Not only is this the 100th recipe I’ve done since I began Pressure Luck less than a year ago, but it’s also suitable for two reasons:
- It’s the Holidays
- The say you are what you eat
If you couldn’t guess from that, I’ll help you out – we’re making a good, ole’ fashioned HOLIDAY HAM, kids! And not only is it one of the easiest and tatiest things you’ll make in your Instant Pot, it’s also made even easier and totally mess-free thanks to the use of these fabulous stackable pans!
So break out the Santa suit and stoke the fire, because there’s no place like Ham for the Holidays!
Here’s How I Made It!:
Start with a lovely, fully pre-cooked and boneless smoked ham (I got this fantastic one at Costco). You can also use a spiral ham if you want as well.
Now we’ll take a good knife and pre-slice our ham…
…until you slice it all up into your desired thickness (if using a spiraled ham, just rip off how much you want to use). Set aside.
To a mixing bowl, take some pineapple chunks and their juice…
…some ginger ale…
…dark brown sugar…
…and mix it all together until the sugar’s dissolved.
Now take these wonderful stackable pans…
…and unstack them.
Spoon in a layer of the sauce on each pan…
…and then layer in the sliced ham into each pan followed by the rest of the sauce, evenly distributed.
Re-stack the pans…
…cover with the lid and place in the caddy and secure it.
Now take to the Instant Pot and add the trivet and some water…
…and rest the stackable pans on the trivet. Secure the lid and cook at high pressure.
When done, it’s gonna be SO moist, tender and out-of-this-world good!
Transfer to a serving plate.
Warning: If you feed this to a reindeer, it may not want to finish Santa’s gift route. It will likely want to park itself at your table instead.
HAPPY HOLIDAYS, EVERYONE! Enjoy!
- 3-4 lb boneless, pre-cooked smoked ham (I used a 3.5 lb Kirkland Signature Master Carve Half Ham from Costco but you can find this kind of ham in practically any market), sliced into desired thickness
- 20 oz can of pineapple chunks with the juice
- 1/2 cup of ginger ale
- 1/2 cup of dark brown sugar (you can use light brown sugar too), tightly packed
- 3 tbsp of honey
- Using a great knife, carve the ham into desired-sized slices and set aside
- Make the sauce by mixing the honey, pineapple, brown sugar and ginger ale together in a mixing bowl
- Using stackable pans, pour in a little sauce on the bottom of each pan, layer with the sliced ham and evenly distribute the sauce/pineapples into each pan (If you don’t have these pans and wish to use aluminum foil instead, see the “Jeffrey Sez” section of the recipe)
- Place the trivet in the Instant Pot with 1 – 1.5 cups of water. Rest the stacstackable pansable pans on top of the trivet
- Hit “Manual” or “Pressure Cook” High Pressure for 3 minutes per pound (I used 3.5 lbs so I cooked for 10 minutes). Quick release when done
- Using the handle from the stackable pans’ caddy, carefully remove from the Instant Pot, uncover the pans and transfer the ham, pineapple and desired sauce to a casserole dish or serving bowl
I strongly suggest you use the stackable pans for this recipe. It makes thing so much easier, cleaner and more convenient!
Store any leftovers in an air-tight container with the sauce so it remains moist in the fridge.
If using aluminum foil instead of the stackable pans, set the sliced ham over heavy-duty aluminum. Take the edges of the foil, curl it around the ham forming a tall wall so no liquid can spill out, pour the sauce in and then close the foil so it’s completely engulfing the ham. Triple wrap with foil for good measure so nothing escapes.