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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
Ingredients
  • 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
Instructions
  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 plastic packaging, like the plastic "sleeves" some supermarkets use on their hams, 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.