litres water, 700 g unsmoked gammon joint, 5 black peppercorns, 1 bay leaf, 3 garlic cloves
Make sure the sealing ring is properly in place. Lock the lid. Steam release set to Sealing.
Pressure cook on high pressure for 18 minutes if using a 700-750 g joint (or the time your gammon needs after reading my guide).
Do a natural pressure release at the end (i.e. let the float valve pop back down on its own, you can also release the rest of the steam after 15 minutes).
Remove the gammon and reserve. Discard the garlic, bay leaf and peppercorns. Do not drain the stock, leave it in the inner pot, you’ll need it for the soup.
Add carrots, cabbage and potatoes to the ham / gammon stock you've just pressure cooked.
3 carrots, medium, 1 Savoy cabbage, 375 g King Edward potatoes
Make sure the sealing ring is properly in place as it will have expanded while pressure cooking the gammon joint. Press it back down following the circumference a few times, this is super important.
Lock the lid in. Steam release set to Sealing.
Pressure cook on high pressure for 5 minutes.
While that’s cooking, shred or dice the ham, your choice. Do a quick pressure release or a natural release at the end. It's a fair bit of stock so expect a lot of steam at the end if you quick pressure release. The vegetables will be softer if you do a natural pressure release. Either way, your soup will be delicious
Add the shredded / diced gammon back in to warm it up and serve. Enjoy!