Pressure Cooked Bone-In Ham with Maple-Honey Glaze

April 22, 2013

The most amazing part of this recipe is just how moist the ham was after it was pressure cooked.  Sure, saving an hour of cooking time was nice, but not having dried-out ham was the best.

Pressure Cooked Bone-In Ham with a Maple Honey Glaze


Pressure Cooked Ham

I started with a pre-cooked 8 pound bone-in ham.  According to the package, it needed 1 hour and 15 minutes in the oven at 400 degrees, with another 10 minutes under the broiler with their included glaze packet.

The glaze packet was the first thing to go in the rubbish.  I don't know how they made it, when they made it or what they used to keep it stable during transit.  If you've read my stuff before, you probably know I've already got a better glaze coming up below.

You Need a Large Pressure Cooker

When I set out to buy a pressure cooker, one of the reasons I chose a 10 quart size was so that I could cook large chunks of meat.  With the steamer tray inserted, the ham fit perfectly.  Pour about a cup of water in the bottom and bring your cooker up to pressure.

Some recipes that I researched suggested pouring black peppercorns and cloves into the cooking liquid to infuse that flavor into the meat.  It's a great idea.  It's sort of like when there's eucalyptus oil in a steam shower.  The flavors will essentially steam into the meat.  However, I don't like cloves, so I just used peppercorns.

Make Your Own Ham Glaze

While the ham is cooking, you can make the glaze and keep it over a low simmer.  After about 15 minutes, I turned off the heat and used the quick release method.

Next, I lined a sheet pan with heavy duty foil (to make clean up easier), inserted a wire rack and very carefully transferred the ham.  It's falling-apart ready at this point.  The last step is to cook on the glaze.

Brush the ham liberally with the glaze and place it under a broiler.  You'll want to watch it very carefully and rotate it around so that the glaze browns evenly and doesn't scorch.  Alternatively, pre-heat your oven to 450 degrees and give it 10 to 15 minutes.

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Pressure Cooked Bone-In Ham with a Maple Honey Glaze



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Pressure Cooked Bone-In Ham with Maple-Honey Glaze
Serve a moist, delicious bone-in ham in a fraction of the time
Prep time: Cook time: Total time:
Ingredients
  • 1/2 cup Maple Syrup
  • 1/2 cup Honey
  • 1/4 cup Brown Sugar
  • 2 Tablespoons Orange Juice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 Bone-In Ham
Instructions
  1. Combine all ingredients in a saucepan over medium and mix the ingredients well
  2. Place the ham in a pressure cooker, cook for 15 minutes according to your cooker's guidelines and use a quick release
  3. Transfer the ham to an oven safe dish and baste liberally with the glaze
  4. Under a broiler, allow the glaze to caremelize and just slightly char on the edges (this will happen quickly)



13 comments:

  1. Do you think it would work in an 8 qt pressure cooker?

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    Replies
    1. Not sure...it will depend on the diameter of your pressure cooker and the shape of the ham. I know roughly how wide mine is and try to choose hams accordingly

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  2. will the cooking time need to be adjusted based on the size of the ham?

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    Replies
    1. For my PC, an 8 pounder filled it up. If it were half that size, I'd probably go 10 minutes. All depends on your PC, really. So long as the ham is pre-cooked, you're really just warming it up without drying it out.

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  3. What about spiraling? Does that make a difference?

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    Replies
    1. Spiraling is a good thing...it'll let your homemade glaze get in there and coat all of the ham surfaces. It won't affect cooking time though.

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  4. I have a 10 lb cooked spiral ham. Do you recommend that I cook for 15 minutes and use 1 cup of water? This is my first time using my pressure cooker. Also, my husband is not a fan of any glaze. Will it still be good without it??

    ReplyDelete
    Replies
    1. Hi Deedra - 15 minutes is a good starting point for a ham that will fill up your pressure cooker. The cup of water is essential to keep enough steam in there for pressure. It'll also depend on how cold your ham is when you put it in. I've had partially frozen hams that weren't warmed all the way in the middle and I put them back in for another 10 minutes.

      Glaze is totally your call. A pre-sweetened ham, like one from Honey Baked, may not need any glaze. Plus, the glaze will primarily add flavor to the outer parts of the ham and not affect the flavor of the majority of the meat.

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  5. This comment has been removed by the author.

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  6. How do you cook a dry country ham in a power pressure cooker it's 7 lb the middle of one

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  7. Can you cook from frozen state? Add more cooking time?

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    Replies
    1. I've never tried cooking a frozen ham before. My best guess is that you should let it thaw overnight (or 2 nights) in the refrigerator. A frozen ham will be a considerable block of ice even for a pressure cooker to take on.

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  8. Just made this for Easter dinner. Huge hit. Bone in ham shanks were .47/lb os got a 10 lb. Was too long for my pc so cut in big chunks. Didn't have whole cloves so put 2 tbsp ea ground cloves & black pepper in the liquid, pc for 15 min, made glaze, then oven for 20 min covered in glaze. Served with pc cooked sweet potatoes, pasta salad, mix green salad, and raw veggie tray. Plenty of leftovers except ham, that was Devoured!

    ReplyDelete

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