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. BUT... you can also make this delicious ham in the oven too.
- 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
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Pre-heat the oven to 350˚F.
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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.
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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.
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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.
SUBSTITUTION: If you don’t have Madeira, you can substitute port, sherry or Marsala wines. If you don’t want to use a wine at all, try orange or apple juice or even just some chicken stock.