Step 1

Place gammon joint in Ninja Foodi pot.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the liquid from the Ninja Foodi and either dispose of it or better still, strain and keep it to use as a stock!

Step 7

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.

Step 8

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.

Step 9

Carefully remove the cooked gammon and leave it to stand for about 10 minutes before carving it.