Most spiral hams end up one of two ways: dry or just warm enough. Neither feels worthy of the centerpiece spot on your Easter table.
This one is different.
The Instant Pot handles the gentle warming, and the broiler handles the finish. What you get is a juicy ham with a spiced brown sugar crust that darkens, caramelizes, and actually gives you that holiday-ham payoff.
The glaze is not the star. It is just the binder.
The crust is the reason to make this recipe.
Why This Ham Works for Easter
Easter dinner usually pulls in two directions: ham or lamb.
If you want something that feels familiar, crowd-pleasing, and low-stress, ham is the move. If you want something a little more dramatic, rack of lamb or lamb shanks are both worth a look.
If you are feeding a group and want a main dish that feels special without making the whole day harder, this ham earns its place.
It is simple.
It is reliable.
And the crust makes it feel like more than just a warmed-up ham.
Why This Method Works
The ham is already cooked.
A boneless spiral ham does not need to be cooked from scratch. It just needs to be warmed through without drying out.
Moist heat helps with that.
The pressure phase warms the ham gently and helps keep the inside juicy.
Then you move to the finish.
Once the ham is hot, you work quickly, add the binder, coat it with the brown sugar spice mixture, and broil until the crust caramelizes.
The glaze is not the point.
The glaze packet or pot juices are just there to help the crust stick.
The crust is the payoff.
That dark, sweet, spiced finish is what makes this recipe feel holiday-worthy.
Ingredient Notes
Boneless spiral ham
Use a boneless spiral-cut ham, around 4 pounds. It is easy to slice and serve, but since there is no bone holding it together, transfer it carefully once warmed. Some spiral cuts are tighter than others.
Apple cider
This is my favorite warming liquid because it adds a little sweetness. Chicken broth, pineapple juice, or even water will also work.
Brown sugar crust
The crust is made with brown sugar, cinnamon, nutmeg, cloves, ginger, and paprika. It is warm, sweet, a little deeper, and exactly what this ham needs.
Glaze packet
If your ham comes with one, prepare it according to the package directions and use it as the binder before the crust goes on.
Pot juices
No glaze packet? Use the juices from the bottom of the pot instead. They work just fine.
How to Make Instant Pot Ham with HoneyBaked-Style Crust
Step 1: Set up the pot.
Add the apple cider, Worcestershire sauce, cinnamon stick, and bay leaf to the Instant Pot. Set the trivet inside and place the ham on top.
Step 2: Mix the crust.
Combine the brown sugar, cinnamon, nutmeg, cloves, ginger, and paprika in a small bowl. Set aside.
Step 3: Pressure cook.
Cook on high pressure for 5 minutes. Let the pressure release naturally. With only 1 cup of liquid, the pin should drop fairly quickly.
Step 4: Prep the pan.
Line a sheet pan with foil, then lay a second loose sheet of foil on top. That extra piece helps contain the sugar mixture while you coat the ham and makes cleanup easier.
Step 5: Transfer the ham.
As soon as the pressure pin drops, carefully move the ham from the pot to the sheet pan. Since it is boneless, just keep a steady hand in case the spiral cut is a little wonky.
Step 6: Apply the binder.
Prepare the glaze packet according to the package directions, then brush or spoon it evenly over the ham. No packet? Use the juices from the bottom of the pot.
Step 7: Add the crust.
Coat the ham generously with the spiced brown sugar mixture. Lift the edges of the top foil as needed to help contain the sugar and make it easier to coat the sides.
Step 8: Broil.
Broil on high on the bottom rack for 5 to 10 minutes. Watch it closely. The crust should darken and caramelize, but do not walk away.
Step 9: Serve.
Serve right away, or slice the ham and nestle it back in the warm pot juices with the crust side up. That move helps keep everything juicy while you finish the rest of dinner.
Tips for Best Results
- Handle the ham carefully. Since it is boneless, it should hold together, but a loosely cut spiral can shift a bit during transfer.
- Do not let it sit in the steam. Once the pressure releases, move the ham to the sheet pan fairly quickly. The longer it stays in the pot, the more the spiral slices open up and start to dry out.
- Be generous with the crust. This is not the moment to be shy. Coat every surface you can reach. Some of it will fall away, and that is fine.
- Use the foil trick. That second loose sheet of foil on top of the pan really helps contain the sugar mixture while you work, especially when coating the sides.
- Broil on the bottom rack. It is a little more forgiving than the top rack, but you still need to stay close and watch it carefully.
- Remember what the glaze is doing. It is not there to steal the show. It is just there to help the crust stick.
What to Serve with It
Ham works best with sides that can hold their own next to all that sweet, spiced crust.
Leftover Ideas
A 4-pound ham goes a long way, so it helps to have a plan.
- Make a leftover ham recipe if you want to turn Easter dinner into something new the next day.
- Turn it into split pea soup for a warm, hearty way to use what is left.
- Save the juices to help keep leftover slices moist when reheating.
- Plan ahead so the leftovers feel just as useful as the main event.
