Place your trivet in the inner pot and pour in 1 ½ cups of cold water.

To make the glaze for the ham, whisk the pineapple juice, honey, ground cloves, and brown sugar until combined.

Unroll a large sheet of aluminum foil, enough to cover the ham. I recommend placing it over a large bowl and pushing it down gently to line the bowl. With the foil in place, gently place the ham into the aluminum foil and then rub in the glaze. Wrap the foil securely over the ham. If it is not quite covered, add another sheet on top. Remove the ham from the bowl and place it on the trivet.

Set the Instant Pot to high pressure and cook for 2 minutes per pound plus 10 minutes. Once cook time has ended, allow it to do a natural release. Finally, check the internal temperature to be sure the ham is warmed to 135-150 degrees. If it has not yet reached the temp, allow it to cook for an additional 3 to 5 minutes on high pressure.

Carefully remove the ham and trivet from the inner pot and set aside. Next, pour out the water.

To make the reduction, return the inner pot to the Instant Pot and set it on saute mode. Carefully drain any cooking liquids from the aluminum foil around the ham and pour them into the inner pot. Next, whisk the pineapple juice and cornstarch in a small bowl and pour the mixture into the inner pot. Whisk constantly until the mixture starts to boil and thicken. This should take about 2 to 3 minutes.