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* Sponsored by Holland House® Cooking Wine.
Growing up, I can’t remember a holiday where we ate ham. So when I was married and my husband mentioned the idea of cooking a ham for the holidays, I was honestly terrified. That was until I found a way to make pressure cooker ham.
The ham that you buy in the store is already cooked, so you are basically warming it up and adding your own flavor to it. And still, you are expected to put it in the oven for hours. That sounds like way too much work for me, not to mention the ingredients on the glaze mixture the ham comes with are not appealing.
This year, we will be enjoying one of the most delicious ham recipes I’ve ever tasted, with my own homemade glaze. The best part is, it’s ready in under an hour! You can’t beat that.
The secret to my incredibly delicious pressure cooker ham recipe is Holland House® Cooking Wine. There are so many things I love about the entire line. They are a go-to pantry staple and something I use in a number of recipes.
Holland House® brings you cooking wine/liquid condiments that elevate the flavor of your everyday dishes into something extraordinary. They use perfectly blended seasonings, aged to perfection, to offer bold flavor intensity that can stand the heat in any kitchen.
Holland House® Cooking Wines are available in five flavor-boosting and versatile varieties: Marsala, Sherry, White, Red, and White with Lemon.
While wine isn’t an ingredient you see in most ham glazes, I’m sure that my recipe for pressure cooker ham will change your mind about using it in yours!
For this particular recipe, I chose Holland House® Sherry Wine because of its light, golden color, and sweet aroma. It’s a very mild, sherry-wine flavor but it has hints of nut and caramel which adds a great depth of flavor to this recipe.
Sherry wine can be used in so many recipes, including desserts, sauces, and soups! It’s perfect for everyday meals, not just special occasions!
Since we love a sweet glaze on our ham, Sherry was the perfect wine choice. It paired so well with brown sugar and honey and the glaze itself is so good, you could eat it with a spoon.
You can find Holland House® Cooking Wines at your local retailer.
While there are many pressure cookers on the market, I cook mine in the Crock-Pot Express. I love that you can cook the ham and sautee the glaze all in the same place. It gives you the perfect flavor, without drying out your ham.
One tip that I have found useful for this pressure cooker ham recipe is to make sure to purchase a spiral, sliced ham. You can purchase boneless or bone-in, but I find the bone-in to have much more flavor and you can use the bone and leftover ham to make soup the following day!
If you have to cut the ham to fit into your pressure cooker, you might want to stick with a boneless ham, unless the butcher can cut it for you.
If you are able to place the ham into your pressure cooker with the sliced side up, you can pour your glaze in between each piece for extra flavor. If your ham is too big, as ours was, you can pour it on top. It will be just as delicious!
Sliced Ham in the Pressure CookerPrint
Tired of waiting hours to cook a ham? This pressure cooker ham recipe includes a homemade glaze and results in a perfectly cooked ham every time!
- 5–6lb spiral sliced ham, bone-in (already cooked)
- 1 cup chicken broth
- 1/4 cup Holland House® Sherry Cooking Wine
- 8 TBSP butter, melted
- 1 cup honey
- 1/2 cup brown sugar
- 1 TBSP ground black pepper
- 1 TBSP cornstarch
- 1/4 cup cold water
- Pour chicken broth at the bottom of your pressure cooker. Place the rack trivet into your pressure cooker.
- Remove the packaging from your spiral cut, sliced ham. First, make sure that the ham fits into your pressure cooker. If it’s too big, you should cut off enough to make it fit and save the excess for later use.
- Wrap the ham in aluminum foil, leaving the top portion open.
- In a medium bowl, whisk together Holland House® Sherry Cooking Wine, melted butter, honey, brown sugar, and ground black pepper and pour on top of ham (this should all remain in the aluminum foil).
- Close up the foil at the top, close the lid and cook on manual (see times in notes below).
- Allow the pressure to release naturally before opening.
- Once your ham is ready, pour the glaze into the bottom of the pressure cooker and set the ham (still covered in foil) to the side to rest.
- Mix water and cornstarch together and add to your glaze. Stir until combined.
- Turn your pressure cooker on saute and allow to saute, stirring frequently) until it’s at the texture you love (I allow mine to saute for 15-20 minutes). If the sauce gets too thick, you can always add chicken broth to thin it out.
- Meanwhile, slice your ham and place it on a platter.
- Pour the finished glaze on top of the ham or serve in a gravy type dish on the side, to allow your guests to add their own.
Sliced Ham 2 min/lb
Unsliced Ham 3 min/lb
Add 10 minutes to your total to account for the aluminum foil.
If you make this pressure cooker ham, we’d love to hear your thoughts. If you post it on social media, we’d love for you to tag @thesupermomlife! Don’t forget to check out all of our family-friendly recipes.
* This post is sponsored by Holland House® Cooking Wines. All opinions are my own.
Find more recipe inspiration at Holland House Slow Cooker Recipes.