• 1 bone-in, spiral cut ham • Brown sugar • Honey • Dijon mustard • Orange juice and zest • Cinnamon • Ground ginger • Ground cloves
Place the ham on two large pieces of foil criss-crossed on top of each other. Brush the ham with the glaze.
Pressure cook on high for 20 to 30 minutes and then do a natural pressure release for at least 10 minutes.