The pressure builds and you start counting down minutes until you eat. It’s one of those kitchen moments where you feel that little hiss of the valve and your heart kinda races knowing something good is coming. Cooking a baked ham in the pressure cooker is not just fast but it really makes that meat so tender you gotta admire how well it turns out.
You spot that golden glaze when you open the lid and the aroma just hits you in the best way. The smell of pineapple and brown sugar dancing in the air gets you excited for the first bite. You remember the last time you sat down to eat and how that lean, juicy ham kinda melted in your mouth.
And yeah, this recipe works real good when you’re short on time but still wanna impress. No waiting around for hours in front of the oven or checking every now and then. Once the pressure build hits done, you got tender pull ham, and it’s game on for your plate.
What Makes Pressure Cooking Win Every Round
- It cuts down cooking time like crazy compared to the oven.
- You get that tender pull texture without drying out the ham.
- Pressure locks in juices so the meat stays moist and flavorful.
- Good for spiral-cut ham cause it heats evenly fast.
- The quick release lets you control the cooking stop just right.
- You don’t miss out on that lovely glaze caramelizing with a final oven touch.
- Less fuss and more taste means happy you and happy guests.
Your Simple Ingredient Checklist
- 8-10 pounds bone-in fully-cooked spiral-cut ham
- 20 ounce can pineapple tidbits or crushed pineapple
- ¾ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Some aluminum foil for covering
- Basic roasting pan or pressure cooker pot
- Brush for glazing
- Optional herbs or extras you like to add your own spin
You basically just need the ham and a sweet-spiced glaze to make this work. The pineapple with juice pairs up with brown sugar and spices like cinnamon and cloves brings that perfect bake vibe. No complicated stuff here, just straightforward flavors that cozy up your meal real good.
Your Complete Cooking Timeline
First, warm up your oven to 325 degrees Fahrenheit. You gotta get that ready cause after the pressure cooker part, you’re gonna finish the glaze caramelizing. Meanwhile, set your ham in a roasting pan cut side down, so the glaze can soak in nice.
Next, grab a bowl where you mix the pineapple tidbits along with their juice, the brown sugar, cinnamon, and cloves. This mix turns into your sweet glaze that sticks and shines on the ham.
Use a brush to slather the glaze all over the ham but reserve a little glaze for later basting. Cover the ham loosely with foil, so it traps moisture but still lets it steam a bit while cooking.
Then comes the pressure cooker part. Place your ham inside and seal it up. Let the pressure build and then cook it for about 12-15 minutes per pound using natural steam cues to guide you on when to start your timer.
Once done, do a quick release to hear that valve hiss which means you can open soon. Take the ham out to your roasting pan if you cooked it elsewhere.
Now, baste the ham with the saved glaze every 30 minutes while it bakes. Keep it covered with foil until the last 20 minutes when you remove it for a caramelized finish that looks as good as it tastes.
Finally, let the ham rest 10 to 15 minutes after baking. It gives the juices time to settle back in so each slice is juicy and tender pull perfection.
Smart Shortcuts for Busy Days
- Buy a pre-spiced or pre-glazed ham if you wanna skip making the glaze yourself.
- Use canned crushed pineapple instead of tidbits for easier mixing and spreading.
- Do your glaze mixing while the ham’s warming up in the pressure cooker to save time.
- Use foil pans for baking to skip extra dishes and toss away when done.
These hacks help you cut steps down but keep all the yum. Kinda feels like cheating but really just smart when the day’s crazy and you still wanna serve up a dish that wows.
When You Finally Get to Eat
That first cut into the ham feels so satisfying because you can see the glaze sparkle and smell those warm spices. Your knife glides through with that tender pull that shows this thing is well cooked and juicy.
The pineapple sweet pop bursts right when you bite and mixes with the hint of cinnamon and cloves. It's like a small celebration in your mouth that’s both fruity and cozy at the same time.
You remember why simple meals sometimes hit the best. No fancy tricks needed just good ham, great glaze, and that perfect pressure cooker finish. You sit back and enjoy every bite cause heck, you earned it.
How to Store This for Later
If you got leftovers (which is a good thing), wrap the ham pieces tight with foil or plastic wrap. This keeps the juices sealed in so it doesn’t dry out in the fridge.
For bigger chunks, put em in an airtight container. Just make sure to cool the ham first or condensation will mess with the texture.
You can also freeze the leftover ham but slice it thin before wrapping so it defrosts easier later. When ready to reheat, use low heat and cover to keep that tender pull intact.
Your Most Asked Questions Answered
- Can you use a boneless ham instead? Yep you can but cook time might be shorter since boneless hams tend to be smaller and denser.
- Does the glaze get all sticky in the pressure cooker? Not exactly since pressure cooker traps steam so glaze mostly absorbs but you get the sticky caramelized finish from the oven bake after.
- What if you don’t have pineapple tidbits? The crushed pineapple works just as good and blends easier into the glaze.
- How do you know when pressure is fully built? You watch for steam cues and that first little valve hiss. That means the cooker is sealed and locked in cooking mode.
- Can leftover ham be reheated in the pressure cooker? Sure thing just add a bit of water or broth and heat on low pressure for a few mins so it warms gently.
- Is it necessary to do the quick release? For ham cooking you want quick release to stop cooking right away and avoid overcooked meat turning tough or dry.
For more cozy pressure cooker meals, check out our pressure cooker recipes or dive into our Easy Homemade Italian Penicillin Soup for warm bowls that come together fast. Planning a feast? Don’t miss Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners for easy, satisfying mains.
Baked Ham in the Pressure Cooker You Gonna Love
Equipment
- 1 Sauce pan
- 1 Roasting pan lined with aluminum foil
Ingredients
Main ingredients
- 8-10 pounds bone-in fully-cooked spiral-cut ham
- 20 ounce pineapple tidbits or crushed pineapple
- ¾ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Instructions
Instructions
- Remove ham from refrigerator 1-2 hours before baking to allow it to come to room temperature.
- Make glaze: In a saucepan combine pineapple tidbits, brown sugar, cinnamon, and cloves. Bring to a boil, then reduce heat to medium-low and simmer for 20-30 minutes or until mixture thickens.
- Preheat oven to 300 degrees F. Remove ham from packaging and discard glaze packet and plastic disk. Place ham flat/cut side down in a deep baking dish or roasting pan lined with aluminum foil.
- Brush a few spoonfuls of glaze onto ham all over. Reserve remaining glaze for later. Cover ham tightly with a tent of aluminum foil to keep it moist.
- Bake at 300 degrees F for 1 ½ to 2 hours, or until internal temperature reaches 110 degrees. Ham is pre-cooked, this is just reheating.
- Remove ham from oven and foil tent. Increase oven temperature to 400 degrees F. Brush remaining glaze over ham and return to oven for 15 minutes.
- Remove from oven, tent with foil and allow to rest for 15 minutes before serving.
- For pressure cooker: Place ham inside and seal. Cook about 12-15 minutes per pound using steam cues to start timer. When done, quick release pressure and remove ham. Then baste with glaze every 30 minutes while baking covered with foil, removing foil for last 20 minutes for caramelized finish. Rest 10-15 minutes before serving.
