Sweet Baked Ham {Instant Pot Instructions}
Instant Pot sweet baked ham is quite simply the best ham in the world! Super fast cooking time for the most delicious, tender, juicy ham.
If you have an InstantPot you’ll know exactly what I mean when I say every single thing that I make in the kitchen causes me to think: can this be done in the InstantPot?
I’ve had ridiculous conversations with myself about whether or not I should spend/waste the time trying to make {insert just about any recipe possible – yes, even chocolate cake} in the InstantPot.
I’ve had some failures, thanks to this obsession. But, wonderfully, attempting my beloved Sweet Baked Ham in the InstantPot (a stovetop pressure cooker will work, too) was a raging success.
If you aren’t familiar with that recipe, you should be. Really. It’s a life changing way to prepare ham (we make it constantly – not just for Easter – it’s that good).
But a lot of people get hung up on the fact that the ham in the original recipe needs to be boiled in a huge vat of vinegar and water.
That step is absolutely crucial to the success of the ham – the vinegar helps tenderize the ham, and I promise that your ham won’t come out tasting like pickles.
Later, the tender pieces of ham bake in a sweet and tangy bath of brown sugar and mustard and the result is absolute ham perfection.
I don’t actually mind letting the ham bubble away on the stove since it’s pretty easy to let it do its thing and come back for it in a couple of hours; however, with the magic of the InstantPot, I knew this step could probably be simplified.
And it is. Today’s post is basically a chance for me to jump in, wave at your face to get your attention, and say: if you have an InstantPot or stovetop pressure cooker and you have a hankering to make the Sweet Baked Ham, it is easier than ever!
And if you don’t have an InstantPot, this Sweet Baked Ham alone may make it worth it (along with the other million of reasons I have fallen in love with it – if you’re new to the idea of pressure cooking, here’s a great starting place).
With the InstantPot or stovetop pressure cooker, the 2-3 hour vinegar bath step is reduced to well under an hour (just 30 minutes cooking time), plus the pervasive vinegar smell is minimized.
As a sidenote: I could be completely delusional, but I think making the ham in my InstantPot this way, thanks to all that white vinegar, helped deodorize the ring that’s managed to pick up every odor under the sun so far – basically it didn’t smell like the chili I made months ago after the ham was cooked in it, so there’s another bonus for you.
Instant Pot Sweet Baked Ham
1) Abandon the idea of getting a huge shank ham like in the original recipe. You’re going to have to settle for a smaller cut of ham that will fit in your pressure cooker (InstantPot or stovetop) and probably opt for boneless, but just like before, I highly recommend (caution?) that you do not use a spiral sliced ham as it will overcook and get weird. Right now Costco sells half cuts of ham (boneless but not sliced) that worked perfectly for this – the one I bought was right around three pounds, I believe (sorry I forgot to take a picture of it).
2) Cut the ham into large chunks (not itty bitty pieces!) so they nestle tightly into the bottom of the pressure cooker. If the cut of ham you have has large layers of fat, you may want to trim those also (or you can trim them after it cooks).
3) Fill the pressure cooker to cover the ham (without exceeding the max fill of the pressure cooker) with a 2:1 ratio of water to vinegar like in the original recipe.
4) For the InstantPot, secure the lid and select Manual –> 32-45 minutes (depending on size of ham pieces) –> and let it go. For a stovetop pressure cooker, secure the lid and bring to high pressure. Cook at high pressure for 30 minutes. Let both the pressure cooker and InstantPot naturally release before opening the lid. (UPDATE: If the ham isn’t as tender as you would like when you open the pressure cooker, cook it for another 10 minutes or so – it will come up to pressure much faster the 2nd time; OR if the pieces of ham are larger than 3-inch chunks or so, add time from the beginning – cook for about 40-45 minutes.)
5) Slice or pull the ham into pieces (discard the cooking liquid) and proceed with the recipe (adding the brown sugar/mustard mixture and baking). This pressure cooker step can be done several days in advance of actually serving the ham. See the original recipe for more details.
A few extra notes:
I have NOT tried using the InstantPot to warm the ham with the brown sugar mixture since I don’t want the ham to overcook.
If you find the ham isn’t as tender as you like after it pressure cooks, simply secure the lid again and bring to high pressure for a few more minutes.
