Instant Pot Ham with Ginger Peach Glaze
This ham with ginger peach glaze is so tasty with its sweet and savory flavors. Save yourself some oven space (and a lot of time) and make this in your Instant Pot.
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 bourbon jus (optional)
- 1/4 cup peach preserves
- 2 tablespoons bourbon
- Juice of 1 lemon
Instructions
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 bourbon jus (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 the sliced ham with the jus, if using.
Notes
- Easy cleanup--Line your baking sheet with foil for easier cleanup.
- Storage and freezing--Leftover ham can be stored in the fridge in a sealed container for up to 3 days or frozen for up to 6 months. Thaw in the refrigerator overnight.
- Reheating--To rewarm ham, place it in a baking dish and cover it tightly with foil. Bake at 300°F until warmed through.
- How to use the ham bone--Save your ham bone for making soup stock, or use it instead of a ham hock for split pea soup.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 43g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 134mg | Fiber: 2g | Sugar: 30g