Pressure Cooker Brown Sugar and Bourbon Ham is juicy, succulent, and heats up in under 20 minutes!
I might get some angry peeps from this comment, but I’m kinda into thanksgiving ham over thanksgiving turkey. There’s just something about a dripping with savory juices slice of ham that gets me every time. It’s usually a eat 1 slice situation followed by another 2 or 3 at the table and then a post-thanksgiving sneak into the ziploc bag for more goodness a few hours later. Like, I really can’t stop once I start. You know what kicks it up a notch as well? The glaze!! There are so many delicious glaze options and I know that hams come with the pre-made glaze often, but just a few more ingredients added in or subbed in can make such a big difference!
Let’s step back a second and remember how long it takes to heat a ham up in the oven. If you’re making a spiral sliced ham, it’s about 15 minutes per pound. If you have, say, an 8 lb ham, you’re looking at 2 hours of oven time. 2 HOURS! Plus, the ham is massive so it’s probably taking up precious space in your oven, leaving no room for anything else that needs to get in there.
Enter, the pressure cooker. The always magical pressure cooker. Just to be real with you, unless you have an 8QT pressure cooker, you won’t be able to fit a 9 lb ham in there, but you can trim off whatever won’t fit and save it for later. And, guess how long it takes to heat through? 20 minutes of cook time! It will take about 10 minutes to come up to pressure and then 10 to naturally release, which comes out to 40 minutes of total warming time. That’s less than half the time of the oven. I’ll take it!
The recipe below that I’ve given you is for a brown sugar and bourbon glaze, but please feel free to use any glaze you love! Just follow the exact same instructions for the warming, and you’ll be golden.
Happy Thanksgiving y’all!
- 1, 5-7 lb ham (bone in or boneless, your choice)
- ½ cup brown sugar
- ¼ cup bourbon
- 2 tablespoons ground mustard
- 10 cloves
- Whisk together brown sugar, bourbon, and mustard. Set aside.
- Make small slits in top of ham, then wrap in foil, leaving the top exposed.
- Pour glaze over top of ham, letting it run into the slits you created and down the sides into the foil.
- Poke cloves into the top of the ham, then cover the exposed ham with foil and place in pressure cooker on top of trivet.
- Pour 1 cup of water into the pot underneath the trivet.
- Set to high pressure for 20 minutes, then when time is up let pressure naturally release for 10 minutes, then release all remaining pressure.
- Remove from pressure cooker, let rest as long as you would like, or slice and serve.
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