Step 1

Place trivet inside the inner pot of pressure cooker. Pour in 1 and 1/2 cups cold water. Place oil sling on trivet–this will help you remove ham after it has finished cooking.

Step 2

Prepare glaze by whisking together pineapple juice, honey and brown sugar.

Step 3

Place ham on large sheet of heavy duty aluminum foil. Fold up sides of foil, to make a bowl like shape around the ham. Gently separate slices of spiral ham, so glaze can penetrate the ham slices. Pour glaze over ham and securely wrap foil around ham. Place ham on trivet inside pressure cooker. Secure foil sling around ham, if using.

Step 4

Pressure Cook on High for 2 minutes per pound plus 10 minutes to account for the foil. (Only add 5 minutes if using thin foil.) Once cook time has elapsed, let rest for at least 15 minutes. Check the internal temperature to be sure the ham is warmed to 135-150 degrees. If not, cook for an additional 3-5 minutes on high pressure.

Step 5

After pressure is released, remove your ham from the Instant Pot and place on a large platter or bowl, still sealed in the foil. Remove trivet from inside pressure cooker and pour out the water used to cook the honey baked ham. Place the inner pot back inside the pressure cooker and turn the pressure cooker to Saute.

Step 6

Gently peel back the foil slightly from the cooked Ham. Remove the Ham from the foil, leaving the liquid inside the foil packet. Pour the rendered cooking liquid into the pressure cooker.

Step 7

Mix together 1 tablespoon cornstarch with 1/4 cup water and whisk into cooking liquid.  Whisk liquid constantly until thickened and reduced--about 3-5 minutes. Pour over sliced ham.