Name: 3-Ingredient Pressure Cooker Ham Recipe
Ingredients: 1 8-10 pound spiral cut ham, hickory smoked, bone-in: The star of the show, the ham itself, plays a crucial role in the final outcome. Choosing the right type of ham is the first step to success. Spiral Cut: Opting for a spiral cut ham is highly recommended for this recipe. The pre-sliced nature of spiral cut hams allows the cranberry-pineapple mixture to penetrate deep within the meat, infusing every slice with flavor and moisture. This also ensures even cooking and makes carving a breeze when it’s time to serve. Trying to achieve the same flavor penetration with a solid ham would be significantly more challenging and less effective.; Hickory Smoked: The hickory smoked flavor adds a wonderful depth and complexity to the ham. Hickory smoke is known for its bold, slightly bacon-like flavor, which complements the sweetness of the cranberry and pineapple beautifully. While other smoked varieties like applewood or maple smoked ham could also work, hickory smoked provides a classic ham flavor that’s hard to beat. Avoid overly strong or intensely flavored smokes that might overpower the other ingredients.; Bone-in: Choosing a bone-in ham offers several advantages. The bone contributes to the overall flavor of the ham as it cooks, adding richness and depth. Bone-in hams also tend to be more moist and flavorful than boneless hams. While a boneless spiral cut ham could technically be used, bone-in is generally preferred for superior flavor and texture. Plus, after you’ve enjoyed your delicious ham, you can use the ham bone to make a flavorful soup or stock!; Size Matters: An 8-10 pound ham is ideal for most standard-sized pressure cookers. If you have a smaller pressure cooker, you might need to opt for a smaller ham, or even consider cutting a larger ham to fit. Conversely, if you’re feeding a very large crowd, you could potentially use two smaller hams, cooking them sequentially in the pressure cooker, or using a larger pressure cooker if available.; 1 14 ounce can whole berry cranberry sauce: Cranberry sauce is not just a Thanksgiving side dish; it’s a surprisingly versatile ingredient that adds a beautiful tartness and sweetness to savory dishes. Whole Berry vs. Jellied: For this recipe, whole berry cranberry sauce is recommended over jellied cranberry sauce. The whole berries provide a lovely texture and visual appeal to the finished ham. The berries also tend to hold their shape better during pressure cooking, creating little bursts of cranberry flavor throughout the ham. Jellied cranberry sauce, while still flavorful, might become too liquid and less visually appealing after cooking.; Flavor Profile: The tartness of the cranberries cuts through the richness of the ham, creating a balanced and flavorful dish. The sweetness of the cranberry sauce complements the smoky ham beautifully, creating a delightful sweet and savory combination. Don’t underestimate the power of this simple ingredient to elevate the ham to a whole new level.; Brands and Variations: Any standard 14-ounce can of whole berry cranberry sauce will work perfectly. You can use store-brand or name-brand, depending on your preference. If you prefer a slightly less sweet cranberry sauce, look for varieties with reduced sugar or those made with natural sweeteners. However, for this recipe, the standard sweetness of regular cranberry sauce is generally ideal.; 1 20 ounce can crushed pineapple, do not drain: Crushed pineapple adds another layer of sweetness and a tropical twist to the ham. The pineapple also contains enzymes that help tenderize the ham, contributing to its melt-in-your-mouth texture. Crushed vs. Chunks or Tidbits: Crushed pineapple is preferred over pineapple chunks or tidbits for this recipe. The smaller pieces of crushed pineapple distribute more evenly throughout the ham and create a more consistent flavor. Chunks or tidbits might be too large and not integrate as seamlessly into the sauce and ham.; Undrained Pineapple Juice: Liquid Gold: It’s crucial to use the pineapple undrained. The pineapple juice not only adds to the overall flavor but also provides the necessary liquid for pressure cooking. Without the pineapple juice, there might not be enough liquid in the pressure cooker, potentially leading to a “burn” error. The juice also contributes to the glaze-like consistency of the sauce as it cooks down and thickens.; Fresh Pineapple (Not Recommended): While you might be tempted to use fresh pineapple, canned crushed pineapple is actually recommended for this recipe. Canned pineapple is already softened and cooked, which helps it break down and create a smoother sauce during pressure cooking. Fresh pineapple might not soften as much and could result in a slightly different texture. Additionally, canned pineapple is conveniently available year-round, making this recipe easy to prepare anytime.

