Start by peeling and chopping the potatoes and vegetables into chunks, though you can leave the baby carrots whole.

Place the veggies into the instant pot, add a tablespoon of olive oil along with the dried seasonings and a generous sprinkling of salt and pepper. Mix well and then sauté until you have a lovely flavour on the veggies, and they have warmed through.

Cancel the sauté, add the pineapple juice and then use the juice to deglaze the instant pot.

Remove the fat from the gammon, then score the gammon to help enhance the flavour. Mix the garlic, mustard and remaining oil and then smother over the gammon making sure it goes into the little gaps you have created.

Carefully place the scored and seasoned gammon into the instant pot over the veggies and then place the lid on the instant pot.

Set the valve to sealing and pressure cook the gammon for an hour followed by a 10 minute natural pressure release.

Transfer the gammon to a big dish to drain the liquid.

Then move the gammon to a chopping board and slice. Serve your gammon with fried eggs and sliced pineapple.