If you’re looking to change up your Holiday Dinner Menu Plan this year, think twice about the spiral ham and go ahead and make this Pressure Cooker Ham! It’s an amazing equivalent to the beloved holiday ham tradition, but I promise that everyone will want the recipe afterward!
Although if you’re from the south or just anything like me, ham is a good meal for any time of year! We love taking a ham and boiling it down till it just falls to pieces. It’s so good for a meat dish, adding it to beans, stews, soups, sandwiches! Options are endless when you’ve got something this delicious!
Don’t get me wrong, a spiral ham is pretty good too. But in our family, it’s all about maw-maw’s boiled ham and we can’t get enough of it. I’ve adapted this pressure cooker ham recipe from my grandmother’s original boiled ham recipe, so you know it’s gonna be good!
This recipe is so simple that it’s pretty much foolproof. You throw everything into the magic pot and then let it do all the work. Honestly, I can’t believe that I fit a 7lb ham and all the “juices” into my pressure cooker. But I did and it turned out amazing.
The key to perfection lies in getting the juice-seasoning-meat ratio just right and I think we’ve done that. But, I usually let you be the judge of our recipes. Which means that you’ll need to come back and tell us just what you thought about it!
In your pressure cooker, combine the apple juice, coke (optional), sugar and all seasoning. Mix well. Place the LARGE SMOKED HAM into the pressure cooker with the smaller end facing upwards. Close and lock the lid, cook for 90 minutes on HI pressure.
You’ve got a lot in this pot, so you’ll want to let the pressure cooker do its thing and allow it to perform a natural release. If not, you’ll have a sweet mess all over your kitchen.
Before the ham cools, I like to begin removing it from the bone and placing it back into juices so that every piece has some of the syrupy liquid on it. I’m literally drooling right now. To serve, remove it from the juices but reserve some as “gravy”.
For storing, I like to save some of the juices to let the ham marinade in an airtight container. If you have leftovers and want to freeze, make sure you reserve some of the drippings for that too! You’ll want it during defrosting so that you don’t have dry ham.
After listening to our readers, we tested this recipe again, and again, to see if we could recreate the “dry” effect that our readers were experiencing. And, unfortunately, we did. We have edited the recipe to reflect our findings.
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