Orange honey glazed ham, green beans, and mashed potatoes

Add a sticky honey and orange glaze to ham for a delicious sweetness that contrasts with the saltiness of the meat.

Craving succulent ham, glistening with a sweet and tangy glazen but in a rush for time? This orange honey-glazed ham does the trick! The glaze’s citrus notes cut through the richness of the ham, while the honey caramelises under heat, forming a sticky, glossy coating. Serve with green beans and classic mashed potatoes. Recipe compliments of Instant Pot.


For the ham

  • Spiral cut ham 
  • 2 tbsp Dijon mustard 
  • 1 tbsp orange marmalade 
  • ¼ cup runny honey 
  • 2 cups water 

For the beans

  • 3 cups fresh green beans, ends trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/4 cup sliced almonds, toasted

For the mashed potatoes

  • Three large potatoes, peeled and quartered
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk
  • Salt and pepper, to taste
  • Optional: 2 tablespoons fresh chives, chopped


For the ham

  1. In a medium mixing bowl, combine the Dijon mustard, orange marmalade, and honey until smooth.
  2. Place the trivet in the inner pot of a multi-function pressure cooker fitted with the pressure-cooking lid. Add the water to the bottom of the pot.
  3. Add the spiral cut ham, cut side down, on the trivet. Brush the marinade over the ham, making sure to get into all the crevices.
  4. Close the lid and Pressure Cook on HIGH for 15 minutes. Allow the pot to naturally release for 5 minutes, then flip the valve and release the remaining pressure.
  5. Set aside the pressure-cooking lid. Broil the ham, as is, at  205˚C for 5-7 minutes, or until the tops of the ham are golden brown.  Feel free to baste the ham halfway through with the juices in the pot.
  6. Carefully remove the ham and set aside on a serving platter. Remove the trivet.
  7. Press Sauté – High/More for 10 minutes. Bring the sauce to a boil and whisk constantly. Sauté the mixture for 8-10 minutes, or until the sauce reduces and thickens. Pour over the ham and serve warm.
For the beans
  1. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 3-4 minutes. Drain and plunge into ice water to stop the cooking process. Drain again and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Add the green beans to the skillet. Toss to coat with the garlic and oil. Season with salt and pepper. Cook for another 2-3 minutes, or until the beans are heated through.
  4. Transfer the green beans to a serving dish. Sprinkle with toasted sliced almonds before serving.

For the mashed potatoes

  1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are very tender, about 15-20 minutes.
  2. Drain the potatoes and return them to the pot. Over low heat, gently stir the potatoes for a minute or two to dry them out.
  3. Mash the potatoes with a potato masher until smooth. Add the butter and continue to mash until the butter is fully incorporated.
  4. Gradually add the milk, mashing and mixing until the potatoes are creamy and smooth. Season with salt and pepper to taste.
  5. If using, stir in the chopped chives. Transfer to a serving bowl and serve warm.

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