Ingredients

1 8-10 pound spiral cut ham, hickory smoked, bone-in: The star of the show, the ham itself, plays a crucial role in the final outcome. Choosing the right type of ham is the first step to success.
- Spiral Cut: Opting for a spiral cut ham is highly recommended for this recipe. The pre-sliced nature of spiral cut hams allows the cranberry-pineapple mixture to penetrate deep within the meat, infusing every slice with flavor and moisture. This also ensures even cooking and makes carving a breeze when it’s time to serve. Trying to achieve the same flavor penetration with a solid ham would be significantly more challenging and less effective.
- Hickory Smoked: The hickory smoked flavor adds a wonderful depth and complexity to the ham. Hickory smoke is known for its bold, slightly bacon-like flavor, which complements the sweetness of the cranberry and pineapple beautifully. While other smoked varieties like applewood or maple smoked ham could also work, hickory smoked provides a classic ham flavor that’s hard to beat. Avoid overly strong or intensely flavored smokes that might overpower the other ingredients.
- Bone-in: Choosing a bone-in ham offers several advantages. The bone contributes to the overall flavor of the ham as it cooks, adding richness and depth. Bone-in hams also tend to be more moist and flavorful than boneless hams. While a boneless spiral cut ham could technically be used, bone-in is generally preferred for superior flavor and texture. Plus, after you’ve enjoyed your delicious ham, you can use the ham bone to make a flavorful soup or stock!
- Size Matters: An 8-10 pound ham is ideal for most standard-sized pressure cookers. If you have a smaller pressure cooker, you might need to opt for a smaller ham, or even consider cutting a larger ham to fit. Conversely, if you’re feeding a very large crowd, you could potentially use two smaller hams, cooking them sequentially in the pressure cooker, or using a larger pressure cooker if available.

1 14 ounce can whole berry cranberry sauce: Cranberry sauce is not just a Thanksgiving side dish; it’s a surprisingly versatile ingredient that adds a beautiful tartness and sweetness to savory dishes.
- Whole Berry vs. Jellied: For this recipe, whole berry cranberry sauce is recommended over jellied cranberry sauce. The whole berries provide a lovely texture and visual appeal to the finished ham. The berries also tend to hold their shape better during pressure cooking, creating little bursts of cranberry flavor throughout the ham. Jellied cranberry sauce, while still flavorful, might become too liquid and less visually appealing after cooking.
- Flavor Profile: The tartness of the cranberries cuts through the richness of the ham, creating a balanced and flavorful dish. The sweetness of the cranberry sauce complements the smoky ham beautifully, creating a delightful sweet and savory combination. Don’t underestimate the power of this simple ingredient to elevate the ham to a whole new level.
- Brands and Variations: Any standard 14-ounce can of whole berry cranberry sauce will work perfectly. You can use store-brand or name-brand, depending on your preference. If you prefer a slightly less sweet cranberry sauce, look for varieties with reduced sugar or those made with natural sweeteners. However, for this recipe, the standard sweetness of regular cranberry sauce is generally ideal.

