Directions
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Step 1
Combine the apricot preserves, honey, brown sugar, Dijon mustard, and unsalted butter in a small saucepan. Bring the mixture to a simmer and cook for 1 minute, whisking constantly, then remove from heat.
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Step 2
Gently separate slices of the spiral ham so the glaze can penetrate the ham slices. Brush ¾ of the glaze all over the ham and in between the slices.
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Step 3
Place the pineapple tidbits, pineapple juice, and water in the bottom of the inner pot of the COSORI Pressure Cooker.
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Step 4
Create a foil sling by cutting 2 long sheets of foil, 25 inches long each, then fold each sheet lengthwise into a long, skinny piece. Place the long foil pieces crisscross inside the pot and fold the ends over the top edge. This will make it easy to remove the ham after cooking.
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Step 5
Place the ham cut-side down into the inner pot. Fold any foil that is folded over the edge over the ham.
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Step 6
Place the lid onto the pressure cooker.
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Step 7
Select the Pressure Cook function, disable Keep Warm, adjust pressure to high and time to 7 minutes, then press Start.
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Step 8
Release pressure quickly by sliding the steam release switch to Vent.
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Step 9
Remove the ham, then place onto a sheet tray. Brush with the remaining glaze, then broil in the oven for 2 to 3 minutes, or until the edges are browned and caramelized.
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Step 10
Transfer the ham to a serving dish and ladle the juices from the pressure cooker over the ham to keep it extra moist. Serve while still warm.
Ingredients
- ½ cup apricot preserves
- ¼ cup honey
- ¼ cup brown sugar, packed
- ¼ cup Dijon mustard
- 3 tablespoons unsalted butter
- 1 pre-cooked, spiral cut ham (5–7 pounds), trimmed to fit inside the pot if needed
- 1 can pineapple tidbits in 100% juice (20 ounces)
- 1 cup water
Equipment Used
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6.0-Quart Pressure Cooker
Regular price $89.99Regular priceUnit price / per$89.99Sale price $89.99