Should I pressure cook a Boneless Spiral Sliced Ham?
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The never ending ham saga continues with this boneless spiral sliced ham! I’ve done nothing but think about and cook hams for the past several weeks, so let’s …
Okay. Ya scared me. I was going to try my spiraled sliced ham in my instant pot, but I changed my mind because I did not waste that much money!! 😁. So I ended up using my crock pot on low for 6-8 hours (mine cooked for 6 hours). It was delicious! Not dry at all. So this is my first food I can’t cook in the pressure cooker!!!! 😊
Thank you made my Christmas ham and it was awesome!
Ham gravy is a thing lol and you Need to try it….so good on mashed potatoes- no butter or salt needed!
I have just literally pressure cooked my 5lb horse shoe ham for 40mins on low and natural let the air come out for 25 mins .took it out glazed then air crisped for 10 mins at 200c and was unbelievable internal temp was between 76c to 86c
When you stated that the ham should be left out 1 or 2 hours before cooking, is this from the freezer or from the fridge?
How or where can I find your glazes for the ham do you have a recipe for that blueberry one sounds devine. ☺️
That ham juice is perfect for split pea soup! Purple ham…. Just tell your guests that Dr. seuss came by for a visit! LOL 👀
How do you know when you should high-pressure or low-pressure food?
Louise Long? Might be a weird question, Any chances youre related to Richard and Dorothy Long?
Ham Gravy is wonderful! My mom made all the time we grew up and my wife
makes it sweeter by incorporating the glaze in with the meat juices Choose a ham with a good
portion of fat for more juices
I love ham. God I love ham. I'm the only one in the house who really loves it, though.
Thank You for all your helpful information and sticking on point!
I love ham but I can’t have it too often as I have a salt restriction. Happy New Year to you and your family.
I pressure cooked mine and put it in the oven, til I get my foodi, but man it's the best thing I ever did to ham🥰🤗
I got a 5 lb uncured ham and put some slices in it and started with pressure cooking for 5 minutes on High. I did another 5 minutes and it wasn't done so I did another 5 and it wasn't done. So I went with 10 minutes on steam and it came out perfect at 135 degrees. Now I know how to do it next time. Oh, by the way, the second 5 minutes I put the glaze on it and it was ok when done. Nice and moist.
Love your videos! I took your suggestion yesterday and decided to sous vide my spiral cut ham (quarter). I finished it off in the NFG and AC for 5 min @400. It came out great! Thanks for the suggestion. I used my Foodsaver and sealed it. I left it out at room temp for 2 hours. I then set my sous vide @140 for 2 hours and 40 min. Then took it out of the bag, brushed the glaze that was included and put in onto NFG. AC@400 for 5 min
Where do I order a ham sling?
O dear, maybe Mom should have taught more about pork, beef, poultry
Try wrapping it in foil. Just watched another video on it and it looked great. 2 min per pound then add 10 mins.
I bet the bone in is worse because the bone gets hot and cooks the ham from the inside out too. Those juices will be good in pea soup too. I use blueberry preserves as a glaze on pork.
I did a boneless spiral ham in the Foodi at Thanksgiving, it was great. BUT I didn't PC it, I slow-cooked it. I usually do a bone-in spiral in the crockpot, but wanted to try the Foodi. It was good, but not as good as the ones I've done in the crockpot. So tomorrow I'm slow-cooking a bone-in spiral in the Foodi. Then I'll know if I should stick with the crockpot or not. I've always gotten a wonderful glaze on it in the crockpot and even with the AC feature, the glaze wasn't as good from the Foodi. …………. Thank you for all your hard work Louise, and all the great videos. Have a very Merry Christmas and enjoy your day off! 🙂
Love your videos. I hate spiral cut ham. Everyone I have ever eaten was too dry for me. Bone in, uncut is the way to go. That is my opinion.
Merry Christmas Louise & Jeff. The last Spiral ham I made in the foodie was a bomb! It was the most expensive dried up jerky I ever ate. If fact It had to be destroyed. I so want to do a bourbon & apricot glazed bone-in. But I'll stick with the oven roaster on this one.
Could you put the cut end of the ham face down? So you don't get a dry end piece? I bought a tiny little 5 pound ham for myself for Christmas because everyone else wants a roast lol
Merry Christmas. I put a pork loin in mine and boy it was good
Tasty!