Instant Pot Ham
A cooked ham warmed under pressure in a pineapple-and-honey glaze, with an optional glossy reduction.
Ingredients
Method
Completed steps 0
Set a trivet in the inner pot. Add 1 cup cold water for a 6-quart cooker, or 1-½ cups for an 8-quart cooker.
Whisk the pineapple juice, honey and brown sugar together to make the glaze.
Remove all packaging and plastic caps from the ham. Set it on a large sheet of heavy-duty foil and turn up the edges into a bowl. If spiral cut, ease the slices apart, then pour over the glaze.
Close the foil securely around the ham, place it on the trivet and lock the lid with the valve at sealing.
For spiral-sliced ham, calculate 2 minutes per pound on high pressure, then add 10 minutes when using heavy-duty foil or 5 minutes for regular foil. For an unsliced ham, calculate 3 minutes per pound and again add 10 minutes for heavy-duty foil or 5 minutes for regular foil.
After cooking, leave the pressure to release completely by itself, about 10-15 minutes.
Check that the centre has reached at least 145°F. If it has not, pressure-cook on high for a further 3-5 minutes.
Lift out the ham, open the foil and save the liquid collected inside. Rest the meat on a board for 10 minutes before carving.
After the 10-minute rest, slice and serve with the reserved liquid or the reduced glaze.
Remove the trivet and discard the pressure-cooking water. Return the inner pot, add the liquid saved from the foil and bring it to a bubble on sauté.
Combine 1 tablespoon cornstarch with 2 tablespoons water. Whisk the slurry into the bubbling glaze continuously for about 3-5 minutes, until reduced and thick, then pour it over the ham.
Notes
Calculate pressure time from the ham's weight and the type of foil used.
Calories: 267 kcal · Carbs: 8 g · Protein: 32 g · Fat: 10 g · Sodium: 1795 mg · Sugar: 8 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.