Do you want to pressure cook a gammon joint in a Ninja Foodi? This post will show you, step by step, how to cook a delicious gammon using both the pressure cooker and the air fryer function on your Ninja Foodi.
How To Pressure Cook a Gammon Joint
What You Need
- Gammon joint, smoked or unsmoked
- Aromatics – pick from onions, garlic, celery, carrots, herbs etc
- Optional: trivet
Preparing The Gammon Joint
Some people like to reduce the saltiness of a gammon joint before cooking it. If you want to do this you can either soak it in freshwater overnight or, if you don’t have time, boil it in a large saucepan for about 30 minutes. You can also boil it in the Ninja Foodi bowl by using the ‘sear/saute’ function on high for 30 minutes. Simply drain away the salty water at the end before following the next steps.
Adding Everything To The Ninja Foodi
Start by placing the whole gammon joint in the bowl of the Ninja Foodi. Next, add your choice of aromatics, chopped up. I just sprinkle them down the sides of the gammon and over the top.
Pour enough water in to cover most of the gammon – but how much you add will very much depend on the size of your gammon. Make sure you don’t go over the maximum line marked on the inside of the Ninja Foodi bowl.
I tend to use hot water as this will reduce the time it takes for the Ninja Foodi to come to pressure.
Place the pressure cooker lid on top and set the valve to ‘seal.’ Navigate to the ‘pressure cooker’ setting and make sure it is on high pressure. Set the appropriate time – more on that next!
How Long Should I Pressure Cook A Gammon Joint?
There are varying opinions on how long a gammon needs to be in a pressure cooker, and how long you pressure cook it for will depend on both how large the gammon joint is, as well as what texture you prefer – a more solid sliced gammon, or, soft enough to be shredded.
In my experience, aim for the following times per 500g;
- Easy to slice texture: 12 minutes per 500g (24 minutes for 1kg, 36 minutes for 1.5kg etc)
- Softer and slightly crumbly texture: 14 minutes per 500g (28 minutes for 1kg, 42 minutes for 1.5kg etc)
The size of the gammon and the amount of water in the Ninja Foodi will determine how long it takes to come to pressure.
When I pressure cooked a 1.7 kg sized gammon it took about 12 minutes to come to pressure (using water straight from the kettle).
At the end of the pressure cooking time, leave the Ninja Foodi to naturally release before removing the lid.
Remove the gammon joint and leave it to rest. You can scoop out any aromatics that you want to eat with your gammon.
You can use the cooking liquid left in the Foodi pot as a stock – simply transfer it to a suitable container and leave it to cool before storing it in the fridge, or freezer, for when you need it. You might need to skim off any fat.
Optional Step – Air Fry The Gammon Joint
This is an optional, but super tasty, step!
Once you have drained out the stock, give the pot a good wash and dry before returning it to the Ninja Foodi unit.
Baste the cooked gammon joint in your favourite glaze;
- Honey and mustard
- Maple syrup, apple juice and cinnamon
- Pineapple juice, brown sugar and ground ginger
Place the gammon join in the Ninja Foodi pot and close the lid. Choose the ‘air fryer’ function and set the temperature to 180C (350F). Cook for 5 to 10 minutes, until crispy, making sure it doesn’t burn!
Carefully remove the gammon joint from the Ninja Foodi and leave it to cool for 10 minutes before carving.
Serve with roasted vegetables, or, leave to completely cool and enjoy as part of a party buffet!
- 1 kg gammon joint*
- 1 onion
- 3 cloves garlic
- 2 carrots*
- 2 bay leaves
- Place gammon joint in Ninja Foodi pot.
- Add chopped onion, peeled garlic cloves (bash them first to split them), chopped carrots (and celery etc if using), bay leaves and any other herbs you might be using.
- Pour water to cover as much of the gammon as possible - don't worry if any is poking out over the top, just make sure the liquid doesn't go over the maximum line in the Ninja Foodi pot.
- Put the pressure cooker lid on the Ninja Foodi and select the pressure cooker function. Allow 12 minutes per 500g, or slightly longer if you want a softer more fall-apart texture. So, for a 1 kg gammon set the pressure cooker off on high pressure for 24 minutes. Don't forget to put it in the 'seal' position! It will take about 10 to 15 minutes to reach pressure and for the valve to pop up.
- At the end of the cooking time, leave the pressure cooker to naturally release. Once the valve drops back down you can remove the lid. Take the cooked gammon out of the Ninja Foodi.
- Remove the liquid from the Ninja Foodi and either dispose of it or better still, strain and keep it to use as a stock!
- Optionally add your favourite gammon glaze (honey and mustard, maple syrup, pineapple juice and brown sugar) by basting the cooked gammon before returning it to the Ninja Foodi pot.
- Select the air crisp function and set it off at 180C (350F) for about 5 to 10 minutes, taking care not to let it burn.
- Carefully remove the cooked gammon and leave it to stand for about 10 minutes before carving it.
You can use any size gammon joint. If you want to reduce the saltiness of the gammon either soak it in water overnight or, boil it in water (you can do this in the Ninja Foodi) for about 30 minutes. Discard the water at the end before continuing with the steps above.
Include any aromatics that you want to, choose from carrots, celery, onions, garlic etc.