This Ninja Foodi Roasted Ham & Spicy Peach Glaze is sure to rock your world and impress your family. There is just something about the aroma of a deliciously cooked ham that makes you feel like it is the holidays, right? But guess what; you can enjoy this tasty meal any time of year, and it is terrific for potlucks and parties too!
Mouthwatering Ninja Foodi Ham & Spicy Peach Glaze
The peach glaze on this baked ham is the perfect marriage of sweet and spicy. The best part is that you can adjust the ingredients to fit your likes and dislikes.
For example, you can doctor the sauce up by adding a pinch of thyme, pepper, and some dried chili flakes until you reach your desired spiciness. If you are like me, then you like a little bit of a bite! But if you are serving this dish to people who like the spice to be more subtle, then you can adjust.
The Ninja Foodi is the hottest kitchen gadget on the market right now! It is basically a pressure cooker, and an air fryer all rolled into one. Isn’t that the coolest thing ever?
Imagine all the meals and recipes you can make with this awesome machine. If you aren’t sure what model to buy, you should check out this Ninja Foodi Cooker. After you cook with it the first time, you are going to be in love!
Which Ham Is Better: Bone-In Or Boneless?
There are several things to take into consideration when deciding which type of ham you want to use. A bone-in ham is going to give you a juicy, tender cut of meat that isn’t dry. Plus if you ask any butcher worth their salt, they’ll tell you that meat that is still on the bone offers much better flavor than meat without the bone.
Plus, one thing that is important to me about cooking a bone-in ham is you can always use the leftover bone in other recipes like my Ninja Foodi Split Pea Soup.
Some Bone-in hams may take longer to cook because it takes a bit longer for the heat to go through the bone vs a boneless ham.
Also, bone-in hams may be a little more difficult to cut up and make look pretty. But honestly, who cares about that as long as it’s cooked perfectly and tastes divine!
Spiral hams are great because they are pre-sliced but sometimes dry out too easily by the time they’re heated through! That’s just something to keep in mind when preparing a ham for dinner.
What Is The Difference Between A Ninja Foodi And An Instant Pot?
While a Ninja Foodi can do the same things that an Instant Pot can do, they are far from being the same sort of appliance. Just like the Instant Pot, the Ninja Foodi can be used as a slow cooker, pressure cooker and you can saute foods.
But here is where they differ; with the Ninja Foodi you can also air fry your food, you can brown and crisp as well. This machine is out of this world incredible! I love that you can use it so many ways and it cuts your cooking time down so much.
If you’re new to using your Ninja Foodi, why not take a peek at my article all about The Ninja Foodi. It might help you feel a bit more comfortable about working with this fantastic cooking appliance!
How Do You Know If A Bone-In Ham Is Fully Cooked?
When you are cooking a ham, you’ll want to use a meat thermometer and check the internal temperature. The center of the ham (closest to the bone but not touching it) needs to reach at around 140 degrees Fahrenheit.
A Few Helpful Tips To Make This Juicy And Delicious Ninja Foodi Ham
- You can use either store-bought or homemade peach preserves when you are making the glaze. Either way, if you notice bits of peaches on the ham, then you know it is going to taste even better as this adds to the overall texture and flavor of the recipe.
- Did you know that scoring the fat on top in diamond shapes helps keep the ham moist? When it is done cooking, you can either remove it or leave it on. Be prepared that you are going to be biting into some astounding ham!
- Once your ham is almost done cooking, I like to broil it in the Foodi so it has a sweet caramelization on top. You just have to keep an eye on it because it has such a high sugar content that it can burn very quickly.
Directions To Make This Ham in the Instant Pot:
This ham can be prepared exactly the same way as the directions say for the Foodi. The only difference is that when you want to broil the ham, you will need to take it out from the Instant Pot bowl and place it onto a baking pan or baking sheet.
Glaze the ham as directed, and place under the broiler and watch it VERY CAREFULLY! The ham will begin to caramelize and you must watch it closely so the sugars don’t burn. Enjoy!
It’s all pretty easy to do with this Ninja Foodi. It’s like making an Instant Pot Ham, but waaaay better because of the broiling aspect right in the pot! So when you’ve taken the ham out of the pot, feel free to use the “gravy” to drizzle over the top of the ham if you wish.
