Glazed

• Place a small pan on the cooktop and turn the heat to medium. Using the heated pan: Completly melt the butter. Add the rest of the glaze ingredients. Stir until everything is well mixed and fully dissolved. Simmer for 10 minutes or until the sauce thickens. Set aside.

Prepare the Ham

• Score the (~7 lb) ham in a diamond pattern (cut ¼" deep), over the outer surface excluding the bottom.
• Transfer ham to a large sheet of allluminum foil (see video for reference - important to repeat this exactly to prevent dripping).
• Coat the surface of the ham with the maple based glaze. Fold the aluminum foil to completly cover the ham (use more foil if you did not get enough).

Pressure Cook

• Place the trivet in the cooker. Add 1 cup of water. Place the wraped ham in the cooker.
• Pressure cook on high for 15 minutes and natural release for 30 minutes (NR pressure will release after 5 minutes but I recommend leaving the ham in the cooker for another 25 minutes, this will keep it moist and hot). See notes for bone-in ham cook times.
• Pick up the ham using the trivet and transfer to large plate. Pour the water out of the cooker. Return the trivet to the cooker. Unfold the aluminum foil (be careful not to let the sauce drippings pour out of the foil), remove the ham (reserve the liquid) and transfer back to the pressure cooker (on top of the trivet) or Oven: place the ham on a baking sheet. 
• Pressure cooker: pour the maple drippings over the ham. Oven: brush and baste the maple drippings all over the ham.
• Pressure cooker: place the air fryer lid on top of the cooker and broil for 5 minutes; check-if the ham is not begining to lightly crisp on top, Then broil another 5 minutes, for desired presentation. Oven: broil on high for 5-10 minutes (keep an eye on the ham, don't want to burn the top).
• Remove the ham from the pressure cooker/oven and baste again with the maple drippings. Cover the ham and let it sit for 10-20 minutes before slicing.

Enjoy!