Place the trivet in the inner pot along with 1 cup of water (or 1 ½ if using an 8-quart pressure cooker).

 Lay out two long pieces (long enough to go all the way around the ham) of heavy-duty aluminum foil crisscrossed one on top of the other.

Place the ham on top of the foil in the middle where the two pieces cross.

In a small bowl, stir together the sugar, mustard, orange zest and juice, cinnamon, ginger, and cloves.

 Brush and drizzle the glaze onto the ham, gently pulling the slices of meat apart to get some of the glaze down in between the slices. Reserve some of the glaze for later.

Wrap the top piece of foil around the ham and then wrap the other piece around it. The ham should be completely covered and well wrapped in the foil.

Place the ham on the trivet in the Instant Pot.

Cover and seal the pot and pressure cook for 20 to 30 minutes, depending on the size of the ham (for 20 minutes for a 5- to 6-pound ham, 25 minutes for a 7-pound ham, 30 minutes for an 8-pound ham.)

 Once the cooking time ends, let the pressure release naturally for 5 to 10 minutes, then quick release any remaining pressure.

 Meanwhile, preheat the broiler or your oven to 500ºF.

 When you remove the ham from the Instant Pot, place it on a baking sheet and open up the foil.

 Brush, drizzle, or pour the remaining glaze over the top of the ham and put under the broiler or in the oven for about 5 minutes, until the glaze bubbles and thickens.

 Serve immediately.