FAQs
This recipe is written for boneless. A bone-in ham will need different timing, and the transfer to the sheet pan gets trickier.
Use the juices from the bottom of the Instant Pot. Brush them on before adding the crust.
Yes, but do not rely on the broiler to reheat a cold ham. If you make it ahead, warm it gently in a low oven first, then add the binder, crust, and broil just before serving.
Slice it and set it back in the warm pot juices with the crust side up. That works especially well if dinner is not quite ready yet.
Check the ham label and glaze packet carefully, since brands vary.
Stored in an airtight container in the fridge, about 4 days.
Make It the Centerpiece It Deserves to Be
This is not a complicated recipe.
The Instant Pot gets the ham hot, the broiler builds the finish, and the crust does the rest.
If you want something that feels familiar, crowd-pleasing, and low-stress, ham is the move. If you want something a little more dramatic, rack of lamb or lamb shanks are both worth a look.
📖 Recipe
Instant Pot Ham with HoneyBaked-Style Crust
Ingredients
For the ham
- 1 boneless spiral-cut ham about 4 pounds
- 1 cup apple cider
- 1 Tbsp. Worcestershire sauce
- 1 cinnamon stick
- 1 bay leaf
For the crust
- 1 cup brown sugar
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ground cloves
- ⅛ tsp. ground ginger
- ⅛ tsp. paprika
For binding the crust
- glaze packet from ham prepared according to package directions, if included
- or juices from the bottom of the pot
Instructions
- Add the apple cider, Worcestershire, cinnamon stick, and bay leaf to the Instant Pot. Set the trivet inside and place the ham on top.
- Mix the brown sugar, cinnamon, nutmeg, cloves, ginger, and paprika in a small bowl. Set aside.
- Cook on high pressure for 5 minutes, then let the pressure release naturally. With only 1 cup of liquid, it should not take long.
- While the ham warms, line a sheet pan with foil and add a second loose sheet of foil on top. That extra piece helps keep the sugar mixture contained while you coat the ham.
- When the pin drops, carefully move the ham to the pan. Since it is boneless, just keep a steady hand in case the spiral cut is a little wonky.
- Prepare the glaze packet according to package directions, then brush or spoon it over the ham. No packet? Use the juices from the pot.
- Cover the ham generously with the brown sugar spice mixture. Lift the top foil as needed to catch the excess and help coat the sides.
- Broil on high on the bottom rack for 5 to 10 minutes, until the crust is darkened and caramelized. Do not walk away.
- Serve right away, or slice the ham and set it back in the warm juices with the crust side up to keep it extra juicy.
Notes
- Apple cider is great here, but chicken broth, pineapple juice, or even water will work.
- Do not let the ham sit in the steam too long after cooking. Once the spiral opens up, the exposed slices can start to dry out.
- Glaze packets vary by brand, so follow the package directions before using it as the binder. The glaze is not the star here. It is just there to help the crust stick.
- Broiling on the bottom rack is a little more forgiving than the top rack, but you still need to watch it closely.
Holly
Does this actually heat the ham well enough in only 1 minute??
Chef Gary
Definitely. The ham is already fully cooked. It will take about 20 minutes for the pressure to come up, then another 20 minutes for the pressure to release. So that's almost 40 minutes of actual cook time. Works perfectly.
Erin
How many does this serve? And if I got a larger one how much would I need to change the time?
Chef Gary
That would really depend on what size ham you end up with. I'm not great at estimating serving sizes. An no, you would not need to change the cook time - regardless of size of ham.
Becky
I love how this came out! So good and so fast! And I finally had my oven free to finish the side dishes and rolls!
Katie Scott
Would you need to double or increase the amount the other ingredients for a larger ham? Thank you!
Gary
No, I don’t think so. There should be plenty.
Mark
I missed something somewhere. How long do you cook the ham when you put it on the trivit the first time before you transfer to the cutting board?
Gary
You don't cook it at all during that step. Placing it in the pot helps retain any glaze that drips off so you don't lose any of that flavor.
Betty
I don't want to use brown sugar on the ham. Can I use a stock for the cider? And just use the glaze?
Gary
You can replace the liquid with whatever you want, but I can't say what the flavor will be when it's finished as we have not tested this.
bookluvr4u
This is amazing! I did this with a 9 lb. Ham. Added a little extra juice and Worcestershire sauce and one extra bay leaf in my 8qt IP and 7 mins instead of 5. Soooooo much better than the oven! Hot all the way through and super tender! Family devoured it! This is a keeper! Thank you!
Dolores Konopa
Can this be used in a 6 quart?
Gary White
Yes! We write all our recipes to work with a 6-quart cooker.
Annie
Can this be done with a bone-in ham?
Gary White
In the several times I've cooked ham in the IP, I found that with a bone-in ham, I needed to cut it off the bone in order to reheat it. When i didn't cut it off, the outside dried out and the meat near the bone was not hot enough. Also, I even had difficulty finding a bone-in ham small enough to fit in the pot.