Base:

1.7kg smoked boneless gammon (bone-in also works — just ensure it fits in the Instant Pot)
2 cups apple juice
2 bay leaves
A few sprigs of fresh thyme (or substitute with rosemary or sage)
1 red onion, quartered
1 whole garlic bulb, halved
2 celery sticks, roughly chopped
Salt and black pepper, to taste

Glaze:

1 cup cooking liquid (reserved from the Instant Pot)
3 tablespoons peach jam
1 tablespoon Dijon mustard
1 tablespoon honey
½ teaspoon ground ginger
½ teaspoon garlic powder
A pinch of salt

Method

1. Prepare the gammon:

Place the celery, quartered onion, halved garlic bulb, bay leaves, and thyme in the bottom of the Instant Pot.
Position the gammon joint on top of the vegetables.
Pour in the apple juice and season with salt and pepper.

2. Pressure cook:

Close the Instant Pot lid and set to High Pressure.
Cook for 13 minutes per 500g of gammon (a 1.7kg joint takes about 45 minutes).
Once cooking time is complete, quick-release the pressure carefully.
Remove the gammon and let it cool slightly.

3. Make the glaze:

In a small saucepan, combine 1 cup of cooking liquid, peach jam, Dijon mustard, honey, ground ginger, garlic powder, and salt.
Bring to a gentle simmer and cook for 5 minutes, stirring until the glaze thickens and becomes glossy.

4. Glaze and air fry:

Remove the rind from the gammon, leaving a thin layer of fat.
Score the fat in a diamond pattern — be careful not to cut into the meat.
Brush a generous layer of glaze over the gammon.
Air fry at 170°C for 15–20 minutes, brushing with extra glaze every 5 minutes, until golden and sticky.

5. Rest and serve:

Remove the gammon from the air fryer and let it rest for 20 minutes before slicing.
Serve warm — perfect with roasted vegetables, mash, or a fresh festive salad.

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