Ingredients
1
cup Progresso™ chicken broth (from 32-oz carton)
1
(2 1/2 to 3 lb) boneless ham, unsliced
4
tablespoons butter, melted
2
tablespoons packed brown sugar
1
tablespoon Dijon mustard
1
tablespoon Worcestershire sauce
1/4
teaspoon ground red pepper (cayenne)
Preparation
Spray 6-quart Instant Pot™ with cooking spray. Add broth to insert; place rack in bottom of insert. Make 12 thin cuts in ham, leaving bottom 1/2 inch uncut. Place ham, cut side up, on rack in insert.
Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Set pressure valve to VENTING position to release pressure manually. Internal temperature in bottom center of ham (uncut portion) should be at least 140°F using instant-read thermometer. If ham is not done, select MANUAL, and cook on high pressure 3 minutes longer. Select CANCEL. Set pressure valve to VENTING position to release pressure manually.
When cool enough to handle, carefully transfer ham to cutting board. Cut slices away from the ham.
In small bowl, stir together melted butter, brown sugar, mustard, Worcestershire sauce and red pepper. Stir in 2 tablespoons of the cooking liquid. Serve ham with the butter sauce.
