Instant Pot Apple Pie Ham is a deliciously flavored spiral cut ham. With the sweetness of apples and the salty ham, you get a perfect combination! Instant Pot spiral ham is very easy to make. This pressure cooker apple pie ham cooks much faster than in the oven. A wonderful Holiday ham!
Instant Pot Apple Pie Ham
I love a good Holiday Ham. I say that because it seems that I only cook a ham on Christmas and Easter. I used to make this Apple Pie Ham in the crock pot, but decided to give it a whirl in the good ole Instant Pot.
Just a quick note: If your ham is not spiral cut you can still make this, but you will need to make slices along the length of your ham as though you are going to serve it. Just leave the slices attached, don’t cut all the way through.
Since spiral cut hams are sliced very thinly, and they are precooked, you really only need to heat them up. It is important to do so only to the point the meat is heated through, and no more. These hams dry out very easily.
An alternative would be to wrap the ham in foil and add the apple pie filling mixture to it before sealing the foil. You will need to cook it about 10 minutes longer when wrapped in foil.
This isn’t my preferred method for this Instant Pot Apple Pie Ham. The juices from the meat won’t get a chance to mingle with the apple juice and create the yummy sauce!
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Instant Pot Apple Pie Ham is a deliciously flavored spiral cut ham. With the sweetness of apples and the salty ham, you get a perfect combination! This pressure cooker apple pie ham cooks much faster than in the oven.
- 1 (4-9) lb Spiral Cut Cooked Ham (pre-cooked, smoked) rinsed
- 2 1/3 cups Apple Juice or Cider, divided
- 2 cans Apple Pie Filling
- 1/2 cup Brown Sugar
- 3/4 tsp Ground Cloves
- 3 Tbsp Corn Starch
- 1/3 cup of the Reserved Apple Juice
Rinse off the ham well with cool water and set in the pot. If your ham is small enough you can set it on a long handled trivet.
Pour 1 cup of the apple juice over the ham. Reserve the remaining cup.
Mix together the apple pie filling, brown sugar and cloves.
Spoon the apple pie filling mixture over the ham.
Place te lid on the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High pressure. The pot will take several minutes to come to pressure.
While ham is cooking, whisk together 1/3 cup of the reserved apple juice with the corn starch to make a slurry. Keep the remaining 1 cup of apple juice for the sauce.
When the cook time is finished, let the pot sit undisturbed for 5 minutes (Natural Release), then turn the steam release knob to Venting and Quick release any remaining steam/pressure.
When the pin in the lid drops down, open the lid and use a big spoon and tongs to very carefully remove the ham from the pot to a baking dish or serving platter. If you were able to use the trivet, use the long handles to assist you. Be very careful!
Spoon out the apple pieces and set aside.
Use a fat separator to defat the liquid/drippings. Then return 3 cups of the liquid/drippings to the pot. Discard the rest.
Add in the remaining 1 cup of apple juice.
Turn on the pot's sauté setting, and when the contents start to simmer, stir in the corn starch slurry and stir until the mixture is thickened.
Turn off the pot and add the apple slices back in. Transfer the apple pie sauce to a bowl.
Slice the bone away from the ham and arrange the meat on a serving platter. Serve the ham with the apple pie gravy spooned over the top. Excellent with mashed potatoes!
Calories based on an 8 lb ham feeding 12 and are approximate.
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