Instant Pot Bone-in Ham turns out juicy and flavorful in a fraction of the time it takes to cook it in the oven! Making a ham in the Instant Pot is my favorite way to cook this Holiday staple. Adding some delicious seasonings and flavorings to this pressure cooker ham recipe makes it really special! Once you make an Instant Pot Ham, you will love it!
Originally published 10/25/17 [updated 11/2019]
Instant Pot Bone-In Ham
I think it’s funny how ham and turkey became once or twice a year foods for most of us in America. We might have lunch meats and ground versions, but to make a ham or turkey is not a frequent happening in most of our kitchens!
Every year I cook 2 hams, one for Easter, and one for Christmas. Always in the oven, and it always takes up the oven space so I can’t make the sides conveniently.
After I got my Instant Pot I decided to give it a try. It turned out really moist and delicious! Now I only make ham in the Instant Pot, and have my oven freed up for everything else! The Instant Pot ham actually cooks faster than some of the casseroles!
What I have noticed is that using my Instant Pot has allowed me to cook those time intensive meats and dishes more often because it just doesn’t take as long! I’m crazy about the variety we eat since the IP came to live with us!
This Instant Pot Bone-in Ham is done in about an hour. It takes about 13 minutes to heat up the pot and get it to pressure, 15 to 25 minutes of cook time, depending on how thick/large the ham is, and 25 minutes of natural pressure release!
Allow yourself some extra time in case you need to add a few minutes to the cook time. It’s good to have the ham done first, then the rest of the meal shortly after.
I prefer to use a bone-in, UNCUT ham. I find that these retain more moisture. If you use a spiral cut ham, drastically reduce the cook time (see recipe card).
Cooked in pineapple juice, along with a little spice gives the pressure cooker ham that Holiday flavor, and the drippings make an excellent glaze and gravy!
I pour some honey over the Instant Pot ham right before I close the lid.
The meat is juicy and delicious. Ready for carving. Enjoy your pressure cooker ham!
Instant Pot Turkey Breast Potato Dinner
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Instant Pot Creamy Bacon Brussels Sprouts
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If you make this tasty pressure cooker ham recipe, please leave a comment with a star rating below. I’d love to know how it turned out!
Instant Pot Bone-in Ham cooks in about an hour and is juicy and delicious! This recipe is for an uncut, precooked ham.
- 1 (3-8 lb) Bone-in Ham* (Uncut, Cooked shank or butt "portion")
- 2 (20 oz) cans Pineapple Chunks (with juice. Reserve 1/4 cup for sauce)
- 1/2 tsp Ground Cloves, or 1 tsp whole (optional)
- 2 Tbsp Ground Dry Mustard (or 1 Tbsp prepared Dijon)
- 1/2 cup Honey
- 4 Tbsp Corn Starch
- 1/4 cup Reserved Pineapple Juice
- 1/4-1/3 cup Brown Sugar, divided
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Pour the cans of pineapple and their juice into the pot.
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Add the cloves and mustard. Stir well.
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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.
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Pour the honey over the ham.
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Place the lid on the Instant Pot and set the steam release knob to the Sealing position.
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Press the Pressure Cook button (or Manual) and then the + or - button to choose the cook time in minutes.
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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
8-9 pounds - 22 minutes plus 25 minutes Natural Release
(For a spiral cut ham, only cook 3 minutes with a 15 minute NPR).
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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.
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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.
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Carefully remove the ham to a baking sheet.
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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.
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Turn on the Sauté setting (Low or Less temperature).
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Mix in half of the brown sugar. Taste and adjust sugar, mustard, or cloves, if desired.
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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.
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Turn on the broiler to 425°.
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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!
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Remove ham from oven to a serving platter and serve. Serve the remaining glaze as a gravy.
*The thickness of the ham will affect cook time, as will higher altitudes (3000 feet or higher add more time).
**Allow yourself some extra time in case you need to add a few minutes to the cook time. It's good to have the ham done first, then the rest of the meal shortly after.
RESOURCES TO MAKE Instant Pot Ham
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Leah
We made this recipe for a big family dinner and it was delicious! The only change I made was adding a jar of drained maraschino cherries at the very end. I sliced the ham into casserole dish and poured the sauce over the top. So yummy! I’ll definitely make it again!
Lori P Larocque
This is such a great recipe and I followed the recipe exactly and everybody loved it.
Jim
I actually made this last night with no deviations from the recipe. It was delicious. My wife said it was the best ham I have ever made. Although honestly I stopped making them for almost a decade, before I had an instant pot, because they were just so underwhelming. It’s still ham, but it really flavorful and not dried not at all. There aren’t many IP bone-in recipes out there, so this was a good resource. Great leftovers now and looking forward to having a good hambone for soup in the near future..
Sandy
I’m so glad you and your wife enjoyed your ham! Thank you for letting me know.
Val Bennett
Thank you so much Sandy, I have been looking for a bone-in pre cooked ham recipe, this well be our New Years day supper. Merry Christmas & Happy & Healthy New Year to you.
Sharon
I made this for Thanksgiving. It was by far the best ham I’ve ever eaten. My son agreed! I did a 22# butt portion bone-in ham (I had to cut a chunk of the ham and put the cut piece in the back of the pan). I followed the directions Pressure cooked it for 40 minutes on high and just let vent naturally until the sweet potatoes were done. Added steamed Brussels Sprouts and then pie! So easy and delivers. This recipe is a definite keeper!
Chris
Perfect! And I didn’t even have pineapple— so moist!