Directions

1. In a medium bowl, mix pineapple juice, brown sugar, and brown mustard; set aside.

2. Score (carve lines down) the ham with a knife. Insert cloves inside each cut.

3. Place ham inside the Inner Pot. Pour half of mixture from bowl onto the ham; reserve the other half.

4. 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.

5. When done, perform a quick release by turning the Pressure Release Switch/Valve "OPEN".

6. After all pressure/steam has been released, remove Lid. Carefully remove ham.

7. Brush reserved glaze from bowl onto ham. Brush any cooked glaze from the Inner Pot on ham as well and serve.