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