Let the ham sit at room temperature for 30 minutes before cooking.
To prepare the glaze, combine the honey, brown sugar, mustard, cinnamon, ginger, cloves, and orange preserves in a small bowl.
Place the trivet in the instant pot and pour in 1.5 cups of water. For easy removal, create a foil sling and place it on the trivet.
Using the tinfoil, cut two large pieces and fold the long ends together, forming one large, wide piece. Place the ham in the middle. Form a large bowl around the ham. Fold the sides together well to help keep the glaze inside.
Place the tinfoil covered ham in the instant pot.
Separate the slices and brush glaze in between each piece and all around the outside. Reserve half of the glaze for later. Sprinkle with half of the orange zest. Pour the orange juice over the ham.
Place another piece of tinfoil over the top and crimp the tinfoil together to seal the ham.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time according to pounds (Cook for 2 minutes per pound plus 15 minutes - see the table in notes). The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, let it naturally release the steam for 5 minutes then do a quick release.
Turn the broiler on to 500°F (260°C).
Place the ham on a tin foil lined baking sheet and brush with more of the glaze.
Place under the broiler for 5 to 7 minutes till glaze begins to bubble.
Remove and serve with more glaze and sprinkle with zest.
When buying a ham, plan about half a pound of meat per person if buying a boneless ham, and ¾ of ham per person if buying bone-in ham.
The tinfoil helps hold in the moisture, but can also keep it from heating quickly, so keep this in mind. Use heavy-duty foil. If you're not a fan of using foil, you can use parchment paper instead.
This recipe can be varied by replacing the orange preserves with apricot preserves and the orange juice with apple juice. Feel free to leave out the brown sugar for a refined sugar-free ham.
Honey can be substituted with maple syrup.
Whether you're cooking a boneless or a bone-in ham, use the same recipe and don't change anything.
This ham recipe calls for a precooked ham, so you are just glazing and basically warming. You don’t need to cook it further. You want it to be heated all the way through though.
Check the internal temperature of the ham, you want it to be at 145°F (63°C) for serving.
Store the leftovers in an airtight container in the refrigerator for up to 5 days. You can remove the meat from the bone and store it in an airtight container in the freezer for up to 2 months.
Cooking TimesCook for 2 minutes per pound plus 15 minutes, so do your math depending on the weight of your ham.