Instant Pot Ham with Brown Sugar Glaze (2024)

FAQs

Do you put the glaze on a ham before you cook it or after you cook it? ›

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Remove all packaging materials and place ham on wire rack in shallow roasting pan, FLAT SIDE DOWN. Add 1/2 inch of water to the bottom of the pan. Cover pan tightly with aluminum foil. Bake for approximately 14-16 minutes per pound or until it reaches an internal temperature of 120°F.

Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees. Again, figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes.

Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

Apply the glaze just before putting it into the oven to bake. Remember, the ham is already cooked, so all we're doing here is warming it back up again with the glaze.

According to MyRecipes, a homemade glaze is much tastier and will yield fresher results. The honey glaze packets that come with the ham are meant to save you time and make your life easier, but making a glaze from scratch is quite simple and worth the extra time when you taste the elevated difference.

Dry glazes contain the same ingredients as the wet glazes (minus the water) and can be used to brush, pour, dip, or spray. 5 Lbs. of dry glaze needs approximately half a gallon of water (every glaze is different, check the label) and will yield about three quarts of glaze.

Basting – As the brown sugar ham glaze cools, it thickens so it sticks better to the ham as you baste during the cook time. Be generous and slather it on thickly – aim to use it all by the end of the cook time.

If you're just learning how to cook a ham, here's the most important part: Avoid overcooking it. Remember, the ham is already cooked, so all you need to do is gently reheat it in the oven.

How to cook Smithfield spiral ham with glaze? ›

Heat glazed ham, uncovered, 10 to 15 minutes in 275°F oven.

directions. Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water.

Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.

After the ham has cooked for 1 1/2 to 2 hours, brush the surface with some of the glaze. Then pop it back into the oven, uncovered, for another 20 minutes or so.

Water-Cooking

Add water to keep ham covered. Take ham from the pan and while warm, remove the skin and fat as desired. If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in a 400 degree oven until brown (approximately 15 minutes).

Tips for smoked ham

Be sure to place the cut side of the ham face down in the pan as shown in the photos. Once the ham temperature registers around 135 degrees F, start preparing your glaze.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

How do you bake a ham without drying it out? Spiral cut hams should be covered with aluminum foil to help retain moisture when re heating. You could also place a foil pan with water underneath the ham to create some steam inside the oven to keep everything moist.