This fantastic Foodi Ham will be incredible served with rice, potatoes, cauliflower rice, vegetables, etc etc etc! (I’ve been known to just eat the ham and that’s it!! Hey —- no judging! 🙂 Thanks for stopping by The Salty Pot today!
****BLOG UPDATE – I cooked another bone-in ham but this time I used some homemade Crabapple Jelly that I made. WOWEE!! It was excellent!
Just goes to show you that you can use almost any type of preserves that you enjoy! Again, just watch the broiling part as usually the sugar will burn very very quickly.
NINJA FOODI: Roasted Ham with Peach Glaze
This delicious Ninja Foodi Ham with Spicy Peach Glaze is something that's unique yet made with ingredients you have in your pantry! Pressure cooking a ham is one of the easiest and best ways to ensure a cooked ham with all the juiciness you'd come to expect it should have!
Ingredients
- 1 Ham, bone in, (fully cooked) 3.5 - 4 lbs
- 1 cup peach preserves, (slightly heated for ease of use)
- 1 cup water
- as desired dried chili flakes
- ÂĽ teaspoon thyme, (dried)
- ÂĽ teaspoon pepper
Instructions
- Wash and pat try ham. With a sharp knife, carefully score marks across the fat cap of the ham, mindful not to cut too far into the fat, staying clear from the meat. Now score the other way, to form a diamond shape in the fat cap.
- Place into the Foodi cooking bowl.
- Place two dollops of peach preserves into the cup of water and whisk to dissolve. Pour over the ham.
- Using the pressure cooking lid, place it on top of the unit, and move the toggle switch into the "sealing" position.
- Pressure cook on high for 10 minutes, doing a 25-minute natural release when the cooking time is up. Move the switch to venting to release any more pressure and open the lid away from you when the pin has dropped.
- Test your ham with a meat thermometer, and if it's reached 140 degrees, you're good to go! If it hasn't reached that point, pressure cook, again on high for 5 minute increments until you reach that point.
- In a bowl, combine the peach preserves, chili flakes, pepper, and thyme. Mix together and baste over the top of the ham.
- Place the air fry lid on the top of the ham and Broil (air crisp) the ham until you reach the 6desired caramelization over the top of the ham. Be careful to watch it closely, as the sugar in the peach preserves can burn quickly!
- Let the ham rest for 10 minutes before removing from the bowl and carving. Feel free to drizzle some of the pan juices over the sliced ham for serving. Enjoy!
Notes
Cooking a bone-in ham vs a boneless ham will usually lend more flavor in the end.
If you use a spiral (pre-cut) ham, know that cooking times will be much different as it can dry out very easily.
If peach preserves aren't your thing, feel free to use other preserves you love. Keep an eye on the broiling (air crisping) step as the preserves can burn quickly.
Nutrition Information:
Yield: 6 Serving Size: 2 slicesAmount Per Serving: Calories: 570Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 194mgSodium: 2973mgCarbohydrates: 40gFiber: 1gSugar: 29gProtein: 67g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
******* DON’T FORGET TO PIN THIS NINJA FOODI HAM RECIPE TO YOUR FAVORITE PINTEREST BOARD TO SAVE FOR LATER!!*******
Jackie says
Hi this looks delicious and I can’t wait to make it for Christmas. My only austin is what temperature do you set your air crisp on and about how much time does it take to crisp. I know it’s based on preference but if you can give me an idea where to start that would be great thank you
Joanne says
Hi Jackie! Thanks for taking the time to comment. So you’re right, it’s really based on preference. This is what I LOVE about the Ninja Foodi, is that you can take frequent peeks on it as it’s air crisping to make sure you catch it right at the moment you want. You can go ahead and set it at the default 390 or 400 if you wish. The amount of time that it will take will really depend on the shape of your ham as well. If the ham is taller and reaches the air crisper with less headroom, you might find it takes less time. A shorter, more ‘stout’ ham will take a slightly longer time. It really doesn’t take long, so keep an eye on it. Once you see the preserves bubbling and starting to crisp/get sticky, you’re good to go!
Pat says
Is 1 cup of water enough in the 8 qt to pc without getting burn message
Joanne says
Hi Pat! Yep, should be 🙂
Sherry says
I’m so excited to try this recipe out for Thanksgiving! A couple of questions. 1. should I use a shank or butt ham? 2. Do I place the ham flat side down or on its side? 3. Do I use the metal “trivet” or just place the ham directly onto the bottom of the pot? Thanks so much for your help!! Can’t wait!!!
