Bone-In Ham with Brown Sugar

Serves 5 in about 1 hour. The pot starts with bone-in ham*, then reserved pineapple juice.

Ingredients

• 1 (3-8 lb) bone-in ham* (uncut, cooked shank or butt "portion")
• 2 (20 oz) cans pineapple chunks (with juice. reserve ¼ cup for sauce)
• ½ teaspoon ground cloves, or 1 teaspoon whole (optional)
• 2 tablespoons ground dry mustard (or 1 tablespoon prepared dijon)
• ½ cup honey
• 4 tablespoons corn starch
• ¼ cup reserved pineapple juice
• ¼-⅓ cup brown sugar, divided

Method

1. Tip in the cans of pineapple and their juice into the pot.
2. Tip in the cloves and mustard. Mix well.
3. Set the ham on a trivet in the pot with the fat side up. If it doesn't fit well, cut off a piece and fit it into the pot along side the larger piece (you may need to reduce the cook time from the original weight as the ham will be smaller after cutting off a piece.).Make sure the ham is below the level of the pot so the lid goes on without obstruction.
4. Tip in the honey over the ham.
5. Set the lid on the pressure cooker and set the steam release knob to the Sealing position.
6. Press the Pressure Cook button (or Manual) and then the + or - button to choose the cook time in minutes.
7. Your ham's cook time will depend on the weight/thickness. Use High pressure.
8. When cooking cycle has ended, let the pot naturally release pressure for 25 minutes. Then manually release the remaining pressure by turning the steam release knob to Venting.
9. When the pin in the lid drops, open the lid and take the temperature of the ham. It should read 100°-115° F which is fine for a fully cooked ham.
10. Carefully remove the ham to a baking sheet.
11. Ladle the liquid from the pot to a fat separator (straining out the pineapple chunks) and discard the extra fat. Then add the defatted liquid and pineapple chunks back into the pot.
12. Turn on the Sauté setting (Low or Less temperature).
13. Stir in half of the brown sugar. Taste and adjust sugar, mustard, or cloves, if you want it.
14. Stir the corn starch and reserved pineapple juice together to make a slurry. Tip in the slurry to the simmering liquid and stir until it is thickened. Then turn off the pot.
15. Turn on the broiler to 425°.
16. Tip in some of the glaze over the ham and place the ham under the broiler to caramelize for a few minutes. Check it often to make sure it doesn't burn!
17. Lift out ham from oven to a serving platter and serve. Plate the remaining glaze as a gravy.

More instant pot ideas are in the instant pot collection.