1 jar (12 ounces) cherry preserves or currant jelly
1/2 cup packed brown sugar
1/2 cup orange juice
1/2 teaspoon ground mustard
1/2 teaspoon black pepper
2/3 cup dried cranberries
11/2 cups water
1 bone-in cooked ham (about 5 to 7 pounds), trimmed*
16 whole cloves
*An 8-quart CROCK-POT® Express Pressure Cooker is required. Cut any piece of meat larger than 4 pounds in half to fit into the Cooking Pot.
Press BROWN/SAUTÉ on Crockpot™ Express Pressure Cooker. Heat oil on HIGH. Add shallot; cook and stir 2 to 3 minutes or until translucent. Stir in preserves, brown sugar, orange juice, mustard and pepper; cook about 8 minutes or until reduced by half. Pour glaze into measuring cup; stir in cranberries. Wipe Cooking Pot clean.
Place rack in Cooking Pot; add water. Score ham. Place 1 clove in center of each diamond. Place ham on large sheet of heavy-duty foil; bring up sides of foil to create bowl to hold ham. (Foil should be large enough to create bowl that comes halfway up sides of ham.) Pour half of glaze over ham. Use sides of foil bowl to place ham on rack. Secure lid. Press MEAT/STEW, set temperature to HIGH and time to 15 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Remove ham from Cooking Pot using sides of foil bowl. (Drain any cooking liquid from foil bowl, if necessary.) Pour remaining glaze over ham, spreading evenly.