1 20 ounce can crushed pineapple, do not drain: Crushed pineapple adds another layer of sweetness and a tropical twist to the ham. The pineapple also contains enzymes that help tenderize the ham, contributing to its melt-in-your-mouth texture.
- Crushed vs. Chunks or Tidbits: Crushed pineapple is preferred over pineapple chunks or tidbits for this recipe. The smaller pieces of crushed pineapple distribute more evenly throughout the ham and create a more consistent flavor. Chunks or tidbits might be too large and not integrate as seamlessly into the sauce and ham.
- Undrained Pineapple Juice: Liquid Gold: It’s crucial to use the pineapple undrained. The pineapple juice not only adds to the overall flavor but also provides the necessary liquid for pressure cooking. Without the pineapple juice, there might not be enough liquid in the pressure cooker, potentially leading to a “burn” error. The juice also contributes to the glaze-like consistency of the sauce as it cooks down and thickens.
- Fresh Pineapple (Not Recommended): While you might be tempted to use fresh pineapple, canned crushed pineapple is actually recommended for this recipe. Canned pineapple is already softened and cooked, which helps it break down and create a smoother sauce during pressure cooking. Fresh pineapple might not soften as much and could result in a slightly different texture. Additionally, canned pineapple is conveniently available year-round, making this recipe easy to prepare anytime.

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Instructions

Prepare the Ham: Start by taking your 8-10 pound spiral cut ham out of its packaging. There’s no need to rinse the ham. Simply place it directly into your pressure cooker pot. Make sure your pressure cooker is large enough to comfortably accommodate the ham. If your ham is too large, you might need to trim it slightly to fit, or consider using a larger pressure cooker or slow cooker instead.

Add the Sauces: Now comes the easiest part – simply dump the 14-ounce can of whole berry cranberry sauce and the 20-ounce can of undrained crushed pineapple directly on top of the ham in the pressure cooker pot. Don’t worry about layering or being precise at this stage; we’ll distribute the sauces in the next step.

Massage the Flavor In: This is where your freshly washed fingers come into play! Gently use your hands to tuck some of the cranberry sauce and crushed pineapple in between the slices of the spiral cut ham. This step is crucial for ensuring that the flavors penetrate deep into the ham and that every slice is infused with the sweet and tangy sauce. Don’t be afraid to get your hands a little messy – it’s all part of the fun (and deliciousness!). Aim to distribute the fruit mixture as evenly as possible, working it into the crevices of the ham.

Pressure Cook to Perfection: Seal your pressure cooker lid according to the manufacturer’s instructions, ensuring it’s properly locked and the pressure valve is in the sealing position. Select the “Meat” setting on your pressure cooker. If your pressure cooker doesn’t have a “Meat” setting, manually set the cooking time for 20 minutes at high pressure. Cooking time may vary slightly depending on your pressure cooker model and the size and density of your ham. For an 8-10 pound ham, 20 minutes is generally sufficient.

Release the Pressure: Once the pressure cooking cycle is complete, you have two options for releasing the pressure:
- Quick Release: For a faster cooking process, you can perform a quick pressure release. Carefully and according to your pressure cooker’s instructions, release the pressure valve to vent steam rapidly. Be cautious of the hot steam escaping – use a kitchen towel or oven mitt to protect your hand and keep your face and body away from the steam vent. Quick release helps to stop the cooking process quickly and is often preferred for meats to prevent overcooking.
- Natural Release: Alternatively, you can allow the pressure to release naturally. This means simply letting the pressure cooker sit undisturbed until the pressure indicator pin drops on its own. Natural release takes longer than quick release, typically around 10-20 minutes, but it can result in slightly more tender meat. For this ham recipe, either quick or natural release will work well. Personal preference and time constraints can dictate your choice.

Serve and Enjoy: Once the pressure is fully released and the pressure indicator pin has dropped, carefully open the pressure cooker lid. Be mindful of any remaining steam. Using a couple of large spoons or spatulas, carefully remove the ham from the pressure cooker pot and transfer it to a serving platter. The ham will be very tender and may want to fall apart, so handle it gently. You can also use a slotted spoon to scoop out the cooked pineapple and cranberry mixture from the pot and spoon it over the ham on the platter. This fruit mixture acts as a delicious and flavorful sauce. Slice and serve immediately. The ham is best served hot, and the cranberry-pineapple sauce adds a beautiful finishing touch.

Nutrition

Serving Size: One Normal Portion
Calories: 350-450
Sodium: 700-1000mg
Fat: 15-25 grams
Carbohydrates: 20-30 grams
Protein: 30-40 grams