Ham with ginger peach glaze. It’s a fully cooked ham that you coat with a simple and sweet peach preserve, mustard, and ginger glaze. And it can be conveniently made in your Instant Pot or pressure cooker in less than an hour.
This decidedly Southern-influenced ham with ginger peach glaze is reason number 273 to love your Instant Pot or pressure cooker. It turns out a memorable holiday ham with all the familiar warm and rich undertones of mustard, ginger, bourbon, and peach in less than an hour. No lie. And no more is your oven held hostage all holiday morning.–Angie Zoobkoff
☞ Table of Contents
Instant Pot Ham with Ginger Peach Glaze
Equipment
- Pressure cooker or Instant Pot
Ingredients
For the glazed ham
- One (4-to 5-pound) fully cooked ham preferably semi-boneless
- 3/4 cup peach preserves
- 1/4 cup Creole mustard or whole-grain Dijon mustard
- 1 tablespoon mustard powder
- 2 teaspoons ground ginger
- 1 teaspoon coarsely ground black pepper
- 1/2 cup premium ginger beer or ginger ale (do NOT use diet)
For the jus (optional)
- 1/4 cup peach preserves
- 2 tablespoons bourbon
- Juice of 1 lemon
Directions
Make the glazed ham
- Use a sharp, heavy knife to score the top and sides of the ham in a diamond pattern. Make diagonal cuts that are about 3/4-inch (2-cm) deep and spaced about 1 1/2 inches (4 cm) apart.
- In a medium bowl, stir together 3/4 cup preserves, the Creole mustard, mustard powder, ground ginger, and pepper. Spread half the glaze over the top and sides of the ham. Reserve the rest of the glaze.
- Pour the ginger beer into the pot of the Instant Pot or pressure cooker. Lower the ham onto the trivet in the pot, cover, and cook on low pressure for 15 minutes. Let stand for natural release for 3 minutes and then quick release the remaining pressure.
- Lift the trivet out of the pot and transfer the ham to a large ovenproof skillet or rimmed baking sheet. Leave the cooking liquid in the pot. Spread the reserved glaze over the ham.
- Position an oven rack so that the top of the ham will be about 5 inches (13 cm) from the heat source. Preheat the broiler. Broil the ham until the glaze is bubbling and browned and the diamond pattern opens up and gets crisp on the edges, 6 to 8 minutes. Let stand for at least 15 minutes before slicing and serving.
Make the ginger peach sauce (optional)
- Using the sauté function on your pressure or multi cooker, simmer the cooking liquid until it reduces by half, 6 to 10 minutes. Stir in the preserves, bourbon, and lemon juice. Simmer until warmed through, about 3 minutes. Serve with the ham.
Notes
Ham With Ginger And Any Fruit Preserves Glaze
We love the way the peach complements the warm mustard and ginger overtones of this glazed ham. That said, any preserves, including apricot, or pineapple would work well in place of peach.Show Nutrition
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Recipe Testers’ Reviews
This holiday ham made for a stunning and delectable Sunday dinner and would be wonderful for an Easter table. My family adored the ham and we all commented on how moist and tender and delicious it was.
I used homemade peach preserves and loved how the peach flavor complemented the ham.
Originally published March 24, 2019
Helen Doberstein
This recipe makes a terrific centerpiece ham. And I don’t say that lightly. My family LOVES ham. I don’t. So I was fully prepared for this to be another recipe they’d love while I looked for something else to eat. But I was pleasantly surprised to find that I liked it. I wouldn’t say it was love at first bite but I did like it.
The glaze is very quick to put together and cooking it in the Instant Pot kept the ham from being dry. The glazed ham wasn’t overly salty or sweet. I didn’t have any ginger beer in the house so I used ginger ale. I would like to see what a difference ginger beer would make when I make this ham again. We found the peach preserves weren’t too sweet, a common complaint here with glazed hams, and the bourbon added a nice note.
My ham weighed in at around 5 pounds, slightly larger than called for, so I had to trim about 1/3 off the long side to get it to fit.
I found 15 minutes under low pressure completely warmed the ham through without drying it out. Broiling it for 5 minutes gave it that nice burnished look and diamond pattern without anything burning. I have a gas stove and broiler and so kept an eagle eye on it so things didn’t burn. To be honest we never really got around to having the jus when I brought the ham to the table. Everyone seemed content to have the ham as it was.
I sent some of the extra ham to over to my son and he said even though it had been a couple days the glazed ham was superb. So it keeps well, too.