The texture of the ham using a pressure cooker is slightly different than the ham made in the original recipe on the stovetop. Maybe just a tad softer? I’m not sure since I didn’t have a side-by-side comparison but it is still delightfully tender and delicious.
Sweet Baked Ham {Instant Pot}
Ingredients
- 5 pounds boneless ham (NOT spiral sliced)
- White distilled vinegar
- Water
- 3/4 cup brown sugar
- 1 tablespoon dry mustard
Instructions
- Cut the ham into large chunks so they nestle together in the bottom of the pressure cooker. Trim off any large pockets or pieces of fat and discard.
- Fill the pressure cooker to cover the ham (without exceeding the max fill of the pressure cooker) with a 2:1 ratio of water to white vinegar.
- Close the lid and valve and pressure cook on high for 45 minutes. Let the pressure naturally release. If the ham doesn't shred easily, wipe the lid dry before closing and securing, and cook for 5-10 more minutes on high pressure.
- When finished cooking, carefully remove the ham from the pot to a baking dish, discarding the liquid. Let cool until easier to handle and shred into pieces.
- In a small bowl, stir together the brown sugar and mustard.
- Place half of the ham in a 9X9-inch baking dish (or a similar size). Sprinkle half of the brown sugar mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining brown sugar mixture.
- Cover the dish tightly with foil and bake at 325 degrees for 1 hour. Serve warm or at room temperature.
124 Comments on “Sweet Baked Ham {Instant Pot Instructions}”
Try making “Hammy Joes” with the leftover ham! (Yeah, I know – – what leftovers!?) But if you’re lucky to have some, or plan ahead and make extra ham for this, you must try these!
Sweet Baked Ham
Buns (toasted optional)
Cheese (Swiss, Provolone, etc)
Condiment, optional: butter, honey mustard, mayo
Optional topping (I didn’t use, but might be good): pickles, shredded lettuce, cabbage or a slaw
Delicious!
Would be fantastic to make meat ahead and have ready to serve a crowd.
Our last name is Hammer, so I decided the name “Hammy Joes” was a good name to call them!
I’m excited to try this recipe! I bought 2 Kirkland Applewood Smoked Master Carved Half Hams at Costco – the only half hams they had yesterday. So, I’m wondering if this is the same half ham you mentioned because mine are pre-cooked. 45 minutes pressure cooking in the instantPot seems a little long for a pre-cooked ham cut into chunks. Should I not have purchased a pre-cooked ham and is this going to work at 45 minutes? Thanks!
Yes, those are the kind I use for the instant pot. Most hams sold at the grocery store are precooked.
So easy and so delicious
I had really high hopes for this ham, maybe too high! Out of the instant pot it was super tender and moist. I let it sit in the fridge overnight with the brown sugar mixture, and baked the next day. At 45 min it wasn’t quite warm enough so took out at 60 min. The first few bites were fine and moist but there wasn’t really a sauce to speak of and now that it’s sat out for 15 min as we’re eating it’s drying out and getting hard. Any tricks folks have had to keep it moist in the “sugaring” part? Maybe I should have put some of the juice in the dish for baking?
Hi Kendra, what type of ham did you use? Yes, you can add some of the cooking liquid (just a bit) to the ham to help it stay moist.
A boneless Hormel cure 81 home, uncut – maybe it’s just a side effect of being boneless. I’ll try keeping some liquid and maybe reheating in the slow cooker next time to see if that helps!
My ham is frozen- can I boil it from frozen or do I need to let it thaw completely first?
Thank you for your amazing recipes. We are living in Vietnam. I can’t find dry mustard here. Any suggestions for a possible work around?
Do you have prepared yellow mustard? That could work!
Okay….this ham really is life changing. I was never a big ham person but I honestly crave this ham all the time. It is so so good.
Best ham I have ever made! My husband who is not a fan of Ham loved this! My family has not stopped raving about it since Easter. Thank you Mel!
Insanely delicious ham!!!! Rave reviews all around and every morsel was slicked up. I made it 2 days ahead added brown sugar, wrapped shredded ham in plastic, and baked in Foil pan the day of. I did cut back on vinegar to one cup in total in IP. I made it as directed last time and it was too strong for my liking. One cup made it perfect for our crowd. Thanks you Mel for making me so popular today!! Love your recipes so much. BTW- your funeral potatoes were also to DIE for. And so easy!
