Score the ham's exterior in a crosshatch pattern before cooking to allow the brown sugar glaze to penetrate deeper and caramelize beautifully for enhanced flavor and texture.

Reserve the pineapple juice separately and add it gradually during cooking to control sweetness and acidity balance, while using the rings as garnish at the end to prevent them from becoming mushy.

Create a paste by mixing brown sugar with a small amount of Dijon mustard and ham drippings, then apply it mid-cooking to build multiple caramelized layers rather than adding it all at once.

Allow the Instant Pot to naturally release pressure for 10-15 minutes instead of quick-releasing to keep the ham moist and prevent the meat from toughening from sudden temperature changes.

After Instant Pot cooking, finish the ham under the broiler for 2-3 minutes with extra brown sugar and pineapple rings to create a caramelized, sticky exterior that rivals traditional baked ham.