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Bone-in Ham on turquoise plate with fork and green leaf garnish

Instant Pot Bone-in Ham

Instant Pot Bone-in Ham cooks in about an hour and is juicy and delicious! This recipe is for an uncut, precooked ham.

Course Dinner, Main Course
Cuisine American, Holiday
Keyword pressure cooker ham recipe
Prep Time 15 minutes
Cook Time 22 minutes
NPR 25 minutes
Total Time 1 hour 2 minutes
Servings 5 - 10
Calories 141 kcal
Author Sandy Clifton

Ingredients

  • 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

To Thicken

  • 4 Tbsp Corn Starch
  • 1/4 cup Reserved Pineapple Juice

To Finish

  • 1/4-1/3 cup Brown Sugar, divided

Instructions

  1. Pour the cans of pineapple and their juice into the pot.

  2. Add the cloves and mustard. Stir well.

  3. 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.

  4. Pour the honey over the ham.

  5. Place the lid on the Instant Pot and set the steam release knob to the Sealing position.

  6. Press the Pressure Cook button (or Manual) and then the + or - button to choose the cook time in minutes.

  7. 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).

  8. 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.

  9. 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.

  10. Carefully remove the ham to a baking sheet.

  11. 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. 

  12. Turn on the Sauté setting (Low or Less temperature).

  13. Mix in half of the brown sugar. Taste and adjust sugar, mustard, or cloves, if desired.

  14. 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.

If You Want To Glaze/Caramelize the Outside of the Ham

  1. Turn on the broiler to 425°.

  2. 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! 

  3. Remove ham from oven to a serving platter and serve. Serve the remaining glaze as a gravy.

Recipe Notes

*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.