Orange Honey Glazed Ham

INSTRUCTIONS

1. In a medium mixing bowl, combine the Dijon mustard, orange marmalade, and honey until smooth.
2. Place the trivet in the inner pot of a Duo Crisp fitted with the pressure-cooking lid. Add the water to the bottom of the pot.
3. Add the spiral cut ham, cut side down, on the trivet. Brush the marinade over the ham, making sure to get into all the crevices.
4. Close the lid and Pressure Cook on HIGH for 15 minutes. Allow the pot to naturally release for 5 minutes, then flip the valve and release the remaining pressure.
5. Set aside the pressure-cooking lid. Broil the ham, as is, at 400˚F / 205˚C for 5-7 minutes, or until the tops of the ham are golden brown. Feel free to baste the ham with the juices in the pot halfway through.
6. Carefully remove the ham and set aside on a serving platter. Remove the trivet.
7. Press Sauté – High/More for 10 minutes. Bring the sauce to a boil and whisk constantly. Sauté the mixture for 8-10 minutes, or until the sauce reduces and thickens. Pour over the ham and serve warm. Enjoy!