Instant Pot Holiday Honey 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™ 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® HONEY-GLAZED HAM

Steps:

• Pour water into the steel basin of a multi-functional pressure cooker (such as Instant Pot®). Place the ham, sliced side-down, into the pot.
• Mix brown sugar, honey, mustard, Worcestershire, cinnamon, ginger, nutmeg, and cloves together in a bowl. Pour glaze on top of the ham. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Drain liquid from the pot into a bowl and set aside. Allow ham to rest for at least 10 minutes; remove to a platter.
• Select Saute function and add the liquid back into the pot. Cook until reduced to your liking, 5 to 10 minutes. Pour sweet sauce on top of ham slices when serving.

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.