Step 1

Pressure Cook Ham: Add 1 (14oz or 398ml) can of pineapples and 2 tbsp (30ml) dijon mustard in Instant Pot. Give it a quick mix. Layer a steamer rack then place ham on top. Drizzle ¼ cup (63g) honey all over the top of the ham.Close lid and turn Venting Knob to Sealing position.Pressure Cooking Method:8 - 9 lbs Bone-in Uncut Ham: High Pressure for 20 minutes, then Natural Release for 30 minutes6 - 7 lbs Bone-in Uncut Ham: High Pressure for 15 minutes, then Natural Release for 30 minutesSpiral Ham (Cut Ham): High Pressure for 3 minutes, then Natural Release for 20 minutes will be warm enoughCheck ham's internal temperature at its’ thickest part with a food thermometer.Temperature Tips: 95°F (35°C) - 110°F (43°C) is hot enough to serve the ham, especially with the hot honey sauce. If the ham is at 80°F (27°C), put the lid back on and pressure cook the ham at High Pressure for another 5 minutes, then Natural Release for 10 minutes.

Step 2

Make Pineapple Honey Sauce: Rest ham on a large chopping board or serving bowl. The ham's internal temperature will continue to rise.Bring the sauce back to a simmer by pressing the 'Cancel' button, then 'Saute' button. Taste and gradually add in brown sugar to desired sweetness. Sweetness Tips: You'll want the sauce to be quite sweet to balance the salty smoky ham flavor. For reference, we added roughly ¼ cup (50g) brown sugar. Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the honey pineapple sauce until desired thickness.

Step 3

Serve Ham with Pineapple Honey Sauce: Cut the juicy ham with a sharp knife and a fork. Serve it with the Honey Pineapple Ham Sauce. Enjoy & happy holidays!~