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 Instant Pot Bone-In Ham, and have my oven freed up for everything else! The ham actually cooks faster than some of the casseroles!
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!
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 10 minutes to heat up the pot and get it to pressure, 30 minutes of cook time, and 10 minutes of natural pressure release!
I prefer to use a bone-in, UNCUT ham. I find that these retain more moisture.
Cooked in pineapple and orange juice, along with a little spice gives the ham that Holiday flavor, and the drippings make an excellent glaze and gravy!
I pour some honey over the ham right before I close the lid.
The meat is juicy ad delicious. Ready for carving! Enjoy!
Instant Pot Turkey Breast Potato Dinner
Instant Pot Pumpkin Cheesecake
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Instant Pot Creamy Bacon Brussels Sprouts
Instant Pot Bone-in Ham cooks in about an hour and is juicy and delicious! This recipe is for an uncut, precooked ham.
- 1 6-8lb Bone-in Ham 'Portion' (Precooked)
- 1 14oz Can of Crushed Pineapple (with juice)
- 1 14oz Can of Pineapple Tidbits (with juice)
- 1/4 cup Orange Juice
- 1/4 cop Ground Mustard
- 2 tsp Whole Cloves
- 1/2 cup Honey
- 1/2 cup Brown Sugar
Press the Sauté button to start warming up the pot.
Pour the cans of pineapple and their juice, and the orange juice into the pot.
Add the cloves and ground mustard. Stir well.
Place the ham 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. Make sure the ham is below the level of the pot so the lid goes on without obstruction. I can fit an 8lb ham in my 8 quart Instant Pot.
Pour the honey over the ham.
Place the lid on the Instant Pot and set the steam release knob to the Sealing position.
Cancel the Sauté mode.
Your ham's cook time will depend on the wight/thickness. Use High pressure.
Press the Meat button (or Manual, or Pressure Cook) and then the + or - button to choose 30 minutes. If you have a smaller ham, reduce the time to about 20 minutes. I usually cook a 6 pound ham for 30 minutes, 7-8 pounds for 40 minutes, 9-10 pounds for 45 minutes.
When cooking cycle has ended, let the pot naturally release pressure for 15 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 140 degrees (F) or just under (If it reads just under, you don't have to cook it longer, just put the lid on the pot and let it rest a few more minutes. Then take the temperature again). If the temp is not close to 140, put the lid on and set it for about 5-10 minutes longer (Every situation may vary slightly).
Set Broiler to 425 degrees (F).
Carefully remove the ham to a baking sheet.
Ladle some of the liquid from the pot to a fat separator and measure out 1/2 cup. Mix it with the brown sugar and pour over the ham. Place the ham under the broiler to caramelize the glaze for a few minutes. Check it often to make sure it doesn't burn!
Meanwhile, if you want to cook the remaining liquid/drippings down, turn on the Sauté mode again and let the liquid simmer for a few minutes. At this point you may want to thicken it, or keep reducing it (I like to add a little brown sugar to it, cook it down a bit, then thicken with a cornstarch slurry).
Remove ham from oven to a serving platter and serve. Serve the reduced drippings as a gravy.
RESOURCES TO MAKE Instant Pot Bone-in Ham
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I am so gonna make this!
Do you really use a 1/4 cup of ground mustard?
Yes I do. There is a fair amount of liquid in there, you can’t help it as the ham gives off a lot. If you are unsure about adding that much, don’t. Just add what you are comfortable with. After the ham cooks, you can always add more if you like!
Can this be done without all the stuff? I want just a simple baked ham
Yes it can.
Yes, yes yes it can! My family dislikes sweet ham, that’s not easy to find. Every one in the stores even is sweetened with corn syrup, honey, sugar etc. and is way too sweet!! We like and we’re raised with salty tasting ham and everywhere we look, sweet ham is everywhere!! We’ve found just 1 brand that has reduced the salt but, the ham is not too bad so, yes you can still use this recipe but, ignore all the fruit juices etc and add about 1quart of water to the pot with the ham. It comes out great, as a matter of fact, I have one in my instant pot as I speak!!
Made a 6 pound ham using this recipe and it turned out so juicy and good! I love pineapple, but my hubby doesn’t. He liked it in this recipe!
