Position Instant Pot trivet inside instant pot and place ham on trivet, cut side down and slices facing up.
In a large bowl, stir together pineapple and juice, mustard, brown sugar, and cloves. Add in beer and stir until well combined.
Gently separate ham slices and pour pineapple/beer mixture over ham, in between slices.
Cook on manual pressure on High for 15 minutes, and allow pressure to release naturally.
Carefully remove ham from instant pot and cover loosely with foil. Turn instant pot to “Sauté” setting.
In a small bowl, stir together cornstarch with 2 tbsp of water until cornstarch is fully dissolved. Add this slurry to the remaining liquid inside the instant pot and heat, stirring, about 5 minutes until thickened and reduced.
Place ham in a broiler-safe baking dish on center oven rack and pour thickened glaze over the top. Sprinkle additional brown sugar on top of glaze, if desired. Position ham on center oven rack.
Position ham on center oven rack and broil 5-7 minutes or until top of ham is caramelized and browned.
Storing Leftovers: To store, you can place your ham, sliced or unsliced, into an airtight container or food storage bag. It will keep in the fridge for up to 3 days.
Freezing Leftovers: You can cut your ham into slices and pop it into a freezer bag, making sure to get some of that juice/glaze in there too to keep it moist! Then, be sure to squeeze out the air from the bag. I also like to add a second bag just to be extra sure it won't absorb any air from the freezer.