Instant Pot Ham Recipe With Pineapple: Sweet and Savory Pressure-Cooked Delight

This Instant Pot method delivers a juicy, flavorful ham with minimal effort and maximum taste. The pressure cooker locks in natural juices while the pineapple adds a bright, tangy contrast to the savory meat.

I’ve refined this technique to ensure the ham stays tender and the pineapple softens just enough to complement the dish. The entire process takes less than 90 minutes from start to finish, with most of that time being hands-off cooking.

The result is a centerpiece-worthy meal with a sweet-savory glaze that forms naturally from the ham’s juices and pineapple’s caramelization. It’s ideal for holiday gatherings or Sunday suppers when you want impressive results without hours in the kitchen.

Serve with scalloped potatoes or roasted vegetables to complete the meal. This approach guarantees consistent, delicious results every time.

Ingredients for Instant Pot Ham Recipe with Pineapple

Rich ham and bright pineapple create this pressure-cooked masterpiece with minimal prep.

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The ham is everything here. Spiral-cut bone-in ensures even cooking and maximum flavor infusion. Look for fully cooked hams labeled as such—this method finishes them, it doesn’t cook raw meat. Hormel and Smithfield brands are widely available and consistent. For the pineapple, Dole canned rings in juice (not syrup) give the right texture without being cloyingly sweet.

No spiral-cut ham? A whole bone-in ham works too—just score the surface yourself. Swap honey for maple syrup if you prefer a deeper flavor. Fresh pineapple can be used but canned holds up better under pressure. The Dijon mustard is key for balance, but yellow mustard in a pinch (though it’s milder). Skip the cloves if you dislike their intensity.

Leftovers keep beautifully. Store in airtight containers for up to 5 days in the fridge or freeze for 3 months. The glaze thickens as it cools—reheat gently with a splash of water to restore that silky texture. Perfect for sandwiches or breakfast hashes the next day.

Step-by-Step Instructions for Pressure-Cooked Ham With Pineapple

This method ensures tender meat with a caramelized glaze in a fraction of the time.

Step 1: Sauté Aromatics and Build the Flavor Base

Set the Instant Pot to Sauté function on Normal heat. Add the 4 tbsp unsalted butter and allow it to melt completely. Once melted, add the finely diced yellow onion and cook for 3-4 minutes until softened and translucent, stirring occasionally to prevent browning.

Add the minced garlic cloves and cook for an additional 30 seconds until fragrant. This aromatic foundation infuses the dish with depth. Immediately add 1 cup chicken broth to deglaze the pot, scraping the bottom with a wooden spoon to release any browned bits—this prevents the “burn” notice.

Step 2: Create the Sweet and Tangy Glaze

In a medium bowl, whisk together the 0.5 cup brown sugar, 0.25 cup honey, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 0.25 tsp ground cloves, and 0.25 tsp ground cinnamon until smooth. The vinegar cuts through the sweetness, while the spices add warmth.

Pour this glaze mixture over the onion and broth in the Instant Pot. Stir to combine, ensuring the brown sugar fully dissolves. The glaze should have a glossy appearance and a balanced aroma of sweet, tangy, and spiced notes.

Step 3: Pressure Cook the Ham to Perfection

Place the 6 lb bone-in ham flat-side down into the Instant Pot, ensuring it fits comfortably. If using a spiral-cut ham, position it so the slices remain intact. Spoon some of the glaze mixture over the top of the ham to begin the flavoring process.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes per pound (so 60 minutes for this size). The pressure cooking locks in moisture while allowing the glaze to penetrate the meat deeply.

Step 4: Add Pineapple and Finish Under the Broiler

Once the cooking time is complete, allow a natural release for 10 minutes, then quick-release any remaining pressure. Carefully remove the ham and transfer it to a baking sheet. Arrange the 20 oz pineapple rings around the ham, securing them with toothpicks if desired.

Spoon the remaining glaze from the Instant Pot over the ham and pineapple. Place under a preheated broiler for 3-5 minutes until the glaze caramelizes to a deep amber color and the pineapple edges begin to char slightly. Watch closely to avoid burning.

Let the ham rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring each serving is moist and flavorful.

Common Mistakes When Making This Recipe

Overfilling the Pot

Never exceed the ⅔ maximum fill line in your Instant Pot, especially with liquids. For this recipe, the ham plus 1 cup chicken broth should be well within limits. Overfilling risks clogging the steam valve and creating a safety hazard. I learned this the hard way during my first attempt! 🌡️

Skipping the Deglaze

Always deglaze the pot after sautéing onions and garlic with 1 cup chicken broth. Those browned bits contain incredible flavor and, more importantly, skipping this step often triggers the dreaded “burn” notice. A wooden spoon works best to scrape the bottom thoroughly.

Using Incorrect Ham

This recipe requires fully cooked ham—raw or “fresh” ham won’t reach safe temperatures in this timeframe. Check the label for “fully cooked” or “ready-to-eat.” I prefer Hormel or Smithfield spiral-cut for consistent results. Using the wrong type could leave you with undercooked meat.

Ignoring Natural Release

After pressure cooking, allow a full 10-minute natural release before quick-releasing. This prevents the ham from seizing up and losing moisture. I’ve found that rushing this step results in a tougher texture. The natural release also lets the flavors meld together more deeply.

Broiling Without Watching

When finishing under the broiler for 3-5 minutes, stay close! The sugar in the glaze can burn quickly. Position the oven rack in the middle and check every minute. Rotate the pan if your broiler has hot spots. This step creates that beautiful caramelized finish. 🔥

Forgetting to Rest

Always let the ham rest for 10 minutes after broiling. This allows juices to redistribute throughout the meat. Slicing too soon causes all those delicious juices to end up on the cutting board instead of in your ham. I promise it’s worth the wait!

Frequently Asked Questions