Rinse off the ham well with cool water and set in the pot. If your ham is small enough you can set it on a long handled trivet.

Pour 1 cup of the apple juice over the ham. Reserve the remaining cup.

Mix together the apple pie filling, brown sugar and cloves.

Spoon the apple pie filling mixture over the ham.

Place te lid on the pot and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High pressure. The pot will take several minutes to come to pressure.

While ham is cooking, whisk together ⅓ cup of the reserved apple juice with the corn starch to make a slurry. Keep the remaining 1 cup of apple juice for the sauce.

When the cook time is finished, let the pot sit undisturbed for 5 minutes (Natural Release), then turn the steam release knob to Venting and Quick release any remaining steam/pressure.

When the pin in the lid drops down, open the lid and use a big spoon and tongs to very carefully remove the ham from the pot to a baking dish or serving platter. If you were able to use the trivet, use the long handles to assist you. Be very careful!

Spoon out the apple pieces and set aside.

Use a fat separator to defat the liquid/drippings. Then return 3 cups of the liquid/drippings to the pot. Discard the rest.

Add in the remaining 1 cup of apple juice.

Turn on the pot's sauté setting, and when the contents start to simmer, stir in the corn starch slurry and stir until the mixture is thickened.

Turn off the pot and add the apple slices back in. Transfer the apple pie sauce to a bowl.

Slice the bone away from the ham and arrange the meat on a serving platter. Serve the ham with the apple pie gravy spooned over the top. Excellent with mashed potatoes!