Pressure Cooker Brown Sugar Ham

Pressure Cooker Brown Sugar Ham

Pressure Cooker Brown Sugar Ham made in about 30 minutes. Break out that Instant Pot & make the best holiday ham, no oven required. So easy!

Course dinner

Cuisine American

Keyword ham, instant pot, pressure cooker

Prep Time 5

Cook Time 18

Natural Release 10

Total Time 23

Servings servings

Calories 440kcal

Equipment

electric pressure cooker

Ingredients

10 pounds boneless ham fully cooked (1/4 of a whole ham)
½ cup brown sugar
2 tsp mustard
2 tsp white balsamic vinegar
3 tsp honey
1 ½ cups water for pressurizing
1 cup pineapple juice
3 tsp water
3 tsp cornstarch

US Customary - Metric

Instructions

Place the ham on a large piece of foil. Make slices halfway through the ham.
Combine the brown sugar, mustard, balsamic vinegar & honey in a small bowl. Whisk to combine. Spread the brown sugar mixture over the ham to coat.
Close the foil around the ham to cover it completely.
Place the wrapped ham on a trivet in the pot insert.
Add water for presurizing to the pot.
Secure the lid, close the valve, and cook on manual high pressure for 18 minutes.
Allow for a natural release for 10 minutes, then quick release the remaining pressure.
Carefully remove the ham. Let rest in the foil for 5 minutes.
Remove the ham from the foil and transfer it to the serving platter.
Pour out the water from the bottom of the pot. Take the liquid that has been trapped in the foil with the ham and transfer it into the pot.
Add the pineapple juice, remaining water & cornstarch to the pot.
Cook on sautee, whisking frequently until mixture has thickened to your desired consistency.
Drizzle the sauce over the top of the ham prior to serving.

Notes

*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.

**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.

Nutrition