Directions: |
Directions:Pressure Cook Ham:
Add 1 (14oz or 398ml) can of pineapples and 2 tbsp. (30ml) Dijon mustard in Instant Pot. Give it a quick mix. Layer a steamer rack then place ham on top.
Drizzle ¼ cup (63g) honey all over the top of the ham.
Close lid and turn Venting Knob to Sealing position.
Pressure Cooking Method:
8 - 9 lbs Bone-in Uncut Ham: High Pressure for 20 minutes, then Natural Release for 30 minutes
6 - 7 lbs Bone-in Uncut Ham: High Pressure for 15 minutes, then Natural Release for 30 minutes
Spiral Ham (Cut Ham): High Pressure for 3 minutes, then Natural Release for 20 minutes will be warm enough
Check ham's internal temperature at its’ thickest part with a food thermometer.
Temperature Tips: 95°F (35°C) - 110°F (43°C) is hot enough to serve the ham, especially with the hot honey sauce. If the ham is at 80°F (27°C), put the lid back on and pressure cook the ham at High Pressure for another 5 minutes, then Natural Release for 10 minutes.
Make Pineapple Honey Sauce: Rest ham on a large chopping board or serving bowl. The ham's internal temperature will continue to rise.
Bring the sauce back to a simmer by pressing the "Cancel" button, then "Sauté" button. Taste and gradually add in brown sugar to desired sweetness.
Sweetness Tips: You'll want the sauce to be quite sweet to balance the salty smoky ham flavor. For reference, I added roughly ¼ cup (50g) brown sugar.
Mix 2.5 tbsp. (22.5g) cornstarch with 3 tbsp. (45ml) cold water in a small mixing bowl.
Add the cornstarch mixture one third at a time to thicken the honey pineapple sauce until desired thickness.
Serve Ham with Pineapple Honey Sauce:
Cut the juicy ham with a sharp knife and a fork. Serve it with the Honey Pineapple Ham Sauce. |
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