Pressure Cooker Whiskey Honey Glazed Ham

Ingredients:

• 7 - 8 lbs. spiral-cut smoked pork butt (if you can't find a pork butt, ask your butcher to cut off enough ham to fit in your pressure cooker)
• 1.5 cups of honey
• 1/2 tbsp. orange marmalade
• 1/3 cup Dijon grain mustard
• 1/4 cup rye whiskey
• Special equipment: pressure cooker-multicooker with a bowl capacity of 6 liters or 7.5 liters; cooking string; heavy-duty foil

Preparation:

1. In a medium bowl, whisk together the honey, marmalade, mustard, and whiskey until thoroughly combined. Using the metal insert of the pressure cooker/slow cooker as a template, trim the ham to the appropriate size. Save any excess meat for later use. Lay two 24-inch (61-cm) pieces of kitchen string, crossing each other, on a clean work surface. Cover with a 24-inch (61-cm) sheet of foil.
   
   Place the ham, cut side down, in the center of the foil. Fold the corners over the narrow end of the bone so that most of the ham is covered. Take the two ends of one of the kitchen strings and tie it around the ham, making a tight knot. Repeat with the other string. This will create two handles that you can use to hold and lift the ham.
2. Place the steam rack in the pressure cooker and pour in 2 cups of water. Using the kitchen string handles, transfer the ham to the pressure cooker. Unfold the corners of the foil to expose the meat and pour the honey mixture over it. Fold the corners of the foil back in, enclosing the ham. Follow the manufacturer's instructions for securing the lid and adjusting the pressure cooker settings. Cook on high pressure for 10 minutes.
3. After the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the steam to escape naturally. Being careful not to burn yourself with any remaining steam, unlock and remove the lid.
4. Remove the ham from the pressure cooker, place it in a large bowl, and carefully drain off any reduced broth and cooking juices. Transfer the ham to a rimmed baking sheet, cover with foil, and let it rest until you're ready to top it with the sauce.
5. Remove the steamer rack from the pressure cooker and discard the water. Replace the bowl, turn on the "Cook" setting on high, and pour in the reduced broth. Cook until reduced and thick and syrupy (about 25 minutes). Brush the ham with the resulting sauce, covering the top and between the slices. Serve.