Ham with Honey Mustard Glaze Pressure Cooker Recipe

Ham With Honey Mustard Glaze Pressure Cooker Recipe

Ingredients

SERVES 4 to 10, depending on size of ham and side dishes – Cooker: 6- to 8-quart – Time: Depending on size, 11 or 15 minutes at HIGH pressure

• 1 to 1½ cups ginger ale, beer, or sparkling apple cider, as needed
• 1/3 cup sweet-hot honey mustard or honey Dijon mustard (we like the Pommery brand)
• ¼ cup firmly packed brown sugar
• pinch ground cloves.
• 1 (2½- to 4-pound) boneless fully cooked ham

Method

1. In a 6- to 8-quart pressure cooker, place a trivet and steamer rack
2. Pour in the ginger ale
3. The liquid should just come up to the bottom of the rack
4. In a small bowl, whisk the mustard, brown sugar, and cloves together and spoon or spread with a pastry brush over the surface of the ham
5. Place the ham in a steamer basket, fat side up, and set the basket in the pot, making sure it does not exceed the two thirds full level
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 11 minutes for a small ham (2½ to 3 pounds) and 15 minutes for a larger ham
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. Transfer the ham to a platter
14. Do not use sharp utensils, like a meat fork, to pierce the ham when trying to turn or lift it because the juices will escape
15. You can finish the ham off under the broiler for a minute or two to brown the top if you like
16. Cover with aluminum foil until ready to serve, at least 15 minutes
17. Slice the ham with a long, thin knife, and serve hot
18. Let the leftovers come to room temperature, then wrap tightly and refrigerate; it will keep up to 5 days
19. You can also freeze any leftovers up to 2 months

Full List of Meat Recipes
Full List of Honey-Mustard Recipes