Thanks, Lorie!
Could this recipe be made with an uncooked ham?
I haven’t tried that, so I’m not sure, I’m sorry!
Christmas Eve was my first time making this ham using the instant pot. It was a lot quicker and turned out just as good as the traditional way of preparing this ham. In addition to saving time, it was nice to just leave the instant pot and not have to keep adjusting the temperature to make sure it was boiling but not boiling over the pot.
Are you using a pre cooked ham in this
Recipe ?
Yes
Are you usu g a ore cooked gym in this recipe ?
Hi Mel! I love the sweet baked ham in the Instantpot! Is there anyway you can change a setting so I can add this to my Prepear app? I don’t see the setting on how I can add that myself? Thanks so much! Love you bunches!!!
Hi Kim, that’s odd that the save to prepear button isn’t showing up for this recipe. Let me do some digging and figure out why!
I plan to freeze this to serve a week later.should I just layer the brown sugar\mustard-freeze-then bake before serving?
Yes, that’s what I would do!
I am making this for dinner on Sunday and could only find a spiral sliced ham. (I went to three different stores ) any tips how to cook it so it won’t dry out?
Unfortunately, I haven’t found a way to make this ham work with a spiral sliced ham – it just overcooks so easily.
I don’t have an InstantPot, so can I do this in my crockpot?
I haven’t tried it in a crockpot but I believe others have. The biggest issue is getting a ham that can fit in your slow cooker.
If doing this all same day does ham need to bake for full hour? I took it out of instant pot and shredded in my mixer. Ham is super hot and I just layered it in the pan but wondering if we need the whole bake time….
Hi Megan, I still bake the whole time so the sugar dissolves – but if you check early and the hot ham has sped that up a little, you don’t need to bake the whole time.
Hi Mel! Can I use a ham that is already “fully cooked” for this recipe? The ham I bought is around 6 lbs.,, boneless, unsliced, and fully cooked.
Yes, that’s what I use!
This is my most requested way to bake the ham for family gatherings. After making it many, many times outside on my propane cooker, as you have recommended, I needed to boil it inside. I have done it that way once and the vinegar smell was too much. I would love to try the instant pot but I always have to cook the biggest, baddest ham I can find to feed the crowd. Solution: my big momma canning pressure cooker. I cooked it for 40 minutes and everyone declared, “Best ever.” I thought it was even more moist and tender than the camp stove method. I am sure the entire world knows this hint already, but just in case you are late to the party like me, there you have it. Cook the big boy in your canning cooker on high pressure for 40 minutes.
I made in my IP today and the vinegar taste is very strong! I haven’t done the brown sugar & mustard yet will that help tone down the vinegar taste?
Yes, the vinegar flavor is strong in this ham but it will mellow after baking a bit.
I made this for Christmas and then again today for Easter. It is amazing! I’ve always thought ham was alright, but just alright. After I made this at Christmas I dreamed about eating it for days after. It is that good! I was so excited to eat it again today.
We love this recipe and i make it every year for Easer!! Just pulled the ham pieces from my Instant Pot and put them right into my stand mixer bowl. I set my mixer to stir and let it break up the hot ham pieces in about 20 seconds!! I had never done this before but had done it with chicken so thought why not! Worked great and my hands aren’t burning and super messy. Sharing this tip in case it helps save time and messy hands for someone else
Oh my goodness, brilliant!
OMG THIS IS LIFE CHANGING
I’m looking forward to making the for Easter brunch, but couldn’t the cooking liquid be used for soup?
I think it would be too vinegary for soup?
I think it would be terrible as soup. My dog wont even touch the liquid. Too much vinegar.
Hi Mel,
I made this several months ago and the whole family loved it! I’m making it again, but this time I’m prepping it two days in advance. When I should layer it with the brown sugar and mustard. Should I do it as soon as I have shredded it, or right before baking it?
Honestly, I think either would be fine! If it’s that far ahead, I might wait to layer with the brown sugar/mustard until before baking.
I did the first part of the ham in the IP with the vinegar and water. You gave the link to the original recipe, but did you go ahead and bake it for an hour too? I don’t want it to turn out too dry. I tasted it right out of the IP and it was really good.
