Making a bone-in ham in the Instant Pot not only saves valuable oven space during large meals, but it also tastes delicious and is heated through in a fraction of the time than when placed in the oven.
Press the Sauté button. Before the pot display reads HOT pour both cans of pineapple, including their juices, and the orange juice into the liner of the pot. Stir.
Add the cloves and ground mustard to the pot and stir well.
Place the ham in the pot with the fat side up. You may need to trim a side for it to fit. Place the trimmed piece next to the larger piece.
Pour the honey over the top of the ham.
Place the lid on the Instant Pot and set the knob to the Sealing position.
Cancel the Sauté mode.
Press the Meat, Manual or Pressure Cook button and then the + or - button to choose 25 minutes (5-6 lb ham). Be sure to cook on HIGH pressure if you have the option to do so.
If you have a 3-4 lb ham, reduce the time to 20 minutes. Increase the cook time for a 7-8 lb. ham for 30 minutes and a 9-10 pound ham for 35 minutes.
When cooking time has ended, let the pot perform a Natural Pressure Release for 15 minutes. After that amount of time then release the remaining pressure by turning the knob to venting.
If you want to use the drippings to make a gravy, turn the Instant Pot on Sauté. Puree the pineapple with an immersion blender. Make a cornstarch slurry by adding equal parts of cornstarch with cold water. Whisk until smooth and then whisk into the hot liquid. Continue to sauté until the mixture is reduce to a gravy consistency.