Instant Pot Bone In Ham Food

INSTANT POT HAM

Steps:

• Combine and mix the pineapple juice, honey, brown sugar, mustard, and cloves thoroughly together in a medium mixing bowl.
• Place the ham, flat side down in the bottom of your Instant Pot's inner pot.
• Pour the mixed liquids over the ham, allowing the liquids to run over all sides of the ham.
• Close up your Instant Pot (making sure the pressure cooker has it's venting mechanism closed), set your Instant Pot to the and cook according to how long your ham should cook for (See the section below on cook times!)

INSTANT POT® HAM

Steps:

• Place ham on a trivet and set it inside a multi-functional pressure cooker (such as Instant Pot®). Pour crushed pineapple over ham. Sprinkle brown sugar and drizzle maple syrup on top. Secure the lid with vent closed.
• Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove ham and trivet. Cut ham into slices and place on a plate.
• Select Saute setting on the pressure cooker. Mix cornstarch with water until smooth. Stir mixture into the pot, bring to a boil, and stir until thickened. Pour sauce over the ham.

INSTANT POT HAM

Steps:

• Place the trivet in the bottom on the Instant Pot. Put your ham in with the fat cap facing down. Pour the canned pineapple chunks WITH THE JUICE over the ham, making sure the liquid goes to the bottom of the pot.
• Spread the honey over the top of the ham.
• Add the cloves to the Instant Pot.
• Put the lid on, set the valve to sealing and cook on high pressure for 15 minutes. Let the Instant Pot come to natural pressure before removing the lid.
• Remove the ham to a baking sheet or platter. Broil, if desired.
• Spoon out the pineapple and cloves from the pineapple juice. Set the Instant Pot to saute to thicken the glaze.
• Add cornstarch to water and stir to dissolve. Pour the mixture into the boiling pineapple juice in the Instant Pot and allow to thicken, about 4 minutes. Remove, allow to cool and pour or spoon into a serving bowl.
• Slice the ham and pour pineapple glaze over the top of the cooked ham.
• Enjoy!

INSTANT POT LEFTOVER HAMBONE SOUP

Steps:

• Place hambone, onion and bay leaf into a 6-qt Instant Pot®. Add enough water to almost cover the bone without passing the max line of the insert, about 7 cups. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions; remove and discard hambone and bay leaf. Add ham, carrots, potato, beans, corn, garlic and thyme. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in parsley; season with salt and pepper, to taste. Serve immediately.

EASY 3-INGREDIENT INSTANT POT HAM

Steps:

• Place the stainless steel insert pot into the Instant Pot base, along with a steamer insert. Pour in 1 cup of water.
• Lay 2 lengths of heavy duty aluminum foil large enough to wrap most of the ham crossways on the countertop. Set the ham on its side in the center and fold the foil up around it, creating a "bowl" with the top open.
• Place the wrapped ham in the Instant Pot and pour the crushed pineapple over it, tucking some of the pineapple between the ham slices. Sprinkle the brown sugar over the top. Lock the lid on top of the Instant Pot and make sure the steam release knob is turned to "sealing".
• Press the Manual (Pressure Cook for the new IP-DUO60) button on the front. High pressure should automatically be selected, but if it's not for some reason, press the Pressure button to toggle it to high.
• Use the plus or minus buttons to set the cook time to 1.5 minutes per pound of ham (example: 9 minutes for a 6-lb. ham). Wait a few seconds and you should hear a beep. At this point, the display will read "on", indicating that the Instant Pot is pressuring up. Once it comes to pressure (about 9-10 minutes), it will switch to the timer to pressure cook the ham for the set time.
• When the timer goes off, allow the pressure to release naturally (NPR) for 5 minutes. Then use a thick towel or a pair of tongs to turn the steam release knob to "venting" to release any remaining pressure. If you've never experienced this before, it can be pretty forceful, so pull your hands away quickly, stand back, and allow the steam to escape.
• Once the pressure is released, remove the lid and transfer the cooked ham to a platter, allowing the juices in the foil bowl to drain back into the Instant Pot insert in the process. A pair of these silicone gloves are ideal for removing it easily.
• To make the pineapple brown sugar glaze (optional): press the Sauté button and then the Adjust button to select "high". Whisk together the cornstarch and 2 tablespoons of water, and then pour it into the water/juice/drippings mixture. Whisk until the glaze thickens, and then pour it over the ham or serve alongside it to drizzle at will.
• Press the Keep Warm/Cancel button to turn the Instant Pot off.

INSTANT POT HAM BONE BROTH

Steps:

• Add all ingredients to the Instant Pot.
• Secure the Instant Pot lid and close sealing valve.
• Cook on high pressure for 60 minutes. When time ends, allow for natural release.
• Strain broth into mason jars (or other storage container). Discard ham bone and vegetables.
• Store in refrigerator or freezer.

INSTANT POT HAM

Steps:

• Remove ham from package and pat dry with paper towels. Put ham face down into your Instant Pot.
• Pour chicken broth into the Instant Pot. Lift up the ham a little so the broth gets under it too.
• In a small bowl, mix together jam, lemon juice, mustard, and honey. Pour mixture over the ham. Use the back of a spoon to spread glaze all over the ham.
• Lock Instant Pot lid in place and set time for manual (high pressure) for 30 minutes. Set valve to sealing.
• Once the cooking time has finished, let the pressure naturally release for 30 minutes. You can quick release any remaining pressure before opening the lid.
• Transfer ham to a cutting board and slice. Serve warm.

