Instant Pot Glazed Ham Recipe
15 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8-10 pound fully cooked bone-in ham spiral cut
- ½ cup honey
- ½ cup brown sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup orange preserves
- 1 tablespoon orange zest
- ½ cup orange juice
Method
- Let the ham sit at room temperature for 30 minutes before cooking.
- To prepare the glaze, combine the honey, brown sugar, mustard, cinnamon, ginger, cloves, and orange preserves in a small bowl.
- Place the trivet in the instant pot and pour in 1.5 cups of water. For easy removal, create a foil sling and place it on the trivet.
- Using the tinfoil, cut two large pieces and fold the long ends together, forming one large, wide piece. Place the ham in the middle. Form a large bowl around the ham. Fold the sides together well to help keep the glaze inside.
- Place the tinfoil covered ham in the instant pot.
- Separate the slices and brush glaze in between each piece and all around the outside. Reserve half of the glaze for later. Sprinkle with half of the orange zest. Pour the orange juice over the ham.
- Place another piece of tinfoil over the top and crimp the tinfoil together to seal the ham.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time according to pounds (Cook for 2 minutes per pound plus 15 minutes - see the table in notes). The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, let it naturally release the steam for 5 minutes then do a quick release.
- Turn the broiler on to 500°F (260°C).
- Place the ham on a tin foil lined baking sheet and brush with more of the glaze.
- Place under the broiler for 5 to 7 minutes till glaze begins to bubble.
- Remove and serve with more glaze and sprinkle with zest.