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.