Instant Pot Christmas Ham

A quick visit here to post my recipe for an Instant Pot Christmas Ham. I bought a half a shank ham…only 69 cents a pound with a $25 grocery purchase, so I figured I would try making it in the Instant Pot. If it failed, then I still have time to run to the store to buy another one, but I’m happy to say, I won’t need to do that.

Since a shank ham has a large bone, it won’t fit into my 6 quart Instant Pot. So, I cut all the ham off the bone into big pieces, some smaller ones too, it is just how I was able to get it all cut off.

I put all the pieces into the inner pot, with 2 cups of water and 1 cup of white vinegar. Now before you turn up your nose, it doesn’t leave the ham with a vinegary taste, it just makes it tender.

I closed the lid and made sure the knob was turned to sealed.

Manual high pressure for 30 minutes. Let it do a natural pressure release for 15 minutes before you do a quick release.

Once all the pressure is released, remove the ham from the Instant Pot and put into a baking dish or I used a 9 x 13 cake pan. I shredded some of the bigger pieces.

Mix together 1/2 cup of brown sugar and 1 Tablespoon of dry mustard.

Sprinkle over the ham, if you have some left over that’s ok. Then add 1/2 cup of broth that was made when you cooked the ham and pour that over the ham that you have place in your baking dish.
(sorry for the blurry picture, I didn’t realize it wasn’t clear until it was too late, but you get the idea)

Cover with foil and bake 325 degrees for 30 minutes. To honest, unless you want to make it sweeter, you can just skip this step.

This ham tastes like it slow cooked all day!! When the ham was done, I put in the ham bone, and all the other pieces with the skin that I didn’t use. Put it all into the Instant Pot with 3 cups of water. Do manual pressure for 30 minutes. This made the richest broth that I can use to make leftovers, like ham and beans or ham pot pie.

I love making things in my Instant Pot, while this was cooking, I was peeling potatoes for my potato salad. As soon as this was done, I removed everything, cleaned the pot and put the potatoes in a steamer basket along with my eggs, added 1 cup of water, and did a manual high pressure for 5 minutes, I let it natural release for 5 minutes. That’s all I needed to cook the potatoes for potato salad and the hard boiled eggs. , Quickly remove the eggs and put them in cold water for 5 minutes. The 5-5-5 rule for making hard boiled eggs. Since you put the potatoes in a steamer basket you can just transfer them to your bowl that you will be using to make the potato salad.