Instant Pot Pineapple & Chilli Ham

It wouldn’t be Christmas without a ham for my family. It really has become one of those traditions that if you didn’t do one year, the family would look at your bereft and most likely sulk the rest of the day away! Yes, we have a turkey but I’ve been making a ham on Christmas Eve for years now and it helps to eek out the festive feast a bit further (although I must say, no one goes hungry in our house at Christmas!) and it provides delicious cold cuts for throw together meals of leftovers for a couple of days thereafter.

Those being some of the best meals of the year – a slice of ham, a nugget of leftover stuffing, if you’re lucky a few pigs in blankets plus odds and sods of cheese and chutneys galore. Heaven! Having always made my hams in a giant pot on the stove every year, I am thrilled at both how much quicker and most importantly, how much better my Instant Pot Pineapple & Chilli Ham comes out when pressure cooked.


It was yet another textural revelation the first time I cooked a cured joint of gammon in the 

Instant Pot, just like when I abandoned cooking my cheesecakes in a water bath and did them in the pressure cooker. Yes, a 2.2kg joint can be fully cooked in 70 minutes but the very best thing about pressure cooking is how meltingly tender meat comes out, and here, how juicy the ham is. Honestly, my really-needs-a-good-sharpening-chef-knife glided through it like a hot knife through butter.

Flavour wise, I was thinking of Jamaican jerk seasoning, but a far less ferocious version when I dreamt up this ham. Actually, I was first thinking of ham and pineapple, that British pub classic that is little found nowadays. In particular, I was daydreaming about the days when Step Mum had a lovely, homely pub with great service and real food about 20 doors down from the family home.

They used to serve gammon steaks with a tiny pot of pineapple relish or chutney that me and Step Mum just adored. Sadly, the management changed and the pub went downhill fast thereafter and so, no more walking down the road for tea when we’re far too tired to cook. My new take on this fondly thought of meal is cooking my gammon in pineapple juice with a few other savoury bits and pieces like fresh red chillies and some lightly cracked allspice for a nod and a wink to jerk flavourings.


Like I said, this ham is fast enough to make right at the last minute when it comes to Christmas but do bare in mind in order to cook it thoroughly, it must be brought out of the fridge to come to room temperature before cooking. I give it two hours on the draining board. If you don’t, you can’t guarantee it will be done in the middle. A

meat thermometer should read 75˚C when inserted into the centre if you want to be sure it is done and cooked safely (it’s funny how food safety seems to be at the fore of our minds come Christmas, more than any time of the year, isn’t it?!).

When it comes to both bacon and gammon, for me, there is only one way to buy them – smoked. This does mean they saltier than the unsmoked version (green) but there is little point in unsmoked pork to me and Hungry Hubby. It serves to tenderise as well as flavour the meat and when cooked in its fruity bath then glazed with a bitter-sweet but full on mix of treacle, ground ginger and chelly (aka chilli jam), the saltiness is softened down and you are left with richly flavoured meat.

There is nothing like a big fat doorstop sandwich made with read bread, spread generously on one side with chelly and the other pile high with coleslaw with a thickly carved slice or two of home cooked ham. If you have only ever bought it in a packet in the supermarket, you’ll be delighted with the economy of making it yourself at home and of course, the taste is without comparison.  And I promise, chilli-shy Hungry Hubby doesn’t even remark on this ham being hot – he does, however, make rude noises when eating it, it’s so good!

