By Chef Alli
Easter Ham
Ingredients
- 1 cured spiral cut ham, 8-10 lbs.
- 1 cup orange juice
- your choice of glazes, recipes below
Instructions
To pressure cook a ham, you’ll need to invest in a 10-12 quart electric pressure cooker. The average size 6 quart electric pressure cooker just won’t do the trick for cooking those bigger hunks of meat – they won’t fit!
Remove ham from refrigeration about an hour before you’re ready to cook it. Remove packaging and wrap ham in lots of heavy-duty foil.
A foil sling used in a pressure cooker.
Place trivet into the bottom of the pressure cooker pot; add orange juice. Using a foil sling, lower foil-wrapped ham into the pressure cooker pot, folding the tops of the foil sling over on top of the ham.
Lock pressure cooker lid into place and choose 15 minutes on high power. When timer sounds, use a natural release, allowing pressure to come down slowly and ham to relax as the pressure is doing so.
When all pressure is removed from the pressure cooker, remove the lid and use the foil sling to lift the ham out of the pressure cooker. Carefully unwrap the ham and place it into a shallow roasting pan or onto a baking sheet with sides. Preheat oven to 450 degrees F. Slather ham with glaze, slowly pouring it over the ham and down in between the slices and into all the nooks and crannies. Place ham, uncovered, into the hot oven and cook until glaze is hot, bubbly and very golden brown. Serve at once.
Three Ham Glazes
BALSAMIC BROWN SUGAR GLAZE
1 cup dark brown sugar
¼ cup pineapple juice
5 Tbs. good balsamic vinegar
2 Tbs. spicy brown mustard
Combine all ingredients in a small bowl until smooth.
ORANGE SPICE GLAZE
1 cup orange marmalade
1 tsp. ground mustard
¼ tsp. ground cloves
1/3 cup pineapple juice
Combine all ingredients in a small bowl until smooth.
APRICOT CHIPOTLE GLAZE
1/3 cup pineapple juice
chipotle powder or chipotle sauce or puree, to taste
Combine all ingredients in a small bowl until smooth.
