Place trivet inside the inner pot of the pressure cooker. Pour in 1 and ½ cups cold water. Place foil sling on trivet–this will help you remove ham after it has finished cooking.
Prepare glaze by whisking together pineapple juice, honey and brown sugar.
Place ham on large sheet of heavy duty aluminum foil. Fold up sides of foil, to make a bowl like shape around the ham. Gently separate slices of spiral ham, so glaze can penetrate the ham slices. Pour glaze over ham and securely wrap foil around ham. Place ham on trivet inside pressure cooker. Secure foil sling around ham, if using.
Pressure Cook on High for 2 minutes per pound plus 10 minutes to account for the foil. (Only add 5 minutes if using thin foil.) Once cook time has elapsed, let rest for at least 15 minutes before releasing pressure. Check the internal temperature to be sure the ham is warmed to 135-150 degrees. If not, cook for an additional 3-5 minutes on high pressure.
Honey Ham Glaze Reduction (optional)
After pressure is released, remove your ham from the Instant Pot and place on a large platter or bowl, still sealed in the foil. Remove trivet from inside pressure cooker and pour out the water used to cook the honey baked ham. Place the inner pot back inside the pressure cooker and turn the pressure cooker to Saute.
Gently peel back the foil slightly from the cooked Ham. Remove the Ham from the foil, leaving the liquid inside the foil packet. Pour the rendered cooking liquid into the pressure cooker.
Mix together 1 tablespoon cornstarch with ¼ cup water and whisk into cooking liquid. Whisk liquid constantly until thickened and reduced--about 3-5 minutes. Pour over sliced ham.
This recipe has been updated to account for using heavy duty foil to cook the ham. To reach 145 degrees for serving, if your foil is not thin, you will need an additional 10 minutes added to the total cook time to account for the foil.
If using thin foil, do not add the additional 10 minutes to the cook time, instead add 3-5 minutes.
This Honey Glaze recipe is for a 4-5 pound ham. If making a larger ham, just double the recipe.
If you would like to add spices to your Honey Ham Glaze, use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves.
Feel free to omit brown sugar for a refined sugar free Honey Ham or to use maple syrup in place of the honey.
Sweet and Tangy Glaze Option: Instead of the honey glaze, mix together ⅓ cup pineapple juice, ¼ cup apricot preserves, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 1 teaspoon prepared Horseradish, ¼ teaspoon cinnamon, and ⅛ teaspoon each of ground cloves, nutmeg, and allspice. Pour over ham before wrapping in foil.
It is important to seal the ham well in foil to keep the ham flavored well and to prevent a burn warning.
This recipe is for a pre-sliced, pre-cooked ham that you purchase at your grocery store.
3 pound ham: use 1 recipe for glaze and cook for 6 minutes + 10 minutes to account for foil (or 16 total minutes)
4 pound ham: use 1 recipe for glaze and cook for 8 minutes + 10 minutes to account for foil (or 18 minutes)
5 pound ham: use 1 recipe for glaze and cook for 10 minutes + 10 minutes to account for foil (or 20 minutes)
6 pound ham: double the recipe for the glaze and cook for 12minutes + 10 minutes to account for foil (or 22 minutes)
7 pound ham: double the recipe for the glaze and cook for 14 minutes + 10 minutes to account for foil (or 24 minutes)
8 pound ham: double the recipe for the glaze and cook for 16 minutes+ 10 minutes to account for foil (or 26 minutes)