Instant Pot Pineapple & Chilli Ham
A full flavoured juicy ham which carves like butter. If you like Jamaican jerk flavours, this will appeal but rest assured, the chilli is very mild and acts as a seasoning only here. Suitable for even ardent chilli-phobes!
: 3485 kcal
Author: Just Jo
  • 2 to 2.2 kg smoked gammon
  • 1 rib of celery
  • 2 fresh red chillies halved lengthways
  • 4 cloves of garlic crushed in their skins lightly
  • 1 tbsp allspice berries or 1 tsp ground allspice, lightly crushed
  • 1 small onion quartered
  • 1.5 l pineapple juice
For the glaze
  • 1/2 tsp ground allspice
  • 1 tsp ground ginger
  • 1 tbsp treacle
  • 2 tbsp "chelly" aka chilli jam
  1. It's crucial to bring the gammon to room temperature before cooking - this means taking it out of the fridge 2 hours before cooking it. This is to insure it is fully cooked right through to the centre.
  2. When ready to cook, remove any packaging such as string or plastic wrap from the joint and place in the Instant Pot then tuck in all the remaining ingredients for cooking the ham and pour over the pineapple juice. Remember never to fill more than 3/4 full when cooking in your IP.
  3. Place the lid on and cook for 15 mins per 500g plus 10 minutes (the joint in the photos took 70 minutes). Allow a Natural Pressure Release to happen.
  4. Use meat lifters or large forks to remove the ham and discard the stock it has cooked in. If there is much skin or fat on your ham, remove it now with a sharp knife.
  5. Preheat the oven to 220˚C and mix together the glaze ingredients.
  6. Line an ovenproof dish big enough to sit the ham upright nice and snuggly with foil (it makes cleaning it so much easier!) and pop the ham in. Pour over the glaze ensuring an even coverage then cook for 10-20 minutes until bubbling and catching in places. Be careful the first time you do it and keep an eye on it in case your oven runs hot.
  7. Allow to cool for at least 30 minutes to make slicing easier (otherwise it be tear and you wont get nice long slices). Wrap leftovers in foil and store in the fridge for 2d days maximum.
Nutrition Facts
Instant Pot Pineapple & Chilli Ham
Amount Per Serving
Calories 3485 Calories from Fat 792
% Daily Value*
Total Fat 88g 135%
Saturated Fat 29g 145%
Cholesterol 900mg 300%
Sodium 25766mg 1074%
Potassium 9418mg 269%
Total Carbohydrates 252g 84%
Dietary Fiber 8g 32%
Sugars 189g
Protein 401g 802%
Vitamin A 22.2%
Vitamin C 1140.8%
Calcium 43.8%
Iron 154.5%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. Sue 1st December 2016 at 8:27 am - Reply

    Hi, I found your site this week and have already made mincemeat and stem ginger. Like the sound of the Christmas gammon. You have this and many other tasty recipes using the Instant Pot, I don’t live in the U.K. so not so easy to acquire one will a normal pressure cooker suffice? Thanks Sue

    • Just Jo 1st December 2016 at 9:15 am - Reply

      Hello there Sue, thanks for stopping by! Glad to hear you are getting stuck in to the recipes already. I’m not sure where you are but Instant Pot is Canadian and very big in the States, if that helps. Instant Pots operate at a lower pressure than most standard pressure cookers so you will find you’d need to reduce the times by approximately a third, Maria the PR girl from IP tells me! I haven’t tested any of my recipes in the standard versions though so it would be a best guess with regard to more specific instructions from me. Hope that helps!

      • Sue 1st December 2016 at 1:42 pm - Reply

        Thanks Jo, I live in Tenerife. I could possibly get one delivered from Amazon. The authorities here can’t quite make up their minds about charging taxes on certain items but will investigate.

        • Just Jo 2nd December 2016 at 6:40 am - Reply

          Ooo Tenerife, nice! I’m not much for cold weather 😉 Good luck with your IP research! I do know they sell them in Spain if that is any use to you (via amazon) ….

  2. Veena 1st December 2016 at 2:59 pm - Reply

    Now that looks like a good piece of ham. Love the addition of chilli. Bet it tasted delicious

    • Just Jo 2nd December 2016 at 6:40 am - Reply

      It really was yummy Veena, not difficult to eat at all lol!

  3. Cliona Keane 1st December 2016 at 3:16 pm - Reply

    This looks amazing! We’ve always had ham either on Christmas Eve or Boxing day but I’ve never thought of using this combination of flavours. I’ve got an Instant Pot at home so I might just give this a go this festive season!

    • Just Jo 2nd December 2016 at 6:41 am - Reply

      Do give it a go Cliona and let me know how you get on. 😀

  4. Bintu - Recipes From A Pantry 1st December 2016 at 3:24 pm - Reply

    Having ham at Christmas is a tradition in so many households. It looks very delicious with that tasty coating

  5. Dannii @ Hungry Healthy Happy 1st December 2016 at 3:30 pm - Reply

    Oh yum! This looks delicious. I bet this would be perfect at a boxing day buffet.

    • Just Jo 2nd December 2016 at 6:43 am - Reply

      Absolutely! Although with my family, I’d probably need to make a second if I were to be serving this as the main attraction come Boxing Day lol. Which is no hardship with the Instant Pot!

