1 (5-pound) bone-in ham
12 whole cloves
1/4 cup Dijon mustard
1/2 cup brown sugar
1 cup apple juice or cider
1 cup Madeira wine
1/3 cup dried apricots
cup raisins
Score the ham by making cross hatch slices all over the ham about ¼-inch deep and push the cloves into some of the intersections of the slices. Brush the mustard all over the surface of the ham. Place a rack in the bottom of your pressure cooker and place the ham on top of it. Sprinkle the brown sugar on the ham and pour apple juice and Madeira wine into cooker. Scatter the apricots and raisins around the side of the ham and lock the lid in place.
Pressure cook on HIGH for 25 minutes.
Let the pressure release NATURALLY and carefully remove the lid. Let the ham rest on a cutting board, loosely tented with foil, for at least 10 minutes. In the meantime, turn the cooker to the BROWN or SIMMER setting and reduce the sauce by letting it simmer away while the ham rests. As an option, place the ham under the broiler and brush with some of the sauce to brown the exterior.
SUBSTITUTION: If you don’t have Madeira, you can substitute port, sherry or Marsala wines. If you don’t want to use a wine at all, try orange or apple juice or even just some chicken stock.
Serving size: 8-10