Yes, I still bake it with the sugar/mustard mixture after making it in the IP.
I love my IP and plan to prepare the ham in the instant pot a day in advance, but could I put it in the slow cooker instead of baking it? If so at what temp and how long?
I think so – probably on low or warm, if your slow cooker has that setting. You’ll have to watch the time since I haven’t tried it…maybe an hour or so on low?
Kayla – did you end up trying to bake it in the slow cooker? I have limited oven space so I’m hoping I can use this technique.
Thank you! We had a ton of thick sliced ham steaks from 2 pigs we processed last winter. They were never that tasty and weren’t getting used. We just do the first part with the water and vinegar in the instant pot and shred it. It’s tender and yummy. We use it in breakfast quiches, omelettes, and just for snacking. I’ve also then mixed it with shredded venison (also cooked in the IP) and warmed it with homemade BBQ sauce, which is the current favorite.
Great feedback…thanks, April!
Made this again….and this time I am giving it a FIVE. I love this recipe. Love it so much that I made it tonight using a thick ham steak that was on sale. What the heck, it’s just 2 of us eating. Cut it up, cooked it in the instant pot for 20 minutes then natural release for about 15. It shredded perfectly.
Did the oven step in a glass pie plate, with of course just a fraction of the sugar and dried mustard. Added about 1/3 cup of the cooking liquid. My house smells so wonderful right now!
My family loves this ham. My husband calls it “ham candy”. I have made this recipe several time using the stove top method of boiling 2 hours. Last night I made it using the IP version and I will never do it any other way again!! Easier, faster, and waaaay less mess as I didn’t have water bubbling out into my stove. The ham turned out PERFECTLY!! So tender and juicy. I cut up an 8lb bone-in whole ham into very large chunks and manually set the IP for 45 min. I actually let it naturally release pressure for up to an hour and the ham was not dry at all. So so good. Thanks for making my life a little easier and my stove a whole lot cleaner, Mel!!
Found my old comment as I’m making this for Easter dinner. Not sure why only 4 stars showed up on my review as this is definitely a 5 star recipe!
I have a ham that is about three pounds. I have an 8 quart instant pot. I would prefer to serve it whole. how do I do that. it will easily fit in my instant pot. also if I want to put on a glaze. when do I put that on it? This will be my first time using my pot and have never used a pressure cooker before so I need all the help I can get.
Hi Marilyn – you might want to search for a different ham recipe for the IP. This ham is meant to be shredded and not served whole.
This was today’s project. I had a large ham (butt) and wasn’t sure how I wanted to cook it. Happened upon this recipe purely by accident and thought, why not? Cut most of the meat off the bone in chunks and followed the directions….but somehow forgot to make sure the valve was closed! Left the house to run an errand, came home and realized the valve was open. DOH. The ham was not really done, of course, so I ran it up again (valve closed this time!) taking a guess on time. I think it cooked slightly too long, but still came out decent.
I’ll try it again eventually, and this time remember to close the valve!! This is definitely better than wrestling with a whole huge ham!
In one of your blogs you mentioned THE ELECTRIC PRESSURE COOKBOOK by Barbara Shieving. Is this the best book to use with an Instant Pot??? Thank you soooo much!
You are amazing. Vicki
It is one of my favorites! So is Great Food Fast by Bob Warden.
Made this again tonight in my IP…SO GOOD!!!! This for sure will be on my Easter Menu!!! Thank you so much for making me look like a “chef extrordinaire”!!!
I received a 4lb boneless ham in a Christmas gift basket…I’ve never cooked a ham before. But I have an Instant Pot and you sound very excited about this one so off I go…
I’ll keep you posted 😉
This is a wonderful recipe. Always requested (esp by my brother who calls it “THE ham”). I followed the recipe pretty close. Bought a bone in shank. Cut it into pieces. 2c water and 1c vinegar. 35 mins on manual with 15 mins NPR. Shredded beautifully. Now I have the hunk with the bone in it in the pot. We will see how that turns out. No worries though, there is plenty to fill my baking dish already. Thank you for sharing this recipe!
