- 1 (10-lb) ham
½ c brown sugar
- 30 whole cloves
- 1 c pineapple juice
- 1 c brown mustard
In a medium bowl, mix pineapple juice, brown sugar, and brown mustard; set aside.
Score (carve lines down) the ham with a knife. Insert cloves inside each cut.
Place ham inside the Inner Pot. Pour half of mixture from bowl onto the ham; reserve the other half.
Place on the Pressure Cooker Lid. Ensure the Pressure Release Switch/Valve is in the "CLOSE" position. Press "PRESSURE COOK" then press "PROG" and use default program 1, "MEAT/POULTRY". Press "START/PAUSE" to start pressure-cooking.
When done, perform a quick release by turning the Pressure Release Switch/Valve "OPEN".
After all pressure/steam has been released, remove Lid. Carefully remove ham.
- Brush reserved glaze from bowl onto ham. Brush any cooked glaze from the Inner Pot on ham as well and serve.