Instant Pot Ham Roast Recipe: Pressure-Cooked Juiciness With Maple Glaze

This Instant Pot method transforms a simple ham into a juicy, flavor-packed centerpiece with minimal effort. The pressure cooker locks in moisture while infusing the meat with rich, smoky notes.

A maple glaze adds the perfect balance of sweetness and depth, creating a caramelized finish that elevates every bite. The process is streamlined yet delivers results that rival slow-roasted versions.

What you get is tender, fall-apart meat with a glossy, sticky exterior that pairs beautifully with classic sides. The Instant Pot cuts the usual cooking time in half without sacrificing quality.

Ideal for holiday meals or Sunday dinners when you want impressive results with hands-off convenience. Here’s how to achieve it.

Ingredients for Instant Pot Ham Roast

Pantry staples and a pre-cooked ham make this effortless yet impressive.

The ham is the star here. Spiral-cut saves time and cooks more evenly in the Instant Pot. Look for bone-in for maximum flavor—most grocery stores carry them pre-cut around the holidays. I grab mine from Costco when feeding a crowd. For the maple syrup, Grade A dark has the richest flavor, but any pure syrup works. Avoid pancake syrup—it’s mostly corn syrup.

No Dijon? Regular yellow mustard plus a pinch of dry mustard gets you close. Out of apple cider vinegar? White vinegar or lemon juice works in a pinch. Brown sugar can be swapped for coconut sugar or molasses. The glaze is forgiving—taste and adjust as you go. If you’re missing fresh rosemary, dried rosemary at one-third the amount works fine.

Leftovers keep in the fridge for 4-5 days or freeze for up to 3 months. The glaze thickens as it cools, so reheat gently with a splash of water. Perfect for sandwiches, soups, or just sliced cold.

Step-by-Step Instructions for Instant Pot Ham Roast

Here’s the method I use every time—simple, fast, and packed with flavor.

Step 1: Build the Aromatic Base

Start by quartering the yellow onion and smashing the 4 cloves garlic cloves. Place them in the Instant Pot along with the 2 pieces fresh rosemary sprigs. This creates a fragrant foundation that infuses the ham as it cooks.

Pour in the 1 cup chicken broth, which will both deglaze the pot and provide the liquid needed for pressure cooking. I always use low-sodium broth here so I can control the seasoning myself. Add the 1 tsp kosher salt and 0.5 tsp freshly ground black pepper to the liquid and stir to dissolve.

Step 2: Prepare and Position the Ham

Place the 4 lb bone-in ham in the Instant Pot, flat-side down if it’s spiral-cut. The bone-in variety stays moister during cooking, and the spiral cuts make for easy serving later. If your ham has skin, score it lightly in a diamond pattern to help the flavors penetrate.

Make sure the ham is mostly submerged in the liquid. If needed, add a splash more broth, but don’t exceed the maximum fill line. The liquid should come about halfway up the ham. This ensures even cooking and prevents the bottom from drying out or burning.

Step 3: Pressure Cook to Perfection

Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes. For a fully cooked ham, this time is enough to heat it through while keeping it incredibly juicy. The pressure cooking method locks in moisture better than any oven method I’ve tried.

Once the cooking time is up, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. This gradual release prevents the ham from seizing up and helps it retain its natural juices. When it’s safe to open, carefully remove the ham to a serving platter.

Step 4: Create the Maple Glaze

In a small saucepan, combine the 0.5 cup pure maple syrup, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 0.25 cup light brown sugar, 0.25 tsp ground cloves, and 0.25 tsp ground cinnamon. The vinegar balances the sweetness, while the spices add depth.

Bring to a simmer over medium heat and cook for 5-7 minutes, stirring frequently, until slightly thickened. Remove from heat and whisk in the 2 tbsp unsalted butter until melted and fully incorporated. The butter gives the glaze a rich, glossy finish that clings beautifully to the ham.

Step 5: Glaze and Serve

Brush the warm glaze generously over the ham, making sure to get it into all the nooks and crannies. For extra shine and flavor, I like to place the glazed ham under the broiler for 2-3 minutes to caramelize the top—watch it closely to prevent burning.

Let the ham rest for 10 minutes before slicing. This allows the juices to redistribute for maximum tenderness. Serve the remaining glaze on the side for dipping or drizzle it over individual servings. The combination of sweet, tangy, and spiced flavors makes every bite unforgettable.

Creative Variations of instant pot ham roast

Honey Mustard Glaze

Swap the maple syrup for ½ cup honey and add 1 tbsp whole grain mustard for texture. I love how the honey’s floral notes complement the ham’s smokiness. The glaze thickens faster, so reduce heat to medium-low after 3 minutes. 💫

Pineapple Brown Sugar

Add 1 cup crushed pineapple (drained) to the glaze mixture and reduce brown sugar to 2 tbsp. The fruit’s acidity brightens the dish. Simmer for 8-10 minutes until syrupy. I often garnish with extra pineapple rings for presentation.

Spicy Coffee Rub

Before pressure cooking, rub the ham with a mix of 1 tbsp instant coffee, 1 tsp smoked paprika, and ½ tsp cayenne. The coffee deepens the glaze’s richness. Use the original maple glaze recipe but add 1 tsp chipotle powder for heat.

Bourbon Apple Cider

Replace chicken broth with 1 cup apple cider and ¼ cup bourbon in the pot. The alcohol burns off during cooking, leaving a subtle oakiness. For the glaze, swap apple cider vinegar for 2 tbsp bourbon. This variation feels festive for holiday meals.

Herb-Crusted

Mix ¼ cup breadcrumbs, 1 tbsp chopped fresh thyme, and 1 tbsp parsley with 1 tbsp olive oil. Press this onto the ham before glazing. Broil for 3-4 minutes until golden. The herbs add a fresh contrast to the sweet glaze.

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