1. Cut ham into 4 equal pieces and place on top of a large piece of tinfoil.  Combine spices in a bowl then rub them all over the ham.  It will seem like a lot, but trust me, use all of the spice rub.
2. Wrap ham up tightly in the tinfoil, adding another layer of foil if it’s not completely covered.  Set inside a larger dish and place in the refrigerator overnight.  You can skip the overnight step, but it does infuse the ham with more flavor.
3. When ready to cook the ham, add the cooking liquid ingredients to the pressure cooker pot and whisk to combine.
4. Unwrap the ham from the foil and place the ham inside the pot, let it nestle down into the cooking liquid.
5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 35 minutes.
6. Meanwhile, prepare the glaze by whisking all the ingredients together in a small bowl.  Set aside.
7. Prepare the mustard sauce as instructed below (can be made a few days ahead of time).
8. When pressure cooking is complete, use a natural release.  This will help keep the ham moist and tender, but if in a hurry, allow pressure to release naturally for 10 minutes followed by a quick release.
9. Place ham on a cutting board and cut into desired size pieces.  Place inside a 9×13 baking dish or on a serving platter and drizzle with the glaze.
10. Serve hot or room temperature with a side of fresh pineapple slices or chunks and a bowl of Mustard Sauce for dipping or drizzling.

For the Mustard Sauce

1. Prepare the Mustard Sauce by combining all of the ingredients except for the butter in a small saucepan.
2. Cook over medium heat until thickened, stirring frequently.
3. Add butter and stir until it’s melted and well incorporated.
4. The sauce can be prepared in advance and stored in the refrigerator for up to 3 weeks.  Makes 2 cups.