Instant Pot Holiday Ham Food

INSTANT POT HOLIDAY HONEY HAM

Steps:

• Using a great knife, carve the ham into desired-sized slices and set aside
• Make the sauce by mixing the honey, pineapple, brown sugar and ginger ale together in a mixing bowl
• Using stackable pans, pour in a little sauce on the bottom of each pan, layer with the sliced ham and evenly distribute the sauce/pineapples into each pan (If you don't have these pans and wish to use aluminum foil instead, see the "Jeffrey Sez" section of the recipe)
• Place the trivet in the Instant Pot with 1 - 1.5 cups of water. Rest the stacstackable pansable pans on top of the trivet
• Hit "Manual" or "Pressure Cook" High Pressure for 3 minutes per pound (I used 3.5 lbs so I cooked for 10 minutes). Quick release when done
• Using the handle from the stackable pans' caddy, carefully remove from the Instant Pot, uncover the pans and transfer the ham, pineapple and desired sauce to a casserole dish or serving bowl
• Enjoy!

INSTANT POT BROWN SUGAR HOLIDAY HAM

Steps:

• Place ham in a 6-quart instant pot flat side down.
• Rub brown sugar over all sides of the ham.
• Drizzle with juice and syrup.
• Seal and cook on manual, high for 12 minutes.

INSTANT POT™ HOLIDAY HAM

Steps:

• Spray 6-quart Instant Pot™ with cooking spray. Add broth to insert; place rack in bottom of insert. Make 12 thin cuts in ham, leaving bottom 1/2 inch uncut. Place ham, cut side up, on rack in insert.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Set pressure valve to VENTING position to release pressure manually. Internal temperature in bottom center of ham (uncut portion) should be at least 140°F using instant-read thermometer. If ham is not done, select MANUAL, and cook on high pressure 3 minutes longer. Select CANCEL. Set pressure valve to VENTING position to release pressure manually.
• When cool enough to handle, carefully transfer ham to cutting board. Cut slices away from the ham.
• In small bowl, stir together melted butter, brown sugar, mustard, Worcestershire sauce and red pepper. Stir in 2 tablespoons of the cooking liquid. Serve ham with the butter sauce.

INSTANT POT WHISKEY AND HONEY GLAZED HAM

Steps:

• Whisk together the honey, marmalade, mustard and whiskey in a medium bowl until completely combined. Using the Instant Pot® metal insert as a guide, trim the ham to fit; reserve the trimmings for another use. Place two 24-inch pieces of twine criss-crossing one another on a clean work surface and place a 24-inch piece of heavy-duty foil over the top of the twine. Place the ham cut-side down in the center of the foil. Fold the corners up over the shank end (the narrow end of the ham bone) so that most of the ham is covered with foil. Take the 2 ends of one piece of twine and tie them into a tight knot around the ham. Repeat with the remaining twine so that you have 2 twine handles to support and lift the ham.
• Set a rack inside the pot and add 2 cups water. Using the twine handles, place the ham inside the pot. Fold open the foil corners so that the ham is exposed and pour the honey mixture over the ham. Fold closed the foil corners so that the ham is covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 10 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam, unlock and remove the lid.
• Lift the ham out of the pot, place in a large bowl and carefully drain the glaze and cooking juices; transfer the ham to a rimmed baking sheet, cover with foil and let sit until ready to glaze.
• Remove the rack from the pot and discard the water. Place the pot back in the base, set to saute on high and add the glaze. Cook until reduced, thick and syrupy, about 25 minutes. Brush the glaze over the ham and inside each slice; serve.

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 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 PRIME RIB

Steps:

• In a small bowl, combine the butter, garlic, herbs and spices until fully incorporated. Then, spread the butter mixture evenly over all sides of the meat.
• Pour the beef stock at the bottom of a 6-quart or larger Instant Pot, and then place the trivet into the pot and place your roast on top. Lock on the lid, making sure the valve is set to seal. Cook on high pressure for 15 minutes, and after time is up, keep on warm for 30 minutes. If you're looking for medium-rare meat that is mostly pink with a red center, aim for a temperature of around 135 degrees F.
• Once the roast is at your desired temperature, carefully open the Instant Pot and transfer the roast to a small baking sheet, allow to rest for 20 minutes before carving.
• While the roast rests, remove the trivet from the Instant Pot and press the sauté button. In a small bowl, whisk together the cornstarch with a tablespoon of water. Bring the sauce to a simmer and stir in cornstarch mixture. Cook until the sauce has thickened. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed.
• Serve the roast sliced with the sauce spooned over.
• Note: If you want to develop a golden brown crust on the roast, you can place it under the broiler, turning it on all its sides until fully browned all over.