Summary:
This is ham with swagger. Juicy, tender, and cooked in a fraction of the time, this Instant Pot ham is finished with a bold, sticky whiskey maple glaze that’ll have your guests licking their plates (and maybe your countertops). This is not your average Sunday roast—it’s bold, indulgent, and wildly simple.
Prep Time: 10 minutes
Cook Time: 20 minutes (plus 10–15 min natural release)
Additional Time: 10 minutes (glazing + resting)
Total Time: ~45–50 minutes
Servings: 8–10
Diet: Gluten-Free
Method: Pressure cook + broil finish
Ingredients
For the Ham:
- 1 fully cooked boneless ham (4 to 5 pounds)
- 1 cup apple cider or low-sodium broth
- 4 whole cloves (optional, for extra depth)
Whiskey Maple Glaze:
- ½ cup pure maple syrup
- ¼ cup dark brown sugar
- ¼ cup whiskey (bourbon or rye both work—use something you’d sip)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon cinnamon
- ¼ teaspoon ground clove
- ¼ teaspoon black pepper
- Pinch of kosher salt
Instructions
1. Score the ham
With a sharp knife, score the surface of the ham in a crosshatch pattern, cutting about ¼ inch deep. This helps the glaze seep into all the right places. If your ham has a fat cap, do not trim it. That’s flavor.
2. Load the Instant Pot
Place the trivet inside the pot. Pour in 1 cup of apple cider or broth. Nestle the ham onto the trivet. If it’s a tight fit, no worries. Just make sure the lid can close.
Optional: Press 3–4 whole cloves into the surface for extra aroma and warmth.
3. Pressure cook
Seal the lid and set the Instant Pot to High Pressure for 2 minutes per pound. For a 4.5-pound ham, that’s 9 minutes. Once the time is up, allow natural pressure release for 10–15 minutes. This keeps it juicy.
Carefully remove the ham and transfer it to a foil-lined sheet tray. Tent loosely with foil while you work the glaze.
4. Make the glaze
In a saucepan over medium heat, combine all glaze ingredients. Stir until smooth. Let it bubble gently for 5–8 minutes until reduced by about one-third and syrupy. You want glossy and pourable—not watery.
Taste test. Add more vinegar for tang or more syrup if it needs balance.
5. Glaze and broil
Brush the ham liberally with the glaze. Slide it under the broiler for 3–5 minutes, watching closely. Rotate the tray once or twice for even caramelization. Brush again. Repeat if needed.
You want deep golden color, bubbling edges, and a shiny, sticky top.
6. Rest and serve
Let the ham rest for 10 minutes before slicing. Drizzle remaining glaze over the slices. Serve with roasted potatoes, biscuits, or literally nothing—it’s that good on its own.
Notes
- No broiler? Finish glazing with a blowtorch (seriously). Or baste heavily and tent with foil if you’re skipping the oven step.
- Spiral-cut ham? Works great. Just shorten cook time by a couple minutes.
- Whiskey substitute? Apple cider or orange juice works. Or try brewed black tea for richness without alcohol.
- Storage: Refrigerate leftovers up to 5 days. Use in sandwiches, omelets, or toss into soup.
- Make-ahead tip: You can pressure cook the ham in advance, refrigerate it, and glaze/broil just before serving.
If you thought Instant Pot ham couldn’t be impressive, this one’s out to prove you wrong. It’s smoky, sweet, a little spicy, and unapologetically bold. That whiskey-maple glaze? Yeah. You’ll want to put it on everything.