Hi Mel, after reading this article and alldiscuss the comments I was really excited to try this recipe but unfortunately I didn’t work out that well. Don’t know how to translate in English but I bought a piece of hampaper roast (hespengebraad in dutch) it weigt a little more than 900 grams. I cut the piece lengthwise so I had 2 pieces that covered the bottom of my instant pot. I covered the meat with 2 cups of water and 1 cup of vinegar and pressure cooked first in 25 minutes and natural release. I opened but the meat didn’t seem to be tender so I cooked again for 10 minutes and after that for another 5 minutes and still the meat looks dry and it didn’t fall apart. What did I do wrong? So wanted to make this for Christmas. Thanks for your advice regards from Belgium
Correction ham roast. -paper
Hi Veronika – I’m not sure what kind of ham you can get there. Is it uncooked?
Yes it was a boneless 900 gram piece of uncooked pork meat for ham roast.
I think i used the wrong meat. I used a pork roast iso ham roast, or is that the same?
A pork roast is different than the ham called for in the recipe (is that what you are asking?).
That explains why my meat was not tender at all . So I will look for a recipte for a IP pork roast as this is wat I bought again. Will try this for sure next time. Thanks
This is now the only way I prepare ham…sooo good! I’m recovering from pneumonia and hosting a Christmas gathering today and was not feeling the work of a turkey so Instant-potted this yesterday and will heat in the oven today.
I raise Mangalitsa hogs and always order some naturally cured hams. I recommend this recipe to my customers because its given me awesome ham every time! Thanks!
Thanks, Jennie!
Didn’t have good luck with this one. Followed the recipe and directions precisely, and ended with a large pan of dried out shreds of ham. The flavor is good, but it is quite dry, even after having doused it with extra cooking liquid I reserved.
Hi Mel,
I just made this and have a few questions. NPR took about an hour! Any thoughts on why this might have happened? The ham did pull apart wonderfully, but wasn’t sure about the NPR timing? Also, I’m wondering about the brown sugar mixture. You don’t call it out above so wanted to confirm – should the brown sugar be packed into the measuring cup? I packed it automatically, and I think I might have had too much of the mixture – after taking it out of the oven the ham was a little jerky-like? I was thinking of putting it in the oven for only 30 minutes next time? Would love to hear your thoughts!
I lightly pack the brown sugar…if your ham has an overcooked texture, I’d say to shorten the oven-baking time but also quick release the rest of the pressure after it’s naturally released for 15 or so minutes. It could be that it cooked too long in the IP because it took so long for your pressure cooker to release pressure.
Thanks, Mel! Sounds like I was on the right track. I appreciate your reply!
My biggest pet peeve about bone-in ham is…the BONE! Spiral-sliced, non-spiral sliced…it just grosses me out. I end up wasting half of the meat because I refuse to pick it off the bone. I’ve made this recipe several times trying to cut off as much meat from around the bone as I could. Again, so much waste. This time, I tried something a bit different. I bought a butt portion ham so I would only have to deal with one bone, cut off as much meat as much as I could and then tossed the bone in with the chunks of meat. The pressure cooker did it’s thing beautifully. The meat that normally would have been thrown away fell off the bone and the bone went directly into the trash. No picking, no wasting, no guilt…and definitely the most delicious ham on the planet! Thanks for sharing this amazing recipe, Mel.
Awesome, Renee!
Hi Mel! I just cooked this in my instant pot, but it was pretty hard to shred when it was done. I cut my 3+ pound Costco ham into 4 thick chunks. About how many pieces do you cut your ham into? And do you slice the pieces in half horizontally so they are not so thick? Thank you for your awesome recipes! My carrot cake just came out of the oven 🙂
I usually cut my ham into more like six pieces – so much depends on the size/type of ham. If it comes out still hard to shred, just snap the lid back on the IP and cook it for 10 more minutes or so. It will come up to pressure much faster that second time. Hope it turned out for you!
Hi Mel,
I asked the butcher to cut my shank ham in half and off at the end. It was a steal at $.99 a pound. I got it cut into thirds, so I could put it into my Instant Pot with no problem, but now I am having trouble finding a recipe to follow. I was thinking may 50 minutes and two cups of vegetable broth. I really like the taste of plain ham not tangy or sweet. What are ideas on this?
Yeah, I’d probably say add some veggie or chicken broth and try for about 45-50 minutes.
Hi Mel,
Thanks for the Instant Pot recipe! Like a couple of other folks, this turned out tough and dry for me. I followed the recipe exactly. Maybe too much time in the oven? I would love to figure out how to make this recipe work. Thank you!
