6-9 lb Ham* (spiral cut, cooked) soaked and rinsed well
2 (14 oz) cans Sliced Peaches, in juice (divided)
1 cup Peach Preserves
2 tsp Ginger, fresh or grated
1 tsp Cinnamon
1/4 tsp Ground Cloves (optional)
1/4 to 1/2 tsp Red Pepper Flakes
1/2 to 1 cup Brown Sugar
To Thicken (mix these together while ham is cooking and set aside)
2 to 3 Tbsp Corn Starch
2 to 3 Tbsp Cold Water
Soak your ham in cold water for an hour if you can, then drain and rinse it well. If you can’t soak it, just rinse it very well. This reduces the saltiness of the ham.
Add ham to the pot, cut side down, if possible. I can fit a 9 lb spiral ham in an 8 qt pot, depending on the shape. I can fit up to a 7 lb ham in my 6 qt, depending on the shape.
Add one can of the peaches to the pot, and add the juice of the second can to the pot, reserving the peaches from that can (If using an 8 qt pot, add 1/4 cup of water just to be sure there is enough, but not too much, liquid to get the pot to pressure).
Put the lid on the pot and set the steam release knob to the Sealing position. Then press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes (If your ham is 8 to 9 lbs. If cooking a 4 to 7 lb ham, do 2 minutes). High pressure.
The pot will take several minutes to come to pressure. When the cook time is finished let the pot sit for 5 minutes, then turn the steam release knob to the Venting position to release the remaining steam/pressure.
Turn off the pot. Remove the ham to a platter or pan and wrap in foil, or cover with something to keep it moist. Turn on the Sauté setting.
Add the peach preserves, ginger, cinnamon, cloves, red pepper flakes, and brown sugar. Stir well.
When the contents of the pot start to simmer, add the corn starch slurry. Stir until thickened. Turn off the pot.
Slather the glaze all over the ham, reserving some for serving at the table.
At this point you can broil in the oven to caramelize the outside, or serve as is. Garnish with the reserved peaches.