Instant Pot Ham Recipe No Bone: Pressure-Cooked Juiciness Without the Mess

This pressure-cooked method transforms a simple boneless ham into a juicy, flavorful centerpiece with minimal effort. The Instant Pot locks in moisture while infusing the meat with rich, savory notes.

No bone means no mess—just tender, evenly cooked ham ready in a fraction of traditional time. The process ensures consistent results every time, whether for a weeknight dinner or holiday gathering.

What you get is meat that pulls apart effortlessly, with a glaze that caramelizes under pressure. The result is a dish that tastes slow-roasted but finishes in under an hour.

Serve with classic sides like scalloped potatoes or green beans for a complete meal. This technique delivers restaurant-quality results with convenience.

Ingredients for Instant Pot Ham Recipe No Bone

Pressure-cooked boneless ham and a few pantry staples create this effortless centerpiece.

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The ham quality is paramount here. Opt for a fully cooked, spiral-cut boneless ham from a reputable butcher or HoneyBaked Ham at the grocery store—this ensures even cooking and consistent texture. Look for hams labeled as ‘water added’ rather than ‘ham and water product’ for superior flavor. The glaze begins with brown sugar, which should be fine-grained for better dissolution and caramelization.

No Dijon mustard? Substitute yellow mustard with 1 tsp added vinegar for similar tang. Honey can be replaced with maple syrup or agave at a 1:1 ratio. If avoiding cloves, a pinch of ground cinnamon or nutmeg adds warmth. For the broth, vegetable broth works equally well without altering flavor significantly. The vinegar is non-negotiable though—it cuts the sweetness perfectly.

Leftover ham keeps 5-7 days refrigerated in an airtight container. The glaze can be made 2 days ahead and reheated gently. For longer storage, freeze ham slices for up to 3 months—thaw overnight before reheating to preserve moisture.

Step-by-Step Instructions for Instant Pot Ham No Bone

This method ensures tender, flavorful results with minimal effort and maximum precision.

Step 1: Prepare the Ham and Aromatics

Begin by lightly scoring the surface of the 3 lb boneless ham in a diamond pattern. This allows the glaze to penetrate deeper during cooking. Stud the ham with 10 pieces whole cloves at the intersections of the score marks, if using.

Finely dice the 1 whole yellow onion and mince the 4 cloves garlic cloves. These will form the aromatic base for the cooking liquid. Set aside.

Step 2: Create the Cooking Liquid

In the Instant Pot, combine the 1 cup chicken broth, 0.5 cup brown sugar, 0.25 cup honey, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 0.5 tsp ground cloves, 1 tsp kosher salt, and 0.5 tsp ground black pepper. Stir until the brown sugar and honey are fully dissolved.

Add the diced onion and minced garlic to the pot. The liquid should be fragrant and slightly tangy from the vinegar. This balance of sweet, savory, and acidic elements will infuse the ham with complex flavor.

Step 3: Pressure Cook the Ham

Place the ham on the trivet inside the Instant Pot, ensuring it is mostly submerged in the cooking liquid. Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes per pound—60 minutes total for this 3 lb ham.

The ham is fully cooked when it reaches an internal temperature of 145°F. Since this is a pre-cooked ham, the pressure cooking process will heat it through while allowing it to absorb the flavors of the liquid.

Step 4: Finish with a Glaze

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the ham and set it aside.

Strain the cooking liquid into a saucepan and bring to a boil over medium-high heat. Add the 2 tbsp unsalted butter and simmer for 5-7 minutes until the liquid reduces by half and thickens into a glossy glaze. Brush this glaze over the ham before serving.

Dietary Considerations for These Flavors

Gluten-Free Friendly

This recipe is naturally gluten-free since it relies on whole ingredients like ham, honey, and spices. Just double-check your Dijon mustard and chicken broth labels—some brands add wheat-based thickeners. I always use Annie’s Dijon for peace of mind.

Low-Carb Option

To reduce carbs, cut the brown sugar in half and replace with 1/4 cup monk fruit sweetener. The glaze will still caramelize beautifully. I’ve tested this with Lakanto Golden and the flavor difference is minimal.

Sodium Awareness

Ham is inherently salty, so opt for low-sodium chicken broth and reduce added kosher salt to ½ tsp. Taste the cooking liquid before pressure cooking—it should be flavorful but not overpowering. 💡

Dairy-Free Adjustment

Simply swap the 2 tbsp unsalted butter for olive oil or dairy-free margarine in the glaze. The texture remains glossy, and the flavor stays rich. I prefer Earth Balance for its buttery taste.

Diabetic Considerations

For a diabetic-friendly version, use sugar-free honey substitute and reduce the glaze by half. Serve with non-starchy sides like roasted Brussels sprouts. The apple cider vinegar helps balance blood sugar impact.

Allergen Notes

This dish contains mustard, a common allergen. For mustard-free versions, replace Dijon with 1 tbsp white vinegar + 1 tsp onion powder. Always verify ingredient labels for cross-contamination risks. 🌱

Frequently Asked Questions