Insta Pot Ham Recipe: Sweet Glazed Perfection in Under an Hour

There’s a reason this pressure-cooker method has become my go-to for ham: it delivers perfectly tender results every time. The Instant Pot locks in moisture while infusing the meat with deep, smoky-sweet flavor.

I developed this recipe after years of oven-baked hams that often dried out. Here, a simple glaze and 15 minutes of pressure cooking create a centerpiece that tastes like it cooked all day.

The glaze caramelizes under pressure, coating the ham in a sticky, aromatic layer that pairs beautifully with the salty meat. It’s the kind of dish that earns compliments without the effort.

Serve with roasted potatoes or green beans for a complete meal. This method works for both fresh and pre-cooked hams.

Ingredients for Insta Pot Ham

A few quality ingredients create a showstopping ham with minimal effort.

The ham is the star here. Spiral-cut bone-in from HoneyBaked Ham or your local butcher saves time and cooks evenly. Look for 8-10 lb hams if feeding a crowd—this recipe scales easily. Pre-cooked hams (which most are) work perfectly under pressure. Avoid cured country hams—they’re too salty for this method. Fresh hams need longer cooking, but the Instant Pot handles both beautifully.

No honey? Maple syrup or brown sugar works in a pinch. Regular mustard can replace Dijon, but the flavor will be milder. The spices are flexible—allspice or nutmeg can swap for cloves if that’s what you’ve got. For a smoky twist, add 1 tsp smoked paprika to the glaze. Chicken broth can be vegetable broth if preferred, but the richness of chicken complements the ham best.

Store cooked ham in the fridge for up to 5 days or freeze for 2 months. The glaze thickens as it cools—reheat gently with a splash of water to loosen. Leftovers make amazing sandwiches or breakfast hashes. Always let the ham rest 10 minutes before slicing for juiciest results.

Step-by-Step Instructions for Sweet Glazed Ham

This method ensures a perfectly tender ham with a caramelized glaze in minimal time.

Step 1: Prepare the Ham and Aromatics

Place the 4 lb pre-cooked bone-in ham in the Instant Pot, flat-side down if spiral-cut. Add the 1 cup chicken broth, 1 whole yellow onion (quartered), and 2 pieces bay leaves to the pot. These aromatics infuse the ham with subtle depth during cooking.

I always use a spiral-cut ham for this recipe—it cooks more evenly and makes serving effortless. Ensure the liquid covers the bottom of the pot but doesn’t submerge the ham completely. This prevents the glaze from washing away during pressure cooking.

Step 2: Pressure Cook the Ham

Secure the lid and set the Instant Pot to high pressure for 15 minutes. Once the cooking cycle completes, allow a 10-minute natural release before carefully switching to quick release. This gradual pressure release keeps the ham moist and prevents it from drying out.

You’ll know it’s ready when the float valve drops naturally. The ham should reach an internal temperature of 140°F—since it’s pre-cooked, we’re simply reheating and infusing flavor. Remove the ham and set it aside, reserving the cooking liquid for the glaze.

Step 3: Create the Glaze

In a saucepan, melt the 2 tbsp unsalted butter over medium heat. Add the 0.75 cup brown sugar, 0.25 cup honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 0.25 tsp ground cloves, and 0.25 tsp ground cinnamon. Stir constantly until the mixture thickens slightly, about 3-4 minutes.

The glaze should bubble and become glossy. For extra depth, I mince the 3 cloves garlic cloves and add them during the last minute of cooking—this prevents burning while still infusing the garlic flavor. Remove from heat once it coats the back of a spoon.

Step 4: Glaze and Finish the Ham

Place the cooked ham on a baking sheet or in a serving dish. Generously brush the glaze over the entire surface, allowing it to seep into the spiral cuts if using a spiral-cut ham. For a caramelized finish, broil for 2-3 minutes under high heat until the glaze is bubbly and golden brown.

Watch closely to avoid burning—the sugars in the glaze caramelize quickly. If the glaze thickens too much in the pan, thin it with a splash of the reserved cooking liquid. Let the ham rest for 5 minutes before slicing to allow the juices to redistribute.

Troubleshooting Great insta pot ham

Glaze Too Thin

If your glaze isn’t thickening, it likely needs more time over heat. Return it to the saucepan and simmer on medium-low heat for an additional 2-3 minutes. Stir constantly to prevent burning. A splash of reserved cooking liquid can help adjust consistency if it’s too thick. 💡

Ham Sticks to Pot

This usually happens if there’s not enough liquid. Always use at least 1 cup chicken broth and ensure it covers the bottom. If it sticks, carefully deglaze the pot with ½ cup warm water before removing the ham. Next time, add ¼ cup more broth for better results.

Float Valve Won’t Drop

If the pressure isn’t releasing, first check that the valve is set to venting position. If it’s still stuck after 15 minutes, there may be food debris blocking it. Turn off the Instant Pot, wait 5 minutes, then carefully move the valve to venting with a long utensil.

Glaze Burns Under Broiler

Sugars caramelize quickly under high heat. Move your oven rack to the middle position and broil for just 1-2 minutes at a time, checking frequently. For extra safety, place a baking sheet underneath to catch any drips. Watch it like a hawk!

Ham Dries Out

This often occurs with overcooking. Stick to the 15-minute pressure cook time for a 4 lb ham, and always do a 10-minute natural release. If using a larger ham, add only 2-3 minutes per additional pound. The Instant Pot retains moisture better than an oven.

Uneven Cooking

For spiral-cut hams, place them flat-side down in the pot. If your ham isn’t pre-cut, rotate it 180 degrees halfway through cooking. Ensure the liquid surrounds but doesn’t submerge the ham. This guarantees even heat distribution throughout.

Frequently Asked Questions