Who doesn’t love a holiday ham? There is a multitude of ways to make Christmas ham but I’m sharing how to make it in a jiffy in the Ninja Foodi. The trick to making a Ninja Foodi ham is to make sure it is fully cooked. I used a small all-natural ham which was about 1 1/2 lbs. The general rule of thumb for cooking time for the holiday ham in the Ninja Foodi is to use a fully cooked ham and cook it 3 min per lb under pressure with a 10 min natural release. The ham should not be spiral cut or bone-in. Spiral cut hams can dry out and bone-in hams will take a longer cook time.
These are your basic needs for a great holiday ham. There is a slight sweetness from the maple sugar, spice from the ground cloves, and apricot jam for a little tang and it’s pressure cooked with some apple slices to infuse some delicious flavour inside.
- vegetable oil
- maple sugar
- ground cloves
- apricot jam
Add apples to the bottom of your Ninja Foodi with some water. Then, add a ham brushed with vegetable oil, maple sugar, and ground cloves to the trivet.
Pressure Cook and Crisp
After you lock the pressure cooker lid into place, pressure-cook the ham for 7 min and allow the pressure to naturally release for 10 min. Wonderful holiday scents of apple and clove are now infused into the ham. Next, we need a classic sticky glaze. Brush the apricot jam on top and then air crisp for 5 minutes.
Holiday Ham in the Ninja Foodi
- Ninja Foodi
- ½ cup water
- 1 apple sliced
- 1 tbsp vegetable oil
- 1 tbsp maple sugar or brown sugar
- ¼ tsp ground cloves or cinnamon
- 750 g boneless fully cooked ham
- 2 tbsp apricot jam
- Put water and apple slices at the bottom of the Ninja Foodi
- Insert trivet. Place ham on top.
- Mix vegetable oil with maple sugar and cloves. Brush over ham.
- Pressure cook for 7 minutes on high. Natural release for 10 minutes.
- Brush with apricot jam.
- Set Ninja Foodi to Air Crisp and crisp at 375F for 5 minutes or until caramelized.
- Slice and serve with your favourite holiday sides.
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More Holiday Favorites
Check out our Deviled Egg Easter Peeps or our How to Make Holiday Charcuterie Board.
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