Joanne says
Hey Sherry! Ok.. so for question #1 – it really depends on a few things. The butt portion usually has more meat, but the shank portion has the bone and more cartilage that breaks down and makes it super tender. I usually buy the shank portion because I like to make Split Pea Soup with the bone. Also, the shank portion is generally more economical, and I’m cheap so.. there’s that. Ha!!
In all the times I’ve done my hams I’ve never used the trivet but I know others do. I’d say it’s up to you in this case. Also, put the cut side down so when the glazing comes around, it will be nice and crispy and caramelized!
I hope that helps. Let me know how it works for you!
Debbie Kreischer says
I tried this in my ninja foodi last night, substituting Trader Joe’s pepper jelly for the peach preserves. Worked really well. The ham was so tender and delicious!
Joanne says
Debbie, I’m so happy to hear this!! I love a ham done like this in the Foodi, it does such a perfect job!!
Kelly Pollitt says
Good morning. I am using a precut spiral ham of 5-6 pounds. Would I change the time on the pressure cooking? Thank you.
Joanne says
Hi Kelly! Yes, I would definitely cut back the time to about 6-7 minutes. That particular ham only needs to be warmed through and you’re not actually ‘cooking’ it. Happy Thanksgiving!
Kelly Pollitt says
Thank you!! You as well!
George says
Hi, Joanne, I’m from the UK and have a gammon joint uncooked and using your instructions and added maple in the water hopefully it will be OK.. Fingers crossed
Joanne says
Hi George!! Let me know how it works out for you!!
Kyle says
I just made this recipe for a Christmas in July party and it was AMAZING! I recently moved to Australia and found that spiral cut hams are not really a thing here. I’m the world’s okay-est cook, so when I was assigned to make ham, I thought I would google around to see if I could find a way to cook a bone in ham with my Ninja Foodi and this was just the ticket I was looking for. Since I am used to having a ham that is pre-cut, I was a little worried about cutting it up, but since I cooked it in the pressure cooker for about 5 extra minutes, it was so easy to carve up.
I had to cut about a half inch of the top of the ham off in order to fit it in the Foodi and needed to substitute apricot jam for peach (another thing that they don’t seem to have here…), but the ham came out looking and tasting delicious! I picked a jam with the biggest chunks of fruit I could find and it was great. I definitely spiced it up per the recommendation with lots of thyme and chili flakes – everyone was so impressed, and it was so easy! Highly recommend and thank you for sharing!
TheSaltyPot says
Kyle!! I am SO THRILLED that you made my recipe and that it went over so well at your Christmas in July party!!! I LOVE bone-in ham, and I find that making it in the Foodi is one of the easiest ways to make it while keeping it moist and flavorful!
Oh, you just made my day!! Thank you for taking your time to write in and let me know!!!!! It really means a lot to me. 🙂
Tony K says
Thank you for an amazing recipe! Just made it tonight and boy was it a hit!
TheSaltyPot says
That’s so awesome Tony!! I’m thrilled to hear that it was a hit in your household!!
Cap’n Noodles says
Does the pressure cooking time have to be adjusted if using a BONELESS spiral cut ham? I have two hams, about 3 to 3 1.2 lbs each,. Thank you.
Also can a brown sugar glaze be used in the Foodi, like when cooking in a crock pot? I am a “Foodi Rookie”, and currently in that “learning curve.” Thanks, in advance
TheSaltyPot says
Hey, good morning and thanks for writing in!
So to answer your question regarding cooking time, yes, the time would need to be adjusted. Spiral hams are usually cooked through when you buy them and simply need to be heated up again. You’ll want to be very careful about not cooking too long, as spiral hams dry out in a second flat! lol So I would cook it about 4 minutes on high with a natural release of 20 minutes. That should be plenty of time to heat the ham thoroughly – but remember to take the temp when you get the lid off.
I dont see any reason why the glaze can’t be used in the Foodi while cooking the ham. If you’re pressure cooking it, it will be fine. Personally though, I would probably half the glaze – cook the ham with half the glaze, and then when you want to crisp the top slightly, I’d add the other half. Remember to keep an eye on it so that sugar doesn’t burn… I love that you can “peek” at the ham while it’s broiling!!
I hope that helps!! Let me know how it goes!!