Directions: |
Directions:Pour the cans of pineapple and their juice into the pot. Add the cloves and mustard. Stir well. Place the ham on a trivet. Pour the honey over the ham. Place the lid on the Pot and set the steam release knob to the Sealing position. Press the Pressure Cook button and then the + or - button to choose the cook time in minutes. Use the High pressure. Bone-in UNCUT ham, 4 - 5 pounds, 12 minutes plus 25 minutes for Natural Release. 6 - 7 pounds, 17 minutes plus 25 minutes for Natural Release. 8 - 9 pounds,22 minutes plus 25 minutes for Natural Release. If using a spiral ham only cook for 3 minutes with a 15 minute Natural Release. When the cooking cycle has ended, let the pot naturally release pressure for 25 minutes. Then manually release the remaining pressure by turning the steam release knob to Venting. If the ham is below 85º F., place the lid back on and pressure cook it for another 3 - 10 minutes and let it Natural Release. Carefully remove the ham to a baking sheet. Ladle the liquid from the pot to a fat separator (straining out the pineapple chunks) and discard the extra fat. Then faded the defatted liquid and pineapple chunks back into the pot. Turn on the Sauté setting. Mix in half of the brown sugar. Taste and adjust sugar, mustard or cloves, if desired. Mix the corn starch and reserved pineapple juice together to make a slurry. Add the slurry to the simmering liquid and stir until it is thickened. Then turn off the pot. |
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