Ingredients
2 Tbsp Madagascar Black Peppercorn Olive Oil
6-8 lb spiral cut ham
1 Cup water
6 Tbsp Kaimana Lychee White Balsamic, divided
1/2 cup brown sugar
1 Tbsp corn starch
fresh herbs for garnish
Instructions
Coat a 6 or 8 quart Instant Pot with Black Pepper Olive Oil. Make sure your ham fits in the pot, if not you can trim it a bit to fit.
Pour the water & 3 Tbsp Lychee Balsamic in the bottom of the pot.
Place a trivet in the pot. Place the ham cut side down on the trivet.
Mix the brown sugar and remaining vinegar together, and brush all over the ham.
Seal the pot, then select Manual High Pressure. Cook for 2 minutes per pound plus 6 minutes.
Let the pressure release naturally for 10 – 15 minutes, then turn the valve to release pressure.
Remove the ham from the pot and cover to keep warm.
Turn the pot to Sauté, then bring the liquid in the bottom to a simmer.
Whisk cornstarch in a small bowl with 2 Tbsp of water until smooth.
Pour the corn starch mixture into the pot. Cook for 1-2 minutes or until glaze has thickened.
Pour the glaze over the ham.