Orange Honey Glazed Ham


  • 3 lb. spiral cut ham ㅤ
  • 2 tbsp Dijon mustard ㅤ
  • 1 tbsp orange marmalade ㅤ
  • ¼ cup runny honey ㅤ
  • 2 cups water ㅤ
  • In a medium mixing bowl, combine the Dijon mustard, orange marmalade, and honey until smooth.
  • Place the trivet in the inner pot of a Duo Crisp fitted with the pressure-cooking lid. Add the water to the bottom of the pot.
  • Add the spiral cut ham, cut side down, on the trivet. Brush the marinade over the ham, making sure to get into all the crevices.
  • Close the lid and Pressure Cook on HIGH for 15 minutes. Allow the pot to naturally release for 5 minutes, then flip the valve and release the remaining pressure.
  • Set aside the pressure-cooking lid. Broil the ham, as is, at 400˚F / 205˚C for 5-7 minutes, or until the tops of the ham are golden brown. Feel free to baste the ham with the juices in the pot halfway through.
  • Carefully remove the ham and set aside on a serving platter. Remove the trivet.
  • Press Sauté – High/More for 10 minutes. Bring the sauce to a boil and whisk constantly. Sauté the mixture for 8-10 minutes, or until the sauce reduces and thickens. Pour over the ham and serve warm. Enjoy!
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