There are hints of pumpkin pie in this pie. On Thanksgiving, we make this dish, and no one can tell the difference. It surpasses pumpkin pie in my opinion!
Prep Time: | 5 mins |
Cook Time: | 20 mins |
Additional Time: | 10 mins |
Total Time: | 35 mins |
Servings: | 6 |
Yield: | 6 servings |
Ingredients
- ¼ cup water
- 3 pounds boneless, spiral cut whole ham
- ½ cup honey
- 2 tablespoons sriracha sauce
Instructions
- Add water to the pot of a multi-functional pressure cooker (such as an Instant Pot®) and place ham on top of water. Whisk honey and sriracha together in a bowl and pour over ham. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 to 40 minutes. Transfer ham to a plate and let rest 5 minutes before serving.
- For a thicker glaze, add 2 tablespoons of honey to the pot after the ham is removed and is resting. Select Saute function and cook for 3 minutes or until sauce starts to thicken, whisking continually. Pour over ham and serve.
Nutrition Facts
Calories | 307 kcal |
Carbohydrate | 24 g |
Cholesterol | 106 mg |
Dietary Fiber | 0 g |
Protein | 42 g |
Saturated Fat | 2 g |
Sodium | 1689 mg |
Sugars | 23 g |
Fat | 6 g |
Unsaturated Fat | 0 g |
Reviews
We like more spice than most people, but I only used 1 tablespoon of sriracha, because 2 tablespoons would be way too much. The heat was fine with only 1 tablespoon. The recipe is very easy to make. My husband thought the ham was a little dry, but this is probably because I am new at using an instant pot and I don’t think I did the natural release properly. I think I may use the quick release next time.