Get all the delicious, smoky flavor of a juicy flavorful ham in your pressure cooker! Pressure Cooker/Instant Pot “Smoked” Ham is going to rock your holiday menus!
I can sense the cringing going on at the audacity of a “smoked” ham in the pressure cooker. Every hard-core smoker out there is shaking their head at me in utter disappointment. But if there can be recipes out there for Pressure Cooker “Roasted” Chicken, well then by dang, I’m making a “smoked” ham. The parentheses are key here, right?!
This Pressure Cooker “Smoked” Ham comes from a legit smoked ham recipe that our family has been making for several years. But the problem is that no one ever wants to be in charge of it (except for my hard-core hunting brother-in-law who doesn’t mind smelling like jerky for 3 days). Plus, it requires some serious babysitting with all the basting and turning and basting and glazing . . .
Needless to say, this ham didn’t use to make many appearances simply because it was just too much work. Which was such a shame, because it’s the best ham I’ve ever ever had (close second is this vinegar soaked Sweet Baked Ham by Mel’s Kitchen Cafe – insane! And she has Instant Pot directions for it now too!).
Well now I’m smoking hams in my pressure cooker left and right and even agreed to do it for Christmas this year which would have been a big fat “NO” if I had been asked to do it in the smoker. I’ve got toys to build and naps to take for crying out loud!
And here’s another secret to make this the best dinner ever. For the perfect meal, I demand (suggest, insist, whatever) you serve it with this life changing Pressure Cooker Healthy Sweet Potato Casserole and this Instant Pot Whole Wheat Crusty Bread. You could whip up the sweet potatoes up to 4 days ahead of time and make it easy peasy to throw together so you can join in on all the fun too!
That mustard sauce also deserves a moment. I first tasted this at my in-laws years ago and ham has been on a whole other level ever since. Make it! ‘Nuff said.
This Pressure Cooker “Smoked” Ham will be a star at your table this Christmas. And don’t you dare let anyone tell you that “smoked” ham can’t be done in a pressure cooker. Just use your finger quotations marks and all will be well 😉
Quickly, more news about a couple of things happening now that I am very passionate about –
There is a Go Sugar Free course starting the first week of January. This is a course I did 3 years ago that set me free of my sugar addiction and quite honestly changed my life. Be sure and check it out! If you sign up for the newsletter, you will be notified when the early bird pricing begins as well as when she opens up the opportunity to win a scholarship to do the course for free!
Cami and I are once again joining in on the famous Bundle Package offers. We were a part of the Healthy Living Bundle this past year and beginning the last week of December, there will be a new bundle called The Ultimate Healthy Meal Planning Bundle. Meal planning for me is key to making healthy, wholesome food for my family and I am so excited to hook you up with this resource to help you in your meal planning ventures. While it’s not available yet, you can sign up now to receive notifications when offers go live. Also, when you sign up today, you will receive a free guide to Easiest Holiday Meals Ever. Check it out! The tips in this guide are amazing! I especially appreciated the tip where a girl mentions that counting calories at a Christmas party is unnecessary. Live in the party moment and enjoy it to its fullest without guilt! I hear that!
Tools used to make Pressure Cooker “Smoked” Ham
Instant Pot or
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Pressure Cooker “Smoked” Ham
Not only is this the easiest ham I have ever prepared in my life, it’s also the most tender and flavorful. Leftovers are out of this world!
- Prep Time: 10 minutes plus overnight
- Cook Time: 35 minutes
- Total Time: about 1 hour
- Yield: 8-10 servings
For the Ham
- 5-6 pound ready to eat ham, cut in 4 pieces (AKA vacuum packed, boneless ham)
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
- 1 teaspoon dry mustard
- 1/4-1/2 teaspoon cayenne (depending on how spicy you want it)
For the Cooking Liquid
- 6 oz can pineapple juice
- 1 cup chicken stock
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cloves
For the Glaze
- 1/4 cup pineapple juice
- 1/4 cup honey
- 1/2 teaspoon dry mustard
- pinch of ground cloves
For the Mustard Sauce
- 2-4 tablespoons brown sugar (depending on how sweet you want it)
- 1 tablespoon flour (I used white whole wheat flour)
- 1/4 cup dry mustard
- 3 egg yolks, slightly beaten
- 1/2 cup vinegar
- 1/2 cup water
- 3 tablespoons butter
- Cut ham into 4 equal pieces and place on top of a large piece of tinfoil. Combine spices in a bowl then rub them all over the ham. It will seem like a lot, but trust me, use all of the spice rub.
- Wrap ham up tightly in the tinfoil, adding another layer of tinfoil if it’s not complete wrapped up. Set inside a larger dish and place in the refrigerator overnight. You can skip the overnight step, but it does infuse the ham with more flavor.
- When ready to cook the ham, add the cooking liquid ingredients and whisk to combine. Unwrap the ham from the foil and place the ham inside the pot and let it nestle down in the cooking liquid. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 35 minutes.
- Meanwhile prepare the glaze by whisking all the ingredients together in a small bowl. Set aside.
- Prepare the mustard sauce as instructed below.
- When pressure cooking is complete, use a natural release. This will help keep the ham moist and tender, but if in a hurry, allow pressure to release naturally for 10 minutes followed by a quick release.
- Place ham on a cutting board and cut into desired size pieces. Place inside a 9×13 baking dish and drizzle with the glaze. Serve hot.
For the Mustard Sauce
- Prepare the Mustard Sauce by combining all of the ingredients except for the butter in a small saucepan. Cook over medium heat until thickened, stirring frequently. Add butter and stir until it’s melted and well incorporated. Set aside. The sauce can be prepared in advance and stored in the refrigerator for up to 3 weeks. Makes 2 cups.
- This ham freezes perfectly so don’t let those leftovers go to waist!
- The glaze is another delicious layer of flavor but the ham is still dynamite without it. Feel free to omit.
- For the best leftover panini ever, layer the ham, avocado slices, provolone cheese, and the mustard sauce between 2 whole grain slices of crusty bread. Yum!
All images and text © Marci Buttars / TIDBITS