Ingredients: |
Ingredients: 1 (3-8 lb.) bone-in ham (uncut, cooked shank or butt portion)
2 (20 oz.) cans pineapple chunks (with juice, reserve ¼ cup for sauce))
½ tsp. ground cloves, or 1 tsp. whole (optional)
2 T. ground dry mustard (or 1 T. prepared dijon)
½ cup honey
To Thicken:
4 T. corn starch
¼ cup reserved pineapple juice
Finish:
¼-⅓ cup brown sugar, divided
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Directions: |
Directions:Pour the cans of pineapple and the juice into the pot. Add the cloves and mustard. Stir well. Place the ham on a trivet. If it doesn’t fit well, cut off a piece and fit it into the pot along side the larger piece. Make sure the ham is below the level of the pot so the lid goes on without obstruction. Pour the honey over the ham. Place the lid on the Instant Pot and set the steam release knob to the Sealing position. Press the Pressure Cook button (or manual) and then the + or - button to choose the cook time in minutes. Your ham’s cook time will depend on the weight/thickness. Use High pressure. This is for a bone-in UNCUT ham 4-5 pounds - 12 minutes plus 25 minutes Natural Release 6-7 pounds - 17 minutes plus 25 minutes Natural Release plus 25 minutes 8-9 pounds 22 minutes Natural Release. (for a spiral cut ham, only cook 3 minutes with a 15 minutes Natural Pressure Release. When cooking cycle has ended, let the pot naturally release pressure for 25 minutes. Then manually release the remaining pressure by turning the steam release knob to Venting. When the pin in the lid drops, open the lid and take the temperature of the ham. It should read 100º - 115º which is fine for a fully cooked ham. Remember you are just reheating it, If the ham is below 85º place the lid back on and Pressure Cooker for another 3 minutes and 10 minutes Natural Release. Carefully remove the ham to a baking sheet. Ladle the liquid from the pot to a fat separator (straining out the pineapple chunks) and discard the extra fat. Then add the defatted liquid and pineapple chunks back into the pot. Turn on the Saute’ setting (low or less temperature). Mix in half of the brown sugar. Taste and adjust the sugar, mustard or cloves if desired. Mix the corn starch and reserved pineapple juice together to make a slurry. Add the slurry to the simmering liquid and stir until lit is thickened. Then turn off the pot.
If You Want To Glaze/Caramelize The Outside Of The Ham:
Turn on the broiler to 425º. Pour some of the glaze over the ham and place the ham under the broiler to caramelize for a few minutes. Check it often to make sure it doesn’t burn! Remove the ham from the oven to a serving platter and serve. Serve the remaining glaze as a gravy. |
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