As I have mentioned in earlier posts, Chris has gone completely off processed lunch meats. This has made it interesting finding other options to send in his lunch. I have done numerous Turkey Breasts to slice for sandwiches, same goes for Roast Beef in the Instapot. I have sent egg salad and tuna salad and the occasional PB & Banana sandwiches, trying to keep things different. This time it was a ham. When I was grocery shopping one of the stores had the small, smoked Black Forest Hams on sale and I thought I would cook one in the Instapot and slice it as thin as I could for sandwiches.
Last night Chris thanked me for the extra effort it was taking to come up with and make alternatives for his lunch but I told him that in all honesty having the Instapot made it pretty fast and easy…. not that I minded the acknowledgement!
In the bowl of the instapot I whisked together the broth, apple juice, Worcestershire sauce and cinnamon.
I put the trivet in the pot and placed the ham on top of it and sprinkled it with the salt & pepper.
I set it to Pressure Cook for 5 minutes. Once the cooking was done I let it naturally release the steam for about 10 minutes before turning it off and removing the now cooked ham.
Using a very sharp knife I cut the ham into thin slices to use in sandwiches. It hardly took me any time at all and now Chris has another sandwich option for his lunches!
Ham in the Instapot
- 1 ham, mine was about 2 – 3 lbs.
- 1 cup apple juice
- 1 cup beef broth
- 3 tbsp. Worcestershire sauce
- 1/2 tsp. cinnamon
- salt & pepper to taste
- In bowl of Instapot, whisk together apple juice, broth, Worcestershire sauce and cinnamon until combined.
- Place trivet in Instapot bowl and set the ham on top.
- Sprinkled ham with salt and pepper.
- Set Instapot to Pressure Cook for 5 minutes.
- When cooking is complete, allow Instapot to naturally release steam for about 10 minutes.
- Remove ham carefully from Instapot and slice.
- Slice thick for dinner or thin for sandwiches.