|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 2g||6%|
|Total Sugars 49g|
|Vitamin C 45mg||227%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you're short on time and need to fix a big dinner or holiday meal, try this Instant Pot baked ham. The popular pressure cooker can also be a lifesaver if you simply don't have the oven space. The ham needs very little prep time and the actual cook time is only 20 to 30 minutes. While the ham is cooking, you can be busy fixing other side dishes and casseroles. Ham is wonderful with sweet potatoes, or serve it with mashed potatoes and your family's favorite vegetable sides.
Pineapple, brown sugar, and some honey or maple syrup make up the glaze. The sweet mixture is cooked down and reduced to make a thick and flavorful finish for the ham. A splash of bourbon gives the tasty glaze "spirit," but feel free to omit it if you wish. The ham is ready to slice and eat as soon as it comes out of the Instant Pot, but the reduced glaze and about 15 minutes in the oven make it truly spectacular.
1 (6 to 8-pound) ham, bone-in, labeled "fully cooked"
1 (14-ounce) can crushed pineapple
3/4 cup brown sugar, packed
1/2 cup maple syrup, or honey
1/4 cup Dijon mustard
1/2 cup orange juice, or pineapple juice
2 tablespoons bourbon, optional
1 (20-ounce) can sliced pineapple
Gather the ingredients.
In a medium bowl, combine the crushed pineapple, brown sugar, maple syrup or honey, Dijon mustard, and orange or pineapple juice. If desired, add the bourbon to the bowl. Stir to blend thoroughly.
Place the ham in the Instant Pot. If it is too large, cut it into 2 or more portions and arrange it in the pot. Pour the pineapple mixture over the ham.
Lock the lid in place and ensure the venting knob is in the "sealing" position. Select manual, high pressure, and set the timer for 20 minutes.
When the time is up, let the pressure release naturally for 10 minutes. Check the temperature of the ham with an instant-read thermometer. It should register 140 F, or very close. If not, place the lid back on and keep it on the warm setting for another 5 to 10 minutes.
Remove the ham to a foil-lined baking pan and preheat the oven to 425 F.
Strain the liquids into a fat separator. Pour the strained juices into the Instant Pot and select the sauté setting. Cook until the juices have reduced and thickened.
Spoon some of the reduced liquids over the ham and bake for about 15 to 25 minutes, or until browned as desired. Baste a few more times with the glaze as it bakes.
Slice the ham thinly for serving. If desired, add some of the crushed pineapple solids to the glaze and spoon some over the sliced ham. Place a pineapple slice on each plate, if desired. Enjoy!
- A 6-pound ham portion should fit in a 6-quart Instant Pot. If your ham is too large, cut it into a few smaller portions that will fit comfortably in the pot. Timing depends on the thickness of the ham; if it doesn't come to temperature in 20 minutes, put the lid back on and keep the pot on the warm setting for another 5 to 10 minutes.
- Even though the cooking time is short, make sure you plan for an extra 15 minutes for the buildup of pressure, and about 10 to 15 minutes for a natural release of pressure.
- A USDA inspected ham labeled "fully cooked," can be eaten without cooking, but cooking improves the taste and texture. A fully cooked ham should be cooked to a temperature of 140 F.