We love Honey Baked Ham. It’s a spiral sliced ham with a crunchy sweet glaze available only at the Honey Baked store. I’ve actually waited in line during the holidays for over an hour just to buy a Honey Baked Ham.
The Honey Baked Ham is pre-cooked and the Honey Baked Ham people recommend serving the ham at room temperature. They say it will only take 30 minutes for the ham to come to room temperature on the counter. I don’t know who’s counter they’ve been setting them on, but my hams never come to room temperature in 30 minutes. So I’ve often resorted to wrapping the ham tightly in aluminum foil and baking it in the oven. Unfortunately, baking it often dries out the ham.
This year I decided that instead of baking the ham, I would steam roast my ham in my pressure cooker. Miss Vicke has a great post about steam roasting spiral sliced hams and I used that as a starting point. I wanted my ham wrapped tightly in aluminum foil so that it would “bake” in the sweet glaze that Honey Bake puts on their ham. When heated, the glaze melts, which I like much better than in it’s crunchy form.
I bought a smaller mini Honey Baked ham. I don’t think a entire large Honey Baked Ham would fit in the pressure cooker, but you could certainly cut off some of the slices to heat them up. Only warm up as many slices as you think you and your family will eat.
Note: This method is not recommended by the Honey Baked Ham company, but if you’re a rebel and like their ham heated like I do, I think this is the best way to do it.
I’ve also cooked regular boneless ham slices in the pressure cooker wrapped in foil and that works out great as well. If you aren’t cooking a sliced ham, Miss Vickie has a great guide for cooking times for other hams.
Sliced Ham in the Pressure Cooker
- 4 pounds sliced ham
- 1 1/2 cups water
Wrap the ham tightly in heavy duty aluminum foil (make sure it will fit in your pressure cooker). Pour 1 1/2 cups of water into the pressure cooking pot and place the rack in the bottom of the pot. Put the wrapped ham in on top of the rack. Using a foil sling aids in removing the ham from the pressure cooking pot.
Lock the lid in place. Select High Pressure, set the timer for 12 minutes, and press start. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. Mine only took about 5 minutes to pressure up and 5 minutes to release the pressure naturally. When valve drops carefully remove lid.
Remove ham from aluminum foil, cut the slices away from the bone and serve immediately.