If it’s pre-cooked, I’d set the time for 35 minutes for your frozen ham.

How much longer do I need to cook the ham if using a frozen ham?

You can use a bakeware sling or steamer basket instead of a trivet.

Thanks for asking! I should have specified in the recipe (correcting that now) — it’s best to use the trivet.

The meat/stew setting is a high pressure setting. If it never came to pressure it likely wasn’t sealed properly. It’s possible the valve wasn’t turned all the way to sealing. If it was, the lid may not have sealed completely. If you notice a similar problem in the future, just gently push down on the lid to force the seal. I sometimes have to do this with mine, especially if I’ve just replaced the sealing ring after cleaning.

Yes, you sure can!

I’ll email you the response but wanted to post it here in too in case others have the same question. The largest ham I’ve been able to fit in my 8-quart is an 8-pound ham. Generally, any larger than that, they are too wide to fit inside.

I haven’t experimented with a ham that small, but 2 1/2 minutes per pound does match what I did here. The ham I used in this recipe was 6 pounds at 15 minutes. Since the ham is pre-cooked the cook time is really just to heat it through and melt the glaze ingredients (which actually occurs mostly in the pressure-building stage) so I’d think the total time if you set your timer for a 5-6 minute cook would be sufficient.