Instant Pot Duo Crisp + Air Fryer - Touchdown Loaded Potato Skins
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 10 minutes |
| Servings |
4 servings
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Ingredients
- 1 cup pineapple juice divided
- 1/2 cup brown sugar
- 1/4 cup Rum
- 2 tbsp jerk paste
- 2 tbsp lime juice
- 3 lb fully cooked boneless spiral-sliced ham
Ingredients
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Instructions
- With lid off, select Saute setting on Instant Pot Duo Crisp + Air Fryer and set to High Temperature. Stir in
1/2 cup pineapple juice, brown sugar, rum, jerk paste and lime juice; bring to boil. Cook for 2 to 3 minutes or until thickened to syrupy consistency. Press Cancel. Remove glaze and set aside. Note: Do not clean pot. - Place trivet in inner pot of Instant Pot Duo Crisp + Air Fryer. Add ham, remaining pineapple juice and
1 cup water to inner pot. - Place lid on pot and lock into place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
- When pressure cooking is complete, Naturally Release the pressure. Once pressure is released, remove the lid. Remove ham with tongs and drain liquid.
- Ensure that inner pot is dry. Add ham to air-fryer basket or inner pot and brush reserved glaze all over ham.
- Using the Air fryer Lid select Bake at
400°F for 10 to 15 minutes or until ham is golden brown, glaze is caramelized and meat thermometer inserted into center registers160° F. - Let stand for 10 minutes before serving.
Recipe Notes
Recipe Note: Bake ham with pineapple slices if desired.
Nutrition Facts
Per 1/4 recipe
Calories 590
Fat 15g
Saturated Fat 1.5g
Cholesterol 215mg
Sodium 3410mg
Carbohydrate 29g
Fiber 0g
Sugars 27g
Protein 77g
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