Hey Sarah – sorry to hear that. I wonder if it needed more time in the pressure cooker? About how thick were your ham pieces?
Hi Mel,
I cut the ham in to good size chunks – maybe 5-6 inches and 2 inches thick? The ham was very tender and shredded very easily when it came out of the Instant Pot.
I want to try this, but can I ask just how sweet this turns out? I actually don’t like sweet meats… I’m more of a savory kind of gal, so will this recipe be too sweet for me? Or is it a barely there kind of sweetness?
It definitely has a brown sugar flavor – it’s offset a bit by the tang of the boiled ham, but the sugar flavor is definitely noticeable.
Hi Mel! I got home from work and whipped this up in the pressure cooker, but I didn’t have time to wait for the oven part. I shredded it and plopped it back into the pressure cooker for 5 minutes with about 5-10 minute release. I made two batches because my ham was an 8 pound round ham, also referred to as “that giant sausage in the fridge.” The first batch I added a little of the cooking juices and it was very tangy. I loved it. The second batch I used about a cup of plain water to heat up the brown sugar mix in the pressure cooker. I think I preferred it a little tangy from the first batch. Both ways are excellent. The 5 minutes on High was perfect for blending the brown sugar with the meat and it was still very juicy.
Update: I was outvoted. The kids preferred the plain water for the brown sugar part. More hammy, less tangy.
Loved your detailed comment, Beth – thank you!
so bummed, ham was dry & tough. could it be that I didn’t let it NPR (natural pressure release) have caused this? just put back in for 10 min. a bit better. got solutions?
It might have just needed more cooking time, Theresa – a lot will depend on how thick the ham pieces were and the type of ham used.
Step one turned out beautifully, but sadly the second step did not produce a “glaze” at all and the extra time in the oven just dried out the beautifully cooked ham. I can still salvage it, but I’m wondering why it seemed to work for everyone else and I ended up with basically dry “pulled ham.” I think using regular mustard instead of dried ground would’ve make more sense.
So the last step is done in the oven or the instapot… i shredded my ham and have it back in my instapot with the brown sugar mix…i am confused. First time using my pot!
I do the last step in the oven.
This is a weird question but could you do this with a beef roast?
I’m not sure…I haven’t tried it and I think the cured ham works best but you could definitely experiment!
We have made the original recipe a few times and love it. Now we have another great IP recipe to try. Thanks! BTW, the cooking with vinegar really does seem to take the smell out of the silicone ring. We did it with vinegar and lemon juice and it works really well.
Can the ham with the mustard/brown sugar mixture be cooked in a slow cooker rather than the oven? Would you cook it on high or low and how long? Any ideas?
On the original post for the sweet baked ham, I’m pretty sure several people have used the slow cooker for the brown sugar/mustard part. I don’t remember the details so you might want to check out that post (but my best guess would be 2 hours on low – you don’t want it to dry out).
Hi Mel! When you make this ham using the 3 lb. ham do you cook it in the oven for less time? I made this ham for Easter using the smaller (3+ lb.), boneless ham from Costco. I halved the brown sugar and mustard mix, but still cooked it for an hour in the oven. The taste was fantastic, but it seemed a tad dry.
That’s a good question, I don’t think I have consciously baked it for less time but a couple weeks ago when I made a smaller ham, I think it did end up being in the oven less time (and now, I can’t remember why). It might be a good idea to shorten the baking time if it was a little dry.
With regards to the deodorising. My mother would always put a drop of vinegar in a pan if she was steaming or boiling puddings to prevent staining of the pan. The smell was terrible but it never affected the delicious pudding.
Hi, Mel. I’m trying out this wonderful recipe in my electric pressure cooker. The meat shredded beautifully! I used a nearly for 4 pound boneless half ham (from Costco). Now I have layered the meat with the sugar/dry mustard mix and it seems like too much. I stopped with about a half cup mix leftover. Did you find that you used less of the sugar mixture when you went to a boneless ham? Thanks so much! You inspire me almost daily.
Hi Tami – you know, that’s a good point. I think I did use less but maybe because my ham was smaller? Good idea to just stop when it seemed like enough. I hope it turned out great!