Well Sandy you have just made my weekend… Ham tonight and split pea soup tomorrow!
I will leave another comment with the results… which I am sure will be awesome
Thanks for the recipes
That’s awesome, Ken! I’m excited to hear how it turns out!
This is fabulous, and a huge hit at the dinner table! Question: When you cook down the liquid at the end to thicken, do you strain it first, or do you leave in the pineapple, etc?
Hi Karen, I’m so glad you liked this recipe! When I reduce the liquid I leave everything in, then add a thickener. If you like a smoother gravy, you can remove the pineapple chunks with a slotted spoon and serve them separately.
Thank you!! 🙂
I want to ham sliders for a hearty appetizer for Easter. Will this hm be tender enough to shred?
Hi Christine, I think it will be. There’s a point where it can get overcooked, and kind of dry, so choose the ham that has good marbling as it will be more tender.
I love the ingredients for this recipe!!! I do have a question, though. Will it work to cut the recipe in half for a smaller ham? And if so, would I also reduce the cooking time?
Thanks!!!
Hi Shirley (Love your name!), The 30 minute time is for a 6 to 8 pound bone-in ham. If you make a smaller ham, I would reduce the time by about 4 minutes per pound. So, cook a 4 pound ham for about 20 minutes.
I cannot use pineapple due to an allergy. Suggestions for a substitute?
Hi Anne, since pork and fruit go so well together, you can try any canned fruit that you like. Or apples (with a bit of apple juice). Cherry preserves mixed with some lemon juice, or orange juice. You want a little acidic tartness in there if you add a sweet fruit.
Thank you.
I accidentally bought a spiral sliced ham. It’s 9.35 lbs. Can I use this?
Hi Dawn, yes, but reduce the cook time by half.
10.5 lbs cook time?
About 45 minutes with a 15 minute natural release.
I made this yesterday and it turned out awesome. My ham was 9 lbs and I did 45 minutes but I did have to cook to for an additional 10 minutes. I think 5 minutes would have been enough. Delicious!
That’s great Sharlene! Every ham is different, and I try to go by the thickness. Trust that meat thermometer! Thank you for your review!
hi I just bought an instapot I cook all the time but for some reason I cant seem to start using mine im sure after I do ill c how easy it is but for now it seems complicated I would just like to put everything in the pot set it and forget it but it seems I have to go on line to try and figure out how long to cook for and how to pls can u help me to c how easy it could be thanks a bunch
Hi Brenda, it can take a while to understand that this is a pressure cooker and not a crock pot. There are recipes that are “Dump and push start” and many are not. One of the cool things about this appliance is that you can brown your meat, veggies, or whatever in the same pot that you will be pressure cooking in. Just remember that pressure cooking requires water. The water heats up and creates steam. The steam builds up and creates pressure, and is hotter than boiling water. The pressure cooks the food. WAY different than a crock pot. I have a friend who has an amazing guide for getting started: Getting Started – Paint the Kitchen Red. Good Luck!
Hi Sandy!
Thank you for this recipe. What do you mean by precooked ham? I have a fresh bone in ham that’s about 5lbs, so I was thinking about 25 minutes in the instant pot?
Thank you!
Hi Michelle. Most hams we get in the grocery store are precooked. Check the label and it will tell you. I think starting with 25 minutes sounds good.
My broiler is out. How can I do glaze in oven?
I would put the oven to 425° and let it kind of caramelize that way. Maybe wrap the bottom in foil first.
Can you do this with a frozen ham or does it have to be thawed.
You can use frozen, though it will take longer to come to pressure. You might need to add some time, but I would cook it per recipe, then use a meat thermometer to check. If it needs more time, just give it a few minutes.
Need Thanksgiving help! Have you tried a frozen ham before? I saw you just commented on a frozen ham and may have tried it by now. I am worried it will be tough. I will have alot of side dishes and a big turkey in my refrigerator, so I’m trying to go straight from the freezer with the ham. Do you think it would be better if I thawed it first? I am cooking for 20 people and five of them are Army guys that can’t go home to their families. :(. Army guys that eat so I need alot of meat! lol. My ham is a bone in 7 pound shank. Thanks in advance. 🙂
Yes, try 30 to 35 minutes with a 10 to 15 minute natural release.