1cupJalapeno Pepper JellyI used my Easy Jalapeno Pepper Jelly, divided
Place the pressure cooker trivet, rack or a silicone pressure cooker sling in the bottom of the inner pot of a 6- or 8-quart Instant Pot multi-use pressure cooker. Pour the apple juice or cider in the inner pot.
After removing the plastic wrap from the ham, place it cut side down on a metal rack or silicone pressure cooker trivet or sling with handles. Spread half of the pepper jelly over the skin portion of the ham.
Place the lid on the pot and turn to seal, making sure the silicone ring is in place. Turn the steam release handle on the top to "sealing" not "venting".
Press the "Pressure Cook" button until the mode says NORMAL. The other modes are LESS and MORE. Press the +/- button until the screen says 15. This sets the timer. Do nothing at this point and in about 10 seconds it will say "ON". It will display this for about 15 minutes while the inside of the pot comes up to pressure. Then, it will display 15 and start counting down in 1minute increments.
Do nothing when 15 minutes is up and it beeps and the pressure will naturally release. This will take about 8 minutes.
Remove the lid when the float valve drops. Let stand 5 minutes. Carefully remove the ham with handles of rack or with two large forks onto a serving platter or cutting board. Brush or spread the remaining Jalapeno Pepper Jelly over the hot ham before slicing or just serve with it. The hot ham will melt the jelly and create a glaze. You can also melt the jelly in the microwave in a small bowl at HIGH for 30 seconds.
Variation: Instead of Pepper Jelly, substitute orange marmalade, apple jelly, or apricot jam.