INSTANT POT BALSAMIC DIJON HAM: THE BEST RECIPE

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We love ham at our house but it is a bit of a chore to wait HOURS for it to heat all the way through in the oven and often you are left with a dry ham. This Instant Pot Balsamic Dijon Ham will change all of that! For our 6-pound ham, we cooked it for just 10 minutes in the Instant Pot and 10 minutes in the oven. What???

To make this Instant Pot Balsamic Dijon Ham you will need:

• 6 to 7 lb ham, we used a 6 lb bone out ham. A spiral ham or bone-in would work just as well.
• 1 Tbsp. Peppercorn, optional
• 1 Cinnamon Stick, optional
• 1/2 cup brown sugar
• 3 Tbsp balsamic vinegar
• 2 Tbsp Dijon Mustard

Here’s how we did it:

This is the ham we purchased. It was on sale for $10. 🙂

SAVE THE JUICES:

It had a mesh net on it so I removed that and scored it like a checkerboard about 1/2 inch deep or so with a knife. Then I used some heavy tinfoil to wrap around the bottom. The idea is to keep the juices in but you don’t need to cover the top. And you will want to make a tinfoil sling to make getting the ham out of the Instant Pot a little easier. To make a sling you just need to fold a long piece of foil to go under the ham. This creates “handles” to pull the ham out with.

Add 1 cup of water to the bottom of the pot liner. I added a cinnamon stick and some peppercorns to the water but this is totally optional.

STEAM:

I used the trivet this time. If your ham doesn’t fit with the trivet you can just put it straight in the pot. If you cover the bottom of the ham well enough with foil it should keep the juices in and the water out. Just make sure that there is room around the ham to create steam.

INSTANT POT:

We used our 8 quart Instant Pot for this recipe but it would have fit in our 6-quart without the trivet. Now stick the ham in with the foil sling underneath, making sure to tuck the foil “handles” in so they are not in the way of the lid.

UNDER PRESSURE:

Close the lid and make sure the valve on top is set to sealing. Set Instant Pot for 10 minutes on High Pressure. You can definitely add a couple of minutes if you have a larger ham. Now is also a great time to preheat your oven to 400 degrees.

BALSAMIC GLAZE:

While the Instant Pot is doing its thing you can put the glaze together. Add 1/2 cup brown sugar, 3 Tbsp. balsamic vinegar and 2 Tbsp. Dijon mustard to a bowl.

Stir it up real good.

RELEASING PRESSURE:

When the time is up on the Instant Pot go ahead and do a quick release by carefully switching the valve on top to venting. When the steam is done releasing and the pin on top has dropped, it is safe to open the lid.

ALMOST THERE:

Now you can use that handy foil sling to carefully lift the ham out of the pot and into an oven safe dish. Be careful not to let any of those yummy juices out.

Now you can drizzle the glaze over the top of the ham.

Make sure to get in all those nice grooves and all over the top. YUMMY!

IN THE OVEN:

Once the ham is covered in that sweet, delicious nectar you can pop it in the oven. Set the timer for 10 minutes. Just long enough to let the sugars in the glaze incorporate and for it all to seep into the ham. If you want it to get a little “crustier” you can leave it in a little longer just keep on eye on it so it doesn’t burn. When time is up do a happy dance and pull the ham out of the oven. I removed the ham from the foil with tongs and put it on a plate.

I reserved all those glorious juices and glaze from the bottom of the foil to serve with the ham.

THE GLAZE IS WHERE IT’S AT:

Whether you give this Instant Pot Balsamic Dijon Ham a try or want to stick to the traditional way of cooking the ham in the oven, give this ham glaze a try. My husband said this was THE BEST ham he has ever had. You won’t regret it!

Even better when you serve it up with our Instant Pot New Potatoes and Peas and Grandma Cocoa’s Monkey Bread!

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