Go Back
+ servings
how to make Pressure Cooker Brown Sugar Ham
Print

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 minutes
Cook Time 18 minutes
Natural Release 10 minutes
Total Time 23 minutes
Servings 16

Ingredients

  • 1/4 fully cooked boneless ham
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 2 tsp mustard
  • 2 tsp white balsamic vinegar
  • 3 tsp honey
  • 3 tsp cornstarch
  • 3 tsp water + 1-1/2 cups for pressurizing

Instructions

  • Combine brown sugar, mustard, balsamic vinegar & honey in a small bowl. Whisk to combine & set aside.
  • Place ham on a large piece of foil & make slices halfway through the ham.
  • Spread the brown sugar mixture over the ham to coat.
  • Close the foil around the ham to completely cover.
  • Place the ham on the trivet in the cooker pot.
  • Add 1-1/2 cups of water to the pot.
  • Close the lid & cook on manual for 18 minutes.
  • Natural release for 10 minutes, then quick release.
  • Remove the ham & let rest in the foil for 5 minutes.
  • Remove the ham from the foil & transfer to the serving platter.
  • Pour out the water from the pot & pour the liquid from the foil into the pot.
  • Add pineapple juice, remaining water & cornstarch to the pot.
  • Cook on sautee, whisking frequently until mixture has thickened to your desired consistency.
  • Drizzle 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.