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Pineapple-glazed ham served with chunky smashed baby gold potatoes.
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 recipe includes two dishes: pineapple-glazed ham prepared in the Instant Pot and chunky smashed baby gold potatoes prepared on the stovetop.
Ham: Use a 4-pound smoked ham that isn't spiral-cut. Check the packaging to confirm whether the ham is fully cooked.
Pineapple glaze: Reserve the pineapple juice from the can. After cooking the ham, thicken the cooking liquid using a slurry of 3 teaspoons cornstarch and 3 teaspoons cold water.
Potatoes: I prefer leaving the baby gold potatoes a little chunky. Add 4–5 ounces of sour cream, adjusting the amount to achieve your preferred texture.
Timing: Prepare the potatoes on the stovetop while the ham cooks in the Instant Pot. The 10-minute pressure-cooking time doesn't include the time needed to come to pressure.
Yield: The recipe doesn't specify an exact number of servings.

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