Instant Pot Ham - The Recipe Critic (2024)

FAQs

How does Gordon Ramsay cook ham? ›

Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.

How long do you cook a ham in the Instant Pot? Spiral Sliced ham is already precooked so you only need to warm the ham through. Cook your ham for 2 minutes per pound on high pressure plus 10 Minutes to the total time to account for foil. This will warm the ham through perfectly and keep the ham from drying out.

Reheating ham via skillet is an easy way to get a few slices nice and hot in a flash. To reheat ham slices on the stove, add a few slices at a time to a skillet over medium-high heat. Add up to ½ cup of chicken broth to keep the meat moist or opt for a couple of tablespoons of butter or oil to give the ham a nice sear.

Editor's Tip: For a fall-apart tender ham, let it cook longer; 10 to 12 hours on low. This method is perfect for families who prefer a more casual dinner of shredded hot ham and roll sandwiches.

Place ham in an aluminum foil pan or cast-iron pan and wrap with foil. Place on grill grates and cook for 15 to 20 minutes per pound. Remove foil for the last half hour of cooking and baste with a glaze, if using. Cook until the internal temperature of the ham is 140 F.

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil.

The short answer is good news. It is generally safe to use aluminum foil in an Instant Pot, but it is important to use it properly to avoid damaging the appliance or creating a potential safety hazard.

Pre-Cooked and Bone-In Ham

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

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. If the ham is labeled "cook before eating," heat in an oven set no lower than 325 F to an internal temperature of at least 145 F.

Can you glaze an already cooked ham? ›

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.

A great way to keep your ham from drying out, is to place the ham face down into a baking dish or roasting pan and cover with aluminum foil. Keeping it covered with aluminum foil (or heavy duty foil) will keep that moisture in!

However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer. Unpackaged, cooked ham is potentially contaminated with pathogens.

Fully cooked bone-in ham: Bone-in roasts make the best holiday hams. The bone prevents the ham from drying out and adds flavor. If you're new to cooking a ham, our Test Kitchen recommends the shank cut of ham because it's simpler to carve.

Re-cooking or prolonged heating will always make cooked meat tough and in the case of cured hams, the meat will be crumbly.

BOILING THE HAM

Whenever someone asks me how to cook a smoked ham, I always suggest getting a large STOCKPOT for this boil-then-bake method. Boiling the ham coaxes the sodium from the meat while returning moisture at the same time. This important step is the key to a surprisingly tender and juicy ham.

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. If the ham is labeled "cook before eating," heat in an oven set no lower than 325 F to an internal temperature of at least 145 F.

In fact, most ham that is sold to consumers is already cured, smoked or baked. As a deli meat, it can be eaten right out of the refrigerator, but other hams are typically reheated for improved flavor and texture.

If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed). Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil.