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Spiral-cut ham with a dark brown sugar spice crust after warming in the Instant Pot and finishing under the broiler.
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Instant Pot Ham with HoneyBaked-Style Crust

A boneless spiral ham warmed gently in the Instant Pot, then finished under the broiler with a brown sugar spice crust. The glaze packet or pot juices act as the binder, but the crust is the star.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Pressure Release 10 minutes
Total Time 30 minutes
Servings 24
Calories 223kcal
Author Gary White

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.

Nutrition

Calories: 223kcal | Carbohydrates: 10g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 906mg | Potassium: 243mg | Sugar: 9g | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.8mg