INSTANT POT HAM WITH BROWN SUGAR AND PINEAPPLE

Steps:

• Place ham into the instant pot, skin side up.
• Add pineapple, honey and brown sugar.
• Close the instant pot and seal the lid. Close the pressure release valve. Set the instant pot to manual, high pressure for 8 minutes. When cooking cycle is done, quick release the pressure and open the lid.
• Slice ham before serving and serve with pineapple and juice.

INSTANT POT HAM BONE AND POTATO SOUP

Steps:

• Turn on your pressure cooker and press the Saute button. When the display reads HOT, add the oil and swirl it around the bottom of the metal liner.
• Add the carrots, celery and onion. Saute for 5 minutes stirring occasionally.
• Add the minced garlic, stir and cook for one minute.
• Pour in the chicken stock and add the thyme. Stir to combine.
• Add the ham bone and the diced ham.
• Secure the lid making sure the pressure knob is in the "Sealing" position. Press Cancel then the Manual/Pressure Cook button and use the + or - button to set the timer for 20 minutes.
• When the pressure cooker beeps turn the pressure knob to "Venting" to release the pressure.
• Add the diced potatoes to the pot, stir and secure the lid. Adjust the timer to 5 minutes and turn the knob to the "Sealing" position.
• When the pot beeps, turn the pressure knob to release the pressure again. Remove the lid and remove the ham bone from the soup.
• Adjust the seasonings as needed and serve.

INSTANT POT HAM RECIPE

Steps:

• Combine honey, brown sugar and Worcestershire sauce in a small bowl and mix well; set aside. Place the ham inside a piece of heavy-duty foil and fold up around the sides. Pour the sauce over the ham, ensuring it seeps into the slices. Fold foil up over the ham to cover entirely.
• Pour 1 1/2 cups water into the Instant Pot. Place ham on trivet and lower into Instant Pot.
• Place the cover on the pot and set timer to 20 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
• When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover.
• Place the ham on serving platter and pour juices over top; serve!

INSTANT POT HAM WITH BROWN SUGAR GLAZE

Steps:

• Place the trivet in the inner pot along with 1 cup of water (or 1 ½ if using an 8-quart pressure cooker).
• Lay out two long pieces (long enough to go all the way around the ham) of heavy-duty aluminum foil crisscrossed one on top of the other.
• Place the ham on top of the foil in the middle where the two pieces cross.
• In a small bowl, stir together the sugar, mustard, orange zest and juice, cinnamon, ginger, and cloves.
• Brush and drizzle the glaze onto the ham, gently pulling the slices of meat apart to get some of the glaze down in between the slices. Reserve some of the glaze for later.
• Wrap the top piece of foil around the ham and then wrap the other piece around it. The ham should be completely covered and well wrapped in the foil.
• Place the ham on the trivet in the Instant Pot.
• Cover and seal the pot and pressure cook for 20 to 30 minutes, depending on the size of the ham (for 20 minutes for a 5- to 6-pound ham, 25 minutes for a 7-pound ham, 30 minutes for an 8-pound ham.)
• Once the cooking time ends, let the pressure release naturally for 5 to 10 minutes, then quick release any remaining pressure.
• Meanwhile, preheat the broiler or your oven to 500ºF.
• When you remove the ham from the Instant Pot, place it on a baking sheet and open up the foil.
• Brush, drizzle, or pour the remaining glaze over the top of the ham and put under the broiler or in the oven for about 5 minutes, until the glaze bubbles and thickens.
• Serve immediately.

INSTANT POT HAM BONE SOUP

Steps:

• Turn Instant Pot to "Sauté" mode and heat oil.
• Add onion, carrots, celery, potatoes, garlic, bay leaf and saute for a few minutes until garlic is fragrant and onion is partially softened.
• Add broth, ham bone, thyme, parsley, salt, pepper and mix until combined.
• Put the lid on and turn the the valve to "Sealing."
• Select "Manual" mode and set the timer for 10 minutes.
• When the cook time is over, turn valve to "Venting" and do a quick pressure release.
• Remove lid and mix in cannellini beans and leftover diced ham.
• Turn on the "Saute" mode and continue cooking uncovered until soup is thickened to your desired consistency and potatoes are tender. Please note that this is a broth-based soup and thus, it will not become super thick.
• Discard bay leaf and ham bone and enjoy!

INSTANT POT BONE-IN HAM

Steps:

• Pour the cans of pineapple and their juice into the pot.
• Add the cloves and mustard. Stir well.
• Place the ham on a trivet (I like to use a silicone steamer with handles) in the pot with the fat side up. If it doesn't fit well, cut off a piece and fit it into the pot along side the larger piece (you may need to reduce the cook time from the original weight as the ham will be smaller after cutting off a piece.).Make sure the ham is below the level of the pot so the lid goes on without obstruction. I can fit a 8-9 lb ham in my 8 quart Instant Pot, and a 6-7 lb ham in my 6 qt.
• 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 Release6-7 pounds - 17 minutes plus 25 minutes Natural Release8-9 pounds - 22 minutes plus 25 minutes Natural Release(For a spiral cut ham, only cook 3 minutes with a 15 minute NPR).
• 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 100°-115° F which is fine for a fully cooked ham. Remember, you are just reheating it.If the ham is below 85° F, place the lid back on and pressure cook it 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 Sauté setting (Low or Less temperature).
• Mix in half of the brown sugar. Taste and adjust 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 it is thickened. Then turn off the pot.