Honey Baked Ham
A honey baked ham is the best kind of ham! Ham is naturally salty, so adding sweetness to the outside cuts through that salty flavor. The sugar also caramelizes on the outside of ham, which is delicious!
There are a lot of recipes out there for this type of ham– we even have one (and it’s a good one) that you can find here. But this one is the best, because the cook time is minuscule compared to the oven. That’s right, it’s in the Instant Pot!
An Instant Pot is a pressure cooker. If you don’t have the “Instant Pot” brand that’s okay; most people use the terms interchangeably. The hams that you buy at the store are already cooked, so when we “bake” them, we’re really just warming them through. But that can take a couple of hours, depending on the size of your ham.
Many people eat ham as a holiday dinner, so it’s nice to have the oven space for other dishes. This is another reason the Instant Pot is so convenient. Let’s talk through the process.
Smother your ham with Fresh Churned Cinnamon Brown Sugar Honey Butter! That’s the most important step! Be generous with it– the sugars will caramelize and that amazing flavor seeps into the pork.
Put your ham on a piece of foil, and wrap the edges up. Pour some pineapple juice in the bottom of this little homemade bowl. It adds moisture and flavor! Then wrap the ham up the rest of the way. Place the trivet in the Instant Pot and put the ham in.
Then cook for 2 minutes per pound. Yes–only 2 minutes per pound. So we cooked our 3 3/4 pound ham for 8 minutes. Let the pressure release naturally, as this will keep the moisture in the ham.
Then dig in. Serve yourself first, cause it’s going to disappear quickly!
Instant Pot Honey Baked HamCourse: Dinner
3-5 lb spiral sliced ham
½ cup Fresh Churned Cinnamon Honey Butter, melted
½ cup pineapple juice
- Brush Cinnamon Honey Butter on all sides of the ham. Make a foil bowl to set your ham in. Pour pineapple juice in the bottom of the “bowl,” then wrap the whole ham in foil.
- Place trivet in Instant Pot, then place ham inside. Cook on High Pressure for 2 minutes per pound. Allow steam to release naturally, for at least 10 minutes.
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