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.