This recipe alone has convinced me I must get myself an Instapot! A short cut to eating the best ham on earth is right up my alley. Thanks for simplifying my life!
Quick question: I’m planning on trying this recipe for Easter, but my husband HATES mustard. Does the mustard powder give the ham a mustardy taste (at all)? If it does, I’ll probably still make it but set some aside and cook it without the ground mustard.
The mustard definitely has flavor to it so that it compliments the sweet tanginess of the brown sugar and vinegar bath.
Thank you for an instantpot version of this ham! We love the ham, but I have to mentally gear myself up for the hours of boiling vinegar smell in our house. So excited to try it this way. By the way, we just got back from a quick vacation and I took our instantpot so I could cook dinner in our hotel each night. I realized that each meal we made in it was from your site, and they all turned out great! And, I’ve had my instantpot for just over three years, so it holds up at least that long. Thank you for all the great recipes!
What a great thing to take on vacation – we are going to CA in a couple weeks. I think I’ll take mine!
Mel! You’ve read my mind….again! This was the number one recipe I was wondering how to do in the pressure cooker. Like the others, I love when you post about converting your recipes to the pressure cooker. You and your awesomeness, I tell you what……
I just got my shiny new InstantPot over the weekend and on Monday as I was making your Slow Cooker Maple Brown Sugar Ham recipe I could not help thinking how I wish I knew enough about cooking with an InstantPot to try the ham in it but I didn’t dare.
Well thanks to your awesome timing, I now know how to make my first InstantPot ham (and I’ve had my eye on the Sweet Baked Ham recipe for a looooong time but the thought of boiling vinegar in my house held me at bay. Cant wait to try this thanks SO much!
Mel
I have a stupid question. Ham has always been confusing for me. Do you get a cooked or uncooked ham? Some hams say they need to just be heated up and others need to be “cooked” . Help!
Almost all hams sold in grocery stores/big box stores are fully cooked. You usually have to go to a butcher to get an uncooked ham. Most hams can be sliced and served without heating at all (for cold cuts) – but double check the label just to be sure.
There is currently an instapot hiding in my garage… Not that I have seen it or anything (or that I got the shipping confirmation when my husband ordered it :0). I think it’s for my birthday. I wonder if he would notice if I pulled it out to make this ham for Easter and then put it back after.
Whoo-hoo! Another InstantPot recipe! I got one for my birthday and can’t believe how awesome it is! Looking forward to trying this recipe soon.
I’m SO happy to see another Instant Pot conversion, but I just wanted to throw out that the vinegar taste was still much more powerful than I’d anticipated–just a heads-up for anyone who isn’t a big vinegar fan that you definitely can still taste it! 🙂
I really think I would love to own an Instant Pot — not having to keep track of the pressure like with my stove top model would be a welcome relief. I’ve come close to a purchase, but the reviews about longevity have kept me from going for it. I suppose anything with electronics comes with risk. Since you have one to work with, what do you think the longevity might be? I feel a bit ridiculous asking, because I don’t bat an eyelash when I have to replace a deep fryer, but I’d appreciate your thoughts. Thanks. 🙂
Hi Maureen – that’s a great question and honestly, I don’t know when it comes to the InstantPOt since I’ve had mine less than a year. I had an electric slow cooker that lasted for over 13 years so I guess I’m hoping the InstantPot will go the distance, too, but because it’s fairly new on the market, it’s hard to say.
I have an electric pressure cooker, not an instapot, but a different brand. Do you think I can still the same cook times and recipes in mine? That’s probably a dumb question…. sorry!
I think so, Lacey, most electric pressure cookers use really close to the same timing.
Keep on coming with Instant Pot recipes! Love mine so much, and I completely agree with the obsession of “how can I convert this recipe to the instant pot” – I find myself thinking along those lines so many times. Happy Easter!!
I LOVE my Instant Pot! Please keep sharing the recipes that you have found to work well in it! I almost bought a boneless ham yesterday but since we aren’t home for Easter, I changed my mind. This recipe just changed my mind again- Ham with some yummy yeast rolls, sweet potato fries sound great for Friday night! Thanks again!!!
I am SO EXCITED about this one…this ham is one of my all-time favorites, and the fact that I now can make it in my instantpot makes me want to sing and dance!!! THANK YOU soo much!!!