Instant Pot Pepper Jelly Bone-In Ham
For a Keto diet-friendly version, omit the pepper jelly and use only apple cider vinegar in the inner pot to steam the ham.
Servings: 8 servings
Calories: 100kcal
Cost: 10
Equipment
- pressure cooker or Instant Pot
Ingredients
- 1 6.5 to 7 lb butt portion bone-in ham
- 1/2 cup apple juice or cider or apple cider vinegar
- 1 cup Jalapeno Pepper Jelly I used my Easy Jalapeno Pepper Jelly, divided
Instructions
- Place the pressure cooker trivet, rack or a silicone pressure cooker sling in the bottom of the inner pot of a 6- or 8-quart Instant Pot multi-use pressure cooker. Pour the apple juice or cider in the inner pot.
- After removing the plastic wrap from the ham, place it cut side down on a metal rack or silicone pressure cooker trivet or sling with handles. Spread half of the pepper jelly over the skin portion of the ham.
- Place the lid on the pot and turn to seal, making sure the silicone ring is in place. Turn the steam release handle on the top to "sealing" not "venting".
- Press the "Pressure Cook" button. Push the +/- button until the screen says 15. This sets the timer. After coming up to pressure, it will display 15 and start counting down in 1 minute increments.
- Do nothing when 15 minutes is up and let it natural release 8 minutes. Release any remaining pressure.
- Remove the lid when the float valve drops. Let stand 5 minutes. Carefully remove the ham with handles of rack or with two large forks onto a serving platter or cutting board.
- Brush or spread the remaining Jalapeno Pepper Jelly over the hot ham before slicing or just serve with it. The hot ham will melt the jelly and create a glaze. You can also melt the jelly in the microwave in a small bowl at HIGH for 30 seconds. Slice and serve.
Notes
Variation: Instead of Pepper Jelly, substitute orange marmalade, apple jelly, or apricot jam.
Nutrition
Serving: 3ounces | Calories: 100kcal