Steps: |
| -Trim the skin off of the ham, leaving 1/2 inch of fat on top. |
| -If your rack does not have handles to lift it out after cooking the ham, you will have to make foil handles. |
| -Fold two long strips of foil over and place them under the ham (fat side up) to lower it into the pot. |
| -Leave the ham and the foil strips in the cooker. |
| -Make sure that your ham does not exceed the the 2/3 marker on the pressure cooker once it is on the rack. |
| -Pour the water into the pot. The liquid should just come up to the rack. |
| -Lock the lid on and follow the directions for that particular model of pressure cooker. |
| -Once the pressure is stabilized and the temperature lowered, cook for 40 minutes. |
| -Release the pressure, open the lid, and remove the ham with the foil strips. |
| -Score the ham every inch, 1/4-inch deep, and repeat in the opposite direction. |
| -Mix all of the glaze ingredients in a small saucepan and heat just to combine flavors. |
| -Place the ham in a roasting pan and top with the glaze. |
| -Bake for 20 minutes at 400 degrees. |
Pairs With: |
| Shaved Brussels Sprout Saute |
| Potatoes Boulanger (BOO-lahn-zha) |
| Roasted Root Vegetables |
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