Instant Pot Ham with Pineapple Glaze and Smashed Potatoes

Instant Pot ham with pineapple glaze pairs a smoked, non-spiral ham with pineapple chunks, brown sugar, ground mustard, and tamari. Pressure cooking infuses the ham with the sweet-savory cooking liquid, and a quick cornstarch slurry turns that liquid into a thicker sauce to spoon over the meat. The same video also includes chunky smashed baby gold potatoes.

The two parts use separate methods: the ham cooks in the Instant Pot, while the potatoes boil on the stovetop and are smashed with cream cheese, sour cream, scallions, and parsley. Start the potatoes while the ham cooks, then season them to taste. This makes a holiday-style main and side from one video, with the potatoes intentionally left chunky rather than whipped smooth.

Dr. J’s Kitchen

Instant Pot Ham with Pineapple Glaze and Smashed Potatoes

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Pressure-cooked smoked ham gets a pineapple, brown sugar, mustard, and tamari glaze, alongside chunky smashed potatoes with sour cream and scallions.

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Course: Main Course

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 1 4 lb smoked ham, not spiral-cut
• 1 20-ounce can pineapple chunks in juice, drained; reserve juice
• ⅔ cup light brown sugar
• 2 tsp ground mustard
• 1 T low-sodium tamari or soy sauce
• 3 tsp cornstarch
• 3 tsp cold water
• 1 ½ lb baby gold potatoes, washed
• 3 oz cream cheese, softened
• 4–5 oz sour cream, to taste
• 3 scallions, sliced (white and green parts)
• ⅓ cup chopped fresh parsley
• to taste kosher salt and ground black pepper

Method

 

1. For the potatoes, cover them with cold water in a large pot and bring to a boil. Cook until fork-tender, then drain and return them to the hot pot. Move them around until most of the remaining water evaporates.
2. Transfer the potatoes to a large bowl and mash to your preferred chunky texture. Add the cream cheese, sour cream, scallions, parsley, salt, and pepper; mix and adjust seasoning to taste.
3. For the ham, drain the pineapple, reserving the juice. Place the pineapple chunks in the bottom of the Instant Pot and set the ham cut side down on top. Stir the tamari and ground mustard into the pineapple juice and pour it over the ham. Rub the brown sugar over the ham, letting any extra fall into the pot.
4. Seal the Instant Pot and pressure-cook on high for 10 minutes. Quick-release the pressure and remove the ham and pineapple chunks.
5. Set the pot to sauté. Mix the cornstarch with cold water, stir the slurry into the cooking liquid, and cook for a few minutes until thick and bubbly. Spoon the pineapple sauce over the ham and serve with the smashed potatoes.

Video

Notes

This post includes two components from the source video: Instant Pot pineapple-glazed ham and stovetop smashed baby gold potatoes. The source does not specify a serving count.

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Keep the potatoes chunky

After draining, return the potatoes to the hot pot and move them around so excess moisture evaporates. Mash them only to your preferred texture; Dr. J likes them chunky. Add sour cream gradually because the source gives a 4-to-5-ounce range depending on how soft you like the potatoes.

Finish the pineapple sauce

The Instant Pot cooking liquid is thickened after the ham comes out. Mix the cornstarch with cold water before adding it, then simmer the sauce until glossy and thick enough to spoon over the ham.

Are the ham and potatoes cooked the same way?

No. The ham pressure-cooks in the Instant Pot, while the potatoes are boiled and smashed on the stovetop.

What kind of ham does the source call for?

A 4-pound smoked ham that is not spiral-cut.

Watch Dr. J Make Instant Pot Ham with Pineapple Glaze and Smashed Potatoes

Watch Dr. J make Instant Pot Ham with Pineapple Glaze and Smashed Potatoes and see how it comes together.