Madeira Ham with Apricots
Who knew that you can cook a beautiful ham in a pressure cooker? Well, the truth is, it will be the most moist ham you've ever had because pressure cooking keeps it moist while heating it to the right temperature very quickly.
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Madeira Ham with Apricots
- Prep Time: 15 m
- Cook Time: 25 m
- Natural Release: 15 m
- Total Time: 40 m
- Servings: 10
Ingredients
- 5 pound bone-in ham
- 12 whole cloves
- ¼ cup Dijon mustard
- ½ cup brown sugar
- 1 cup apple juice or cider
- 1 cup Madeira wine
- 1/3 cup dried apricots
- ½ cup raisins
Instructions
- Score the ham by making cross hatch slices all over the ham about ¼-inch deep and push the cloves into some of the intersections of the slices. Brush the mustard all over the surface of the ham. Place a rack in the bottom of your pressure cooker and place the ham on top of it. Sprinkle the brown sugar on the ham and pour apple juice and Madeira wine into cooker. Scatter the apricots and raisins around the side of the ham and lock the lid in place.
- Pressure cook on HIGH for 25 minutes.
- Let the pressure release NATURALLY and carefully remove the lid. Let the ham rest on a cutting board, loosely tented with foil, for at least 10 minutes. In the meantime, turn the cooker to the BROWN or SIMMER setting and reduce the sauce by letting it simmer away while the ham rests. As an option, place the ham under the broiler and brush with some of the sauce to brown the exterior.
Madeira Ham with Apricots - Oven Method
- Prep Time: 15 m
- Cook Time: 1 h 30 m
- Resting Time: 10 m
- Total Time: 1 h 55 m
- Servings: 10
Ingredients
- 5 pound bone-in ham
- 12 whole cloves
- ¼ cup Dijon mustard
- ½ cup brown sugar
- 1 cup apple juice or cider
- 1 cup Madeira wine
- 1/3 cup dried apricots
- ½ cup raisins
Instructions
Pre-heat the oven to 350˚F.
Score the ham by making cross hatch slices all over the ham about ¼-inch deep and push the cloves into some of the intersections of the slices. Brush the mustard all over the surface of the ham. Place a rack in the bottom of a 9" x 13" roasting pan and place the ham on top of it. Pour the apple juice and Madeira wine over the ham and then sprinkle with the brown sugar. Scatter the apricots and raisins around the ham.
Transfer the ham to the oven and bake for about 1 to 1½ hours (or 10 – 12 minutes per pound), or until an instant-read thermometer reads just under 140ºF, basting with the liquid every once in a while.
Optionally, you can put the ham under the broiler at the end of cooking to get a little crustiness on top. Otherwise, remove the ham from the oven and set on the counter to rest for at least 10 minutes, loosely tented with foil. In the meantime, place the roasting pan on the stovetop and bring the liquid to a simmer, or transfer the juices to a saucepan if your roasting pan is not stovetop-safe. Reduce the sauce by letting it simmer away while the ham rests. Serve sliced with the jus at the table.
Is this for a 6 quart instant pot? Thank. Trying to decide which size to buy.
Hi Gigi. Yes, this recipe works in a 6-quart pressure cooker. 6-quart is the most popular and probably the most practical size of pressure cooker. If you want to do really big batches of food, an 8-quart is a good idea, but for the regular home cook, 6-quart should be perfect.
ML
Hi Meredith! Is there something you can substitute the brown sugar for? We are trying to stay away from refined sugar. Thanks!
Hi Teresa. You could use honey, coconut sugar, agave nectar, maple syrup, molasses, a brown sugar substitute, such as Swerve®, or just omit it all together.
I have a 3lb boneless ham. Same time or less. Thank you.
Hi PattiAnn. You can reduce the time to 15 to 17 minutes for a smaller boneless ham.
Thank you. I purchased a half ham from Costco…it’s a product of Canada. Thought you would like to know. 😁
We don’t use alcohol in the house, what could I substitute for the Madera?
You could use orange or apricot juice or chicken stock.