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½ c brown sugar
In a 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 cooker. Pour half the mixture from the bowl onto the ham; reserve the other half.
Close lid and lock. Set to "meat/stew" and adjust for 1 hour.
When done, quick release until all pressure is released.
Open and remove ham. Use the reserved glaze from the bowl and brush onto ham. Brush any cooked glaze from the cooker onto ham as well.