  6. Kathi @ Laughing Spatula 1st December 2016 at 3:53 pm - Reply

    I must get an instant pot! I am way behind! I love this recipe….especially the addition of pineapple juice and allspice which I think pair so well with ham. Thank you for sharing!

    • Just Jo 2nd December 2016 at 6:43 am - Reply

      Aw thank you Kathi – I think they work really well too. The IP certainly is crazy popular, all the cool kids have one, lol… 😉

  7. Jackie Graves 3rd December 2016 at 7:31 pm - Reply

    I’ve just made this it is sitting on the side for its 30 min cool down before I slice it to give it a try looks and smells fantastic though.

    • Just Jo 4th December 2016 at 12:26 pm - Reply

      Oh yay! It is *so* good to hear back from people who really do try out my recipes – thank you Jackie. I hope you managed to wait for it to cool although, hacking it to death and eating the shreds is hardly a bad thing lol 😉

  8. Platter Talk 10th December 2016 at 3:54 pm - Reply

    This ham recipe looks and sounds wonderful! I love the addition of spices and chilli jam. This certainly makes a wonderful blend!

    • Just Jo 11th December 2016 at 2:19 pm - Reply

      Thank you Dan. I think of the flavours as a simpler jerk style seasoning 😀

  9. Siew-Wei 11th December 2016 at 8:13 am - Reply

    Made this last night, the ham was so nice and the taste combination is terrific. I made a sauce from some of the juice from the IP and some marmalade.

    • Just Jo 11th December 2016 at 2:25 pm - Reply

      Yay! Thanks for stopping by to let me know Siew-Wei. I love the sounds of your topping – very thrifty (and tasty!)

  10. Jane 14th December 2016 at 10:17 pm - Reply

    Looks delicious! Is your IP 6 litre or 8 litre capacity? We’ve bought a 2.1kg gammon but it touches the sides of our 6 litre IP…not sure if that will be a problem or not.

    • Just Jo 17th December 2016 at 8:42 am - Reply

      Hi Jane! Mine is the 6 litre one and I’ve gotten a 2.2kg joint in it with room before now – as long as you have room for liquid to surround the gammon, you should be fine. Although it’s possible that you got a piggy with extra wide legs making it a tight fit! Removing the skin and excess fat before cooking may help or worst case scenario, cut the joint in half an do each half separately. I hope that helps! xx

  11. […] Pineapple & Chilli Ham […]

  12. Sarah 18th December 2016 at 7:13 pm - Reply

    What kind of red chilis specifically do you use?

    • Just Jo 18th December 2016 at 7:15 pm - Reply

      HI Sarah, I don’t know where you are but I use red chillies from the supermarket here in the UK which usually are quite mild and may be jalapeños. If you want to, you could use a habenero but don’t slice it as it is a lot hotter than these sort of chillies. Hope that helps x

  13. Karen Marie Farr 29th December 2016 at 10:43 pm - Reply

    Hi Jo,

    Just made this ham, it’s delicious. I didn’t have any chillies to go in the instant pot so just did without but still very tasty!

    • Just Jo 30th December 2016 at 8:03 am - Reply

      Yay! I’m so glad you liked it Karen and thanks for popping over to the blog. Happy New Year to you and yours xxx

  14. Instant Pot Eats 23rd August 2017 at 9:25 pm - Reply

    This recipe has me excited for the holidays! I’m wondering how much simpler it’s going to be with my IP. I can’t wait to test it out… maybe get another IP for side dishes 😉

    • Just Jo 24th August 2017 at 7:27 am - Reply

      Oh Christmas is amazing thanks to the IP! It made a huge difference to the ease of preparation of the big day last year for me 😀

  15. Trish 18th December 2017 at 3:50 pm - Reply

    Hi, I have a Pressure King Pro. Are the timings the same, thanks. X

    • Just Jo 18th December 2017 at 4:06 pm - Reply

      Hi Trish. I haven’t ever used a Pressure King Pro but my research tells me the timings are the same. I would always recommend getting an instant-read digital thermometer to check the temp of large joints of meat (you’re looking for an internal temperature of 75˚C) and if it isn’t done, pop it back on for a short while x

      • Trish 18th December 2017 at 7:43 pm - Reply

        Thank you very much for your speedy reply. I will be giving it a go. X

        Sent from my iPad-

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