Pressure Cooked Bone-In Ham with Maple-Honey Glaze
The most amazing part of this recipe is just how moist the ham was after it was pressure cooked. Sure, saving an hour of cooking time was nice, but not having dried-out ham was the best.
Pressure Cooked Ham
I started with a pre-cooked 8 pound bone-in ham. According to the package, it needed 1 hour and 15 minutes in the oven at 400 degrees, with another 10 minutes under the broiler with their included glaze packet.
The glaze packet was the first thing to go in the rubbish. I don't know how they made it, when they made it or what they used to keep it stable during transit. If you've read my stuff before, you probably know I've already got a better glaze coming up below.
When I set out to buy a pressure cooker, one of the reasons I chose a 10 quart size was so that I could cook large chunks of meat. With the steamer tray inserted, the ham fit perfectly. Pour about a cup of water in the bottom and bring your cooker up to pressure.
Some recipes that I researched suggested pouring black peppercorns and cloves into the cooking liquid to infuse that flavor into the meat. It's a great idea. It's sort of like when there's eucalyptus oil in a steam shower. The flavors will essentially steam into the meat. However, I don't like cloves, so I just used peppercorns.
While the ham is cooking, you can make the glaze and keep it over a low simmer. After about 15 minutes, I turned off the heat and used the quick release method.
Next, I lined a sheet pan with heavy duty foil (to make clean up easier), inserted a wire rack and very carefully transferred the ham. It's falling-apart ready at this point. The last step is to cook on the glaze.
Brush the ham liberally with the glaze and place it under a broiler. You'll want to watch it very carefully and rotate it around so that the glaze browns evenly and doesn't scorch. Alternatively, pre-heat your oven to 450 degrees and give it 10 to 15 minutes.
When I set out to buy a pressure cooker, one of the reasons I chose a 10 quart size was so that I could cook large chunks of meat. With the steamer tray inserted, the ham fit perfectly. Pour about a cup of water in the bottom and bring your cooker up to pressure.
Some recipes that I researched suggested pouring black peppercorns and cloves into the cooking liquid to infuse that flavor into the meat. It's a great idea. It's sort of like when there's eucalyptus oil in a steam shower. The flavors will essentially steam into the meat. However, I don't like cloves, so I just used peppercorns.
While the ham is cooking, you can make the glaze and keep it over a low simmer. After about 15 minutes, I turned off the heat and used the quick release method.
Next, I lined a sheet pan with heavy duty foil (to make clean up easier), inserted a wire rack and very carefully transferred the ham. It's falling-apart ready at this point. The last step is to cook on the glaze.
Brush the ham liberally with the glaze and place it under a broiler. You'll want to watch it very carefully and rotate it around so that the glaze browns evenly and doesn't scorch. Alternatively, pre-heat your oven to 450 degrees and give it 10 to 15 minutes.
Ham on a sheet pan after glazing
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Pressure Cooked Bone-In Ham with Maple-Honey Glaze Published by Tony Bailey on April 22, 2013 Serve a moist, delicious bone-in ham in a fraction of the time
Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 Minutes
Ingredients
- 1/2 cup Maple Syrup
- 1/2 cup Honey
- 1/4 cup Brown Sugar
- 2 Tablespoons Orange Juice
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 Bone-In Ham
- Combine all ingredients in a saucepan over medium and mix the ingredients well
- Place the ham in a pressure cooker, cook for 15 minutes according to your cooker's guidelines and use a quick release
- Transfer the ham to an oven safe dish and baste liberally with the glaze
- Under a broiler, allow the glaze to caremelize and just slightly char on the edges (this will happen quickly)
Copyright (C) 2013 Simple Awesome Cooking
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