Step 1

In a bowl combine honey, brown sugar, cinnamon, ginger, and orange zest.

Step 2

Place bowl in microwave and cook for 15-30 seconds, depending on the strength of your microwave. When the honey glaze reaches a pourable consistency it is ready.

Step 3

Place your ham on a piece of aluminum foil large enough to wrap up the entire ham.

Step 4

Using a basting brush coat the ham with half of the glaze. Set the remaining glaze aside.

Step 5

Wrap the foil around the ham making sure to seal it well so the juices don’t spill out as it cooks.

Step 6

Place a trivet in the Instant Pot inner pot. I highly recommend a trivet with handles to make it easy to remove your ham after it finishes cooking.

Step 7

Pour 1.5 cups of water into the bottom of the pot and then place your ham on the trivet.

Step 8

Lock the lid in place and set the veiled to SEALING.

Step 9

Set to cook on HIGH PRESSURE for 10 minutes (see times listed in the notes section for the amount of time based on weight).

Step 10

When the timer goes off let it do a 15 minute natural release then carefully turn the valve to VENTING and release any remaining steam.

Step 11

Remove the lid and use a thermometer to check that the internal temperature of the ham has reached 145 degrees F. If it has not lock your lid back in place, turn the valve to sealing and cook it on high pressure for another 3-5 minutes.

Step 12

When the ham is ready carefully remove it from the pot and set it on a large platter. Remove it from the aluminum foil and dispose of the excess liquid.

Step 13

If you want to bake on a glaze set your oven to broil and brush the remaining glaze over the ham (you may need to rewarm it in the microwave to get it to a pourable consistency). Cook under the broiler for 5 minutes to let the glaze caramelize.

Step 14

Serve immediately.